Architectural menus galore
Author: Hrsg. InterfacePublisher: Verlagsanstalt Alexander Koch GmbH, Leinfelden-Echterdingen
If you have ever had your doubts about the close relationship between architecture and culinary art, all of your misgivings will be put to rest after reading the cookery book "Architektonische Menüs einverleibt".
In what is probably the definitive discussion of the subject, the book broaches the classical four-course menu in a very creative fashion: In fact, viewed in greater detail, it is a documentation on a very well-done arrangement of architectural cum culinary tests.
The first architectural cookery book of its kind is based on standard building practices and the architectural eye, from both the theoretical and practical points of view.
Under a consistent concept, the usual specifications and standard parts lists are followed by a complete set of blueprints including layouts, sections, isometries and other requisite details; needless to say, they are put in the right order and complemented by precise measure chains allowing for exact determination of the position and location of all ingredients.
A work plan described in such detail minimises the incidence of mistakes in cooking: "May no sunflower seed ever ‘wander lonely as a cloud’ again in creamed pumpkin soup", as the editor pointedly remarks.
