The Architect, the Cook and Good Taste
The Architect, the Cook and Good Taste

Author: Petra Hagen Hodgson

Publisher: Walter de Gruyter

Published: 2007-03-29

Total Pages: 157

ISBN-13: 3764384832

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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 Architect's Cookbook
The Architect's Cookbook

Author: AIA Connecticut

Publisher: Aia Connecticut

Published: 2010

Total Pages: 297

ISBN-13: 9780615373720

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"Fare warning: while the publisher and the AIA Connecticut cookbook committee have exerted their best efforts in preparing this book, they make no representation or warranties with respect to the accuracy or completeness of the contents of this book and the recipes presented. The concoctions contained herein may not be suitable for your table (after all, it's a matter of taste). The stories presented herein may contain half-truths, whole truths, no truths, or be the product of faulty memories, for which we assume no responsibility. The publisher, AIA Connecticut, or the contributors to this book shall not be responsible for any errors, omissions, damages, or ruined dinner parties arising out of the use of this information. This cookbook is published with the understanding the publisher, AIA Connecticut, and the contributors are supplying information but are not attempting to make you into an expert cook".

Installations by Architects
Installations by Architects

Author: Sarah Bonnemaison

Publisher: Princeton Architectural Press

Published: 2009-08-12

Total Pages: 194

ISBN-13: 9781568988504

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Over the last few decades, a rich and increasingly diverse practice has emerged in the art world that invites the public to touch, enter, and experience the work, whether it is in a gallery, on city streets, or in the landscape. Like architecture, many of these temporary artworks aspire to alter viewers' experience of the environment. An installation is usually the end product for an artist, but for architects it can also be a preliminary step in an ongoing design process. Like paper projects designed in the absence of "real" architecture, installations offer architects another way to engage in issues critical to their practice. Direct experimentation with architecture's material and social dimensions engages the public around issues in the built environment that concern them and expands the ways that architecture can participate in and impact people's everyday lives. The first survey of its kind, Installations by Architects features fifty of the most significant projects from the last twenty-five years by today's most exciting architects, including Anderson Anderson, Philip Beesley, Diller + Scofidio, John Hejduk, Dan Hoffman, and Kuth/Ranieri Architects. Projects are grouped in critical areas of discussion under the themes of tectonics, body, nature, memory, and public space. Each project is supplemented by interviews with the project architects and the discussions of critics and theorists situated within a larger intellectual context. There is no doubt that installations will continue to play a critical role in the practice of architecture. Installations by Architects aims to contribute to the role of installations in sharpening our understanding of the built environment.

Eating Architecture
Eating Architecture

Author: Jamie Horwitz

Publisher: MIT Press

Published: 2006-02-17

Total Pages: 411

ISBN-13: 0262582678

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A highly original collection of essays that explore the relationship between food and architecture—the preparation of meals and the production of space. The contributors to this highly original collection of essays explore the relationship between food and architecture, asking what can be learned by examining the (often metaphorical) intersection of the preparation of meals and the production of space. In a culture that includes the Food Channel and the knife-juggling chefs of Benihana, food has become not only an obsession but an alternative art form. The nineteen essays and "Gallery of Recipes" in Eating Architecture seize this moment to investigate how art and architecture engage issues of identity, ideology, conviviality, memory, and loss that cookery evokes. This is a book for all those who opt for the "combination platter" of cultural inquiry as well as for the readers of M. F. K. Fisher and Ruth Reichl. The essays are organized into four sections that lead the reader from the landscape to the kitchen, the table, and finally the mouth. The essays in "Place Settings" examine the relationships between food and location that arise in culinary colonialism and the global economy of tourism. "Philosophy in the Kitchen" traces the routines that create a site for aesthetic experimentation, including an examination of gingerbread houses as art, food, and architectural space. The essays in "Table Rules" consider the spatial and performative aspects of eating and the ways in which shared meals are among the most perishable and preserved cultural artifacts. Finally, "Embodied Taste" considers the sensual apprehension of food and what it means to consume a work of art. The "Gallery of Recipes" contains images by contemporary architects on the subject of eating architecture.

An Architect's Cookbook
An Architect's Cookbook

Author: Glen Coben

Publisher: Oro Editions

Published: 2018

Total Pages: 0

ISBN-13: 9781939621979

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"Coben has had the distinct pleasure of working with some of the greatest chefs and the deification of chefs into rock stars. What has remained consistent is that the challenge of opening a restaurant has not become any easier. Whether the restaurant is a burger restaurant, a dive bar and taqueria, or a four-star grand Italian destination, the stakes are always high for each restaurateur or chef. They have investors, budgets, schedules and the desire to deliver their own vision of service and cuisine. Each design project is a journey to discover the soul of each project--to tell its story in an appropriate tone of voice that compliments each chef's vision."--Provided by publisher.

A Taste of the Past
A Taste of the Past

Author: András Koerner

Publisher:

Published: 2006

Total Pages: 0

ISBN-13: 9781584655954

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A beautifully illustrated re-creation of Jewish Hungarian cuisine and life in the nineteenth century.

Good Taste
Good Taste

Author: Alain Ducasse

Publisher: Gallic Books

Published: 2024-04-16

Total Pages: 102

ISBN-13: 191354771X

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A memoir and manifesto from the world’s most Michelin starred chef, Alain Ducasse, with introductions by internationally renowned writer Jay McInerney and chef Clare Smyth. At twelve years old, Alain Ducasse had never been to a restaurant. Less than fifteen years later, he received his first Michelin star. Today he is one of just two chefs to have been awarded twenty-one stars. Now, for the very first time, Ducasse shares a lifetime of culinary inspirations and passions in a book that is part memoir and part manifesto. Good Taste takes us on a journey from his childhood, where he picked mushrooms with his grandfather on a farm in Les Landes, to setting up groundbreaking schools and restaurants across the world. He is now taking off his chef’s whites and passing on what he knows to the next generation. Ducasse writes a poignant ode to the humble vegetables that have inspired his entire cuisine and to the masters that guided him along the way, from Paris to New York to Tokyo. As he looks to the future, he reflects on just what ‘good taste’ means.

The Kitchen
The Kitchen

Author: John Ota

Publisher: Appetite by Random House

Published: 2020-02-25

Total Pages: 304

ISBN-13: 0525609911

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One man's quest to seek out--and be inspired by--the great historic kitchens of Canada and the USA. John Ota was a man on a mission--to put together the perfect kitchen. He and his wife had been making do with a room that was frankly no great advertisement for John's architectural expertise. It just about did the job but for a room that's supposed to be the beating heart of a home and a joy to cook in, the Otas' left a lot to be desired. And so John set out on a quest across North America, exploring examples of excellent designs throughout history, to learn from them and apply their lessons to his own restoration. Along the way, he learned about the origins and evolution of the kitchen, its architecture and its appliances. He cooked, with expert instruction. And he learned too about the homes and their occupants, who range from pilgrims to President Thomas Jefferson, from turn of the century tenement dwellers to 21st century Vancouver idealists, from Julia Child to Georgia O'Keeffe, and from Elvis Presley to Louis Armstrong. John Ota has a refreshingly upbeat approach and a hunger for knowledge (and indeed for food). His energy and enthusiasm are contagious, and his insights of lasting value. Illustrated throughout, with photographs and also with drawings by the author, this is a book for homeowners, home makers, interior designers, cooks, armchair historians, and for anyone who--like John Ota before them--is looking for inspiration for a renovation.

Experiencing Food, Designing Dialogues
Experiencing Food, Designing Dialogues

Author: Ricardo Bonacho

Publisher: CRC Press

Published: 2018-08-06

Total Pages: 186

ISBN-13: 1351271954

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FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services, but seeks awareness towards new lifestyles and innovative ways of dealing with food. This book encompasses a wide range of perspectives on the state of the art and research in the fields of Food and Design, making a significant contribution to further development of these fields. Accordingly, it covers a broad variety of topics from Designing for/with Food, Educating People on Food, Experiencing Food and other Food for Thought.

Why Architecture Matters
Why Architecture Matters

Author: Blair Kamin

Publisher: University of Chicago Press

Published: 2001

Total Pages: 412

ISBN-13: 9780226423227

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This text collects the best of architecture critic Blair Kamin's columns. Using Chicago as a barometer of national design trends, the book sheds light on the state of American architecture during 'the Nervous Nineties'.