Space for Eating and Desire - A Narration between Food, Body and Atmosphere
Lee, Chun Yee (2016)
Lee, Chun Yee
2016
Master's Degree Programme in Architecture
Talouden ja rakentamisen tiedekunta - Faculty of Business and Built Environment
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Hyväksymispäivämäärä
2016-06-08
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:tty-201605123970
https://urn.fi/URN:NBN:fi:tty-201605123970
Tiivistelmä
Upon observation and research, it is found that there is a discrepancy between the word ‘restaurant’ and ‘eating space’, and what is really happening in the so called ‘restaurant’.
To rethink the existing eating scene, I compare it to the origins of mankind when eating is pure instinct and probe into the problem from the essentials, to look at the desire, the appetite, the human nature. Instead of making a research of restaurant space nor trying to design new food production process to solve societal-economic issues or criticizing capitalism and consumerism, it is chosen to look at the action of ‘eating’ and suggest a scene, a space, an atmosphere we could create for the action itself.
The research question is, how do we set up the scene for eating, and the pleasure brought by it? How to install the atmosphere for people to eat? Eating culture is not what Finland is most famous for, which I found a nice ground of possibilities to experiment ideas of gastronomical atmospheres.
First the work looks into a few exisiting restaurants which demonstrate distinctive atmosphere to understand and learn the attitude and intentions.
The research then would narrate between food, body, atmosphere and architecture. Phenomenology is chosen to be studied for it suggested the links between bodily senses and atmosphere. It would start with understanding eating actions and regarding appetite as a kind of sense from philosophical ideas, myths and movies, followed by research and analysis of eating as primal action, history and elements of restaurants, comparative studies of eating space in different culture and typologies of eating space in Finland.
The focus on the design part would be experimentations. The attention would be on the whole process start from generating design intention rather than limited to tectonic ideas. Design ideas and methods in phenomenology, suggested by Juhani Pallasmaa, such as embodied image, action space, would be tested at the same time. The goal of the whole process is to rethink architectural design as a interdisciplinary thinking process, and testing the possibilities of the theoretical ideas suggested in phenomenology by getting them through the making process.
To rethink the existing eating scene, I compare it to the origins of mankind when eating is pure instinct and probe into the problem from the essentials, to look at the desire, the appetite, the human nature. Instead of making a research of restaurant space nor trying to design new food production process to solve societal-economic issues or criticizing capitalism and consumerism, it is chosen to look at the action of ‘eating’ and suggest a scene, a space, an atmosphere we could create for the action itself.
The research question is, how do we set up the scene for eating, and the pleasure brought by it? How to install the atmosphere for people to eat? Eating culture is not what Finland is most famous for, which I found a nice ground of possibilities to experiment ideas of gastronomical atmospheres.
First the work looks into a few exisiting restaurants which demonstrate distinctive atmosphere to understand and learn the attitude and intentions.
The research then would narrate between food, body, atmosphere and architecture. Phenomenology is chosen to be studied for it suggested the links between bodily senses and atmosphere. It would start with understanding eating actions and regarding appetite as a kind of sense from philosophical ideas, myths and movies, followed by research and analysis of eating as primal action, history and elements of restaurants, comparative studies of eating space in different culture and typologies of eating space in Finland.
The focus on the design part would be experimentations. The attention would be on the whole process start from generating design intention rather than limited to tectonic ideas. Design ideas and methods in phenomenology, suggested by Juhani Pallasmaa, such as embodied image, action space, would be tested at the same time. The goal of the whole process is to rethink architectural design as a interdisciplinary thinking process, and testing the possibilities of the theoretical ideas suggested in phenomenology by getting them through the making process.