Food + Architecture
1st Edition
Published on 27. November 2002
Book
Paperback/Softback
128 pages
978-0-470-84570-7 (ISBN)
Description
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 fascinating book will include a discussion of new restaurants in London, New York, Sydney, and Tokyo.
Reviews / Votes
"...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)More details
Series
Edition
1., Aufl.
Language
English
Place of publication
London
United Kingdom
Publishing group
John Wiley and Sons Ltd
Target group
Professional and scholarly
Illustrations
col. Illustrations
Dimensions
Height: 29.1 cm
Width: 22 cm
Weight
602 gr
ISBN-13
978-0-470-84570-7 (9780470845707)
Schweitzer Classification
Content
Editorial (Helen Castle).The Space of Food (Karen A. Franck).Eating Out in New York: All This World's a Stage (Jayne Merkel).Sit Facing In: The Design of Dining Out (Samantha Hardingham).Restaurant Producer: An Interview with Alan Yau (Helen Castle).Working Lunch (Jamie Horwitz).Edible Urbanism (Gabrielle Esperdy).Architecture, Yum! (Mark Morris).Design on the Plate (Karen A. Franck).On the Waterfront: Dining Out in Sydney (Sheridan Rogers).Dining Retreats in Tokyo (Masaaki Takahashi).Museum (Quality) Dining (Stephan Marc Klein).Menu-Driven Architecture: An Interview with James Soane of Project Orange (Helen Castle).Cuisine and Architecture: A Recipe for a Wholesome Diet (Sarah Wigglesworth).Contributors Biographies.Interior Eye: Apple Core Values (Craig Kellogg).Building Profile: The Muchener Ruck Headquarters (Jeremy Melvin).Practice Profile: Johnson Chou Architects (Sean Stanwick).Engineering Exegesis: Building with Genes (Bill Watts).Highligh ts from Wiley-Academy (Abigail Grater).Site Lines: Monsoon HQ (David Hamilton Eddy).