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!
    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。

    2006/11/20 @ 3:01 上午

  3. Wenwen

    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?:)

    2006/11/21 @ 5:31 上午

  5. zhengyang


    2006/11/21 @ 10:32 上午

  6. Peng


    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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