Linking Urban Agriculture and Built Form to Carbon Cycles, Energy Use and Nutrient Flows.

by Bruce Darrell

Making the Edible Landscape

Making the Edible Landscape (IDRC, UNHabitat and ETC): A three-year collaborative project aims to demostrate the value of including urban agriculture as a permanent feature in city planning and housing design.

assembling a molecular architecture

Constructible and mobile food architecture by Adrian Blackwell

Pasona 02: Urban Underground Farm

The last place you'd expect to find a 10,000 SF (1,000 square metres) farm is below the business distract of Japan. The facility is called Pasona 02 was built in an former bank vault underneath a major Tokyo office building in the heart of the business district of Japan. The farm is broken up into 6 different rooms each with computer controlled temperature and lighting.

The vertical farm

By the year 2050, nearly 80% of the earth's population will reside in urban centers. Applying the most conservative estimates to current demographic trends, the human population will increase by about 3 billion people during the interim. An estimated 109 hectares of new land (about 20% more land than is represented by the country of Brazil) will be needed to grow enough food to feed them, if traditional farming practices continue as they are practiced today. At present, throughout the world, over 80% of the land that is suitable for raising crops is in use (sources: FAO and NASA). Historically, some 15% of that has been laid waste by poor management practices. What can be done to avoid this impending disaster?

Food design 2

Il senso del Food Design è quello di riunire insieme queste due pratiche artistiche arte/design esaltandone il carattere pop e ludico; il cibo (artisticamente cucinato, cioè manipolato dall’uomo) e il design (operazione di disegno ergonomico) si uniscono facendo diventare il materiale alimentare oggetto d’uso, funzionale e utilizzabile. Non il classico concetto di progettazione come supporto legato al cibo, ma un concetto più innovativo e provocatorio, attraverso il quale siano gli oggetti stessi ad essere costruiti con il cibo.

The Architect, the Cook and Good Taste

Since time immemorial, cooking and building have been among humanity’s most basic occupations. Both of them are rooted in necessity, but both of them also possess a cultural as well as a sensory, aesthetic dimension. And while it is true that cooking is a transitory art form, it gives expression to the periods of human cultural history just as architecture does. Moreover, both arts accord a central role to the materials employed. Both involve measuring and proportioning, shaping and designing, assembling and composing.

By Petra Hagen Hodgson, Rolf Toyka

Flow food city

Design for a floating exhibition installation, Galerie op de Rotte 2005 by Van Bergen Kolpa Architecten

EXTRA SPAZIO

L'esterno è uno spazio fluido che comunica senza soluzione di continuità con l'interno. Un ambiente vivo tutto l'anno dove il locale esprime la sua personalità (...)

http://www.bargiornale.it/01NET/Card_Library/esterni.pdf

An ethnography of a neighbourhood café: informality, table arrangements and background noise

Cafés are places where we are not simply served hot beverages but are also in some way partaking of a specific form of public life.

ZIBALDONE: An elegant realm of architectural delight

A elegant realm of architectural delight:the gastronomical analogy as a novel tactic to achieve sustainabilityMy aim is to claim that eating and drinking, as sources of creative imagination and aesthetic pleasure, are connected to the creative process in architecture, and hold a double denomination integrating the good with the beautiful.Gastronomic and architectural creations are mutually enhancing and mutually inspiring in their common pursuit of beauty.Exemplifying the values of sustainability and sustenance in the culture of architecture and cuisine, eating, drinking and building considered on the same plate contributes to finer, richer understanding by shedding a cross-cultural light on the study of traditional architecture and contemporary searches for sustainable architecture.

by Marco Frascari

Eating Architecture

How art and architecture engage issues of identity, ideology, conviviality, memory, and loss that cookery evokes.

by Jamie Horwitz and Paulette Singley

Food + Architecture

Much of the built world is designed around food; for storing, producing, transporting, selling, serving and eating.

by Karen A. Franck