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 Åman and Savinien Caracostea of AtelierSlice, Log 34 features renowned chefs, including Ferran Adrià, Dan Barber, Massimo Bottura, Magnus Nilsson, Jacques Pépin, and Christina Tosi, as well as critically acclaimed artists like Carsten Höller, Tobias Rehberger, and Rirkrit Tiravanija. In short, countless reasons to focus on food today, from the obvious to the surprising.
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 Åman and Savinien Caracostea of AtelierSlice, Log 34 features renowned chefs, including Ferran Adrià, Dan Barber, Massimo Bottura, Magnus Nilsson, Jacques Pépin, and Christina Tosi, as well as critically acclaimed artists like Carsten Höller, Tobias Rehberger, and Rirkrit Tiravanija. In short, countless reasons to focus on food today, from the obvious to the surprising.
CONTENT:
Jose M. Ahedo, Shipping and Handling
Jan Åman, Artist and Activist: Ferran Adrià and Gastón Acurio
Jan Åman, The Reinvented Avant-Garde
Dan Barber, Field Notes on the Future of Food
Charlotte Birnbaum, Eleven Culinary Steps Toward the New Human
Daniel Birnbaum, Rirkrit Tiravanija: Meaning Is Use
Shantel Blakely, Charm Everywhere
Massimo Bottura, Three-Star Soup
Savinien Caracostea, Starched Tablecloths: A Conversation with Will Guidara and Daniel Humm
Mario Carpo, Mulino Bianco; or, The Italian Invention of Postmodernity
Cynthia Davidson, Off-Camera with Jacques Pépin
Mitchell Davis, Sitopia 2050
Edward Eigen, Dumas Dines In: The Parasite, the Perruquier, and the Royal Fish
Dora Epstein Jones, The Mouth and the Gullet
Luis Fernández-Galiano, How Did Food Get So Big? Ten Sketches
Einav Gefen, Home Cooking
Dorothy Hamilton, From Commis to Rock Stars
Pierre Hermé, Tarte Infiniment Vanille
Carsten Höller, The Brutalist Kitchen
CJ Lim, All in Good Taste
Richard Parsons, A Fish Tale
Andrea Petrini, Gelinaz!
Antoine Picon, The Brain and the Belly: On the Destiny of Two Urban Metaphors
Tobias Rehberger, Okay, let’s go in. They have snails.
Shane Reiner-Roth & Kyle Branchesi, A Movable Taste
Chelsea Spencer, Grocery Gizmo
Luke Studebaker, Crispy Chicken Several Ways
Yasemin Tarhan, The Intimacy of the Table
Meredith TenHoor, Labor in the Logistical Drawing
Elaine Tin Nyo, Sestina: Recipe for the End Times
Christina Tosi, I don’t want to cut a cookie out of my life.
Allen S. Weiss, How to Eat a Pine Forest: An Exchange with Magnus Nilsson
