2007

The Architect, the Cook and Good Taste

On behalf of the Academy of the Hesse Chamber of Architects and Town Planners

Authors:

ISBN: 978-3-7643-7621-5 (Print) 978-3-7643-8483-8 (Online)

Table of contents (18 chapters)

  1. Front Matter

    Pages 1-7

  2. No Access

    Book Chapter

    Pages 8-13

    Introduction

  3. No Access

    Book Chapter

    Pages 14-21

    Architecture and Food Composition

  4. No Access

    Book Chapter

    Pages 22-29

    Measurement and Number in Architecture

  5. No Access

    Book Chapter

    Pages 30-37

    Measurements in Cooking

  6. No Access

    Book Chapter

    Pages 38-49

    Materials and Colours

  7. No Access

    Book Chapter

    Pages 50-59

    The Homely Hearth

  8. No Access

    Book Chapter

    Pages 60-71

    Rules of Fasting and Desire Derailed

  9. No Access

    Book Chapter

    Pages 72-81

    The Reproducibility of Taste

  10. No Access

    Book Chapter

    Pages 82-93

    Meaningful Architecture in a Globalised World

  11. No Access

    Book Chapter

    Pages 94-99

    The Eater and his Ancestors

  12. No Access

    Book Chapter

    Pages 100-109

    Hearth and Home

  13. No Access

    Book Chapter

    Pages 110-119

    From Pot au Feu to Processed Food

  14. No Access

    Book Chapter

    Pages 120-123

    The Gobalisation of Taste

  15. No Access

    Book Chapter

    Pages 124-127

    Architectural Essentials

  16. No Access

    Book Chapter

    Pages 128-137

    The Order of Courses

  17. No Access

    Book Chapter

    Pages 138-141

    Slow Food

  18. No Access

    Book Chapter

    Pages 142-145

    A Visit to Raymond Blanc at Le Manoir or A Culinary and Architectural Gesamtkunstwerk

  19. No Access

    Book Chapter

    Pages 146-151

    The Cuisine of Making Shelter

  20. Back Matter

    Pages 152-157