Skip to main navigation menu Skip to main content Skip to site footer

Articles

Vol. 2 No. 1 (2022)

(In)visible architecture: An exploration of food in the domestic space

DOI
https://doi.org/10.7454/arsnet.v2i1.49
Published
2022-04-30
Article downloads
284
Submitted
2022-04-08
Accepted
2022-04-29

Abstract

This paper investigates the notion of visibility and invisibility in architecture as a framework for exploring the existence of food in the domestic area. The paper argues that there is a disconnection between food, people, and the process behind it in everyday life. Such disconnection demonstrates the alternating visible and invisible existence of food process. Exploring both existences becomes essential to reveal the overall spatial story of food. The paper explores these two aspects through the food journey in the domestic space, creating a micro investigation of how food is obtained, prepared, cooked, and served. This paper aims to examine the possibilities of outlining the complex programming in everyday systems driven by the visibility and invisibility of food in domestic settings. Based on the findings of this study, the paper develops a form of programming titled (In)visible architecture, which constructs the co-existence between visible and invisible. Using exploration of tracing, mapping, and design mechanisms, such programming aims to reveal the complex visibility of everyday systems and, by doing so, broaden the relevance of knowledge of food-based architectural design.

References

  1. Ahn, M., Parrott, K. R., Beamish, J. O., & Emmel, J. M. (2008). Kitchen space planning in small-scale houses. Housing and Society, 35(2), 83–96. https://doi.org/10.1080/08882746.2008.11430565

  2. Atmodiwirjo, P., & Yatmo, Y. A. (2019). Interiority in everyday space: A dialogue between materiality and occupation. Interiority, 2(1), 1–4. https://doi.org/10.7454/in.v2i1.56

  3. Atmodiwirjo, P., & Yatmo, Y. A. (2022). Interiority from the body, mind, and culture. Interiority, 5(1), 1–4. https://doi.org/10.7454/in.v5i1.209

  4. Bech-Danielsen, C. (2012). The kitchen: An architectural mirror of everyday life and societal development. Journal of Civil Engineering and Architecture, 6(4), 457–469.

  5. Bell, G., & Kaye, J. (2002). Designing technology for domestic spaces: A kitchen manifesto. Gastronomica, 2(2), 46–62. https://doi.org/10.1525/gfc.2002.2.2.46

  6. Berenbaum, R. L. J. (1995). Cooking as therapy with the confused elderly. Activities, Adaptation & Aging, 19(1), 53–60. https://doi.org/10.1300/J016v19n01_04

  7. Cieraad, I. (2002). ‘Out of my kitchen!’ Architecture, gender and domestic efficiency. The Journal of Architecture, 7(3), 263–279. https://doi.org/10.1080/13602360210155456

  8. Cromley, E. (1996). Transforming the food axis: Houses, tools, modes of analysis. Material History Review, 44(1), 8–22. https://journals.lib.unb.ca/index.php/MCR/article/view/17695

  9. de Certeau, M. (1984). The practice of everyday life (S. Rendall, Trans.). University of California Press. (Original work published 1988)

  10. de Certeau, M., Giard, L., & Mayol, P. (1998). The practice of everyday life. Volume 2: Living and cooking (L. Giard, Ed., T. J. Tomasik, Trans.). University of Minnesota Press. (Original work published 1994)

  11. Fisker, A. M., & Olsen, T. D. (2008). Food, architecture and experience design. Nordic Journal of Architectural Research, 20(1), 63–74.

  12. Forty, A. (1986). Objects of desire. Pantheon Books.

  13. Hand, M., & Shove, E. (2004). Orchestrating concepts: Kitchen dynamics and regime change in Good Housekeeping and Ideal Home, 1922–2002. Home Cultures, 1(3), 235–256. https://doi.org/10.2752/174063104778053464

  14. Highmore, B. (Ed.). (2002). The everyday life reader. Routledge.

  15. Korsmeyer, C., & Sutton, D. (2011). The sensory experience of food. Food, Culture & Society, 14(4), 461–475. https://doi.org/10.2752/175174411X13046092851316

  16. Lévi-Strauss, C. (1990). The origin of table manners. University of Chicago Press.

  17. Lévi-Strauss, C. (2013). The culinary triangle. In C. Counihan & P. Van Esterik (Eds.), Food and Culture: A reader (3rd ed.) (pp. 55–62). Routledge.

  18. Pollan, M. (2013). Cooked: A natural history of transformation. The Penguin Press.

  19. Provost, J. J., Colabroy, K. L., Kelly, B. S., & Wallert, M. (2016). The science of cooking: Understanding the biology and chemistry behind food and cooking. Wiley.

  20. Schneiderman, D. (2010). The prefabricated kitchen: Substance and surface. Home Cultures, 7(3), 243–262. https://doi.org/10.2752/175174210X12785760502135

  21. Standage, T. (2009). An edible history of humanity. Bloomsbury Publishing.

  22. Suryantini, R., Atmodiwirjo, P., & Yatmo, Y. A. (2021). Toward a healthy home: Investigating food flow and the shift in domestic spatial practice during the COVID-19 pandemic. Housing and Society, 1–21. https://doi.org/10.1080/08882746.2021.1928854

  23. Suryantini, R., Paramita, K. D., & Yatmo, Y. A. (2021). A healthy machine for living: Investigating the fluidity of open spaces in the domestic environment during the pandemic. AIP Conference Proceedings, 2376, 040018. https://doi.org/10.1063/5.0063938

  24. Till, J., & Wigglesworth, S. (1998). Table Manners. In S. Wigglesworth & J. Till (Eds.), The everyday and architecture (pp. 31–35). Wiley

  25. Wang, D., & Groat, L. N. (2013). Architectural research methods (2nd Ed.). Wiley.

  26. Yatmo, A. Y., Paramita, K. D., Suryantini, R., & Atmodiwirjo, P. (2019). Cooking the material: Investigating the space of architecture material production in Central Java, Indonesia. PROCEEDING The 2nd ICSCI-Sustainable Energy, Environment, and Infrastructure toward Smart City Planning, 25–34.

Downloads

Download data is not yet available.