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The Architect, the Cook and Good Taste

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Hodgson, Petra Hagen/ Toyka, Rolf 作者
Springer Verlag
译者
2007-3 出版日期
160 页数
$ 33.84 价格
HRD
丛书系列
9783764376215 图书编码

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发表于2024-11-04


The Architect, the Cook and Good Taste 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

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The Architect, the Cook and Good Taste 在线电子书 图书描述

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.

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