<p>Why would an architecture journal devote an entire issue to thinking about food? Log 34: The Food Issue 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, Log 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.</p>

Log 34

Jacques Pépin

Antoine Picon

Cynthia Davidson

Pierre Hermé

Allen S. Weiss

Massimo Bottura

Carsten Höller

Daniel Birnbaum

Jan Åman

Savinien Caracostea

Dan Barber

Charlotte Birnbaum

Christina Tosi

Magnus Nilsson

Meredith TenHoor

Anyone Corporation

Ornament: The Politics of Architecture and Subjectivity

wiley

Digital Property: Open-Source Architecture

Academy Press

Smart Cities: Theory and Criticism of a Self-Fulfilling Ideal

Organic Reactions, Volume 106

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Books by Antoine Picon