The intricate relationship between food, city and architecture, spanning from ancient civilizations to the present, serves as a focal point for interdisciplinary discourse. This book delves into a diverse set of cases throughout history in which processes related to food significantly influenced architectural or urban designs.
This book delineates three spatial levels — city, home and intermediate spaces — illuminating their dynamic interplay within the construct of a continually evolving “food space." Featuring 12 contributions from Mediterranean Europe, this publication explores historical legacies and contemporary challenges. Divided into urban-territorial and architectural scales, it offers nuanced insights into urban dynamics, domestic life and gastronomic tourism. Supported by a prestigious introductory study, this research advances a comprehensive understanding of food's role in shaping urban environments.
Through the chapters of this book, those interested in cultural studies of food, urban history and architecture will be able to reflect on our relationship with food and its processes, and how it affects the way we live and design our cities and their architectures.
Pay easily by card, Klarna, Apple Pay or Google Pay. Not happy? You always have a 14-day money-back guarantee. Read more in our terms. If you have any questions, email us at hello@memmo.org.
Memmo makes studying easier – wherever you are in the world. We bring your course books and smart study tools together in one place: summaries, quizzes, podcasts and flashcards. Plus Ted, your study buddy who answers anything you wonder. Over 50,000 students already study here – built to help you learn faster and stress less.