Author: Adolphe FerrièrePublisher:
ISBN:
Category : Activity programs in education
Languages : en
Pages : 404
Book Description
The Activity School
Author: Adolphe FerrièrePublisher:
ISBN:
Category : Activity programs in education
Languages : en
Pages : 404
Book Description
Reader's Guide to Periodical Literature Supplement
Author: Research in Education
Author: Les Livres de L'année
Author: Space and the Architect
Author: Herman HertzbergerPublisher: 010 Publishers
ISBN: 9789064503801
Category : Architecture
Languages : en
Pages : 298
Book Description
This book complements 'Lessons for Students in Architecture' published in 1991. It charts the background to Hertzberger's work of the last ten years and the ideas informing it, drawing on a wide spectrum of subjects and designs by artists, precursors, past masters and colleagues.
Lessons for Students in Architecture
Author: Herman HertzbergerPublisher: 010 Publishers
ISBN: 9789064505621
Category : Architecture
Languages : en
Pages : 286
Book Description
Gives a broad insight into Hertzberger's "library" and a stimulating impression of one of the most important Dutch architects alive today. Rather than supplying the reader with design recipes, Hertzberger has provided an essential source of inspiration to everyone involved with the design process.
The Official Index to The Times
Author: Publisher:
ISBN:
Category : Times (London, England)
Languages : en
Pages : 468
Book Description
The New Era
Author: The Subject Index to Periodicals
Author: Food and Architecture
Author: Samantha L. Martin-McAuliffePublisher: Bloomsbury Publishing
ISBN: 1472520211
Category : Social Science
Languages : en
Pages : 305
Book Description
Food and Architecture is the first book to explore the relationship between these two fields of study and practice. Bringing together leading voices from both food studies and architecture, it provides a ground-breaking, cross-disciplinary analysis of two disciplines which both rely on a combination of creativity, intuition, taste, and science but have rarely been engaged in direct dialogue. Each of the four sections – Regionalism, Sustainability, Craft, and Authenticity – focuses on a core area of overlap between food and architecture. Structured around a series of 'conversations' between chefs, culinary historians and architects, each theme is explored through a variety of case studies, ranging from pig slaughtering and farmhouses in Greece to authenticity and heritage in American cuisine. Drawing on a range of approaches from both disciplines, methodologies include practice-based research, literary analysis, memoir, and narrative. The end of each section features a commentary by Samantha Martin-McAuliffe which emphasizes key themes and connections. This compelling book is invaluable reading for students and scholars in food studies and architecture as well as practicing chefs and architects.