alcoholic architecture

An installation called “Alcoholic Architecture,” coming soon to London’s Borough Market, dispenses booze in the form of a “walk-in cloud of breathable cocktail.” It’s the creation of Bompas & Parr, a whimsical food art studio known for its bespoke jellies and fruit-flavored fireworks.

The so-called “alcoholic weather system” is a thick mist, one part spirits to three parts mixer. Guests enter the chamber wearing protective ponchos and take in alcohol through their lungs and eyeballs. Inside, the humidity is so high that you can’t see farther than one meter around. According to a press release, Bompas & Parr worked with respiratory scientists to arrive at the optimal dwell time—50 minutes, or the equivalent of about one liquid drink.

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chopstick 3D printing

With the use of chopsticks as ‘lumber,’ the researchers state that this material is prime for creating a porous structure with its aggregate construction. Using two different methods, jammed aggregation and stratified aggregation, the team has been able to come up with a clear and innovative method for elevating 3D printed architecture to the larger scale. Both methods, conceptualized through research and testing, employ the use of rows and rows of chopsticks which are accompanied by glue, and dispensed by an equally innovative device.

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St. Louis Rooftop Garden

Mary Ostafi, an architect who founded the nonprofit Urban Harvest STL in 2011, has led an effort to dump some 40 tons of dirt on the building’s 9,000-square-foot roof and grow organic vegetables in a venture called the Food Roof Farm.

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compost bowls

The FOODSCAPES project tackles the problem of food waste in a completely different way. Rather than expending efforts to decrease food waste, they are utilizing food waste to be a functional piece of tableware.

FOODSCAPES is created by WHOMADE.IT and Michela Milani. It uses edible leftover materials and reconstructs a seed-shaped bowl that can hold dry foods. It is free of any additives, preservatives, colorants, thickeners, correctors, and artificial agents. Once you’re done with it, it can be dissolved in water and act as soil fertilizer.

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More Milan

"...While Herzog has a point that the planned structures are indeed fantastical, it is debatable whether interesting, informative exhibitions and wild pavilion designs are mutually exclusive. Furthermore, innovations in architecture, construction, and urban design are an integral part of how the world will address the food challenges of the 21st century..."

"...However, there are a handful of designs that stand out as attempts to rethink the way we build and how it relates to modern agriculture and sustainable food production for the next century. Most of the pavilions use sustainable materials and construction methods that utilize national building techniques. Inside, exhibitions—often interactive—showcase the biodiversity, culture, and food traditions of each nation..."

"...While the architecture of the Milan exposition overall continues the recent trends of the “vanity fair,” some fragments exist that might shed light on how architecture can interact with innovations in agriculture and food production in the coming decades. Ideally, this concept would be pushed much further, but for now these will have to serve as examples for future projects..."

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Agritecture

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Food + the City

Food and the City makes the relationships between food and the city visible by exploring both the ways in which buying and eating food have become such a significant part of urban public life, and the ways in which design supports and enhances the place of food in the city. It is timely because the proliferation of urban cafes, restaurants, and markets continues, but is not sufficiently recognized or analyzed. Food related topics are now of great interest in academic and design disciplines but the theme of this issue, food as it relates to the variety and vitality of urban life, has not been addressed. Food and the City, will develop ideas from the popular Food and Architecture (2002). 

Contents include: Raw, Medium, Well Done: A Typological Reading of Australian Cafes by Jane Lawrence & Rachel Hurst; Blurring Boundaries, Defining Place: The New Hybrid Space of Dining by Gail Satler; The New and the Rare: Gourmet Food in the Japanese Department Store by Masaaki Takahashi; Tasting the Periphery: Bangkok’s Agri and Aqua-cultural Fringe by Brian McGrath & Danai Thaitakoo; “Big Sign” Dining in Hong Kong: The City as Dining Room by Jeffrey W. Cody and Mary C. Day; Taste, Sound and Smell:  On the Street in Chinatown and Little Italy by Nisha Fernando; What’s Eating Manchester? Gastro-culture and Urban Regeneration David Bell & Jon Binnie; Designing the Gastronomic Quarter by Susan Parham

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