The purpose of this essay is to investigate food and eating as a spiritual act and consider the spatial and performative aspects of eating in relation to architecture. In the first part of this essay we will be dealing with the idea of designing a space in relation to a preparation of a meal. We will discuss the ways in which shared meals are among the most perishable and preserved cultural artifacts. Ideas of memory, identity, ideology, conviviality and loss will be related to culture and setting, giving examples of how they bring architecture and food together. In the second part of the essay we will be using four typologies of buildings (household, restaurant, monastery, market) and looking to each one separately in order to see how does the space affect the performance of cooking and eating and what meaning does food have in each of these spaces.
