Why would an architecture journal devote an entire issue to thinking about food? Log 34: The Food Issue explores food in its many aspects and reveals a boundless realm of contemporary

Log 34

Why would an architecture journal devote an entire issue to thinking about food? Log 34: The Food Issue explores food in its many aspects and reveals a boundless realm of contemporary cultural production. In this Spring/Summer 2015 issue, contributions from inside and outside the worlds of food and architecture -- from chefs and architects to artists, critics, entrepreneurs, lawyers, and eaters -- highlight the many parallels between cuisine and architecture (beyond the basic needs for food and shelter) and demonstrate that food is everywhere and in everything. Guest edited by Jan A man and Savinien Caracostea of AtelierSlice, Log 34 features renowned chefs, including Ferran Adria , Dan Barber, Massimo Bottura, Magnus Nilsson, Jacques Pepin, and Christina Tosi, as well as critically acclaimed artists like Carsten Holler, Tobias Rehberger, and Rirkrit Tiravanija.
Country USA
Manufacturer Anyone Corporation
Binding Paperback
EANs 9780990735229
ReleaseDate 0000-00-00

Log 34