Product Description
Food is in architecture. So much of the built world is designed around food: for storing, producing, transporting and selling it, and for preparing, serving and eating it. A great many of the times and spaces we come together are related to eating. The connections between food and architecture, both literal and metaphorical, are limitless: not only are buildings houses for restaurants and kitchens, but certain edibles, like gingerbread houses, are magical mock-ups of more real counterparts.In "Food and Architecture" this obvious yet seldom acknowledged connection is formally examined. Including provocative essays by architects, historians and social scientists, as well as interviews with designers and entrepreneurs, this book includes a discussion of new restaurants in London, New York, Sydney and Tokyo.
