left: The Pasta Table. iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiillllliiiiiiiiiiiiiiiiiiiiiiiiiiiiii
Michael Weinstock Original book design by IJP. Layouts by Niccolo Marini for KGA. IJP used real samples to develop the mathematics of the project and hence had to purchase kilos of common (and less common) pasta from vendors worldwide. л’і oці.’ 1 І. left: Typical spread from Pasta by Design. і.I. A spoonful of ri cotta, steamed vegetables or even stewed fruit is placed on the dough, and the corners are then pinched together to form a bundle. For ease of use, these samples were placed in test-tube-like glassware, labelled, and laid out on a long table. When a neighbour and London-based colleague from Italy suggested (over a steaming pile of spaghetti all’olio, aglio e peperoncino) that the practice look at something like food, the blurry outline of a book on pasta gradually came into focus. :<w j*l, l. Pasta by Design by George L Legendre, with photographs by Stefano Graziani and a foreword by Paola Antonelli is due to be published by Thames & Hudson in September 2011. Photography by Stefano Graziani. Additional illustration by Woonyin Mo Wong for IJP. Top to bottom: Name and phylogenetic address of the form, dimensional information, ranges of the calculation, parametric equations, surface plot, two parametric graphs (function graphed against another function) and a short note on regional provenance and cuisine. i. lllllllllllllll
Guest-editor George L Legendre has
taken the parametric surface model that he developed for buildings through his practice, IJP Corporation, and applied it to pasta. Images: p 101(tl) © IJP; p 101 (tr&b) © IJR photography by Stefano Graziani
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above: Detail of the Pasta Table. iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii
С. Text, phylogenetic chart and mathematics by George L Legendre and Jean-Aime Shu for IJP. GEORGE L LEGENDRE, IJP
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IJP uses mathematics to design anything from pedestrian bridges to contemporary art museums. Based on an idea by Marco Guarnieri. Mechanically mass-producing pasta is a process dependent on pressure, viscosity, precise temperatures, pressure differentials and airflow: all these factors determine the material properties of the product – as well as its market value. Leaving aside the thermodynamic issues involved and using a parametric surface model originally developed by IJP to model building structures, the book explores the geometry of pasta through the deployment of algebraic equation sets. Its concept is simple: to figure out the mathematical formulas of one of the most popular foods on earth and to use them to produce an inventory, guide and culinary resource on the subject.

Updated: 31.10.2014 — 02:38