edited by
Karen Franck
Food and 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?
Contents:
- The city as dining room, market and farm
- Raw, medium, well done : a typological reading of Australian eating places
- Taste, smell and sound on the street in Chinatown and little Italy
- The new and the rare : luxury and convenience in Japanese Depa-chika
- Food for the city, food in the city
- Tasting the periphery : Bangkok's agri- and aquacultural fringe
- Urban agriculture : small, medium, large
- The city as dining room : big-sign dining in Hong Kong
- Blurring boundaries, defining places : the new hybrid spaces of eating
- Out of the kitchen and onto the footpath
- What's eating Manchester? : gastro-culture and urban regeneration
- Designing the gastronomic quarter
- Interior eye : shopping at MoMA
- Building profile : Fawood Children's Centre
- Home run : self-build housing in Peckham
- McLean's nuggets
- Practice profile : Walters and Cohen
- Site lines : Jackson-Triggs Niagara estate
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