The Architect, the Cook and Good Taste

The Architect, the Cook and Good Taste by Petra Hagen Hodgson and Rolf Toyka
English | ISBN: 376437621X | edition 2007 | PDF | 160 pages | 12,4 mb

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.
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