Building Bridges: A transdisciplinary view on gastronomy
Juan Carlos Arboleya Payo, Iñaki Martínez de Albeniz Ezpeleta
págs. 32-39
Edible, or the Architecture of Metabolism
Lydia Kallipoliti, Areti Markopoulou
págs. 42-49
Food as a City Masterplan: Three Visions
Martí Guixé
págs. 50-57
Can we eat Earth Buildings? The mineralogical common of earth building and edible earth practices
Lola Ben-Alon, Sharon Yavo Ayalon
págs. 58-71
Architecture for Fermentation and vice versa
José De la Rosa Morón
págs. 72-85
Junk Food: Radical approach to sustainability in Grahame Caine’s Eco-House
Miguel Luengo Angulo
págs. 88-95
From being Consumers to becoming Producers: DESIGNING CYCLES at 64°
Cornelia Redeker, Sara Thor, Constanze Hirt
págs. 96-109
RootSkin: From Soil to Soil
Andrea Conserva, Fiona Demeur, Chiara Farinea
págs. 112-119
The Disorder of the Dining Table
Sarah Wigglesworth
págs. 122-127
Virtual Phenomenology: A Critical Essay about the Relationship between Virtual Environments and the Senses
Georges Kachaamy
págs. 130-137
The Blur Table: An investigation of the virtual experience through the social act of the meal
Elin Werme Oscarsson
págs. 138-147
The Form of Taste. On the Origins, Implications, and Applications of Shape -Taste Crossmodal Correspondences
Charles Spence
págs. 150-163
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