The Architect, the Cook and Good Taste

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

  • Authors
  • Petra Hagen Hodgson
  • Rolf Toyka

Table of contents

  1. Front Matter
    Pages 1-7
  2. Petra Hagen Hodgson
    Pages 8-13
  3. Peter Kubelka
    Pages 14-21
  4. Paul von Naredi-Rainer
    Pages 22-29
  5. Renate Breuß
    Pages 30-37
  6. Annette Gigon
    Pages 38-49
  7. Fritz Neumeyer
    Pages 50-59
  8. Stanislaus von Moos
    Pages 60-71
  9. Ákos Moravánszky
    Pages 72-81
  10. Andreas Hartmann
    Pages 94-99
  11. Peter Davey
    Pages 100-109
  12. Wilhelm Klauser
    Pages 110-119
  13. Udo Pollmer
    Pages 120-123
  14. Claudio Silvestrin
    Pages 124-127
  15. Onno Faller
    Pages 128-137
  16. Carlo Petrini
    Pages 138-141
  17. Ian Ritchie
    Pages 146-151
  18. Back Matter
    Pages 152-157

About this book


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.


Form architecture building cooking design dining room eating kitchen

Bibliographic information