Overview
- A source of inspiration for everyone with a passion for cooking and building
- 15 essays, rich and multifaceted subject matter
- Numerous drawings and color illustrations
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Table of contents (18 chapters)
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Front Matter
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Back Matter
Keywords
About this book
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. With articles by Annette Gigon, Stanislaus von Moos, Claudio Silvestrin, Ian Ritchie, and others.
About the authors
Petra Hagen Hodgson is an independent architecture critic, a correspondent for werk, bauen + wohnen, and the author of many articles on architecture and town planning in journals and books.
Rolf Toyka is director of the Akademie der Architekten- und Stadtplanerkammer in Hessen.
Bibliographic Information
Book Title: The Architect, the Cook and Good Taste
Authors: Petra Hagen Hodgson, Rolf Toyka
DOI: https://doi.org/10.1007/978-3-7643-8483-8
Publisher: Birkhäuser Basel
eBook Packages: Architecture and Design, Engineering (R0)
Copyright Information: Birkhäuser Basel 2007
Edition Number: 1
Number of Pages: 160
Number of Illustrations: 62 b/w illustrations, 135 illustrations in colour
Topics: Architectural History and Theory