Designing with a fork: Lessons from past urban foodscapes for the future

Abstract

Unlike other basic needs, food has been virtually absent from today’s urban design and planning. Historically, however, food matters were key factors underlying the location of pre-industrial cities, the size attained, the organization and land use of their hinterlands. Food production was present around and within the city; distribution routes defined its roads and streets; food activities were remembered in place-names; markets were the beating hearts of urban life. Cities and food were interconnected. Nowadays, apart from food consumption, food became almost invisible in the city, being relegated to distant places, private spaces and off-hours. This distance conveys severe environmental and cultural consequences, jeopardizing urban sustainable development. Food, however, might contribute to designing more sustainable cities for the future. Architects and urban designers have proposed creative solutions — edible buildings, productive continuous landscapes — which might be crucial in this context. These realities will be explored, for a more balanced future.