The architect, the cook, and good taste / [concept and copy editing], Petra Hagen Hodgson, Rolf Toyka ; [translation, Michael Robinson ... et al.] ; on behalf of the Academy of the Hesse Chamber of Architects and Town Planners.

Format:

Book

Contributor:

Hagen, Petra, 1957-

Toyka, Rolf.

Language:

English

Subjects (All):

Cooking and architecture.

Physical Description:

1 online resource (157 p.)

Place of Publication:

Basel ; Boston : Birkhauser, c2007.

Language Note:

English

Summary:

Seit jeher gehören kochen und bauen zu den grundlegenden Tätigkeiten des Menschen: Beide entspringen der Nützlichkeit, beinhalten aber zugleich ein kulturelles, wie ästhetisch-sensorisches Moment. Und auch wenn das Kochen eine vergängliche Kunstform darstellt, drücken sich in ihm die Kulturepochen der Menschheit ebenso aus wie in der Architektur. Zudem sind für beide Künste das verwendete Material und dessen Bearbeitungsweise von zentraler Bedeutung: Es wird gemessen und proportioniert, geformt und gestaltet, gefügt und komponiert. Das Buch sucht nach den erstaunlichen Parallelen und auch den tief verwurzelten Beziehungen zwischen der Kunst des Bauens und der des Kochens. Dabei erörtern verschiedene Essays Fragen der Materialität und der Proportionierung, zudem wird es um Speisenanbau und Architektur gehen, um die Orte der Speisezubereitung sowie um Räume unterschiedlichster Art im kulinarischen Umfeld. Mit Beiträgen von Annette Gigon, Stanislaus von Moos, Claudio Silvestrin und weiteren.

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.

Contents:

Frontmatter

Introduction / Hodgson, Petra Hagen

Architecture and Food Composition / Kubelka, Peter

Measurement and Number in Architecture / Von Naredi-Rainer, Paul

Measurements in Cooking / Breuß, Renate

Materials and Colours

The Homely Hearth / Neumeyer, Fritz

Rules of Fasting and Desire Derailed / Von Moos, Stanislaus

The Reproducibility of Taste / Moravánszky, Ákos

Meaningful Architecture in a Globalized World / Caminada, Gion

The Eater and his Ancestors / Hartmann, Andreas

Hearth and Home / Davey, Peter

From Pot au Feu to Processed Food / Klauser, Wilhelm

The Globalization of Taste / Pollmer, Udo

Architectural Essentials / Silvestrin, Claudio

The Order of Courses / Faller, Onno

Slow Food / Petrini, Carlo

A Visit to Raymond Blanc at Le Manoir or A Culinary and Architectural Gesamtkunstwerk / Hodgson, Petra Hagen

The Cuisine of Making Shelter / Ritchie, Ian

Notes:

Description based upon print version of record.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 08. Jul 2019)

Description based on publisher supplied metadata and other sources.

ISBN:

9786610955398

3-7643-8483-2

OCLC:

979956726