DA GASTRONOMIA E DA ARQUITECTURA
Universidade do Porto
UMA APROXIMAÇÃO À PASTELARIA
This theorical and practical exploration has its origins in that which constitutes to me a very old and beloved passion: pastry. Through a course delimited by the four stages of a proper meal − starters, first course, second course and dessert − analysis are conceived on the multiple points of contact between the realms of architecture and those of gastronomy, gradually and in constant approach to pastry, that which is believed to be the most intimately related – and relatable − gastronomic participant within architecture.
Therefore, it is developed an investigation concerning the gastronomical domain in its relationship to spatial production, questioning the role of taste on architectural production. At first, this investigation devotes itself to the study of cooking and dinning spaces throughout history, shifting afterwards into a rather more theoretical and philosophical discussion around the always sensitive core subject that the term “taste” implies, focusing as well on the role and hierarchic value of the senses. In this context, multiple mental elaborations are called in, more or less supported by diverse theoretical foundations, aiming at identifying a set of limited preambles − archi-gastronomical triangle −, capable of constituting guidance throughout the process of architectonical taste perception and, consequently, a key factor to the approach of a spatial tasting experience.
The final climax of this gradual research takes the shape of the physical materialization of four pastry summary-projects, reflex of four different spatial tastings of renowned architectural constructions, constituting themselves as a cumulative result of the ongoing theoretical course of investigation and vivid proof that architecture can be tasted and has, indeed, flavour.