viernes, 8 de julio de 2011

Crítica (arquitectónica)

"In many ways, the work of a critic is easy. We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face, is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. 

But there are times when a critic truly risks something, and that is in the discovery and defense of the new. The world is often unkind to new talents, new creations. The new needs friends. Last night, I experienced something new; an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions about fine cooking, is a gross understatement. They have rocked me to my core

In the past, I have made no secret of my disdain for Chef Gusteau's famous motto, "Anyone can cook". But I realize — only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau's, who is, in this critic's opinion, nothing less than the finest chef in France. 

I will be returning to Gusteau's soon, hungry for more."

Anton Ego's critique.
Disney/Pixar (2007) Ratatouille


viernes, 1 de julio de 2011

Ornament as a need in spontaneous architecture

Ornament as a need in spontaneous architecture.
Learning aesthetics from self -constructed dwellings

Artículo presentado en el evento Eurau '10 - European symposium on research in architecture and urban design, 5th edition. Nápoles, Junio 2010.

Università degli Studi di Napoli Federico II
Polo delle Scienze e delle Tecnologie
Facoltà di Architettura
Dipartimento di Progettazione Urbana e di Urbanistica
Scuola di Dottorato di Architettura

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