Eating Architecture [Hardcover]

"Careme threw down the gauntlet when he declared architecture the most noble of the arts and pastry the highest form of architecture. A century and half later, *Eating Architecture* picks up the gauntlet and runs to imaginative lengths in its exploration of the architectural aspects of food and the gastronomic aspects of architecture. An important and original contribution, full of delightful surprises."--Barbara Kirshenblatt-Gimblett, Tisch School of the Arts, New York University, author of *Destination Culture: Tourism, Museums, and Heritage* "Poolside reading for gourmets with upper-echelon IQs." Metropolitan Home "...Serves up a surprisingly palatable experience." Julia Mandell Architecture "*Eating Architecture* is an immensely original and fascinating work. It brings together analyses of food and drink with materialities and design to produce a delightful feast."--John Urry, Department of Sociology, Lancaster University "Like the chef at a fusion grill, *Eating Architecture* revels in the eclectic, the diverse, even the idiosyncratic. The editors have wisely resisted the temptation to elicit homogeneity from their contributors, and the result is a collection of essays that truly sings -- a bold polyphony of distinct voices that jostle and flirt as they map, trace, and sculpt the interpenetrations of food and space. From the analytic to the anecdotal, from the incisive to the suggestive, the essays in *Eating Architecture* will both challenge and reward the curious reader."--Mark Morton, University of Winnipeg, author of *Cupboard Love: A Dictionary of Culinary Curiosities*

The contributors to this highly original collection of essays explore the relationship between food and architecture, asking what can be learned by examining the (often metaphorical) intersection of the preparation of meals and the production of space. In a culture that includes the Food Channel and the knife-juggling chefs of Benihana, food has become not only an obsession but an alternative art form. The nineteen essays and "Gallery of Recipes" in Eating Architecture seize this moment to investigate how art and architecture engage issues of identity, ideology, conviviality, memory, and loss that cookery evokes. This is a book for all those who opt for the "combination platter" of cultural inquiry as well as for the readers of M. F. K. Fisher and Ruth Reichl.The essays are organized into four sections that lead the reader from the landscape to the kitchen, the table, and finally the mouth. The essays in "Place Settings" examine the relationships between food and location that arise in culinary colonialism and the global economy of tourism. "Philosophy in the Kitchen" traces the routines that create a site for aesthetic experimentation, including an examination of gingerbread houses as art, food, and architectural space. The essays in "Table Rules" consider the spatial and performative aspects of eating and the ways in which shared meals are among the most perishable and preserved cultural artifacts. Finally, "Embodied Taste" considers the sensual apprehension of food and what it means to consume a work of art. The "Gallery of Recipes" contains images by contemporary architects on the subject of eating architecture.

Jamie Horwitz is Associate Professor of Architecture at Iowa State University. Paulette Singley is Associate Professor of Architecture at Woodbury University and in the Department of Arts and Sciences at Art Center College of Design.