Gastronomic Architecture

Abstract

My project starts from the city Berlin. After visiting the site in Friedrichshain, I found that people who lived there were not satisfied with the food-eating space nearby throughout my interviews. They said that even though there were some restaurants, the community was lack of diverse food space, and they were willing to go to the West Berlin for food. To check if they were right, I made a food mapping of the community. I found that there are a few restaurants and supermarkets there, but not too many. And there was just one flexible exterior street market nearby, so basically they were right. Based on this, designing a food-eating space for the community came into my mind.
To follow up on the locals’ idea, I went to the west of Berlin and found many diverse food-related activities. There are not just many restaurants in the West, but also many street markets, and an interesting Prinzessinnengarten where people can farm, make and cook inside. At the time, based on the topic of our project “Public Condenser”, I think if I condense many kinds of food-related activities(farming, making, shopping, and eating) into one building, it will provide more opportunities for people to encounter, which also suits my understanding towards the word “Common”, where people can make something together, and participate into activities constantly. Then food could be a good medium to connect people in Berlin from different backgrounds. Furthermore, facing the trend that eating become more private and people do not want to go out for food and feel lonely, a food condenser can take people out and solve these issues very well. From the food mapping, I consider the REWE supermarket as the best location to build. Because it sits in the street full of restaurants, they can work well together economically. And the site is also near the Warschauer Straße station, so it is accessible for the locals and outsiders. Finally, the original supermarket will be turned down, and a better new flexible market space will show up in the new building.
After making sure of my topic about food, I divided the program into four parts, from farming, making, and shopping to eating. In the farming part, people can grow some vegetables, ingredients, and some plants in the balcony, rooftop garden, or indoor area. In the making part, people can cook the food they pick up from the farming part in the shared kitchen, chefs can learn cooking from the culinary school, and chefs can explore their recipes in the food laboratory, citizens can see the food exhibition, they can also order the food in the kitchen that is already cooked by the chefs. In the shopping part, people can shop, eat, and socialize in a flexible market space, including a long indoor market, some eating space, and relaxed space. They can also listen to lectures about food culture in the hall. In the eating part, people can enjoy a big food square. They can also order in two big round-shaped food bars, and find food in some open restaurants. To condense these multiple food-related spaces in one building, I worked out a prototype, I call it “Vertical Food Forest”, which will be situated at a specific site and create various food experiences as an interesting and complicated system.