The Architecture of Taste Pierre Hermé
The Incidents
The Architecture of Taste recaptures the “lecture de pâtisserie” delivered by renowned pastry chef Pierre Hermé. Presenting his work as layered experiments in gastronomy— as well as in design and time—Hermé laid the foundations of a theory of the architecture of taste. Commentary by architect Savinien Caracostea and theorist Sanford Kwinter draws out points of engagement between gastronomy and architecture—such as the importance of sequence and layering in time and space, illustrated by the vertical cut of Hermé’s Plaisir Sucré. With sensory descriptions, original “taste diagrams,” and recipes (for 400), the book taps directly into Hermé’s creative approach.
April 2015 Designed by Åbäke Softcover 96 pages 13.5 x 21 cm ISBN 978-3-95679-139-0 $14.00 Copublished with Sternberg Press