A Vegetarian Restaurant for Turin | Turin, Italy | Unit 21 | 2018

 
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The current mayor of Turin has plans to make it the world’s first ‘vegetarian’ city: as part of its five-year plan are initiatives such as educational projects and the introduction of a weekly meat-free day. This proposal is an architecture to promote and further this scheme.
The design process was driven by an investigation into the relationship between food and architecture, (thus cooking and designing a building) and making/ materiality tests.
The announcement of this plan has been met, in part, by some hostility: those who feel that the scheme is threatening an important part of the food culture and industry in Turin. Italy has an incredibly rich food culture: one that has been shaped and influenced by history. In that sense, the scheme to promote vegetarian is about taking the existing food culture and celebrating it and adding another layer of ritual to it, and not about replacing it. This concept is applied to the architecture proposal – investigating the existing architectural language and qualities and appropriating and adapting it to create a restaurant which celebrates the choreography and culture of food.
Food and architecture conventionally operate on two ends of the scale spectrum. Food is associated with the microscale, whilst buildings are the envelope for food in many ways. Initial form finding tests were driven by extrusion processes, which is the method in which pasta is produced industrially. Where the process, in an industrial context, celebrates perfection and precision, it was the creases and wrinkles that were intriguing. The weaknesses of the form at 1:1 could become alcoves for dining at 1:100. Initial extrusions developed into a more controlled process, where bespoke dies were printed and used with a more architectural intention. To utilise this process to create building forms was a means to blur the line between food and architecture scales.

 

      Click to see booklet–> Casting Tests
    Click to see booklet–> Extrusion Booklet
FOOD AND ARCHITECTURE: Transitioning between scales

 

Extrusions

Material Investigations
Within the act of eating, the design of the plate and furniture is as important as the wall or facade. The hierarchy of the building shifts to contain the full spectrum of scales. The intention is to apply a consistent language throughout the scales of the project; in reference to Italian Renaissance architecture, where the style is applied to crockery and furniture (and much like other architecture/design styles).

 

 

 

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