The future of cities gives food for architectural thought

摘要

Have you noticed how many architects like to cook (in the case of John Pawson writing books about how he does it)? This surely has something to do with the contrast between making a dinner and making a building. As a host/cook/client, the architect is in control of conception, programme, cost, materials, purchase, preparation, sequencing, presentation, decoration and context. How unlike the fragmented world of construction, design compromise, value engineering, public consultation, planning and regulation. In the kitchen, the architect is supreme. The logical conclusion of this analysis is that architects would enjoy running restaurants: I present Fergus Henderson, Architectural Association alumnus, who gave up the world of design to open what is now the world-famous St John restaurant in Smithfield here in London. Many years ago while still a student, he was premiated in an ideas competition to regenerate Hastings Pier; he proposed removing all the buildings, but providing what would be Europe's finest sushi restaurant at the sea-end -supplied by people fishing from the pier.