Almost Architecture
Landscapes of Consumption.
In a post-industrial world, the commercial kitchen has become a significant interface to our agrarian, ecological, and social systems. The number of people eating food prepared outside the home is dramatically increasing, signaling a social shift from the private to the public table. Is the mass culinary migration an urbanization of the food system, capable of activating new forms of variation, efficiency, and community? The expansion of the food service system elicits a reconsideration of the spatial context for preparing and serving food and an awareness of the inherent connections between eating and the human and natural environments. This project proposes a research and educational center on the site of the Culinary Institute of America that will provide a new context for engaging with natural, social, ephemeral, and virtual culinary landscapes. Master of Architecture thesis, Cornell University.
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- Can architecture be understood as a substrate for experience rather than a series of fixed zones? Advancements in neuroscience have led to an abandonment of the belief that the tongue is segregated into distinct regions of taste, a flavor map. Instead, the tongue is understood as an experiential substrate, an array of taste buds, each bud possessing the potential for multiple flavor experiences.
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- Rave in the aroma cube.
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- Roof and site plan
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- Clockwise from top left: May Day, Holodeck Flavor Trial, Ice Sculpture Class, no event, Farmer’s Market, Street Food Festival.
