Nathaniel Robert Walker: Architecture and food

Architecture Here and There

Courtesy of the Both illustrations courtesy of Maison d'Ailleurs, Yverdon-les-Bains, Switzerland Illustrations courtesy of Maison d’Ailleurs, Yverdon-les-Bains, Switzerland

My friend Nathaniel Walker, who got his doctorate at Brown last spring and now teaches architectural history at the College of Charleston, has contributed this essay.

* * *

From the Ground Up: How Architects Can Learn from the Organic and Local Food Movements

By Nathaniel Robert Walker

As a supporter of traditional urban design and a believer in the contemporary relevance of traditional architecture, I cannot count the number of times I have heard generally well-meaning, otherwise reasonable people say the words: “Well, we cannot pretend that we are building in the nineteenth century.”  This statement envelops within its svelte hide a veritable swarm of debatable assumptions, many of which lie at the heart of global architecture culture’s current malaise.

I find it is usually useless to attack these assumptions directly by asking complicated questions such as “What is it about symmetry or…

View original post 1,007 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s