For anyone to whom the similarity between a building and a French pastry is not evident, Pierre Herme’s presentation, “The Architecture of Taste,” at the GSD last week was a revelation. Herme’s approach to designing unique tastes through a combination of flavors and textures “is analogous to the programmatic construction that takes place in architecture,” observes Savinien Caracostea (MArch ’13), the event organizer. Read more about it in “Constructing the Perfect Bite” in Harvard Magazine.