دانلود کتاب The Architect, the Cook and Good Taste

فهرست مطالب :

Foreword\nIntroduction\nArchitecture and Food Composition\nMeasurement and Number in Architecture\nMeasurements in Cooking\nMaterials and Colours\nThe Homely Hearth. Building and Living, Eating and Drinking, Considered in Terms of Architectural Theory\nRules of Fasting and Desire Derailed. Notes on Architecture and Gastronomy\nThe Reproducibility of Taste\nMeaningful Architecture in a Globalised World\nThe Eater and his Ancestors\nHearth and Home. Food Preparation Locations in Changing Times\nFrom Pot au Feu to Processed Food. The Restaurant as a Modernist Location\nThe Globalisation of Taste\nArchitectural Essentials\nThe Order of Courses. A Theatrically Composed Structure\nSlow Food\nA Visit to Raymond Blanc at Le Manoir or A Culinary and Architectural Gesamtkunstwerk\nThe Cuisine of Making Shelter\nBiographies\nIllustration Credits