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Commentary for Part One: Regionalism

Samantha L. Martin-McAuliffe

Samantha L. Martin-McAuliffe is a Lecturer at the School of Architecture, Planning and Environmental Policy at University College Dublin, Ireland. Author affiliation details are correct at time of print publication.

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Food and Architecture : At the Table

Bloomsbury Academic, 2016

Book chapter

...The architect, curator and designer Bernard Rudofsky (1905–1988) is perhaps most famously known for his exhibition Architecture without Architects (Museum of Modern Art (MoMA), New York, 1964), which set a benchmark for the study...

Slaughtering the Pig in Kéa

Food and Architecture : At the Table

Bloomsbury Academic, 2016

Book chapter

...Setting out From the very first winter we spent on the island of Kéa, one of the northernmost islands in the Greek Cyclades, I had spread the word that I was interested in pig-slaughtering. I was longing to witness the age-old...

Designing for hospital-based care

Stephen Verderber

Stephen Verderber is an award-winning scholar, researcher, and registered architect (US) whose core specialty is architecture, design therapeutics, and health. He is Professor at the John H. Daniels Faculty of Architecture, Landscape and Design and at the Dalla Lana School of Public Health, at the University of Toronto, Canada. He holds a doctorate in architecture from the University of Michigan, is cofounder of R-2ARCH, and is widely published. His books include Healthcare Architecture in an Era of Radical Transformation (2000), Compassion in Architecture: Evidence-Based Design for Health (2005), Innovations in Hospice Architecture (2005), Innovations in Hospital Architecture (2010), Sprawling Cities and Our Endangered Public Health (2012), and Innovations in Transportable Healthcare Architecture (2016). Author affiliation details are correct at time of print publication.

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Innovations in Hospital Architecture

Routledge, 2010

Book chapter

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Terroir and Architecture

Food and Architecture : At the Table

Bloomsbury Academic, 2016

Book chapter

...Building, food and time Since primordial times, food and shelter have been of the utmost priorities for humans. Our ancestors selected the locations of their settlements based on the availability of food, and in at least one...

Sweetness and Taste: Mapping Maple Syrup in Vermont

Food and Architecture : At the Table

Bloomsbury Academic, 2016

Book chapter

...We asked the living wood to give us something sweet and good. This comes from a banner in an exhibition of maple products in Vermont in 1915. Walter H. Crockett...

Simulating France, Seducing the World: The Regional Center at the 1937 Paris Exposition

Architecture and Tourism : Perception, Performance and Place

Berg, 2004

Book chapter

...Edmond Labbé, General Commissioner of the 1937 Exposition Internationale des arts et des techniques dans la vie moderne in Paris proclaimed:We must not forget that, in France, the cause of regionalism is linked to the cause of tourism...

The Gastro-Topography and Built Heritage of Dublin, Ireland

Food and Architecture : At the Table

Bloomsbury Academic, 2016

Book chapter

...The word ‘topography’ derives from the Greek topos (place) and graphia (to write), and in Classical literature it was used to describe writing about a place or local history. This chapter discusses how place names can enlighten our...