Tree Farm like Building

"Our version of the vertical farm was intended to become an independent, open-to-air structure which would be purely focusing on farming activities and sustainable functions such as generating renewable energy and performing air, and water filtration," say architects Steve Lee and See Yoon Park.

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Food & Architecture

Nothing like great architecture and food to make an event...a fund-raiser..

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Gastro-Architecture

The New York Times feature “Gastro-Architecture” is a series of illustrations of food and food implement-shaped buildings from around the world created by illustrator Nicholas Blechman. 

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International Gastronomic Center

"The objective of the current International Gastronomic Center competition for architecture students is the creation of a space for cultural exchange through gastronomy.

In this spirit, the International Gastronomic Center (IGC) will be a space for chefs from all around the world to exchange knowledge and share their experience in order to promote gastronomic research and for their own personal and professional enrichment."

Winners announced

"In a society that continually directs us towards the search for immediate satisfaction of our needs, we propose a space debtor SLOW philosophy. This movement proposes sensitize with the environment: in this case, food and all that it implies. We are getting used to the clock direct our lives, leaving us little time to stop and think and enjoy the action. The food should be a stimulus for sight, taste, smell, hearing and touch, has become a simple need to cover, a fact demonstrated by the abundant proliferation of restaurants 'fast food'. We propose a sum of spaces revive the senses through training and exchange activities ranging from receiving a cooking master class to learn how to grow in a garden."

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Dumplings - China - Home Refrigerators

"This is not simply transforming how Chinese people grow, distribute and consume food. It also stands to become a formidable new factor in climate change; cooling is already responsible for 15 percent of all electricity consumption worldwide, and leaks of chemical refrigerants are a major source of greenhouse-gas pollution. Of all the shifts in lifestyle that threaten the planet right now, perhaps not one is as important as the changing way that Chinese people eat."

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AA class - Play with Food

The Take-Away:
1. "Everyone has to begin with an idea, and evolve that through constant testing and re-testing; in design that can mean multiple iterations on the same 3D model, via option-eering or prototyping depending on the scale and necessity and likewise in the kitchen or behind the bar, this means reworking a certain dish or drink as a prototype that is re-investigated in much the same way, until it reaches the desired outcome."
2. understanding or glimpses of the backstory or the process that allowed a particular food or dish to exist.
3. questioning the origin, culture, and social connotation for almost every meal
4. I take a look at the two processes that merge into one outcome, harvesting and preparation. Food opens infinite doors of feelings as it triggers multiple reactions in its consumers. It goes beyond tasting, which is only an opening act. The bare act of consuming it has the power to gather people, generating gratifying experiences. In another aspect, food is one of the loudest voices of culture.
5. The design and thought process that goes into creating a dish or a new take on any particular food is exactly the same that goes on in our discipline. It’s a research and process based design with relentless experimentation and copious amounts of trial and error. More so, the assembly logics that go into each of the dishes are exactly the same as the ones we employ. You would be surprised at how similar the disciplines are.
6. interested in product production and by-products, - create a design which would play around the idea of cultural and social phenomena surrounding cuisine and “waste”
7. generating food and drinks is in essence the same as the one that generates architecture, due to the investigation aspect that both processes require. The key connection between the branches of gastronomy and architecture is that only through investigation and experimentation the parameters for the best outcome will be established.
8. designs do not come from nothing, there is always a cultural background established, that should be taken into consideration, however through the investigation we can discover new ways to get it done based on the different reactions that are generated. 

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Food Home Delivery Service

1. Blue Apron is a new concept in grocery delivery, built around incredible cooking experiences. They offer a once-a-week subscription service where they deliver all the fresh ingredients you need to make 3 meals, in exactly the right proportions.
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