La dimensión oculta de los alimentos

This article provides an overview of the processes involved in harvesting, processing and selling four different types of food. The research explains the form of Barcelona from the textual and graphic reconstruction of the territories, landscapes, and architectures that host food production processes; the routes travelled, and the means of transport utilized to distribute it; and the squares and markets where it is offered to the public. This comprehensive examination of the various stages through which food is transported and distributed offers a novel approach to understanding the interrelationship between urban architecture and the city. It prompts a reflection of the underlying temporal and spatial dimensions of food provisioning in a metropolis.