What’s Cooking?-by Miraj Ahmed Theo Lorenz Saskia Lewis-a foundation course of AA school

The creative impulse and processes involved in cooking are very much akin to those of art and architecture production. The creation of a dish or menu also has a conceptual balls that is born out of function, desire, time, location and culture. It retluires an understanding of the effects and affects of ingredients, as well as a knowledge of their material and transformative propertiles.

Food is central to our relationship with the world. Its intimacy with our bodies provides us not only with sustenance and sensual pleasure but with a form of creative and cultural expression and communication. The food we eat locates us individually and culturally.

We organise our lives and shape our environments around food, at all levels from the global to the local, from public to private, from the macro to the micro, from room to table. Agricultural and industrial spaces are specially made to produce food, store it, market it.Kitchens restaurants and dining rooms are all spaces related to food, and the network continues beyond consumption to sanitation and waste treatment, in the form of bathrooms, toilets, drains and sewage managementalso designed according to cultural as well as functional considerations. Spaces for food are places of mediation and culture aestaurants, food halls, cafes and even the dining room are by definition what Ray Oldenburg has called ‘third pfaces’.They are the centre of our cultural and social lives, the spaces where we enjoy ourselves mast and extend our Knowledge mare than anywhere else.

We will begin with individual Foundation members representing themselves through the creation of a personal menu. A collective study of food and the related network of objects and spaces will simultaneously provide a base for architectural and visual art theory. The unit will collaborate with many creatives from the fields of gastronomy, architecture and construction.

We will create and share food and architecture at 1:1 scale, consume movies and take part in all aspects of contemporary culinary culture. As well as the medium of food, a variety of media skills will be acquired: 2d drawing, painting, printing, photography, digital imaging, 3d construction and 4d time-based techniques will all became tools of communication and creation.

Miraj Ahmed is a practising painter and architect. He has worked with Pierre d’Avoine Architects and Stanton Williams on various projects, and now with Andrzej d`lonski Architects. Paintings and drawings exhibited in London, Cambridge and Marseille

Theo Lorenz http://www.n-o-m-a-d.org, spatialwork.net, t-2.org

Saskia Lewis studied at PCL and the Bartlett She has taught at Westminster University and, for the last four years, at Central Saint Martins, in both Foundation and degree. She continues to study space through photography and make work that weaves art and architecture together.

7 responses

  1. Wenwen

    字太小,我看不下去: (
    Anyway, I love cooking!
    等我把经典的菜式练好以后,就准备创新了
    下周是Thanksgiving,我请大家来我家吃饭,好紧张
    我平时吃鸡肉和猪肉,这次买了排骨,牛肉,大虾,统统都没做过,希望不要失败
    糟了,严重跑题,不要生气,很高兴你终于更新了: )

    2006/11/19 7:10 下午

  2. zhengyang

    实在不好意思,这是Architecture Assosiation School(UK) 的一个设计题目,主要是研究烹饪与建筑设计方法的相关性。简单说也就是这两者都是根据人的需求,将不同材料重新组合,产生“化学反应”,形成新的有机体。
    哈哈,回头一定去美国蹭你做的饭。BTW:你还戴不戴眼睛啊?我现在两个眼睛估计都上350了:(

    2006/11/20 3:01 上午

  3. Wenwen

    衣食住行不分家嘛
    做饭讲究色、香、味,要求了解食材,掌握火候
    这些对应到建筑上是什么呢?
     
    关于眼睛,无论我怎么糟蹋,它一直保持在最初的度数,不过仍然到哪儿都离不开眼镜
     
    还有,随时欢迎啊: )
     

    2006/11/20 5:35 上午

  4. Peng

    第一次来你space,你现在对电影造诣很深嘛,哈哈,恩,我天天看英文,就不要折磨我了好不好,来大家space ,还不让我看点温馨的中文?:)
    最近过得怎么样?很想你啊,哈哈

    2006/11/21 5:31 上午

  5. zhengyang

    回文雯同学:我想建筑的色香味应该就是不同的材料,不同的体量,不同的尺度所形成的建筑意境,所以好的建筑是很有味道的,而且建筑师也应该像厨师一样对他手中的素材了如指掌,知道在什么条件下什么材料能搭配得更好,比如西芹配百合,轻钢配木材,这只是其中某几方面,要细说内容就太多了。
    回烧饼同学:烧饼你好!非常想你,其实我也想贴中文的,可实在懒得翻译,下次一定注意。BTW:你现在身高多高了?

    2006/11/21 10:32 上午

  6. Peng

    好想你比我高了。。我还是1米75-76-77左右飘忽

    2006/11/22 3:54 上午

  7. Wenwen

    To 烧饼:不会吧?我觉得你挺高的啊!?
     

    2006/11/22 8:23 上午

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