{"id":58240,"date":"2026-07-19T16:22:35","date_gmt":"2026-07-19T14:22:35","guid":{"rendered":"https:\/\/diploma.ecolecamondo.fr\/memoire\/baptiste-rialland\/cuisine-et-architecture-vers-une-epistemologie-commune\/"},"modified":"2026-07-19T16:22:35","modified_gmt":"2026-07-19T14:22:35","slug":"cooking-and-architecture","status":"publish","type":"project_type_3","link":"https:\/\/diploma.ecolecamondo.fr\/en\/memoire\/baptiste-rialland\/cooking-and-architecture\/","title":{"rendered":"Cooking and architecture"},"content":{"rendered":"\n

When talking about architecture and cooking, they seem unfamiliar to each other. Incidentally, besides Hansel and Gretel\u2019s gingerbread house, everyday examples that form an analogy between the two subjects are slim. However, these disciplines maintain a connected relationship through common intellectual and physical foundations. Thus, the connection between them is not exclusively due to their artistic status, but also to their relationship with people, the latter setting physical limits. French literature, contrary to Anglo-Saxon literature, remains lacking on this subject, while French gastronomy has been classified as intangible cultural heritage by UNESCO and standardised by architect and chef A. Car\u00eame.<\/p><\/div><\/div><\/article>\n\n

\n
\n \n \"\"\n <\/a>\n <\/div>\n
Hansel et Gretel – (H\u00e4nsel und Gretel).\u00a0Otto Kubel – XIX\u00e8me si\u00e8cle<\/em>\n<\/figcaption>\n <\/article>\n\n\n
\n
\n \n \"\"\n <\/a>\n <\/div>\n
Des propri\u00e9t\u00e9s communes \u00e0 l\u2019aune\u00a0de la pratique<\/em>\n<\/figcaption>\n <\/article>\n\n\n\n

\u00ab [l]e mani\u00e9risme fait saillir la structure ; la p\u00e2tisserie emprunte indiff\u00e9remment \u00e0 l\u2019architecture en ce qui concerne la structure, \u00e0 la peinture en ce qui concerne la couleur, ou \u00e0 l\u2019art des jardins quant \u00e0 la perspective. \u00bb<\/p>

GASQUET, Lawrence<\/span> – <\/span>Gastronomie & Mani\u00e9risme : L\u2019Art de manger avec les yeux en France \u00e0 partir du XVIII\u1d49 si\u00e8cle<\/span><\/p><\/div><\/div><\/div><\/article>\n

\n
\n \n \"\"\n <\/a>\n <\/div>\n
Des propri\u00e9t\u00e9s communes \u00e0 l\u2019aune\u00a0des proc\u00e9d\u00e9s<\/em>\n<\/figcaption>\n <\/article>\n\n\n\n

\u00ab [l]\u2019une des raisons pour lesquelles l\u2019architecture est plus proche de la cuisine que de la musique classique ou de la gravure, c\u2019est que le projet architectural ressemble davantage \u00e0 une recette qu\u2019\u00e0 une partition \u00e9crite ou \u00e0 une planche\u00bb<\/p>

BACCHINI, Fabio<\/span> – <\/span>The ontology of the architectural work and its closeness to the culinary work. City, Territory and Architecture.<\/span><\/p><\/div><\/div><\/div><\/article>\n

\n
\n \n \"\"\n <\/a>\n <\/div>\n
De l\u2019opposition entre les propri\u00e9t\u00e9s\u00a0intrins\u00e8ques et superficielles<\/em>\n<\/figcaption>\n <\/article>\n\n\n\n

\u00ab Les proc\u00e9d\u00e9s de surface, en particulier, influencent l\u2019esth\u00e9tique et les perceptions par la couleur, la r\u00e9flectivit\u00e9, la texture et le toucher, et ils sont \u00e9galement importants […]en cr\u00e9ant la communication visuelle et tactile \u00bb<\/p>

CAVDAN, M\u00fcge; DREWING, Knut; DOERSCHNER, Katja<\/span> – <\/span>The look and feel of soft are similar across different softness dimensions<\/span><\/p><\/div><\/div><\/div><\/article>\n

\n
\n \n \"\"\n <\/a>\n <\/div>\n
De l\u2019opposition entre le potentiel et\u00a0la maniabilit\u00e9\u00a0<\/em>\n<\/figcaption>\n <\/article>\n\n\n\n

\u00ab les mat\u00e9riaux sont toujours d\u00e9j\u00e0 en train de devenir quelque chose d\u2019autre, ils sont toujours \u201cd\u00e9j\u00e0 pris dans le cours d\u2019une histoire\u201c \u00bb<\/p>

INGOLD, Tim<\/span> – <\/span>Les mat\u00e9riaux de la vie., Multitudes, n\u00b0 65<\/span><\/p><\/div><\/div><\/div><\/article>\n

\n
\n \n \"\"\n <\/a>\n <\/div>\n <\/article>\n\n\n\n

\u00ab Prenez une pierre : vous pouvez la scier, la raboter, la percer ou la polir, elle sera \u00e0 chaque <br>fois quelque chose de diff\u00e9rent. [\u2026] Il y a des milliers de possibilit\u00e9s contenues dans un mat\u00e9riau. \u00bb<\/p>

ZUMTHOR, Peter, cit\u00e9 par INGOLD<\/span> – <\/span>Les mat\u00e9riaux de la vie., Multitudes, n\u00b0 65<\/span><\/p><\/div><\/div><\/div><\/article>\n

\n
\n \n \"\"\n <\/a>\n <\/div>\n
Assurer les besoins de s\u00e9curit\u00e9 par\u00a0les aspects sanitaires et thermiques<\/em>\n<\/figcaption>\n <\/article>\n\n\n\n

\u00ab La confusion olfactive est devenue obsc\u00e8ne. [\u2026] emp\u00eacher une telle confusion, telle sera <br>la fonction de la cuisine moderne, du cabinet de toilette et des cabinets d\u2019aisances \u00bb<\/p>

CORBIN, Alain<\/span> – <\/span>Le miasme et la jonquille. L\u2019odorat et l\u2019imaginaire social XVIII\u1d49-XIX\u1d49 si\u00e8cles<\/span><\/p><\/div><\/div><\/div><\/article>\n

\n
\n \n \"\"\n <\/a>\n <\/div>\n
Assurer les besoins de pr\u00e9servation en\u00a0respectant la durabilit\u00e9 et l\u2019\u00e9quilibre<\/em>\n<\/figcaption>\n <\/article>\n\n\n\n

\u00ab Les patrimoines gastronomiques [\u2026] \u00e9voluent, int\u00e8grent de nouveaux \u00e9l\u00e9ments, en perdent d\u2019autres, en fonction des principes de d\u00e9veloppement des mod\u00e8les de base qui les constituent\u2026 \u00bb<\/p>

BARRI\u00c8RE, Christian<\/span> – <\/span>Patrimoines gastronomiques et d\u00e9veloppement local : les limites du mod\u00e8le fran\u00e7ais de gastronomie \u00e9litiste, Mondes du Tourisme<\/span><\/p><\/div><\/div><\/div><\/article>\n

\n
\n \n \"\"\n <\/a>\n <\/div>\n
Une composition analogue \u00e0 l\u2019aune\u00a0des proportions et des s\u00e9quences\u00a0<\/em>\n<\/figcaption>\n <\/article>\n\n\n\n

Gasquet d\u00e9note la pr\u00e9sence au sein des \u00ab recettes, une grammaire des formes qui conna\u00eet une application stylistique imm\u00e9diate dans les exemples [\u2026] se m\u00ealent \u00e0 des emprunts provenant de l\u2019art paysager \u00bb<\/p>

GASQUET, Lawrence<\/span> – <\/span>Gastronomie & Mani\u00e9risme : L\u2019Art de Manger avec les Yeux en France \u00e0 partir du XVIIIe si\u00e8cle<\/span><\/p><\/div><\/div><\/div><\/article>\n

\n
\n \n \"\"\n <\/a>\n <\/div>\n
Une raret\u00e9 analogue \u00e0 l\u2019aune\u00a0de l\u2019exclusivit\u00e9 et de la singularit\u00e9<\/em>\n<\/figcaption>\n <\/article>\n\n\n\n

“Ce ph\u00e9nom\u00e8ne cyclique est \u00e0 la base de la linguistique artistique des disciplines architecturales et gastronomiques. Elles int\u00e8grent le cycle de vie de leur \u0153uvre ondulant entre construction et destruction, dans son \u00e9laboration.”<\/p>

RIALLAND, Baptiste<\/span> – <\/span>Cuisine et Architecture : vers une \u00e9pist\u00e9mologie commune<\/span><\/p><\/div><\/div><\/div><\/article>\n<\/div>\n","protected":false},"author":104,"featured_media":58242,"template":"","meta":{"_acf_changed":false,"footnotes":"","_metafield_presentation":"When talking about architecture and cooking, they seem unfamiliar to each other. Incidentally, besides Hansel and Gretel\u2019s gingerbread house, everyday examples that form an analogy between the two subjects are slim. However, these disciplines maintain a connected relationship through common intellectual and physical foundations. Thus, the connection between them is not exclusively due to their artistic status, but also to their relationship with people, the latter setting physical limits. French literature, contrary to Anglo-Saxon literature, remains lacking on this subject, while French gastronomy has been classified as intangible cultural heritage by UNESCO and standardised by architect and chef A. Car\u00eame.","_metafield_image_toggle":true,"_metafield_image_legend":"\u00ab Les beaux-arts sont au nombre de cinq, \u00e0 savoir : la peinture, la sculpture, la po\u00e9sie, la musique et l\u2019architecture, laquelle a pour branche principale la p\u00e2tisserie. \u00bbCAR\u00caME, Antonin. Le P\u00e2tissier pittoresque.\u00a0Paris : F. Didot, 1815.","_metafield_gallery":[51624,51625,51626,51627,51628,51629,51630,51631,51585,51632]},"keywords":[102,105,99],"teachers_list_1":[65],"class_list":["post-58240","project_type_3","type-project_type_3","status-publish","has-post-thumbnail","hentry","keywords-gastronomy","keywords-materials","keywords-research-approach","teachers_list_1-mayalene-guelton"],"acf":[],"_links":{"self":[{"href":"https:\/\/diploma.ecolecamondo.fr\/en\/wp-json\/wp\/v2\/project_type_3\/58240","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/diploma.ecolecamondo.fr\/en\/wp-json\/wp\/v2\/project_type_3"}],"about":[{"href":"https:\/\/diploma.ecolecamondo.fr\/en\/wp-json\/wp\/v2\/types\/project_type_3"}],"author":[{"embeddable":true,"href":"https:\/\/diploma.ecolecamondo.fr\/en\/wp-json\/wp\/v2\/users\/104"}],"version-history":[{"count":0,"href":"https:\/\/diploma.ecolecamondo.fr\/en\/wp-json\/wp\/v2\/project_type_3\/58240\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/diploma.ecolecamondo.fr\/en\/wp-json\/wp\/v2\/media\/58242"}],"wp:attachment":[{"href":"https:\/\/diploma.ecolecamondo.fr\/en\/wp-json\/wp\/v2\/media?parent=58240"}],"wp:term":[{"taxonomy":"keywords","embeddable":true,"href":"https:\/\/diploma.ecolecamondo.fr\/en\/wp-json\/wp\/v2\/keywords?post=58240"},{"taxonomy":"teachers_list_1","embeddable":true,"href":"https:\/\/diploma.ecolecamondo.fr\/en\/wp-json\/wp\/v2\/teachers_list_1?post=58240"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}