Architecture and cooking are two interrelated practices. Their relationship goes beyond the obvious context where the architect is the one who designs kitchens and dining areas, it is multifaceted, sometimes obvious, and sometimes subcutaneous.

A typical example of the relationship between them is that both are an element of culture, but also an art form. Evolving this thought leads to more correlations between them. The dominant force that drives architects and cooks to build and cook, respectively, is imagination. Without imagination and creativity all the buildings and food would be the same and completely standardized. Other factors that significantly influence these two creative processes are the availability of materials, as well as the personal experiences of those who practice them. For example, the unique culture of each country is reflected in both its architecture and cuisine. Another common point is metricity, an issue that troubled architects and cooks, since the construction of buildings as well as cooking, cannot be done without measurements. Because of this need, they devised a measurement technique based on the human body and its proportions.

Other points of comparison between architecture and cooking can be found in processes such as reuse (of buildings and food) or minimizing their production time. All these cases, which are mentioned in this research, prove some of the relationships and connections that exist between architecture and cooking.