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Full Description
The intricate relationship between food, city and architecture, spanning from ancient civilizations to the present, serves as a focal point for interdisciplinary discourse. This book delves into a diverse set of cases throughout history in which processes related to food significantly influenced architectural or urban designs.
This book delineates three spatial levels — city, home and intermediate spaces — illuminating their dynamic interplay within the construct of a continually evolving "food space." Featuring 12 contributions from Mediterranean Europe, this publication explores historical legacies and contemporary challenges. Divided into urban-territorial and architectural scales, it offers nuanced insights into urban dynamics, domestic life and gastronomic tourism. Supported by a prestigious introductory study, this research advances a comprehensive understanding of food's role in shaping urban environments.
Through the chapters of this book, those interested in cultural studies of food, urban history and architecture will be able to reflect on our relationship with food and its processes, and how it affects the way we live and design our cities and their architectures.
Contents
Part 1 Cities and Territories 1. Swallowing as a Metaphor for the Metropolis: Food and Its Spaces in Émile Zola's Paris 2. Housing, Spanish National Catholicism and the Agrarian Utopia (1936-1959) 3. The Big Lettuce: Mapping the Historical Foodscape of Lisbon 4. Food as Territory: Gathering, Production and Distribution of Food in the Typo-Morphological Research of Saverio Muratori 5. The Lisbon Territory from an Agricultural Perspective: A Topographic Reading Over the Centuries 6. Bioregional Food Systems and the Structures of Long-Term Territorialization Processes Part 2 Architecture and Domestic Space 7. The Kitchen: A World Suspended between Past and Future 8. Motu Et Lumine: Technologies of Fire in the Renaissance Kitchen 9. Digesting Design: Le Corbusier's Immeuble-Villas Food Strategy 10. The Modern Kitchen as a Social, Economic and Technological Tool: The Efficient Kitchen, the Integrated Kitchen and the Disappearing Kitchen 11. "Each House Will Have a Kitchen Garden Attached": Dwelling, Landscape Construction and Food Processes in the First Periphery of Granada (1900-1955) 12. Collective Architecture in the Early Second Half of the 20th Century and New Ways of Food Consumption
