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BOOKS > The Architect, the Cook, and Good Taste

The Architect, the Cook, and Good Taste
Cooking Library > Generalities > Food Photography • Arts • Essays
The Architect, the Cook, and Good Taste
저자/역자Petra Hagen
출판사Birkhauser
연도2007
Cooking Library 2F
서가위치

목차

Chapter 1. Foreword - Barbara Ettinger-Brinckmann/Rolf Toyka

Chapter 2. Introduction - Petra Hagen Hodgson

Chapter 3. Architecture and Food Composition - Peter Kubelka

Chapter 4. Measurement and Number in Architecture - Paul von Naredi-Rainer

Chapter 5. Measurements in Cooking - Renate Breuß

Chapter 6. Materials and Colours - Annette Gigon in Conversation with Petra Hagen Hodgson

Chapter 7. The Homely Hearth - Building and Living, Eating and Drinking, Considered in Terms of Architectural Theory - Fritz Neumeyer

Chapter 8. Rules of Fasting and Desire Derailed - Notes on Architecture and Gastronomy - Stanislaus von Moos

Chapter 9. The Reproducibility of Taste - Ákos Moravánszky

Chapter 10. Meaningful Architecture in a Globalised World - Gion Caminada

Chapter 11. The Eater and his Ancestors - Andreas Hartmann

Chapter 12. Hearth and Home - Food Preparation Locations in Changing Times - Peter Davey

Chapter 13. From Pot au Feu to Processed Food - The Restaurant as a Modernist Location - Wilhelm Klauser

Chapter 14. The Globalisation of Taste - Udo Pollmer

Chapter 15. Architectural Essentials - Claudio Silvestrin

Chapter 16. The Order of Courses - A Theatrically Composed Structure - Onno Faller

Chapter 17. Slow Food - Carlo Petrini

Chapter 18. A Visit to Raymond Blanc at Le Manoir or A Culinary and Architectural Gesamtkunstwerk - Petra Hagen Hodgson

Chapter 19. The Cuisine of Making Shelter - Ian Ritchie

Chapter 20. Biographies

Chapter 21. Illustration Credits

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