{"product_id":"food-and-the-city-isbn-9780470093283","title":"Food and the City","description":"\u003ci\u003eFood and the City\u003c\/i\u003e makes the relationships between food and the city visible by exploring both the ways in which buying and eating food have become such a significant part of urban public life, and the ways in which design supports and enhances the place of food in the city. It is timely because the proliferation of urban cafes, restaurants, and markets continues, but is not sufficiently recognized or analyzed. Food related topics are now of great interest in academic and design disciplines but the theme of this issue, food as it relates to the variety and vitality of urban life, has not been addressed. \u003ci\u003eFood and the City\u003c\/i\u003e, will develop ideas from the popular \u003ci\u003eFood and Architecture\u003c\/i\u003e (2002).   \u003cp\u003eContents include: Raw, Medium, Well Done: A Typological Reading of Australian Cafes by Jane Lawrence \u0026amp; Rachel Hurst; Blurring Boundaries, Defining Place: The New Hybrid Space of Dining by Gail Satler; The New and the Rare: Gourmet Food in the Japanese Department Store by Masaaki Takahashi; Tasting the Periphery: Bangkok’s Agri and Aqua-cultural Fringe by Brian McGrath \u0026amp; Danai Thaitakoo; “Big Sign” Dining in Hong Kong: The City as Dining Room by Jeffrey W. Cody and Mary C. Day; Taste, Sound and Smell:  On the Street in Chinatown and Little Italy by Nisha Fernando; What’s Eating Manchester? Gastro-culture and Urban Regeneration David Bell \u0026amp; Jon Binnie; Designing the Gastronomic Quarter by Susan Parham\u003c\/p\u003e  Editorial  \u003ci\u003e(Helen Castle).\u003c\/i\u003e  \u003cp\u003eThe City as Dining Room, Market and Farm  \u003ci\u003e(\u003c\/i\u003e\u003ci\u003eKaren A Franck).\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eRaw, Medium, Well Done: A Typological Reading of Australian Eating Places  \u003ci\u003e(Rachel Hurst \u0026amp; Jane Lawrence).\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eTaste, Smell and Sound On the Street in Chinatown and Little Italy  \u003ci\u003e(\u003c\/i\u003e\u003ci\u003eNisha Fernando).\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eThe New and the Rare: Luxury and Convenience in Japanese Depa-chika  \u003ci\u003e(Masaaki Takahashi).\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eFood for the City, Food in the City  \u003ci\u003e(\u003c\/i\u003e\u003ci\u003eKaren A Franck).\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eTasting the Periphery: Bangkok’s Agri- and Aquacultural Fringe  \u003ci\u003e(\u003c\/i\u003e\u003ci\u003eBrian McGrath \u0026amp; Danai Thaitakoo).\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eUrban Agriculture: Small, Medium, Large  \u003ci\u003e(\u003c\/i\u003e\u003ci\u003eGil Doron).\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eThe City as Dining Room: Big-Sign Dining in Hong Kong  \u003ci\u003e(\u003c\/i\u003e\u003ci\u003eJeffrey W Cody \u0026amp; Mary C Day).\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eBlurring Boundaries, Defining Places: The New Hybrid Spaces of Eating  \u003ci\u003e(\u003c\/i\u003e\u003ci\u003eGail Satler).\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eOut of the Kitchen and onto the Footpath  \u003ci\u003e(\u003c\/i\u003e\u003ci\u003eLouisa Carter).\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eWhat’s Eating Manchester? Gastro-Culture and Urban Regeneration  \u003ci\u003e(\u003c\/i\u003e\u003ci\u003eDavid Bell \u0026amp; Jon Binnie).\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eDesigning the Gastronomic Quarter  \u003ci\u003e(\u003c\/i\u003e\u003ci\u003eSusan Parham).\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eAD+\u003c\/p\u003e \u003cp\u003eInterior Eye: Shopping at MoMA  \u003ci\u003e(\u003c\/i\u003e\u003ci\u003eCraig Kellogg).\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eBuilding Profile: Fawood Children’s Centre  \u003ci\u003e(\u003c\/i\u003e\u003ci\u003eJeremy Melvin).\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eHome Run: Self-Build Housing in Peckham  \u003ci\u003e(\u003c\/i\u003e\u003ci\u003eBruce Stewart).\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eMcLean’s Nuggets:  Will McLean - Practice Profile: Walters and Cohen  \u003ci\u003e(\u003c\/i\u003e\u003ci\u003eJeremy Melvin).\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eSite Lines: Jackson-Triggs Niagara Estate  \u003ci\u003e(\u003c\/i\u003e\u003ci\u003eSean Stanwick).\u003c\/i\u003e\u003c\/p\u003e \"...Food and the City fills the reader's plate with fare enough to savour and digest.\" (Frame, No 46 September 2005) Karen Franck is an environmental psychologist who teaches architecture and social science courses at the New Jersey Institute of Technology in Newark. She is a frequent contributor to \u003ci\u003eAD\u003c\/i\u003e and the editor of the \u003ci\u003eFood and Architecture\u003c\/i\u003e issue (December 2002).  Around the world from, from Brisbane to Manchester, from Bangkok to New York, food and food-related activities are enriching and invigorating city life. In many urban neighbourhoods there is an explosion in the number of restaurants, bars, cafés and takeaways. Traditional food markets are being rediscovered while new markets are being renovated, built anew or set up afresh on market day. Even as urban agricultural is threatened by urban redevelopment our appreciation of it is undergoing a renaissance, as it reappears in the guise of community gardens and city farms. \u003ci\u003eFood + the City\u003c\/i\u003e 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?  \u003cp\u003eAD+\u003cbr\u003e \u003cb\u003eInterior Eye\u003c\/b\u003e Gluckman Mayner Architects’ Retail at MoMA, New York\u003cbr\u003e \u003cb\u003ePractice Profile\u003c\/b\u003e Walters and Cohen\u003cbr\u003e \u003cb\u003eBuilding Profile\u003c\/b\u003e Alsop Architects’ Fawood Children’s Centre, London\u003cbr\u003e \u003cb\u003eHome Run\u003c\/b\u003e Self-build Housing in Peckham, London\u003cbr\u003e \u003cb\u003eSite Lines\u003c\/b\u003e Jackson-Triggs Niagara Estate Winery\u003c\/p\u003e","brand":"Academy Press","offers":[{"title":"Default Title","offer_id":47989226176741,"sku":"NP9780470093283","price":49.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470093283.jpg?v=1761783281","url":"https:\/\/k12savings.com\/products\/food-and-the-city-isbn-9780470093283","provider":"K12savings","version":"1.0","type":"link"}