Food and the City

ISBN-13: 9780470093283 / Angielski / Miękka / 2005 / 128 str.

Karen A. Franck

Opis

Food and the City makes the relationships between food and the city visible by exploring both the ways in which buying and eating food have become such a significant part of urban public life, and the ways in which design supports and enhances the place of food in the city. It is timely because the proliferation of urban cafes, restaurants, and markets continues, but is not sufficiently recognized or analyzed. Food related topics are now of great interest in academic and design disciplines but the theme of this issue, food as it relates to the variety and vitality of urban life, has not been addressed. Food and the City, will develop ideas from the popular Food and Architecture (2002). Contents include: Raw, Medium, Well Done: A Typological Reading of Australian Cafes by Jane Lawrence & Rachel Hurst; Blurring Boundaries, Defining Place: The New Hybrid Space of Dining by Gail Satler; The New and the Rare: Gourmet Food in the Japanese Department Store by Masaaki Takahashi; Tasting the Periphery: Bangkok's Agri and Aqua-cultural Fringe by Brian McGrath & Danai Thaitakoo; "Big Sign" Dining in Hong Kong: The City as Dining Room by Jeffrey W. Cody and Mary C. Day; Taste, Sound and Smell: On the Street in Chinatown and Little Italy by Nisha Fernando; What's Eating Manchester? Gastro-culture and Urban Regeneration David Bell & Jon Binnie; Designing the Gastronomic Quarter by Susan Parham

Recenzje

"...Food and the City fills the reader′s plate with fare enough to savour and digest." (Frame, No 46 September 2005)

Spis treści

Editorial  (Helen Castle).

The City as Dining Room, Market and Farm  (Karen A Franck).

Raw, Medium, Well Done: A Typological Reading of Australian Eating Places  (Rachel Hurst & Jane Lawrence).

Taste, Smell and Sound On the Street in Chinatown and Little Italy  (Nisha Fernando).

The New and the Rare: Luxury and Convenience in Japanese Depa–chika  (Masaaki Takahashi).

Food for the City, Food in the City  (Karen A Franck).

Tasting the Periphery: Bangkok s Agri– and Aquacultural Fringe  (Brian McGrath & Danai Thaitakoo).

Urban Agriculture: Small, Medium, Large  (Gil Doron).

The City as Dining Room: Big–Sign Dining in Hong Kong  (Jeffrey W Cody & Mary C Day).

Blurring Boundaries, Defining Places: The New Hybrid Spaces of Eating  (Gail Satler).

Out of the Kitchen and onto the Footpath  (Louisa Carter).

What s Eating Manchester? Gastro–Culture and Urban Regeneration  (David Bell & Jon Binnie).

Designing the Gastronomic Quarter  (Susan Parham).

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Interior Eye: Shopping at MoMA  (Craig Kellogg).

Building Profile: Fawood Children s Centre  (Jeremy Melvin).

Home Run: Self–Build Housing in Peckham  (Bruce Stewart).

McLean s Nuggets:  Will McLean – Practice Profile: Walters and Cohen  (Jeremy Melvin).

Site Lines: Jackson–Triggs Niagara Estate  (Sean Stanwick).

O autorze

Karen Franck is an environmental psychologist who teaches architecture and social science courses at the New Jersey Institute of Technology in Newark. She is a frequent contributor to AD and the editor of the Food and Architecture issue (December 2002).

Blurb

Around the world from, from Brisbane to Manchester, from Bangkok to New York, food and food–related activities are enriching and invigorating city life. In many urban neighbourhoods there is an explosion in the number of restaurants, bars, cafés and takeaways. Traditional food markets are being rediscovered while new markets are being renovated, built anew or set up afresh on market day. Even as urban agricultural is threatened by urban redevelopment our appreciation of it is undergoing a renaissance, as it reappears in the guise of community gardens and city farms. Food + the City explores the contemporary city as dining room, market and farm, considering how food display, consumption and production bring vitality and diversity to public life and sensory pleasure to urban experience while helping to create local character and opportunities for a more sustainable way of life. The burgeoning gastronomic culture of cities, from growing to consuming, raises important questions of who is included and who is excluded: What should be the role of architecture and urban design? Exactly how should food be promoted as a tool for progressive social change?

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Interior Eye Gluckman Mayner Architects Retail at MoMA, New York
Practice Profile Walters and Cohen
Building Profile Alsop Architects Fawood Children s Centre, London
Home Run Self–build Housing in Peckham, London
Site Lines Jackson–Triggs Niagara Estate Winery