{"product_id":"9781472520210","title":"Food and Architecture: At The Table","description":"\u003ci\u003eFood and Architecture\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003eEach 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.  \u003cbr\u003e\u003cbr\u003eThis compelling book is invaluable reading for students and scholars in food studies and architecture as well as practicing chefs and architects.","brand":"Bloomsbury USA","offers":[{"title":"Default Title","offer_id":47166772150512,"sku":"9781472520210","price":25.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9781472520210_p0.jpg?v=1763598195","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9781472520210","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}