The Gastronomy Analogy : The Gastronomic Analogy Essay

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3) The Gastronomic Analogy:
Understanding ‘Taste’ in Gastronomy could be a way for understanding ‘Aesthetics’ in Architecture. This parallelism interpretation was firstly discussed in a lecture given by James Fergusson on 1862:
“That if you wish to acquire a knowledge of the true principles of design in architecture you will do better to study the works of Soyer or Mrs. Glass than any or all the writers on architecture from Vitruvius to Pugin.”
It is the parallelisms between mental taste and sensitive taste. The word Gastronomy was introduced in the French vocabulary at about 1800. Around that time, the appreciation of fine cooking spread in relation with the spreading of restaurants mainly at Paris. Gastronomy was then standardized over time, that standardization remained uncontested for two centuries (Colins, 1998.). This standardization was mainly to guaranty the public content of specific tastes. The Gastronomy resonated in architecture and in art, as “sensation must be subordinate to reason”. The relation between form and function is the main source of beauty. Beauty in architecture means functionalism and subordinate romantic association.
4) The Linguistic Analogy:
The lingual analogy had a unique advantage over the other Biological and Mechanical analogies. Both of these analogies can help in comprehending the nature of structure and function, but neither of them give any explanation about the emotional side of the architectural designs. The unique advantage of the

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