Hodgson, Petra Hagen Primary Author Toyka, Rolf Primary Author mixed material bibliography Basel, Switzerland Birkhauser 2007 monographic en English

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160 p Since time immemorial, cooking and building have been among humanity's most basic occupations. Both of them are rooted in necessity, but both of them also possess a cultural as well as a sensory, aesthetic dimension. And while it is true that cooking is a transitory art form, it gives expression to the periods of human cultural history just as architecture does. Moreover, both arts accord a central role to the materials employed. Both involve measuring and proportioning, shaping and designing, assembling and composing. This book pursues the astonishing parallels and deeply rooted connections between the art of building and that of cooking. A variety of essays takes up questions of materiality and proportioning. Attention will also be given to food cultivation and architecture, to the places where meals are prepared as well as a range of different culinary spaces. Architecture Professional Interior Design 720.47 Hod a9783764376215 Podomoro University Digital Library 720.47 Hod a 2022.03.4163 My Library 720.47 Hod a 9783764376215.jpg.jpg 37716 2022-03-17 10:01:32 2022-03-17 10:01:50 machine generated