About the Book
Like architecture, the culinary arts synthesize art and science to produce seductive sensorial responses, and ultimately, emotional affects. The process that chefs undertake during their act of creation provides a powerful analogy for architecture. Resourcefulness, combination, technique, sequence, and taste merge within the chef’s mind to transform mere ingredients and energy into dishes, meals, and experiences. Architecture does the same with its ingredients: program, codes, materials, history, desires at one level; balance, proportion, order, space, rhythm, color, texture, line at another. And like architecture, cooking is the product of multiple authors and actors working together in a delimited space that requires both orchestration and execution.