ABSTRACT
Architecture and food hold key roles in society, operating within and transforming their contexts, as activities through which humanity mediates its relationship to the surroundings. Traditional architecture and cuisine had strong inseparable links to the territory, to its resources, potentialities and constraints, becoming important cultural manifestations, while simultaneously satisfying basic human needs. But Architecture and Gastronomy share other similarities, namely as design processes, being architects and chefs in charge of addressing objective scientific requirements, and assuring the fulfillment of primary functions, but also of creatively transcending them, turning these activities into art forms. The current processes of standardization and globalization, embedded in capitalism, pose numerous social, environmental and economic challenges to these activities, which will be aggravated in a near future. By comparing the dynamics of both activities, this article aims to contribute to this contemporary debate in order to conceive and design more balanced practices, for a sustainable future.
