The world of architecture and that of food share the combination of creativity, intuition, taste and science.  

For the first time, a book analyzes the relationship between these two fields of study and practice. Food and Architecture: at the table, edited by Samantha L. Martin-McAuliffe, brings together leading voices of the food and architecture sectors, providing an innovative and interdisciplinary analysis.  

The volume is divided into four sections (Regionalism, Sustainability, Arts and Crafts and Authenticity) and is structured around a series of “conversations” between culinary historians and architects.