This posting at first glance may be about the interstitial space between architecture and the art of cooking or referring to the intersection of food and architecture...where good edible design exists. It reminds me of the television programme with a pastry chef making these fantastic cakes in remarkable forms...including the Sistine chapel. But alas it really recalls de Geuze infamous remarks about us, that "Architects are like Seagulls, they make alot of noise, the eat alot of food, and they leave shit everywhere"
previously:
Cooking for Engineers
Pop-up shops
links to similar:
Liao Yusheng
Architectural Maccheroni
books:
Food + Architecture
Eating Architecture
John Pawson's Living & Eating
the Cooked Kitchen
the Architect, the Cook and good taste
between Cooking and Architecture
Reviewed by smith
Published :
Rating : 4.5
Published :
Rating : 4.5
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