Comments on: Design and Cooking

By: kelly

kelly — Thu, 20 Aug 2009 07:11:50 +0000

I wholeheartedly agree! Since we have a 50/50 love affair going on here. I guess what else is supposed to happen when one puts themselves through Architecture school working in restaurants… now its really all I want to design. I’ve got something brewing in this department that I’ll share soon.

By: baobabs

baobabs — Tue, 14 Jul 2009 09:08:26 +0000

Thanks for sharing. Looks like excellent reading material that merges gastronomy and design.

By: Alix

Alix — Mon, 13 Jul 2009 19:24:21 +0000

I especially like that you included two ends of the spectrum in Gastronomica (beautifully presented and very well written but definitely a food *journal*) and Sunset (every so slightly more accessible in my day-to-day).

As an organized sort of person I’ve always enjoyed the process that comes with cooking and the precision with baking, but without beauty in the finished product you would just have a lump of something that no one wanted to eat. Mom wasn’t kidding when she taught me that people also eat with their eyes.

By: Gus

Gus — Sun, 12 Jul 2009 22:52:57 +0000

…same goes for the “Silver Spoon” – it’s purely a cookbook but so well composed that it can’t not appeal to the design minded.

By: Richter

Richter — Sun, 12 Jul 2009 22:47:44 +0000

While it doesn't directly cover design or architecture, Cooks Illustrated is so well designed and executed that I think you guys would enjoy it as a food and cooking resource (if you don't already subscribe).

By: Shared Items – July 12, 2009 | Polycentrism

Shared Items – July 12, 2009 | Polycentrism — Sun, 12 Jul 2009 12:15:31 +0000

[...] Design and Cooking [...]

By: Lasse Jaakola-Architect

Lasse Jaakola-Architect — Sat, 11 Jul 2009 00:39:13 +0000

The architecture profession is much like cooking or baking. I have always drawn an analogy with recipes and “blueprints”, as we used to call them back whenever. One builds from blueprints and cooks or bakes from recipes. Sometimes magic happens if one departs from the recipe and improvises. Same happens in architecture, but in that case you get taken to court. I love to cook and despite how hard I try to follow the recipe, I find myself out of an ingredient. So I improves with something that I think might be similar or which I believe might make it better. Then I have a surprise, but I don’t get sued. Either I receive applause or some ugly faces. Who cares. It’s for fun, as long as someone doesn’t get sick. Then you’re in trouble.

By: Jim

Jim — Fri, 10 Jul 2009 20:14:42 +0000

While writing my thesis I did a lot of reasearching about Pawson, and of course grew to love his work. In a sort of “things related” internet search while trying to hunt down some of his more elusive books I was shown this:
http://www.amazon.de/What-Architects-Cook-Up-Architekten/dp/3920034198

Though I never read nor skimmed the book, I always wondered if it had any value. Might be worth looking at… in the same “things related” sort of way.

By: Anonymous

Anonymous — Fri, 10 Jul 2009 18:11:41 +0000

As an amateur photographer I really appreciate that the BUILDblog always gives proper credit to photographers. The blogging world is murky in terms of authorship and credit and you guys are setting the bar. Thanks for the attention to detail.

By: mike

mike — Fri, 10 Jul 2009 16:26:06 +0000

‘the architect the cook and good taste’ was a gift i got from a family friend that is a chef and knows i like to cook (albeit not very well). it contains some interesting articles by architects on food and architecture. though, surprisingly, it lacks any of marco frascari’s writings. his lectures on food and architecture in school were always fascinating and entertaining.

frascari:
‘villa girasole, a macaronic dream’
‘Semiotica Ab Edendo: Taste in Architecture’