The ontology of the architectural work and its closeness to the culinary work

According to a standard view, architectural works are nothing but material buildings. This paper argues that this is just one of many options, each of which may capture more incisively what architects really produce in different circumstances. Three fundamental splits are examined. First, architectural works can be regarded as either objects or events. Second, they can be understood as mere abstract entities, types, or concrete particulars. Third, they can be identified narrowly or broadly. The resulting combinations are explored and tested against concrete situations. The paper argues that, while adopting the type view in conjunction with the narrow view is simpler when we consider stereotypical, vernacular or modular architecture, when we have to do with more experimental and creative approaches it seems more appropriate to identify the architectural work with a broadly identified concrete particular or, at most, with a broadly identified abstract entity that can hardly coincide with the content of the architectural design. The paper highlights that the same goes – mutatis mutandis – for traditional and stereotypical cooking, on the one hand, and haute cuisine, on the other hand. So the paper is also an investigation of the closeness between architecture and cooking, and of the contingent character of some of their differences