The Architecture of Taste


On November 27, 2012, world-renowned pastry chef Pierre Hermé arrived at Harvard University from Paris. He brought five chefs, two assistants, 600 sheets of gelatin, 150 eggs, 68 pounds of caster sugar, 40 pounds of unsalted butter, 32 pounds of cream, 25 pounds of milk chocolate couverture, 11 pounds of grated wasabi, and the alchemic techniques to transform these ingredients into an elaborate “lecture de pâtisserie.” Together with Savinien Caracostea and Sanford Kwinter, he methodically deconstructed four conceptual desserts for 400 spectator-diners.The Architecture of Taste recaptures this night and the physiological effects of Hermé’s pastry visions.

With contributions by Savinien Caracostea, Pierre Hermé, Sanford Kwinter

Published by Sternberg Press, Harvard University Graduate School of Design, 2015
Edited by Jennifer Sigler, Leah Whitman-Salkin
Design by Åbäke
ISBN 978-3-95679-139-0
96 pages, 9 b/w ill., softcover

In stock

Weight 144 g
Dimensions 135 × 8 × 210 mm
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