Shared concerns shape our thinking about both sustenance and shelter, as this book intriguingly demonstrates. Editor Samantha L. Martin-McAuliffe, who teaches at the School of Architecture, Planning, and Environmental Policy at University College, Dublin, organized the study according to key issues of regionalism, craft, sustainability, and authenticity to highlight the connection between food and architecture.
In each section she provides a good overview of the subject, but you should dig into essays by chefs, architects, designers, historians, and anthropologists too. My favorite is “Open Kitchen: Tracing the History of the Hearth in the Home,” by Fanny Singer. Despite its dry title, it’s a lively and insightful look at the way we cook and dine both at home and in restaurants. Singer, an art historian and curator (and daughter of Alice Waters, of the trailblazing Berkeley, California, restaurant Chez Panisse), uses her own childhood as a lens to examine our relationship to food.