دانلود کتاب Food and Architecture: At the Table

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Cover\nContents\nList of Illustrations\nList of Contributors\nAcknowledgements\nPreface\n1 Introduction Cuisine and Architecture: Beams and Bones – Exposure and Concealment of Raw Ingredients, Structure and Processing Techniques in Two Sister Arts\nPART ONE Regionalism\n Commentary for Part One: Regionalism Over the River and through the Wood: Nomenclatures of Regionalism\n 2 Terroir and Architecture\n 3 Sweetness and Taste: Mapping Maple Syrup in Vermont\n 4 Slaughtering the Pig in Kéa\n 5 The Gastro-Topography and Built Heritage of Dublin, Ireland\nPART TWO Sustainability\n Commentary for Part Two: Sustainability Green Polemics: What Are We Talking about When We Talk about Sustainability?\n 6 Open Kitchen: Tracing the History of the Hearth in the Home\n 7 Sustenance and Sustainability in Higher Education\n 8 The All-Consuming House: Food and Architecture in Molly Keane’s Time after Time\nPART THREE Craft\n Commentary for Part Three: Craft Repeat as Necessary\n 9 Artisan Bread\n 10 Craft and Construction\n 11 Craftsmanship and Quality in Artisanal Cheesemaking\nPART FOUR Authenticity\n Commentary for Part Four: Authenticity Variations on a Theme\n 12 The Possibility of an Authentic American Cuisine: Catherine’s Corn Pasta\n 13 Café Chairs, Bar Stools and Other Chairs We Sit on When We Eat: Food Consumption and Everyday Urban Life\n 14 Celebrating the Festa dell’Uva: Invented Traditions, Popular Culture and Urban Spectacle in Fascist Rome\nIndex