 "There are two important things to make sushi. One is the material and the other is the skill... For sushi, both the power of the material and skill is important and their balance is very important. I believe that this balance is what people want. People and society are seeking the thing like sushi for the architecture and their city."
-- Kengo Kuma [source]
Architecture and food are products of cultural significance. We often identify and associate a place by its food and architecture. Think of sushi and most likely Japan comes to mind; what pizza is to Italy, "nasi lemak" is to Malaysia although the latter’s origin is somewhat vague and subjects to debate.
What do good architects and chefs have in common? Creativity and a flair for experimentation - I suppose these are the important traits of top chefs and architects.
A chef once told me that food is not only meant to feed the stomach but also to quench the thirst of the mind and the soul as well. This makes me wonder whether we eat to live or live to eat?
A compilation of articles by various authors on food and architecture were put forward in Petra Hagen's The Architect, the Cook and Good Taste
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