Archinect is delighted to present 5468796 Architecture's travelogue for their award-winning research project, Table for Twelve. The Winnipeg-based firm received the 2013 Professional Prix de Rome in Architecture from the Canada Council for the Arts, awarded to emerging Canadian...
It is the fault of the public’s “indifference to good design”, rather than “corporate greed” of building companies, argues Mr de Botton, founder of Living Architecture and honorary fellow of the Royal Institute of British Architects (Riba).
“They merely want to make money and they have zero confidence (rightly) that we would follow them in the venture of delivering quality at the necessary price.” — independent.co.uk
Recently featured as part of our ShowCase series, "Restaurant on the Sea" by CASE-REAL is an elegant restaurant located smack on the coastline of Teshima, a tiny island in Japan's Seto Inland Sea. Opening for the Setouchi Triennale, the restaurant continues to serve local...
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. — artinfo.com
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
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...
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. — gapersblock.com
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. — parkslope.patch.com
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. — Inhabitat
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." — vimeo.com
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." — LA Times
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: — Bartlett School Blog (Chris)
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