Inspired by a double curriculum in hotel and catering, and design, Space feast questions the relationship between the act of eating: cooking and eating, and space: living. Is this relationship proven?
Is landscape edible? Or – and although the question seems strange –
is the environment eating us?
The ambition of this experimental research is to propose alternative
architectural and spatial typologies, which implement the relationship between a piece of architecture, its environment and individuals through a food dimension. Can we build with food? Can we cook space? Or eat architecture? Experiences with sugar, salt and soil, their physical, sensitive and narrative properties lead us to a possible seasonal architecture; like the culinary discipline that deals with naturally and locally present resources.