The Architect, The Cook and Good Taste

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The Architect, The Cook and Good Taste

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.

Statement of Responsibility

Author(s)

Hodgson, Petra Hagen - Personal Name
Toyka, Rolf - Personal Name

Edition

Call Number

720.47 Hod a

ISBN/ISSN

9783764376215

Subject(s)

Architecture
Professional Interior Design

Classification

720.47 Hod a

Series Title

GMD

Text

Language

English

Publisher

Birkhauser

Publishing Year

2007

Publishing Place

Basel, Switzerland

Collation

160 p

Specific Detail Info

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