Name: The Architect, the Cook and Good Taste
Brand: Birkhäuser
Price: 24.95 EUR
Availability: InStock
ISBN: 9783764384838

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.

...the book s ambitious high-quality and idiosyncratic production is a resistance to the homogeneity of modern globalized cooking and architecture. 



Specifier

architecture; cooking; dining room; eating; kitchen

The Architect, the Cook and Good Taste

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<!doctype html public "-//w3c//dtd html 4.0 transitional//en"> <html><head> <meta content="text/html; charset=iso-8859-1" http-equiv=content-type> <meta name=generator content="mshtml 8.00.6001.23569"></head> <body> Petra Hagen Hodgson ist freie Architekturkritikerin und Korrespondentin für werk, bauen + wohnen.</body></html>

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     Cooking and architectureSince 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.      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

     Cooking and architectureSince time immemorial, cooking and building have been among humanity’s most basic occupations. Both of them are

The Architect, the Cook and Good Taste

Edited by: Petra Hagen Hodgson, Rolf Toyka