Search results for ""Author Karen A. Franck""

The traditional veneration of architecture for its monumental and enduring qualities seems to be changing. Architects and other designers are moving away from seeking permanence towards a more open, creative use of what time has to offer. This is revealed in new approaches to historic preservation, the proliferation of temporary structures, concerns regarding sustainability, and the employment of time-efficient processes. Architecture Timed explores the role of ideas about time in the design inclinations and choices of contemporary designers of the environment. Contributors consider how the new can be incorporated into the old; how designing for the very short term has significant advantages; how what is temporary can be re-used; and how the design of materials, buildings and landscapes can improve sustainability and enhance experiences of time passing. Many designers have replaced the ideal of ‘timelessness’ and the view of time as a series of singular, static moments with an enriched and more nuanced perspective, treating time as a source of inspiration to be embraced, not a condition to be defended against. Contributors include: Juhani Pallasmaa, Brian McGrath, Federica Goffi, Jill Stoner, Richard Garber and Eric Parry. Designers featured include: Agence Ter, Shigeru Ban, BanG Studio, Diller Scofidio + Renfro, EMF Landscape Architects, Gluck+, GRO Architects, Interboro Partners, Toyo Ito, Kengo Kuma, Enric Miralles, Eric Parry Architects, Carlo Scarpa, Taylor Cullity Lethlean, UNStudio and Peter Zumthor.

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Food and the City makes the relationships between food and the city visible by exploring both the ways in which buying and eating food have become such a significant part of urban public life, and the ways in which design supports and enhances the place of food in the city. It is timely because the proliferation of urban cafes, restaurants, and markets continues, but is not sufficiently recognized or analyzed. Food related topics are now of great interest in academic and design disciplines but the theme of this issue, food as it relates to the variety and vitality of urban life, has not been addressed. Food and the City, will develop ideas from the popular Food and Architecture (2002). Contents include: Raw, Medium, Well Done: A Typological Reading of Australian Cafes by Jane Lawrence & Rachel Hurst; Blurring Boundaries, Defining Place: The New Hybrid Space of Dining by Gail Satler; The New and the Rare: Gourmet Food in the Japanese Department Store by Masaaki Takahashi; Tasting the Periphery: Bangkok’s Agri and Aqua-cultural Fringe by Brian McGrath & Danai Thaitakoo; “Big Sign” Dining in Hong Kong: The City as Dining Room by Jeffrey W. Cody and Mary C. Day; Taste, Sound and Smell: On the Street in Chinatown and Little Italy by Nisha Fernando; What’s Eating Manchester? Gastro-culture and Urban Regeneration David Bell & Jon Binnie; Designing the Gastronomic Quarter by Susan Parham

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