Both architecture and food interact with our sensory apparatus. Seeing, hearing, touching, smelling – also tasting – come into play when we experience one space or enjoy a dish. Architecture has deepened layers of the flavor, while food extended the imaginary of the space.
Inspired by the book The Architect’s Meal, we have made this special column ArchiFood – A Combination of Senses to portray the correlations between Food & Architecture. Here you will find tasty recipes that tie to specific architectural settings.
Who says that architecture cannot be tasted? Let’s have a bite!
Chocolate Cake with Meringue
“Mortar is a mixture of sand, lime and water. The surface of the meringues looks like a light mortar that holds and hides a very simple, round shape. The cake almost matches the sand and the beautiful, light-coloured sand dunes at Løkken and the North Sea.”
“The lamb chops and the tangle of green between them are like a labyrinthine town with cobblestones and irregularities between allays and houses. That is what the small medieval town of Motovun in Istria is like. You will also eat well there.”
“The wrapper of wonton is relatively thin and will become transparent after boiled. It not only enriches the taste, but also adds layers of visual pleasure. Just like those buildings with glass features.”
”The luminous, yellow colour contrasts nicely with the green sprinkling of coriander. And the soup is a delight to look at, also just in the saucepan. From there, the smell alone can create a complete culinary space.”
‘‘I first had this dish served in an apartment in Rome. In a dark palazzo with sturdy entrances and noise from the city streets. There were high ceilings and gleaming terrazzo tiles on the floor in the kitchen. We can still find all of this in Rome’s many small restaurants.”
“The shape of the fusili maintains the good taste and aroma of the wild mushrooms. During the autumn you can also smell the mushrooms shooting up from a soft forest floor on a damp day between the forest’s tall trees. Small mushrooms grow between tall trees, in the same way as small houses sometimes stand […]
“This recipe is inspired by the beautiful island Hvar, and its colorful architecture. The combination of reddish tones from chilies and tomatoes, mixed with the yellow notes from white wine and lemons, reflect the colors of the facades and tiled roofs of the houses in the area of Hvar.”
“To enjoy the sweet and soft inside of the ´Apfelstrudel´ you first have to break through the crunchy, dense outside. This reminds me of the so-called Ring in Vienna which historically was a wall of buildings there to protect the kingdom, but is now the heart of Vienna, including all the traditional beautiful old buildings […]
“The cake baked using a traditional method has a special taste which mingles the hard and the soft. The outer offers a crunchy and crispy taste, while the stuffing gives a soft and smooth treat. It reminds me of the gate tower in Chaozhou, China. The pillars and tiles equip the tower with a solid […]
“Under the green-yellow surface there is a surprisingly soft taste hiding, which is a balanced background for a slightly wilder main course. Similar to the way in which Arne Jacobsen´s City Hall in Aarhus is simple, linear and sharp on the outside, but with a soft, sculpted architectural interior.”
“The distinctive, pink tiger strips, scampi, the round tomatoes, curled parsley and longer pasta tubes give the dish a dynamic and vibrant expression that is a delight to look at. Frank Gehry´s building Hejmdal in Aarhus is also vibrant and dynamic in its structure.”
“The cakes are like a long line of two-story houses. Though they are delicious as they are, perhaps you will be inspired to place them organically on a large platter as of they were Jørn Utzon´s yellow Kingo Houses which lie undulating and spread around the landscape. Essentially, the cakes are also simply as rectangular […]