The architect, the cook, and good taste / [concept and copy editing], Petra Hagen Hodgson, Rolf Toyka ; [translation, Michael Robinson and others] ; on behalf of the Academy of the Hesse Chamber of Architects and Town Planners
157 pages : illustrations (some color), plans ; 29 cm
Contents
Architecture and food composition / Peter Kubelka -- Measurement and number in architecture / Paul von Naredi-Rainer -- Measurements in cooking / Renate Breuss -- Materials and colours / Annette Gigon in Conversation with Petra Hagen Hodgson -- The homely hearth : building and living, eating and drinking, considered in terms of architectural theory / Fritz Neumeyer -- Rules of fasting and desire derailed : notes on architecture and gastronomy / Stanislaus von Moos -- The reproducibility of taste / Ákos Moravánszky -- Meaningful architecture in a globalised world / Gion Caminada -- The eater and his ancestors / Andreas Hartmann -- Hearth and home : food preparation locations in changing times / Peter Davey -- From pot au feu to processed food : the restaurant as a modernist location / Wilhelm Klauser -- The globalisation of taste / Udo Pollmer -- Architectural essentials / Claudio Silvestrin -- The order of courses : a theatrically composed structure / Onno Faller -- Slow food / Carlo Petrini -- A visit to Raymond Blanc at Le Manoir or A culinary and architectural Gesamtkunstwerk / Petra Hagen Hodgson -- The cuisine of making shelter / Ian Ritchie
Summary
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
