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Food for thought

Hospitable as ever to the more arcane pursuits of American academics, MIT Press has just published a book of essays called Eating Architecture (£25.95). Its toothsome titles include 'Culinary Manifestations of the Genius Loci', and 'Hard to Swallow: Mortified Geometry and Abject Form'.

The author of the latter, Paulette Singley, points out the resemblance of 'cold cuts' like mortadella or salami to veined marble veneers, even suggesting that stone can become 'an object

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