Archinect - News

The Architecture of the Great GoogaMooga: David Rockwell Dishes on the Food Festival's "Carny" Design

2012-05-22T14:02:00-04:00

After 26 years of designing restaurants in New York City, David Rockwell has become a go-to for gourmands. [...] This weekend, however, Rockwell showed off his set-design skills at Googa Mooga, the massive two-day outdoor food festival that debuted Saturday in Brooklyn's Prospect Park.

SOILED's third installment: Platescrapers

2012-04-02T11:24:00-04:00

Platescrapers navigates itinerant fare, comestible politics, and gastro-ritual to purvey stories about social issues and exaggerated realities; each story illustrates food as a monument to galvanize the public.

SOILED is an architectural periodical based in Chicago. It investigates latent issues in the built environment and the politics of space.

SOILED's latest issue, entitled Platescrapers, is out! With three issues to date, SOILED is available in both a print edition and a free downloadable PDF via www.soiledzine.org. SOILED is published by CARTOGRAM architecture + urban design.

IN THIS ISSUE:

Stewart Hicks, Allison Newmeyer, and Joseph Altshuler challenge us to play with our food.
Annie Lambla connects yogurt making to dairy farms while observing the Midwest's culture.
Thomas Hillier recounts the exodus and edible nostalgia of an English twosome.
Greg Corso champions the inclusion of cannabis cultivation into architectural vernacular.
Kyle Andrew Sturgeon strategizes an infrastructure to combat the invasion of Asian carp.
Eylül Kethüda choreographs a mega-event around victuals, monuments, and mob mentality.
Francesco Vedovato sets the table with an ec...

Chicago Architecture Foundation Gets an Appetite for Design

2012-03-09T14:53:00-05:00

Many of us evaluate a restaurant based on the food; after all, restaurants are about eating. But how many of us stop and think about the design--like the look of the interior, the materials used, and the color scheme--when it comes to our food experiences? This is the question that the Chicago Architecture Foundation wants you to think about through their series Appetite for Design.

A Journey from Architecture and Design to Gourmet Dog Food

2012-03-02T13:40:00-05:00

After getting her Masters of Architecture from MIT in 2001, she was an architect for Delson or Sherman, and then was a designer for Fresh, but she gradually started to lose interest in her projects at work. “I decided I wanted to turn this passion of mine, to give my dog a well-balanced complete meal that made her healthy again, into a full-time job,” Liao said of her decision to quit her job at Fresh almost two years ago to start her own company.

Incredible Edible High Line Park Replica Made of Thanksgiving Food and Recycled Sushi Boxes

2011-11-21T12:52:16-05:00

Want to wow your friends and family with a Thanksgiving centerpiece that isn't your typical snorenucopia, er, cornucopia? Then check out this incredibly intricate replica of the High Line, one of our favorite parks in NYC, that is made of recycled materials and, more importantly, vegetarian edibles like stuffing, mashed potatoes and yummy veggies.

Bompas and Parr: Return of the Jelly Knights

2011-05-06T20:06:52-04:00

Taking the term to whole new levels, the British food and design consultancy duo Sam Bompas and Harry Parr has breathed new, refreshingly artificial, and entertaining life into what is known as "food experience." [...] Using cutting-edge technology, they even beat the gingerbread house as the known climax of architecture and food symbiosis and came up with what is known as "Alcoholic Architecture."

A wrong turn for L.A.'s food truck scene?

2011-05-06T01:06:20-04:00

Once an exciting, underground food scene driven by a punk rock aesthetic and an exploratory mentality is swiftly becoming a mainstream, bottom-line-obsessed maze of infighting and politics. "It's such a trend that you can't just be a hot dog truck, you have to be an Indian hot dog truck to be unique."

Previously

Food for Thought and other associated puns

2011-04-13T21:09:49-04:00

At Jestico + Whiles we have a practice half day every month in which we get to do creative tasks, site visits etc. In December, the task was to create Edible Architecture based on certain London landmarks. A friend and I were tasked with creating the Thames Barrier:

Chris, Archinect's school blogger at the Bartlett, shares with us a recent project from his work at Jestico + Whiles. I really want some sushi now.