Ernest Wang

Aerofood/ Four Meals | Turin, Italy | Unit 21 | 2018

 
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My projects explore how recipes from Marinetti’s futurist cookbook can be adapted for contemporary context and how they might inform the design of space and architecture.
The building project focuses on four dining experiences based on four recipes laid out in Marinetti’s book – Springtime Meal of the Word in Liberty, Summer Luncheon for Painters and Sculptors, Autumn Musical Dinner and Heroic Winter Dinner. These banquets are held in four spaces on site, each with a primary programme that takes on the additional role of a restaurant during their respective season. Similar to the first project, these spaces will draw heavily from the recipes to create unique culinary experiences. The site will be transformed into an orchard that grows all produce the restaurants require. It also behaves as a landscape and stitches the four spaces together. Greater attention was given to the development of the Autumn and Winter spaces as the respective recipes contain richer descriptions of the diner’s experience. These informed the butchery’s Helmholtz dining chambers, where visitors dine within a chamber resonating in key with one of Bach’s violin symphonies, and the brewery’s tasting chambers where visitors are invited to blow trumpets between mouthfuls to accompany the continuous rolling of water-powered drums. The landscaped orchard that provides structural support and irrigation of agriculture also enhances the journey that visitors take between spaces. It directs the music produced by these dining chambers, controls sight lines and creates visually interesting spaces like the forest of water tanks and the sunset clearing. The central kitchen and brewery sit prominently on a hill at the centre of the site so visitors are always aware of the preparation of meals that become a daily spectacle. A final model of the proposal was fabricated and photographed to capture the atmospheric qualities, culinary experience and seasonal nature of this project.

 

In the first project, I studied Fillia’s Aerofood recipe from Marinetti’s cookbook. The recipe had very specific instructions as to how the “black olives, fennel hearts and kumquats” were to be consumed in a way that engaged the human senses. Focusing on these verbs, I designed various interactive components that dealt with the sense of taste, touch, smell and sound. Using a steel frame, I located these components in space at a scale that relates to the human body and in doing so, created a device that one can operate to consume the dish. The device in operation was recorded on film, demonstrating how it is to be used and how users experience my interpretation of Fillia’s Aerofood dish.
Futurist Cookbook: Four Dining Experiences

 

 

 

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