Architecture vs. Gastronomy - art applied into different disciplines

For me, architecture can relate to anything. In abstract forms, it will even creep into the narrowest wall cracks. Let's just relate it with food; for example. Just how salt, sugar, butter & pepper are added ingredients to create a marked presence of flavor in food, some buildings are ornated with reliefs, designs, and patterns that don't necesarily make up an integral part of the design of the building; they do however add to the visual appeal of the structure that would otherwise been considered bland and boring.

HOWEVER, just how modern cooking has replaced cuisine classique, - in other words, old-fashioned cooking; known and stand-out because of its complicated sauces, condiments and ingredients used for flavoring because of the lack of flavor (or even an unapealing one) of the main plate by itself -, the modern ideals of architecture have taken over the old-fashioned ones.

As a contrast to old fashioned cuisine and architecture, their modern evolutions eliminate the need for "spices or condiments", as the main object will by itself prove to be flavorful enough (or have an appealing design) that it doesn't require ornament, or added ingredients for flavor.

You could even decifer a persons mentality - wether old-fashioned or modern - just by noticing the fact that they add flavors to the food - salt to main course dishes or even small portion snacks, sugar to coffee or juice, pepper to scrambled eggs, or even hot sauce to any kind of dish; just as you can notice their lack of thereof.

None of the mentalities are wrong; the lack of flavors to foods does prove boring, or sometimes, and so does the lack of elements and ornament in the design of a building.

To add even a further example, see just how elaborate dishes take a long time to prepare, and so do fancy, opulent buildings. Most cathedrals in european cities took centuries for them to be finished, while nowadays a new high-rise building pops right out of nowhere before you notice it.

The microwave is an apliance created with technology that helps with cooking time; but not necesarily with health. Modern buildings designed for corportations and enterprises are designed for time-eficiency and productive labor - and no one said that the "9 to 5" lifestyle is the best option for a healthy one.

Materials and ingredients used will have a direct influence in the final object created. They all have diferent properties and can serve multiple purposes. The combination and the appliance of is what will base a criteria to decide if they served well or not. May it be glass, cement, steel, plywood - or rice, ham, pork or potatoes, as well as smaller ingredients - like rosemary, basil or pepper - and cornices, ornament and pattern reliefs.

People who want to opt for an easy option recur to classic; they take ideas that already exist, perform them out in an order already established, and most times will end up with a happy result. Sometimes people take a big amount of diferent ingredients, but make their own new thing out of it; sometimes for the best - and of course - sometimes for the worst. Some people also take small and few amounts, and because of the nature of the amout, it is easier to handle. Some ingredients have been used since antiquity, others have only been introduced recently. Same with methods. Some people will apply traditional methods while others will do with the new modern ones. Others will think they are making modern choices when in theory it reveals they are obbeying the classical do's.

Whether you are classic or modern, old-fashioned or contemporary, minimalist or baroque, or an interesting combination of both, is not universally accepted which is correct. Yet what is understood as the steadiest choice is an equal parts deal. It WILL depend on the person if the design of the choices works. Wether in cooking or building planning. That goes in hand with freedom, capitalism, and independence; as the lack of imposition never guaranteed automatic triumph; depends on the person.