Food and Architecture: At the Table

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