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The Architect, the Cook and Good Taste [Hardcover]

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Item description for The Architect, the Cook and Good Taste by Petra Hagen Hodgson & Rolf Toyka...

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.

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Item Specifications...

Pages   157
Est. Packaging Dimensions:   Length: 0.75" Width: 8.5" Height: 11"
Weight:   2.1 lbs.
Binding  Hardcover
Release Date   May 3, 2007
Publisher   Birkhäuser Basel
ISBN  376437621X  
ISBN13  9783764376215  

Availability  0 units.

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Product Categories

1Books > Special Features > New & Used Textbooks > Architecture
2Books > Subjects > Arts & Photography > Art > Art History
3Books > Subjects > History
4Books > Subjects > Professional & Technical > Architecture > General
5Books > Subjects > Professional & Technical > Architecture > Reference

Reviews - What do customers think about The Architect, the Cook and Good Taste?

highly recommended  Nov 22, 2007
This book has been extremely helpful for my thesis which is about food and architecture. I highly recommend it to anyone who has an interest in either topic. The relations between the two are endless.

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