Light slices

Light slices / Alexandra Cosma, Veronica Olariu, Ruxandra Sacalis / Bucharest, Romania

The experience of food and architecture

Light slices / concept

»Every city has its spectrum of tastes and odors. Sales counters on the streets are appetizing exhibitions of smells: creatures of the ocean that smell of seaweed, vegetables carrying the odor of fertile earth, and fruits that extrude the sweet fragrance of sun and moist summer air. The menus displayed outside restaurants makes us fantasies the complete course of a dinner, letters read by the eyes turn into oral sensations “ (Pallasmaa, The eyes of the skin)

The architectural proposal draws its concept from the idea of rediscovering the daily ritual of eating and also the social interaction that comes with it; in other words, to rediscover the pleasure of taking the time to enjoy and appreciate the food one is eating, an experience of tastes and colors that allures the senses and in this way enriches one’s life. There is a social dimension to the ritual of eating and enjoying food, it gathers friends and family, and together with the right atmosphere they make this experience complete.

In consequence, it is important to understand the importance that space has in this particular daily ritual. Eating needs an appropriate intimate space that enhances closeness; the sound, the light and the materials of the space all contribute to a successful atmosphere. The space should complement the food, physically and emotionally. The architecture and the space should delight the senses: the eye rests on a surrounding which contributes to the oral and olfactory experiences awaken by the food’s taste and appetizing smell.

Color is important in creating the interior mood of the space. For example, green is the color of nature, it transmits simplicity, security, balance, white expresses openness and red is a vibrant color, associated with energy, strength, power and is also typical for Russian culture. Red is an emotional intense color which also enhances human metabolism. The project intends to use these colors to express the architectural idea and reach the objective of creating an atmospheric interior for the experience of food.

The project

Light slices / project

Food is about nature, colors, smell. The terrace will serve hot cooked food during summer. In consequence the main material chosen for the terrace is wood with its natural fibers and texture. Also, for this purpose, the vegetation has been brought inside the space and among the structural elements in order to bring the visitor closer to nature and to create a pleasant atmosphere.

The floor of the terrace is not just a concrete slab, but it has different sequential levels to create different space characters and to connect it to the ground floor for an easy access. The terrace is realized with glulam wooden elements which have a structural role, but also the role of filtering the light inside the space.

Light slices / project / 2

These structural elements are arranged in a progressive evolution. The position and section of the structural elements is determined through a parametric rule. The timber elements are firstly arranged in such way that they gradually approach and distance themselves in order to obtain different light variations and different atmospheres inside the space. The closer they are the more intimate the space becomes; while the more distanced they are, more light comes in and a better relation with the exterior is created. In addition, the distance between the elements, which gradually increases, determines the thickness of each element. In other words, the dimensions of each element are determined by the same gradual rule of progression and they thicken as the distance between the elements increases.

authors: Alexandra Cosma, Veronica Olariu, Ruxandra Sacalis

From this lamellar structure of the terrace some individual spaces distinguish themselves as intimate dinning spaces which remind of the dining room from the traditional home. These three small boxes are designed to accommodate maximum six people each, perfect for a family party or a small gathering with friends. Similar boxes are present in the garden as garden pavilions: three extra eating spaces for a summer outdoor breakfast, lunch or dinner or a small private gathering with friends/family. The three garden pavilions have wooden structure and are set on wheels which lift them above the ground and which make them mobile: their configuration within the garden can be changed from season to season.

The rule of positioning the structural elements of the terrace and the presence of the boxes as separate dining rooms allows for the creation of spaces with different atmosphere and hierarchies. The culinary experience is enhanced by the special atmospheres of the terrace: the natural light, the nearness of the garden, the closeness and openness of the different spaces and the natural textures of the materials contribute to an intimate/informal space away from the noise of the city and where one can rejoice with friends or family.

For the façade of the block, the concept proposes to maintain the image of the extruded dining boxes which project outside the terrace’s façade. Similarly, colored window contours project randomly outside the façade’s vertical plan to confer color and dynamicity to the facade.


FoodCave

FoodCave / Tomáš Čech / Ostrava / Czech Republic

Food Competition — FoodCave

Public space is a topic of many wild discussions nowadays. Architecture field leeds vibrant conversations about its quality, possibilities and future. Some criticise that it is being absorbed by traffic. Others say public space has been privatized and individuals donťt have the proper position. Concept project FoodCave tries to show up one of the problems of public space and proposes a solution based on the topic Architecture – Food.

FoodCave

There are no doubts dynamics of 21st century cities is uncomparable with the cities in the past. Society has changed and approves different values then a few years ago. Bustle of the streets in still bigger and bigger cities controls omnipresent rush in form of pedestrians or cars. An individual is more and more just a unit in a crowd and FoodCave is supposed to solve it.

Human being is loosing its personality, coolness and energy in a crowd. It is just an individual in a huge group of passer-bys. When sitting on a bench he or she definitely can´t feel comfortable. One is lost! Piece of calm would be required. Piece of own space would be appreciated. One could have a little rest, could have a snack, could talk to beloved girl. One needs to ground a bit. FoodCave could help.

FoodCave / 2

Concerning the content, the FoodCave is a little shelter in the bustle of the city. It is a cave for a piece of rest, meal and thoughts.

The form of FoodCave follows its content. A rotund shell ties to literally evoke the cave. Concrete crust shades the city and provides the feeling of raw protection. Inner wood shell provides calm and warmth. Symbolic chimney brings a piece of clear sky into the interior and is clear lighhouse – pylon in the bustle of the city. „You can save yourself here!“

author: Tomáš Čech

Escape from the rush, find a calm, invite your lover for a lunch. Hide, have a rest, have a meal, breathe in, open your eyes, close your eyes. You are allowed to do whatever you want. Inside the FoodCave almost everything is allowed.


SALAD

SALAD / Carlos A. González Alemán / Spain 

TODAY, I WANT TO EAT A SALAD ( TUNA )

Taste and Feeling

The concept of smell, color, taste — this feelings akin the feeling of optic nerves. Lights, dessert and feelings. We did not want something so obvious but some buildings were calling us.

SALAD
Chose the basic components of a salad and have chosen architecture buildings which were similar. Are alike. No more.

SALAD / 2

SALAD

EXAMPLES ARCHITECTURE

LETTUCE Twirling Tower. Dubai. David Fisher
CUCUMBER Tower Swiss Re. London. Norman Foster
TOMATOES Reichstag. Berlin. Norman Foster
SHREDDED CARROT Tower Agbar. Barcelona. Jean Nouvel
RED ONIONS Ronchamp. Ronchamp. Le Corbusier
EAR IF CORN Marina City. Chicago. Bertrand Goldberg
OLIVES Domo House. Florida. USA

SALAD / 3

Perhaps, these projects were or had root these elements of nature. We’ll never know but we can always invent your origin. We will not be on the right track.

There is no way  Gourmanization of architecture as a salad. A salad is fresh, full of taste, full of feeling, full of textures, full of form … and the easier is in relating it to architecture.

author: CARLOS ANTONIO GONZÁLEZ ALEMÁN

So the next time you eat a salad think you’re eating the world’s architecture. Full of taste and feeling.

We do not want the best lighting, the best textures or just want a good excuse to have fun and see that architecture can be edible. And rather we see how the forms of architecture always arise everyday thing but unusual.


Gourmet Synthesis Space

Gourmet Synthesis Space / Jorge Ramos / Texas, USA

Gourmet Synthesis Space


Trending Architecture — concept

Trending Architecture — concept / COLLECTIVE WORKS / KHUZEMA HUSSAIN / SABINA TAYABALI / LONDON / UNITED KINGDOM

Trending Architecture — concept

Food has always involved collective experiences. The rise of gastronomy has now intersected with the advent of social media to bring a time when we share our eating experiences more than ever before.

SOCIAL MEDIA

In our resplendent times of full bellies, food has become a novelty of socialising. We rave about the latest creations and the marvellous flavours that we come across because it is not just our stomachs we wish to satiate but also our craving for being part of a larger group. And so we blog. We tweet. We pin images of the edible wonders that interest us. Food, in its many dimensions, has become a means by which we can be a part of a larger group.

ARCHITECTURE

The spaces and places which coincide with our food fantasies are often an inconspicuous backdrop. The venue is often relegated to the position of a necessary, but not essential, part of the experience. Showmanship need not be the aim of architecture, however, it must allow for the uses demanded by the population it serves. Foodies, themselves, may be fickle and fanciful, however food has aspects that can be anticipated: BUYING, SELLING, COOKING, EATING, GROWING and CLOSED LOOP CYCLES. Food, in its many dimensions, demands its own brief for the architecture which is to serve it.

COLLECTIVE WORKS / KHUZEMA HUSSAIN / SABINA TAYABALI

This timeline shows how members of the local community as well as a wider audience can participate and influence both the design and the end use of the terrace.

As soon as a prospective design is chosen, the following social media platforms need to be set up and content needs to be added by the moderator, a client liaison with the public.

— Facebook Group
— Pinterest Site
— Twitter Feed
— Vine Feed

Information on the prospective design and ideas for future plans will be added to start the conversation with the community both locally and on a wider scale.

Throughout May and June this activity will continue, however the moderators role will now be to also keep signed up users engaged. Therefore answering queries, sharing users information with others to create a more enhanced collaborative effort and updating sites with all new information. This will include videos on construction progress.

We are hoping that during the initial 3 month period we are able to garner enough interest to create a social media community that will help ascertain the exact use of the building space, and allow it to evolve according to seasonality…


hyperLOCAL hyperFRESH

hyperLOCAL hyperFRESH / Samantha Richardson / Arlington, TX, USA

project: hyperLOCAL hyperFRESH


Buffet restaurant interior

Buffet restaurant / Salahdine M. Foughali / Bellevue Elharrach, Alger / ALGERIA

interior design of Buffet restaurant

author: Salahdine M. Foughali


FIVE

FIVE / Marian Dirkzwager, Daniela Parolin, Robert Lensink / Urban ID / Barcelona / Spain

FIVE / Marian Dirkzwager, Daniela Parolin, Robert Lensink

FIVE
It is a matter of taste.

Food and architecture are linked and melted in this conceptual project.

In the culinary world we need a recipe, ingredients, a cooking procedure, love, patient and time. In the culinary world we need to understand the flavours, the structure and the expiration of the products. In the culinary world you want to innovate but at the same time use ancient techniques to surprise your guests. The gastronomy is a mirror of the different cultures, races, ethnical groups and geographic situation within the Russian nation.

This is not much different when we talk about architecture. Where passion is seen back when the different components and are used to create a facade of a local community house. Where creativity, innovation but with ages old techniques are mixed and combined to build a bridge. Where a building has different formats and materials as the geographic situation changes.

Our concept has taken the tastes as a bridge between architecture and gastronomy. The five tastes: sweet, sour, bitter, salt, unami.

We will play with this number (5) to symbolise the gastronomy in all its aspects: in the layers, in the different levels of design, in the colours and in structure, all will be in multiple of five.

Our concept is designed in the different layers, zones and uses of a restaurant, but always in a multiple of five, symbolising the flavours. It is a matter of senses.

A salty dish can be your main course but as a starter you can have a soup with sour cream as a starter and bitter lemon ice cream as a dessert. In our architectural concept you can also have this distinguishment in the design: The 5 flavours will stand for 5 main layers. These layers are present at 5 levels and continuing from exterior to interior: they will have different colours and textures expressing the corresponding taste, from roof until floor: sweet, (yellow, soft texture) sour (color, organic structure), salt (black, bubbled structure), bitter (orange color, textured shiny surface), unami, (magenta, shiny with different shades). Separated by the neutral in between layers (wooden shutters) in quantities always in multiple of 5.


Milky way — Алиса Мустафина

Мы не успели опубликовать полные условия конкурса, но уже пришёл 1-й проект, им соответствующий. В виде исключения, публикуем проект здесь для образца, т.к. картинка стоит тысячи слов. Остальные проекты будут опубликованы после дедлайна конкурса, в апреле 2013 года.

Итак, представляем: «Milky way»

Любая архитектура воздействует на человека, в том числе и бессознательно: мы получаем эмоциональный, эстетический, образный и информационный посыл уже при мимолетном знакомстве с ней.

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