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RSSThe Architect, the Cook and Good Taste | ||||||||||||||||||
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| Table of contents 1. Introduction Petra Hagen Hodgson 2. Architecture and Food Composition Peter Kubelka 3. Measurement and Number in Architecture Paul Naredi-Rainer 4. Measurements in Cooking Renate Breuß 5. Materials and Colours Annette Gigon 6. The Homely Hearth Fritz Neumeyer 7. Rules of Fasting and Desire Derailed Stanislaus Moos 8. The Reproducibility of Taste Ákos Moravánszky 9. Meaningful Architecture in a Globalised World Gion Caminada 10. The Eater and his Ancestors Andreas Hartmann 11. Hearth and Home Peter Davey 12. From Pot au Feu to Processed Food Wilhelm Klauser 13. The Gobalisation of Taste Udo Pollmer 14. Architectural Essentials Claudio Silvestrin 15. The Order of Courses Onno Faller 16. Slow Food Carlo Petrini 17. A Visit to Raymond Blanc at Petra Hagen Hodgson 18. The Cuisine of Making Shelter Ian Ritchie DRM-restrictions Printing: not available Clipboard copying: not available | ||||||||||||||||||
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