Log 34

Log 34

Why would an architecture journal devote an entire issue to thinking about food? <i>Log</i> 34: <i>The Food Issue</i> explores food in its many aspects and reveals a boundless realm of contemporary cultural production. In this Spring/Summer 2015 issue, contributions from inside and outside the worlds of food and architecture -- from chefs and architects to artists, critics, entrepreneurs, lawyers, and eaters -- highlight the many parallels between cuisine and architecture (beyond the basic needs for food and shelter) and demonstrate that food is everywhere and in everything. Guest edited by Jan A man and Savinien Caracostea of AtelierSlice, <i>Log</i> 34 features renowned chefs, including Ferran Adria , Dan Barber, Massimo Bottura, Magnus Nilsson, Jacques Pepin, and Christina Tosi, as well as critically acclaimed artists like Carsten Holler, Tobias Rehberger, and Rirkrit Tiravanija.