This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
The links between architecture and cuisine, which traditionally reveal the dominant flavors of a region, are breaking.
Architects often design the accessories of eating -- dishware, glasses, cutlery, dining tables and chairs – so perhaps it was inevitable that they would eventually take on the food itself. This summer in New York, Maya Lin organized an auction of architect-designed cakes to benefit the Greyston Foundation, a Yonkers-based non-profit organization that provides community services and also operates a bakery. Participants included Frank Gehry, Rafael Viñoly, Steven Holl, and Richard Meier. While the charity event was just good fun to serve a good cause, it became yet another opportunity for celebrity architects to show off their signature styles, in this case translated into another medium -- one that happens to be edible. Gehry’s sketches featured rolling waves of dough, a baker’s Bilbao. Not surprisingly, Meier’s submission was a "white cake." With icing substituting porcelain panels, his recipe is the gustatory equivalent of his High Museum in Atlanta.