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Culinary Lesson: The Space of Food
CULINARY LESSONS - The Space of Food is based on a series of events, Culinary Lessons, which were hosted by the Städelschule Architecture Class and which engaged with the relation between food, art and architecture. The series addressed the enormous so- cial, economic and cultural spaces that accompany the production and consumption of food, and attempted to unravel some of these spaces' structure and dynamics. The central ambition was to learn from culinary history and, not the least, the recent vanguard of culinary practice. No human activity is so encompassing and engenders such ef- fects on our societies and lives as the culinary. Culinary practices lay out aesthetic as much as ethical ...
The Architecture of Taste
On November 27, 2012, world-renowned pastry chef Pierre Hermé arrived at Harvard University from Paris. He brought five chefs, two assistants, 600 sheets of gelatin, 150 eggs, 68 pounds of caster sugar, 40 pounds of unsalted butter, 32 pounds of cream, 25 pounds of milk chocolate couverture, 11 pounds of grated wasabi, and the alchemic techniques to transform these ingredients into an elaborate "lecture de pâtisserie." Together with Savinien Caracostea and Sanford Kwinter, he methodically deconstructed four conceptual desserts for 400 spectator-diners. The Architecture of Taste recaptures this night and the physiological effects of Hermé's pastry visions. Contributors Savinien Caracostea, Pierre Hermé, Sanford Kwinter The Incidents is a series of publications based on events that occured at the Harvard University Graduate School of Design between 1936 and tomorrow. Edited by Jennifer Sigler and Leah Whitman-Salkin Copublished with the Harvard University Graduate School of Design
GSD Platform 5
Platform 5 considers the expanded boundaries of the Harvard University Graduate School of Design. It features not only the selections of the work produced at the GSD during the 2011-2012 academic year, but also the potential of that work to address broader questions and inform global initiatives.
Log 34
[Spring / Summer 2015] Why would an architecture journal devote an entire issue to thinking about food? Log 34: The Food Issue explores food in its many aspects and reveals a boundless realm of contemporary cultural production. In this Spring/Summer 2015 issue, contributions from inside and outside the worlds of food and architecture ¿ from chefs and architects to artists, critics, entrepreneurs, lawyers, and eaters ¿ highlight the many parallels between cuisine and architecture (beyond the basic needs for food and shelter) and demonstrate that food is everywhere and in everything. Guest edited by Jan Åman and Savinien Caracostea of AtelierSlice, Log 34 features renowned chefs, including Ferran Adrià, Dan Barber, Massimo Bottura, Magnus Nilsson, Jacques Pépin, and Christina Tosi, as well as critically acclaimed artists like Carsten Höller, Tobias Rehberger, and Rirkrit Tiravanija.
Enciclopedia comunei Șerbănești
Cartea aceasta este o fărâmă de istorie despre locul natal al autorului - comuna Șerbănești, județul Olt - și o primă materializare a unui proiect on-line intitulat Enciclopedia comunei Şerbăneşti (EcS). Ample documentare sunt dedicate unor personalități marcante ale comunei Șerbănești și ale culturii noastre naționale, cum ar fi Dumitru Caracostea, Dumitru Popovici și Dumitru (Tache) Caciona.
OfficeUS
'The OfficeUS Manual' is a guide to day-to-day architectural practice that documents and interrogates the protocols and procedures of architecture offices over the last hundred years. Thoroughly insightful, often humorous, and sometimes stupefying, the Manual combines historical material from large firms and small studios with contemporary reflections by more than 50 architects, artists, and writers concerned with the needs and desires of professional architecture practice today. OFFICEUS, the pavilion for the 2014 International Architecture Exhibition-La Biennale di Venezia, was curated by Eva Franch i Gilabert, Ana Miljacki and Ashley Schafer. The producers were Storefront for Art and Architecture, PRAXIS journal, students from MIT's Department of Architecture and the Knowlton School at The Ohio State University, Leong Leong, Pentagram: Natasha Jen, CASE, Lars Muller, Architizer, and CLOG. 140 illustrations
Design with Life
Design with Life chronicles the breakthroughs and projects of a nonprofit that is defining resolute new directions in socio-ecological design and other deep-seated intersections of synthetic biology, architecture, and urban systems. In the challenging context of accelerating climate dynamics, the core discipline of architectural design is evolving and embracing new forms of action. New York-based nonprofit Terreform ONE has established a distinctive design tactic that investigates projects through the regenerative use of natural materials, science, and the emergent field of socio-ecological design. This kind of design approach uses actual living matter (not abstracted imitations of nature) to create new functional elements and spaces. These future-based actions are not only grounded in social justice, but are also far-reaching in their application of digital manufacturing and maker culture. Terreform ONE tackles urgent environmental and urban social concerns through the integrated use of living materials and organisms.
The Lee Strasberg Notes
Never before published transcripts from Lee Strasberg's teachings at his school in New York City in the last ten years of his life.
Chow Chop Suey
Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-century "chop suey" restaurants that pitched an altered version of Cantonese cuisine to white patrons despite a virulently anti-Chinese climate is one of several pivotal events in Anne Mendelson's thoughtful history of American Chinese food. Chow Chop Suey uses cooking to trace different stages of the Chinese community's footing in the larger white society. Mendelson begins with the arrival of men from the poorest district of Canton Province during the Gold Rush. She describes the formation of Am...
The Routledge History of Food
The history of food is one of the fastest growing areas of historical investigation, incorporating methods and theories from cultural, social, and women’s history while forging a unique perspective on the past. The Routledge History of Food takes a global approach to this topic, focusing on the period from 1500 to the present day. Arranged chronologically, this title contains 17 originally commissioned chapters by experts in food history or related topics. Each chapter focuses on a particular theme, idea or issue in the history of food. The case studies discussed in these essays illuminate the more general trends of the period, providing the reader with insight into the large-scale and dra...
