Food and Architecture

Food and Architecture

Subhadip Majumder, Sounak Majumder


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Food and architecture, the two pillars of human civilization, have intertwined to such extents to sustain the civilization itself, that the connection between the two has visually ceased to exist. The apparent diverse fields of human life have worked upon similar principles through ages from the beginning of mankind and they complemented our existence.

Food is fundamental to cross-cultural studies of behavior, thought, and imagery. We eat for many reasons than just to satisfy our appetite. The act of eating is now a way of socializing with others. Hence all major institutes of food service are trying hard to amaze their users with a built environment that complements the served delicacy. Although most of the users might not understand the thought consciously but subconscious mind keeps alarming when things don’t fall in place.

The book surfs through all the aspects of such two diverse fields and tries to show a parallel through a very socialistic and holistic perspective. It’s interesting to understand the intangible logics behind the very tangible aspects of human life.


Subhadip Majumder:
Prof. (Chef ) Subhadip Majumder, masters in hotel management and certified hospitality educator of AHLEI, is a seasoned hospitality academician, culinary professional, researcher, author, and spiritual and humanity contributor to the society having numerous national and international achievements under his name. He is working as freelancer and, apart from his mentioned skills, he is working on the architectural development of organizations in relation to gastronomy.|||Ar. Sounak Majumder, B. Arch, School of Planning and Architecture, New Delhi, is the co-founder of Delhi-based architectural firm “Design Cult.” He is also the co-founder of Reroute, a platform to promote alternate architectural education to the students and young architects of the country. Currently he is working on varied large- and small-scale architectural and landscape projects. Being a food enthusiast, he has authored several journals and papers.