Introduction: Cuisine and Architecture: Beams and Bones – Exposure and Concealment of Raw Ingredients, Structure and Processing Techniques in Two Sister Arts

Food and Architecture: At the Table

Volumn , Issue , 2016, Pages 1-13

  Albala, Ken ^a,b   Cooperman, Lisa ^c  

^a UNIVERSITY OF THE PACIFIC   (United States)

^b Food Studies MA program   (United States)

^c Haggin Museum   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85084168915     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (9)

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2. De Botton, Alain. The Architecture of Happiness. New York: Pantheon Books, Random House, 2006.
3. Fletcher, Banister and D. Cruickshank, ed. Sir Banister Fletcher’s a History of Architecture, 20th ed. 1896; repr., Oxford: Architectural Press, 1996.
4. Rykwert, Joseph. The Dancing Column: On Order in Architecture. Cambridge, MA: MIT Press, 1996.
5. Schwartz, Selma. ‘The “Etruscan” Style at Sevres: A Bowl from Marie Antoinette’s Dairy at Rambouillet’. Metropolitan Museum Journal 37 (2002): 259–66.
6. Scully, Vincent. Modern Architecture: The Architecture of Democracy. New York: George Braziller, 1961.
7. Trachtenberg, Marvin and Isabelle Hyman. Architecture, from Prehistory to Post-Modernism. New York: Harry N. Abrams, 1986.
8. Wilson, Nigel. Encyclopedia of Ancient Greece. London: Routledge, 2005.
9. Wilson-Jones, Mark. Principles of Roman Architecture. New Haven: Yale University Press, 2000.