The Architect, the Cook and Good Taste

Front Cover
Petra Hagen Hodgson, Rolf Toyka
Birkhäuser Basel, Jul 5, 2007 - Architecture - 160 pages

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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About the author (2007)

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.

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