Architecture Minceur

That's why I kind of laughed out loud a bit when I saw this post from London's Mail Online for the recreation of the city with veggies by artist Carl Warner (see some more of his work here in a L+U post entitled 'Madness/Genius?').


:: image via Mail Online

The origins of the word veg.itecture is derived from an essay from the 1970's by Michael Sorkin... and the concept of vegetable based architecture: architecture minceur. An excerpt of the original post gives :

"We do like to use fresh, natural materials whenever we can but they've gotten so terribly hard to find. Really, do you know any builder nowadays who uses really fresh tomatoes? ... Everybody in the profession says today's tomatoes don't taste anything like they used to, but that if you're planning more than three or four stories you need a really firm veg. and we are going to wind up having to make certain sacrifices in the flavor department."




:: images via Mail Online

In the time of year where most edible architecture consists of modern gingerbread interpretations of architectural master-works, it's refreshing to see amidst the fruitcake and chocolates - a well balanced architecture minceur for devouring.