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| 001 | 285141 | ||
| 003 | IT-RoAPU | ||
| 005 | 20221215002701.0 | ||
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| 007 | cr || |||||||| | ||
| 008 | 211129t20072007sz fo d z eng d | ||
| 020 |
_a9783764376215 _qprint |
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| 020 |
_a9783764384838 _qPDF |
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| 024 | 7 |
_a10.1007/978-3-7643-8483-8 _2doi |
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| 035 | _a(DE-B1597)9783764384838 | ||
| 035 | _a(DE-B1597)206149 | ||
| 035 | _a(OCoLC)979956726 | ||
| 040 |
_aDE-B1597 _beng _cDE-B1597 _erda |
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| 072 | 7 |
_aARC005000 _2bisacsh |
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| 084 | _aonline - DeGruyter | ||
| 245 | 0 | 4 |
_aThe Architect, the Cook and Good Taste / _ced. by Petra Hagen Hodgson, Rolf Toyka. |
| 264 | 1 |
_aBasel : _bBirkhäuser, _c[2007] |
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| 264 | 4 | _c©2007 | |
| 300 | _a1 online resource (160 p.) | ||
| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 347 |
_atext file _bPDF _2rda |
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| 505 | 0 | 0 |
_tFrontmatter -- _tIntroduction -- _tArchitecture and Food Composition -- _tMeasurement and Number in Architecture -- _tMeasurements in Cooking -- _tMaterials and Colours -- _tThe Homely Hearth -- _tRules of Fasting and Desire Derailed -- _tThe Reproducibility of Taste -- _tMeaningful Architecture in a Globalised World -- _tThe Eater and his Ancestors -- _tHearth and Home -- _tFrom Pot au Feu to Processed Food -- _tThe Gobalisation of Taste -- _tArchitectural Essentials -- _tThe Order of Courses -- _tSlow Food -- _tA Visit to Raymond Blanc at Le Manoir or A Culinary and Architectural Gesamtkunstwerk -- _tThe Cuisine of Making Shelter -- _tBackmatter |
| 506 | 0 |
_arestricted access _uhttp://purl.org/coar/access_right/c_16ec _fonline access with authorization _2star |
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| 520 | _aSeit jeher gehören kochen und bauen zu den grundlegenden Tätigkeiten des Menschen: Beide entspringen der Nützlichkeit, beinhalten aber zugleich ein kulturelles, wie ästhetisch-sensorisches Moment. Und auch wenn das Kochen eine vergängliche Kunstform darstellt, drücken sich in ihm die Kulturepochen der Menschheit ebenso aus wie in der Architektur. Zudem sind für beide Künste das verwendete Material und dessen Bearbeitungsweise von zentraler Bedeutung: Es wird gemessen und proportioniert, geformt und gestaltet, gefügt und komponiert. Das Buch sucht nach den erstaunlichen Parallelen und auch den tief verwurzelten Beziehungen zwischen der Kunst des Bauens und der des Kochens. Dabei erörtern verschiedene Essays Fragen der Materialität und der Proportionierung, zudem wird es um Speisenanbau und Architektur gehen, um die Orte der Speisezubereitung sowie um Räume unterschiedlichster Art im kulinarischen Umfeld. Mit Beiträgen von Annette Gigon, Stanislaus von Moos, Claudio Silvestrin und weiteren. | ||
| 520 | _aSince 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. | ||
| 538 | _aMode of access: Internet via World Wide Web. | ||
| 546 | _aIn English. | ||
| 588 | 0 | _aDescription based on online resource; title from PDF title page (publisher's Web site, viewed 29. Nov 2021) | |
| 650 | 0 | _aCooking and architecture. | |
| 650 | 4 | _aarchitecture. | |
| 650 | 4 | _acooking. | |
| 650 | 4 | _adining room. | |
| 650 | 4 | _aeating. | |
| 650 | 4 | _akitchen. | |
| 650 | 7 |
_aARCHITECTURE / History / General. _2bisacsh |
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| 700 | 1 |
_aBreuß, Renate _eautore |
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| 700 | 1 |
_aCaminada, Gion _eautore |
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| 700 | 1 |
_aDavey, Peter _eautore |
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| 700 | 1 |
_aFaller, Onno _eautore |
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| 700 | 1 |
_aHagen Hodgson, Petra _ecuratore |
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| 700 | 1 |
_aHartmann, Andreas _eautore |
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| 700 | 1 |
_aHodgson, Petra Hagen _eautore |
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| 700 | 1 |
_aKlauser, Wilhelm _eautore |
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| 700 | 1 |
_aKubelka, Peter _eautore |
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| 700 | 1 |
_aMoravánszky, Ákos _eautore |
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| 700 | 1 |
_aNeumeyer, Fritz _eautore |
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| 700 | 1 |
_aPetrini, Carlo _eautore |
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| 700 | 1 |
_aPollmer, Udo _eautore |
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| 700 | 1 |
_aRitchie, Ian _eautore |
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| 700 | 1 |
_aSilvestrin, Claudio _eautore |
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| 700 | 1 |
_aToyka, Rolf _ecuratore |
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| 700 | 1 |
_aVon Moos, Stanislaus _eautore |
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| 700 | 1 |
_aVon Naredi-Rainer, Paul _eautore |
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| 850 | _aIT-RoAPU | ||
| 856 | 4 | 0 | _uhttps://doi.org/10.1007/978-3-7643-8483-8 |
| 856 | 4 | 0 | _uhttps://www.degruyter.com/isbn/9783764384838 |
| 856 | 4 | 2 |
_3Cover _uhttps://www.degruyter.com/document/cover/isbn/9783764384838/original |
| 942 | _cEB | ||
| 999 |
_c285141 _d285141 |
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