Articles liés à Food and Architecture: At The Table
Synopsis
Structured around a series of 'conversations' between chefs, culinary historians and architects, this unique text explores the links between contemporary culinary art and architecture.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l'auteur
Samantha L. Martin-McAuliffe is a Lecturer at the School of Architecture, Planning and Environmental Policy at University College Dublin, Ireland.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Food and Architecture: At The Table
Edité par
Bloomsbury Academic, 2016
ISBN 10 : 0857857347
ISBN 13 : 9780857857347
Ancien ou d'occasion
paperback
Vendeur : Sugarhouse Book Works, LLC, Salt Lake City, UT, Etats-Unis
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paperback. Etat : Good. As pictured. Light cover wear. Carefully packed and promptly shipped. N° de réf. du vendeur 238IF80012LC
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EUR 21,50
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Food and Architecture: At The Table
Edité par
Bloomsbury Publishing PLC, 2016
ISBN 10 : 0857857347
ISBN 13 : 9780857857347
Ancien ou d'occasion
Paperback
Vendeur : World of Books (was SecondSale), Montgomery, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : Very Good. Food and Architecture is the first book to explore the relationship between these two fields of study and practice. Bringing together leading voices from both food studies and architecture, it provides a ground-breaking, cross-disciplinary analysis of two disciplines which both rely on a combination of creativity, intuition, taste, and science but have rarely been engaged in direct dialogue.Each of the four sections ? Regionalism, Sustainability, Craft, and Authenticity ? focuses on a core area of overlap between food and architecture. Structured around a series of ?conversations? between chefs, culinary historians and architects, each theme is explored through a variety of case studies, ranging from pig slaughtering and farmhouses in Greece to authenticity and heritage in American cuisine. Drawing on a range of approaches from both disciplines, methodologies include practice-based research, literary analysis, memoir, and narrative. The end of each section features a commentary by Samantha Martin-McAuliffe which emphasizes key themes and connections. This compelling book is invaluable reading for students and scholars in food studies and architecture as well as practicing chefs and architects. N° de réf. du vendeur 00097908727
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Image d'archives
Food and Architecture: At The Table
Edité par
Bloomsbury Publishing PLC, 2016
ISBN 10 : 0857857347
ISBN 13 : 9780857857347
Ancien ou d'occasion
Paperback
Vendeur : World of Books Inc, Montgomery, IL, Etats-Unis
Évaluation du vendeur 4 sur 5 étoiles
Paperback. Etat : Very Good. Food and Architecture is the first book to explore the relationship between these two fields of study and practice. Bringing together leading voices from both food studies and architecture, it provides a ground-breaking, cross-disciplinary analysis of two disciplines which both rely on a combination of creativity, intuition, taste, and science but have rarely been engaged in direct dialogue.Each of the four sections ? Regionalism, Sustainability, Craft, and Authenticity ? focuses on a core area of overlap between food and architecture. Structured around a series of ?conversations? between chefs, culinary historians and architects, each theme is explored through a variety of case studies, ranging from pig slaughtering and farmhouses in Greece to authenticity and heritage in American cuisine. Drawing on a range of approaches from both disciplines, methodologies include practice-based research, literary analysis, memoir, and narrative. The end of each section features a commentary by Samantha Martin-McAuliffe which emphasizes key themes and connections. This compelling book is invaluable reading for students and scholars in food studies and architecture as well as practicing chefs and architects. N° de réf. du vendeur CIN0857857347VG
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Food and Architecture: At The Table
Edité par
Bloomsbury Academic, 2016
ISBN 10 : 0857857347
ISBN 13 : 9780857857347
Ancien ou d'occasion
Couverture souple
Vendeur : Goodwill of Silicon Valley, SAN JOSE, CA, Etats-Unis
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Food and Architecture: At The Table
Edité par
Bloomsbury Academic, 2016
ISBN 10 : 0857857347
ISBN 13 : 9780857857347
Ancien ou d'occasion
paperback
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Food and Architecture
impression à la demandeVendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
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PAP. Etat : New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. N° de réf. du vendeur L0-9780857857347
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Food and Architecture : At the Table
Edité par
Bloomsbury Academic, 2016
ISBN 10 : 0857857347
ISBN 13 : 9780857857347
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Couverture souple
Vendeur : GreatBookPrices, Columbia, MD, Etats-Unis
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Etat : New. N° de réf. du vendeur 19441050-n
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Food and Architecture : At the Table
Edité par
Bloomsbury Academic, 2016
ISBN 10 : 0857857347
ISBN 13 : 9780857857347
Ancien ou d'occasion
Couverture souple
Vendeur : GreatBookPrices, Columbia, MD, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : As New. Unread book in perfect condition. N° de réf. du vendeur 19441050
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Food and Architecture
impression à la demandeVendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
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PAP. Etat : New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. N° de réf. du vendeur L0-9780857857347
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Food and Architecture
Edité par
Bloomsbury Publishing PLC, GB, 2016
ISBN 10 : 0857857347
ISBN 13 : 9780857857347
Neuf
Paperback
Vendeur : Rarewaves.com USA, London, LONDO, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : New. Food and Architecture is the first book to explore the relationship between these two fields of study and practice. Bringing together leading voices from both food studies and architecture, it provides a ground-breaking, cross-disciplinary analysis of two disciplines which both rely on a combination of creativity, intuition, taste, and science but have rarely been engaged in direct dialogue.Each of the four sections - Regionalism, Sustainability, Craft, and Authenticity - focuses on a core area of overlap between food and architecture. Structured around a series of 'conversations' between chefs, culinary historians and architects, each theme is explored through a variety of case studies, ranging from pig slaughtering and farmhouses in Greece to authenticity and heritage in American cuisine. Drawing on a range of approaches from both disciplines, methodologies include practice-based research, literary analysis, memoir, and narrative. The end of each section features a commentary by Samantha Martin-McAuliffe which emphasizes key themes and connections. This compelling book is invaluable reading for students and scholars in food studies and architecture as well as practicing chefs and architects. N° de réf. du vendeur LU-9780857857347
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EUR 51,65
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