Food and Architecture

Samantha L. Martin-McAuliffe is a lecturer at the School of Architecture at University College Dublin, Ireland.

• PrefaceIntroductionBeams and Bones: Exposure and Concealment of Raw Ingredients, Structure and Processing Techniques in Two Sister Arts - Cuisine and ArchitectureKen Albala, University of the Pacific, USA and Lisa Cooperman, Haggin Museum, California, USAPart 1: Regionalism Terroir and ArchitectureNicola Camerlenghi, Dartmouth College, USASweetness and Taste: Mapping Maple Syrup in VermontAmy Trubek, University of Vermont, USASituating Pig Slaughtering and Farmhouses in Kéa, GreeceAglaia Kremezi, Kéa Artisanal, GreeceThe Gastro-Topography and Built Heritage of Dublin, IrelandMáirtín Mac Con Iomaire, Dublin Institute of Technology, Ireland CommentaryOver the River and Through the Wood: Nomenclatures of Regionalism Samantha Martin-McAuliffe, University College Dublin, IrelandPart 2: Sustainability Open KitchenFanny Singer, University of Cambridge, UKSustenance and Sustainability in Higher EducationJamie Horwitz, Iowa State University, USAThe All-Consuming House: Food and Architecture in Molly Keane’s Time After TimeKevin Donovan, University College Dublin, IrelandCommentaryGreen Polemics: What are we talking about when we talk about sustainability?Samantha Martin-McAuliffe, University College Dublin, IrelandPart 3: CraftArtisan BreadWilliam Rubel, Freelance Food Historian, USACraft and ConstructionJohn Tuomey, O’Donnell and Tuomey Architects and University College Dublin, IrelandCraftsmanship and Quality in Artisanal CheesemakingHeather Paxson, Massachusetts Institute of Technology, USACommentarySalt of the Earth Samantha Martin-McAuliffe, University College Dublin, IrelandPart 4: AuthenticityCatherine's Corn Pasta: Culinary Provenance, Creativity and AuthenticityTom Hudgens, College of Marin, California, USACafe Chairs, Bar Stools and Other Chairs We Sit on When We EatHenriette Steiner, University of Copenhagen, DenmarkCelebrating the Festa dell’uva: Invented Traditions, Popular Culture, and Urban Spectacle in Fascist RomeRuth Lo, Brown University, USACommentarySamantha Martin-McAuliffe, University College Dublin, IrelandBibliography Index

Chefs and architects have come to rely on a combination of intuition, creativity and authenticity. Food and Architecture offers a fascinating vantage into the shared lexicon used by both camps, suggesting how we might shape our footprint within cultural anthropology. Ultimately, this book interrogates how we will be remembered as a people, for centuries to come.