Why would an architecture journal devote an entire issue to thinking about food? Log 34: The Food Issue explores food in its many aspects and reveals a boundless realm of contemporary cultural production. In this Spring/Summer 2015 issue, contributions from inside and outside the worlds of food and architecture – from chefs and architects to artists, critics, entrepreneurs, lawyers, and eaters – highlight the many parallels between cuisine and architecture (beyond the basic needs for food and shelter) and demonstrate that food is everywhere and in everything. Guest edited by Jan Åman and Savinien Caracostea of AtelierSlice, Log 34 features renowned chefs, including Ferran Adrià, Dan Barber, Massimo Bottura, Magnus Nilsson, Jacques Pépin, and Christina Tosi, as well as critically acclaimed artists like Carsten Höller, Tobias Rehberger, and Rirkrit Tiravanija.

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In this issue: Luis Fernández-Galiano ponders how food got so big; Massimo Bottura gilds day-old bread; Cynthia Davidson goes off camera with Jacques Pépin; Ferran Adrià and Gastón Acurio promote the social power of chefs; Meredith TenHoor draws labor into food infrastructure; Dan Barber reframes the farm-to-table movement; Mitchell Davis imagines a future sitopia; Pierre Hermé sketches a vanilla cake; Will Guidara and Daniel Humm refashion classic New York fine dining; Shantel Blakely politicizes Parisian patisseries; Einav Gefen opens up about corporate cooking; Daniel Birnbaum interviews Rirkrit Tiravanija; Elaine Tin Nyo shares a poetic recipe; Antoine Picon urbanizes the brain and the belly; Allen S. Weiss and Magnus Nilsson consider the locavore; Dora Epstein Jones extols the adventurous gullet; and Mario Carpo contemplates postmodern cookies.

Plus: Dorothy Hamilton on the rise of the celebrity chef; Edward Eigen on Dumas and ichthyology; Carsten Höller’s brutalist kitchen manifesto; F.T. Marinetti’s 11 steps for a perfect meal; critical essays on fried chicken, potato chips, the Electronic Tomato, globalized agriculture, dining tables; and more. In short, countless reasons to focus on food today, from the obvious to the surprising.

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