Food is in architecture. So much of the built world is designed around food - for storing, producing, transporting and selling it; for preparing, serving and eating it. Architecture is in food: we eat the buildings of wedding cakes and gingerbread houses. And architecture is like food. Each is fashioned out of raw materials into historically and culturally varied products.
Architect and cook alike manipulate colour, texture, shape, and arrangement to tantalise our senses. We depend on both of them to meet ordinary, everyday needs and for providing special experiences and events.
