The Architecture Of Taste
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| Author | : Pierre Hermé |
| Publisher | : Sternberg Press |
| Total Pages | : 0 |
| Release | : 2015 |
| Genre | : Baking |
| ISBN | : 9783956791390 |
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
| Author | : Geoffrey Scott |
| Publisher | : New York : Houghton Mifflin |
| Total Pages | : 292 |
| Release | : 1914 |
| Genre | : Aesthetics |
| ISBN | : |
| Author | : Petra Hagen Hodgson |
| Publisher | : Walter de Gruyter |
| Total Pages | : 157 |
| Release | : 2007-03-29 |
| Genre | : Architecture |
| ISBN | : 3764384832 |
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.
| Author | : Kent Kleinman |
| Publisher | : Chronicle Books |
| Total Pages | : 242 |
| Release | : 2012 |
| Genre | : Architecture |
| ISBN | : 1616890266 |
AfterTaste: Expanded Practices in Interior Design is an edited volume comprising texts, interviews and portfolios that collectively document new theories and emerging critical practices in the field of interior design. The material is informed by, but not limited to, the annual AfterTaste symposia hosted by Parsons The New School of Design. The book s central argument is that the field of interior design is inadequately served by its historical reliance on taste-making and taste-makers, and, more recently from a set of theoretical concerns derived from architecture; the volume seeks to set an expanded frame by advancing new voices and perspectives in both the theory and practice of interior design, considered as an independent discipline. In 2007, the Department of Architecture, Interior Design and Lighting at Parsons The New School for Design inaugurated an annual international symposium series dedicated to the critical study of the interior. Titled AfterTaste, these yearly symposia offer expansive views of interior studies, highlight emerging areas of research, identify allied practices, make public its under-explored territory, and attract future designers and scholars to the field. Now in its fourth year, AfterTaste has proven to be one of the very few venues internationally for critically exploring interior design. The field of interior design is asymmetrically served by the current literature in the field. Too frequently, the current writing and making in interiors emphasize the ineffable, the biographical, and the social elite, and promote a curiously unsubstantiated notion of connoisseurship as the principal basis for design. Other attempts to construct an intellectual agenda for the study of the interior draw heavily from architectural theory, ignoring the discipline s own specific and autonomous history. AfterTaste, the book, is intended to adjust this imbalance by introducing interior design material that is theoretically and historically situated, technically grounded, demographically inclusive, and aesthetically adventurous.
| Author | : André Rogger |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2007 |
| Genre | : Jardins |
| ISBN | : 9780415415033 |
Humphry Repton¿s Red Books have long been the subject of scholarly interest for their unique contribution to British landscape discourse around 1800. Lavishly illustrated with Repton¿s own watercolours, the notorious Red Book manuscripts were used to suggest improvements to family estates all over England, Scotland and Wales. Through detailed analysis of Repton¿s working practices, Andr¿ogger argues that the landscape gardener¿s main artistic achievement is in the text-and-image concept of his Red Books, rather than in his grounds as finally executed. He presents the Red Books as artefacts in their own right, examining their creative potential as an entirely new genre of landscape appraisal. Assembling a comprehensive and descriptive catalogue of 123 original volumes, Landscapes of Taste: The Art of Humphry Repton¿s Red Books guides the reader through a fascinating part of the rich texture and legacy of Georgian landscape aesthetics.
| Author | : Jehanne Dubrow |
| Publisher | : Columbia University Press |
| Total Pages | : 94 |
| Release | : 2022-08-23 |
| Genre | : Philosophy |
| ISBN | : 0231554249 |
Taste is a lyric meditation on one of our five senses, which we often take for granted. Structured as a series of “small bites,” the book considers the ways that we ingest the world, how we come to know ourselves and others through the daily act of tasting. Through flavorful explorations of the sweet, the sour, the salty, the bitter, and umami, Jehanne Dubrow reflects on the nature of taste. In a series of short, interdisciplinary essays, she blends personal experience with analysis of poetry, fiction, music, and the visual arts, as well as religious and philosophical texts. Dubrow considers the science of taste and how taste transforms from a physical sensation into a metaphor for discernment. Taste is organized not so much as a linear dinner served in courses but as a meal consisting of meze, small plates of intensely flavored discourse.
| Author | : Francois Chartier |
| Publisher | : McClelland & Stewart |
| Total Pages | : 226 |
| Release | : 2011-10-25 |
| Genre | : Cooking |
| ISBN | : 077102312X |
What's the secret relationship between the strawberry and the pineapple? Between mint and Sauvignon Blanc? Thyme and lamb? Rosemary and Riesling? In Taste Buds and Molecules, sommelier François Chartier, who has dedicated over twenty years of passionate research to the molecular relationships between wines and foods, reveals the fascinating answers to these questions and more. With an infectious enthusiasm, Chartier presents a revolutionary way of looking at food and wine, showing how to create perfect harmony between the two by pairing complementary (and often surprising) ingredients. The pages of this richly illustrated practical guide are brimming with photos, sketches, recipes from great chefs, and tips for creating everything from simple daily meals to tantalizing holiday feasts. Wine amateurs and connoisseurs, budding cooks and professional chefs, and anyone who simply loves the pleasures of eating and drinking will be captivated and charmed by this journey into the hidden world of flavours.
| Author | : Silvia Bottinelli |
| Publisher | : University of Arkansas Press |
| Total Pages | : 417 |
| Release | : 2017-06-01 |
| Genre | : Art |
| ISBN | : 1682260259 |
The Taste of Art offers a sample of scholarly essays that examine the role of food in Western contemporary art practices. The contributors are scholars from a range of disciplines, including art history, philosophy, film studies, and history. As a whole, the volume illustrates how artists engage with food as matter and process in order to explore alternative aesthetic strategies and indicate countercultural shifts in society. The collection opens by exploring the theoretical intersections of art and food, food art’s historical root in Futurism, and the ways in which food carries gendered meaning in popular film. Subsequent sections analyze the ways in which artists challenge mainstream ideas through food in a variety of scenarios. Beginning from a focus on the body and subjectivity, the authors zoom out to look at the domestic sphere, and finally the public sphere. Here are essays that study a range of artists including, among others, Filippo Tommaso Marinetti, Daniel Spoerri, Dieter Roth, Joseph Beuys, Al Ruppersberg, Alison Knowles, Martha Rosler, Robin Weltsch, Vicki Hodgetts, Paul McCarthy, Luciano Fabro, Carries Mae Weems, Peter Fischli and David Weiss, Janine Antoni, Elżbieta Jabłońska, Liza Lou, Tom Marioni, Rirkrit Tiravanija, Michael Rakowitz, and Natalie Jeremijenko.
| Author | : Ai Hisano |
| Publisher | : Harvard University Press |
| Total Pages | : 345 |
| Release | : 2019-11-19 |
| Genre | : Business & Economics |
| ISBN | : 0674242599 |
Ai Hisano exposes how corporations, the American government, and consumers shaped the colors of what we eat and even the colors of what we consider “natural,” “fresh,” and “wholesome.” The yellow of margarine, the red of meat, the bright orange of “natural” oranges—we live in the modern world of the senses created by business. Ai Hisano reveals how the food industry capitalized on color, and how the creation of a new visual vocabulary has shaped what we think of the food we eat. Constructing standards for the colors of food and the meanings we associate with them—wholesome, fresh, uniform—has been a business practice since the late nineteenth century, though one invisible to consumers. Under the growing influences of corporate profit and consumer expectations, firms have sought to control our sensory experiences ever since. Visualizing Taste explores how our perceptions of what food should look like have changed over the course of more than a century. By examining the development of color-controlling technology, government regulation, and consumer expectations, Hisano demonstrates that scientists, farmers, food processors, dye manufacturers, government officials, and intermediate suppliers have created a version of “natural” that is, in fact, highly engineered. Retailers and marketers have used scientific data about color to stimulate and influence consumers’—and especially female consumers’—sensory desires, triggering our appetites and cravings. Grasping this pivotal transformation in how we see, and how we consume, is critical to understanding the business of food.
| Author | : Frederic Schwartz |
| Publisher | : |
| Total Pages | : 232 |
| Release | : 1996 |
| Genre | : Architecture |
| ISBN | : |
Surprising juxtapositions between high elegance and downtown funkiness -- a choreography of bright colors and shapes, contrasting textures and patterns, theatrical lighting and quirky found objects -- make up the world of Alan Buchsbaum. An imaginative architect and designer, he was deemed one of the originators of the supergraphics look of the 1960s, the high-tech aesthetic of the 1970s, and the loft look of the 1980s. This lavishly illustrated monograph collects -- for the first time ever -- over forty of his incredible projects. Working in New York during the late 1960s and early 1970s, he became famous for his ad-hoc style. The postwar era's bold materials (vinyl, formica, plastic) were united with his flair for embellishing modern forms while mimicking popular culture's nuances -- a big curve here, a little wiggle there. A favorite among design professionals and magazine editors, his death in 1987 robbed the industry of a major talent. Featured are his notorious loft spaces for his star clients, who collaborated with Buchsbaum on these dramatic transformations. His world of fantasy and luxury was also a place of function and comfort, as seen in his commercial spaces, retail stores, and hotels -- the 1986-87 Nevele Hotel renovation is a tour de force of retro-chic design. Also documented is a cornucopia of his furnishings, including rugs, tables, chairs, and slipcovers. Contributors, all friends, clients, and/or collaborators, recall his ingenuity and flamboyant personality.
