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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.
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The Architect, the Cook and Good Taste, Petra Hagen Hodgson, Rolf Toyka
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- Année de publication
- 2007
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