| Contents: |
Cuisine as architectural invention / Phyllis Pray Bober -- Culinary manifestations of the genius loci / Allen S. Weiss -- Taste buds: cultivating a Canadian cuisine / Susan Herrington -- Consuming the colonies / Patricia Morton -- Local food products, architecture, and territorial identity / Ferruccio Trabalzi -- Too much sugar / Clare Cardinal-Pett -- Cuisine and the compass of ornament: a note on the architecture of Babette's feast / Daniel S. Friedman -- Gingerbread houses: art, food, and the postwar architecture of domestic space / Barbara L. Miller -- Science designed and digested: between Victorian and modernist food regimes / Mark Hamin -- The missing guest: the twisted topology of hospitality / Donald Kunze -- Semiotica ab edendo, taste in architecture / Marco Frascari -- Morning, and melancholia / Laura Letinsky -- Table talk / David Leatherbarrow -- Food to go: the industrialization of the picnic / Mikesch Muecke -- Table settings: the pleasures of well-situated eating / Alex T. Anderson -- Eating space / Jamie Horwitz -- Butcher's white: where the art market meets the meat market in New York City / Dorita Hannah -- Delectable decoration: taste and spectacle in Jean-François de Bastide's La petite maison / Rodolphe el-Khoury -- Dali's edible splits: faces, tastes, and spaces in delirium / John C. Welchman -- Hard to swallow: mortified geometry and abject form / Paulette Singley. |
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