Eating
When John Pawson teamed up with food writer Annie Bell to write a cookery book it was with the aim of applying his architectural approach – that of calm, uncluttered, flawless spaces – to food; enriching the everyday experience by paring meals down to their essentials. Our travels seem to lead us towards local – the best a place has to offer – which reflects our architectural approach. Understanding place and context is the starting point for every project – through analysis, research and aimless wandering. Amongst the traditional knedlíky in Prague we flaneurs spied, from the walls of the cathedral, a beach which belonged to a restaurant serving contemporary Czech cuisine. This accidental find remains one of our favorites, largely because of the ever-lasting memory of the boys in their sun loungers but also because of the unexpectedness of such a place in the historic heart of the city.
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