CASE STUDY // HARVARD GRADUATE SCHOOL OF DESIGN
Event & Publication: Architecture of Taste
Having studied Architecture and Pastry, and noticing the parallels in the creative process behind the two disciplines, we wanted to introduce some fresh ideas around food into the event programing of the Harvard Graduate School of Design while completing a Masters in Architecture. To do so, we initiated and organized an event and subsequent publication which invited the celebrated pastry chef Pierre Hermé to discuss new understandings of Taste as a spatial medium and the architectural nature of his work.