In the complex space of the city, the presence of food and the ways of feeding play a very important role. They contribute to the arrangement and organization of public space or at least influence its use. The relationship between city, food and public space is a constant in our daily life; however, it has not always been assessed with due consideration, despite the profound spatial implications it entails. Hence the need, in our opinion, to deepen the theme that opens up interesting horizons for the understanding of the "urban" dimension of food and the repercussions of the latter in the dynamics of the city. Eating is a way of living, a way of occupying and conquering the space in which we live. This idea, which might seem "radical", in fact we find it - on some occasions almost hidden - in many texts dealing with architecture and food, and sometimes in writings that do not deal directly with either one or the other and which, however, explain this idea very clearly. Indeed, an acute author like Michel de Certeau was one of the first who, speaking of everyday life, put the space of the city in relation to food and cooking, so much so that the second volume of his L'invention du quotidien, has as its subtitle the illuminated binomial Habiter / cuisiner.

La città che mangia. Dinamiche urbane e alimentari

Gianluca Burgio
2018

Abstract

In the complex space of the city, the presence of food and the ways of feeding play a very important role. They contribute to the arrangement and organization of public space or at least influence its use. The relationship between city, food and public space is a constant in our daily life; however, it has not always been assessed with due consideration, despite the profound spatial implications it entails. Hence the need, in our opinion, to deepen the theme that opens up interesting horizons for the understanding of the "urban" dimension of food and the repercussions of the latter in the dynamics of the city. Eating is a way of living, a way of occupying and conquering the space in which we live. This idea, which might seem "radical", in fact we find it - on some occasions almost hidden - in many texts dealing with architecture and food, and sometimes in writings that do not deal directly with either one or the other and which, however, explain this idea very clearly. Indeed, an acute author like Michel de Certeau was one of the first who, speaking of everyday life, put the space of the city in relation to food and cooking, so much so that the second volume of his L'invention du quotidien, has as its subtitle the illuminated binomial Habiter / cuisiner.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11387/133619
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