Cooking and architecture parallel one another. Combining ingredients to make a whole, both processes are tied to cultural context, creativity and meaning. While we can understand how cultures have changed over time by looking at how their cuisine has changed, the same can be said of architecture. In both cases, the end products are based around human interaction and are brought to life through experience.
Recipe for Success: The Architecture of Michelin Restaurants
https://www.archdaily.com/982208/recipe-for-success-the-architecture-of-michelin-restaurantsEric Baldwin
Restaurant 'The Jane' Antwerp / Piet Boon
https://www.archdaily.com/494392/restaurant-the-jane-antwerp-piet-boonDiego Hernández
The Factory / Ricardo Bofill
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Architects: Ricardo Bofill
https://www.archdaily.com/294077/the-factory-ricardo-bofillDaniel Sánchez
Tribeca Loft / Fearon Hay Architects
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Architects: Fearon Hay Architects
- Area: 550 m²
- Year: 2009
https://www.archdaily.com/80697/tribeca-loft-fearon-hay-architectsNico Saieh
Hind House / John Pardey Architects
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Architects: John Pardey Architects
- Area: 242 m²
- Year: 2008
https://www.archdaily.com/24363/hind-house-john-pardey-architectsNico Saieh