Food + Architecture (Architectural Design) [Paperback]

"…Glossy new coffee table book…" (Restaurant, 18 December 2002)

"…a feast for the eyes…" (Elle Deco, February 2003)

"…far more than a trot through the latest in restaurant design…Morris’s essay on edible architecture is one of the highlights…" (Building Design, 10 Janaury 2003)

"…a stimulating set of work…" (Blueprint, March 2003)

"…colourful pages, beautified with stunning interior and exterior dining environment photographs…a great read for chefs, restaurant designers, architects and aesthetes alike…" (Hospitality, February 2003)

"…highlights include Helen Castle’s informative interview with entrepreneur Alan Yau…and editor Karen Franck’s fascinating potted history of the design of food on the plate…" (FX Magazine, February 2003)

"…it is almost too perfect – but that’s just the first impressions…there’s actually so much more to this book than what first meets the eye…" (M2 Best Books, 10 April 2003)

"…inspires the reader and fuels the imagination…" (Frame, July/August 2003)

"..a feast for the eyes.."

"..far more than a trot through the latest in restaurant design..Morris's essay on edible architecture is one of the highlights.."

"..a stimulating set of work..."

"...colourful pages, beautified with stunning interior and exterior dining environment photographs.."

"..inspires the reader and fuels the imagination.."

Much of the built world is designed around food; for storing, producing, transporting, selling, serving and eating. We recognise the regeneration of a neighbourhood through its new cafes, restaurants and grocery shops. This title features new restaurants in London, New York, Sydney and Tokyo; the design of markets; provocative essays by architects, historians, and social scientists; and interviews with designers and entrepreneurs.

Food is in architecture. We buy, cook and consume it in many different public places designed to accommodate, even enhance, these activities of daily life. Much of the urban streetscape is composed of just such places: the market, the grocery, the pub, the café and the restaurant, as well as the supermarket, fast–food outlet or takeaway. Likewise, architecture is in food. Chefs design dishes that resemble works of art but which must also stand up and be eaten. And architecture is like food. Each is fashioned from raw materials into a cultural product. We depend on both to meet ordinary needs and to celebrate special events. Architect and cook alike manipulate colour, texture and shape to tantalise our senses.

Despite a burgeoning interest in many fields within the topic of food, Food and Architecture is the first publication to fully explore the relationship between food and architecture. Featuring new restaurants in Tokyo, Sydney, London and New York, it showcases the architectural pleasures of dining out, while interviews with restaurateur Alan Yau and designer James Soane reveal the creative thinking that makes a restaurant a theatrical experience.

• Block Architecture
• Yukio Hashimoto
• Hideo Horikawa
• Andre Kikoski
• Landini Associates
• Christian Liaigre
• Yasumi Morita
• Project Orange
• Linda Roy
• Wells Mackereth