The Architect, the Cook and Good Taste
Editat de Petra Hagen Hodgson, Rolf Toykaen Limba Engleză Hardback – 28 mar 2007
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Specificații
ISBN-13: 9783764376215
ISBN-10: 376437621X
Pagini: 160
Ilustrații: 160 p. 197 illus., 135 illus. in color.
Dimensiuni: 220 x 280 x 19 mm
Greutate: 0.95 kg
Ediția:2007
Editura: Birkhäuser Basel
Colecția Birkhäuser
Locul publicării:Basel, Switzerland
ISBN-10: 376437621X
Pagini: 160
Ilustrații: 160 p. 197 illus., 135 illus. in color.
Dimensiuni: 220 x 280 x 19 mm
Greutate: 0.95 kg
Ediția:2007
Editura: Birkhäuser Basel
Colecția Birkhäuser
Locul publicării:Basel, Switzerland
Descriere
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.
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.
Cuprins
Architecture and Food Composition.- Measurement and Number in Architecture.- Measurements in Cooking.- Materials and Colours.- The Homely Hearth.- Rules of Fasting and Desire Derailed.- The Reproducibility of Taste.- Meaningful Architecture in a Globalised World.- The Eater and his Ancestors.- Hearth and Home.- From Pot au Feu to Processed Food.- The Gobalisation of Taste.- Architectural Essentials.- The Order of Courses.- Slow Food.- A Visit to Raymond Blanc at Le Manoir or A Culinary and Architectural Gesamtkunstwerk.- The Cuisine of Making Shelter.
Recenzii
...the book's ambitious high-quality and idiosyncratic production is a resistance to the homogeneity of modern globalized cooking and architecture.
Specifier
Specifier
Notă biografică
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.
Rolf Toyka is director of the Akademie der Architekten- und Stadtplanerkammer in Hessen.
Caracteristici
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
15 essays, rich and multifaceted subject matter
Numerous drawings and color illustrations