The Architect, the cook and good taste / Petra Hagen Hodgson, Rolf Toyka [editors] ; on behalf of the Academy of the Hesse Chamber of Architects and Town Planners; [translation: Michael Robinson]
156 pages : illustrations (chiefly color), plans ; 29 cm
Contents
Foreword; Introduction; Architecture and Food Composition; Measurement and Number in Architecture; Measurements in Cooking; Materials and Colours; The Homely Hearth. Building and Living, Eating and Drinking, Considered in Terms of Architectural Theory; Rules of Fasting and Desire Derailed. Notes on Architecture and Gastronomy; The Reproducibility of Taste; Meaningful Architecture in a Globalised World; The Eater and his Ancestors; Hearth and Home. Food Preparation Locations in Changing Times; From Pot au Feu to Processed Food. The Restaurant as a Modernist Location; The Globalisation of Taste
Architectural EssentialsThe Order of Courses. A Theatrically Composed Structure; Slow Food; A Visit to Raymond Blanc at Le Manoir or A Culinary and Architectural Gesamtkunstwerk; The Cuisine of Making Shelter; Biographies; Illustration Credits
Summary
This book pursues the astonishing parallels and deeply rooted connections between the art of building and that of cooking
