The intricate relationship between food, city and architecture, spanning from ancient civilizations to the present, serves as a focal point for interdisciplinary discourse. This book delves into a diverse set of cases throughout history in which processes related to food significantly influenced architectural or urban designs. This book delineates three spatial levels — city, home and intermediate spaces — illuminating their dynamic interplay within the construct of a continually evolving “food space." Featuring 12 contributions from Mediterranean Europe, this publication explores historical legacies and contemporary challenges. Divided into urban-territorial and architectural scales, it offers nuanced insights into urban dynamics, domestic life and gastronomic tourism. Supported by a prestigious introductory study, this research advances a comprehensive understanding of food's role in shaping urban environments. Through the chapters of this book, those interested in cultural studies of food, urban history and architecture will be able to reflect on our relationship with food and its processes, and how it affects the way we live and design our cities and their architectures.

In Intimate Eating Anita Mannur examines how notions of the culinary can create new forms of kinship, intimacy, and social and political belonging. Drawing on critical ethnic studies and queer studies, Mannur traces the ways in which people of color, queer people, and other marginalized subjects create and sustain this belonging through the formation of “intimate eating publics.” These spaces—whether established in online communities or through eating along in a restaurant—blur the line between public and private. In analyses of Julie Powell’s Julie and Julia, Nani Power’s Ginger and Ganesh, Ritesh Batra’s film The Lunchbox, Michael Rakowitz’s performance art installation Enemy Kitchen, and The Great British Bake Off, Mannur focuses on how racialized South Asian and Arab brown bodies become visible in various intimate eating publics. In this way, the culinary becomes central to discourses of race and other social categories of difference. By illuminating how cooking, eating, and distributing food shapes and sustains social worlds, Mannur reconfigures how we think about networks of intimacy beyond the family, heteronormativity, and nation.

In recent years, endurance athletes, bodybuilders, and long-distance runners such as Ruth Heidrich, Scott Jurek, Rich Roll, Brendan Brazier, Robert Cheeke, and many others have destroyed the notion that you cannot be a top-flight competitor on a plant-based diet and upended the stereotype that veganism means weakness, placidity, and passivity. But are there deeper connections between veganism and running, for example, that reach beyond attaining peak performance to other aspects of being vegan: such as living lightly on the land, caring for other-than-human life, and connecting to our animal bodies? The fifteen writers in Running, Eating, Thinking wager that there are, and they explore in manifold ways how those connections might be made. From coping with cancer to reflecting on the need of the confined animal to run free, from Buddhist ideas of nonviolence to harnessing the breath for singing and running, and from extolling the glories of lentils to committing oneself to the long run in animal activism, Running, Eating, Thinking is a pioneering anthology that may redefine your thinking about veganism and running.

A comprehensive theological framework for assessing the significance of eating, demonstrating that eating is of profound economic, moral and theological significance.

In the Lord’s recovery during the past five hundred years the church’s knowledge of the Lord and His truth has been continually progressing. This monumental and classical work by Brother Witness Lee builds upon and is a further development of all that the Lord has revealed to His church in the past centuries. It is filled with the revelation concerning the processed Triune God, the living Christ, the life-giving Spirit, the experience of life, and the definition and practice of the church. In this set Brother Lee has kept three basic principles that should rule and govern every believer in their interpretation, development, and expounding of the truths contained in the Scriptures. The first principle is that of the Triune God dispensing Himself into His chosen and redeemed people; the second principle is that we should interpret, develop, and expound the truths contained in the Bible with Christ for the church; and the third governing principle is Christ, the Spirit, life, and the church. No other study or exposition of the New Testament conveys the life nourishment or ushers the reader into the divine revelation of God’s holy Word according to His New Testament economy as this one does.

Food and Architecture is the first book to explore the relationship between these two fields of study and practice. Bringing together leading voices from both food studies and architecture, it provides a ground-breaking, cross-disciplinary analysis of two disciplines which both rely on a combination of creativity, intuition, taste, and science but have rarely been engaged in direct dialogue. Each of the four sections – Regionalism, Sustainability, Craft, and Authenticity – focuses on a core area of overlap between food and architecture. Structured around a series of 'conversations' between chefs, culinary historians and architects, each theme is explored through a variety of case studies, ranging from pig slaughtering and farmhouses in Greece to authenticity and heritage in American cuisine. Drawing on a range of approaches from both disciplines, methodologies include practice-based research, literary analysis, memoir, and narrative. The end of each section features a commentary by Samantha Martin-McAuliffe which emphasizes key themes and connections. This compelling book is invaluable reading for students and scholars in food studies and architecture as well as practicing chefs and architects.