An Analysis of Different Levels of Analogy between Architecture and Nutrition Science
Document Type : ُScientific
Authors
1
the faculty member of Islamic Azad University, Parand Branch
2
Assistant Professor and faculty member of Parand Islamic Azad university, architecture department
Abstract
One of the main features of the contemporary era is the existence of interdisciplinary links between different disciplines to promote their theoretical issues. In the field of architecture, nowadays, there are a variety of similarities between this dicipline and other criteria, one of the most interesting of which is the connection between architecture and cooking, since both of them should meet the basic needs of human life; the need for food and the need for shelter, in particular. Moreover, each of these fields of study is an integration of science and art.
Based on this research there are different levels of analogy between these two. For example, in the book of "Eating Architecture", the connection between cooking and architecture has been examined from different perspectives, such as “comparing the design of the table layout from above with the site plan in architecture”, “examining the three stages of eating on the dining table (before starting , During and after eating) compared to the discussion of Palimpsest”, “the comparison of different bases and capitals with different styles of cake decorations”, “how to arrange the dining table Its different compositions”, “the effect of proportionate design of kitchen space on the integrated combination of spaces with each other”, “the discussion of philosophy in cooking and its comparison with philosophy in architecture”, “space needed to eat in certain conditions (temporary tables, small spaces, etc.)”, “the discussion of taste incarnate in architecture, in the works of Anthony Gaudí, Misundorhohe and Salvador Dali”. Similarly, in the book "Architect, Chef and a Good Taste" one can see different layers of this analogy, such as comparing the discussion of composition in architecture and cooking. The present article seeks to study the architectural issues through the view of nutrition and nutrition through thinking and contemplation in different levels of analogy between architecture and nutrition sciences, and for example, one of these levels should be the basis of analogy (e.g. Similarities based on sensory codes in architecture and nutrition). The research method used is qualitative and the method of data collection is library and documentary. At the end of the study, the data will be analyzed analytically and interpretively, and it is expected that by studying different levels of cuisine that are comparable to architectural topics, we will be able to conceptualize new ideas in the field of architectural knowledge and, in turn, introduce specific angles of environmental and architectural discussions.The importance of this study is in proposing new issues or perspectives in the field of architecture and trying to respond to them, something that will lead to its growth in the long run.
Based on this research there are different levels of analogy between these two. For example, in the book of "Eating Architecture", the connection between cooking and architecture has been examined from different perspectives, such as “comparing the design of the table layout from above with the site plan in architecture”, “examining the three stages of eating on the dining table (before starting , During and after eating) compared to the discussion of Palimpsest”, “the comparison of different bases and capitals with different styles of cake decorations”, “how to arrange the dining table Its different compositions”, “the effect of proportionate design of kitchen space on the integrated combination of spaces with each other”, “the discussion of philosophy in cooking and its comparison with philosophy in architecture”, “space needed to eat in certain conditions (temporary tables, small spaces, etc.)”, “the discussion of taste incarnate in architecture, in the works of Anthony Gaudí, Misundorhohe and Salvador Dali”. Similarly, in the book "Architect, Chef and a Good Taste" one can see different layers of this analogy, such as comparing the discussion of composition in architecture and cooking. The present article seeks to study the architectural issues through the view of nutrition and nutrition through thinking and contemplation in different levels of analogy between architecture and nutrition sciences, and for example, one of these levels should be the basis of analogy (e.g. Similarities based on sensory codes in architecture and nutrition). The research method used is qualitative and the method of data collection is library and documentary. At the end of the study, the data will be analyzed analytically and interpretively, and it is expected that by studying different levels of cuisine that are comparable to architectural topics, we will be able to conceptualize new ideas in the field of architectural knowledge and, in turn, introduce specific angles of environmental and architectural discussions.The importance of this study is in proposing new issues or perspectives in the field of architecture and trying to respond to them, something that will lead to its growth in the long run.
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