CITY TRAILS
They form a central part of everyday
place-promotion technique to foster
life with routine encounters and shared
regeneration, with parts of cities sold
experiences of public spaces that
on the basis of the food they offer,
include walking, browsing, shopping,
especially in case of ethnic foods.
eating, talking, and tourist visits. These food quarters become a place for interaction and thus urban social spaces by default rather than design. Gastronomy for place making and revitalization
Gastronomy for ecological sustainability Susan Parham in her book ‘Market Place: Food Quarters, Design and Urban Renewal in London’ says that ‘predominant food distribution and
Not all details are tangible while
consumption arrangements in urban
designing a public space. Some public
areas, dominated by supermarkets, have
places fail to garner the anticipated
a specific and largely negative influence
footfall even if well-designed – for
on urban sustainability’. Sustainability
example by being uninteresting or
is determined by the spatial form of the
devoid of place. Instead of abandoning
food quarters. A compact, walkable,
or redeveloping these spaces, a sense of
liveable food quarter will assist in
place can be brought back to them using
mitigating some unsustainable effects
food as a tool and catalyst for urban
of the way food relationships are played
revitalization.
out in urban space.
Gastronomy for economic regeneration
Gastronomical quarters for cognitive
The food sector is diverse, vibrant, and
mapping of city
provides a rich range of employment
Gastronomical quarters are elements of
opportunities and income generation.
reminiscence because they form a part
Returns are so high that even vernacular
of people’s social experiences in a city.
eateries have started developing as
They are one of the most camouflaged
new spaces of commercial hospitality.
elements yet have a large impact - this
‘Foodatainment’ is enlisted as a
explains why famous anchor eateries
CITY OBSERVER | June 2019