COOK 8
COOK8 EUROPEAN DESIGN COMPETITION / DOMÉS / 2018 / TEAM WORK
«With our gastronomical growth will come, inevitably, knowledge and perception of a hundred other things, but mainly ourselves». M.F.K. Fisher Social Dinner_ Communication is the activity of conveying information through the meaningful exchange of thoughts, messages, or information, as by speech, visuals, signals, writing or behaviour. What we consume, how we acquire it, who prepares it and who is at the table, is a form of communication, rich with meaning and interaction. Architectural design, relative to creating spectacular meal experiences, has a higher purpose of developing social relations and supporting cultural development. Design principles_ The design is based upon the creation of a dining core, where the diners have a direct contact with each other, as well as with the chef. The “consumption” area becomes one with the area of “preparation”. Therefore, a single surface is designed with such a visual perspective in order to enhance communication between the diners themselves and the chef. Thus, communication is achieved at two levels: social and educational. Educational because the diners can participate actively during the food preparation, either by helping the chef or just by watching the whole process as a kind of cooking class seminar.
Space organization_ The plan is organized by three orthogonal rectangles, creating different spatial units. At their intersection, is placed a dinning core, the central element of the composition. The design of other individual elements is based on common engravings. The idea of the core is emphasised by a wooden structure that both separates and interlinks functions and sensations, and also provides the space with controllable natural light, while it creates a filter of privacy. The structure’s morphology derives from the shape of the dinning core. Its horizontal surface creates an arch-shaped form on the ceiling, eliminating the overall height and “embracing” the diners. At the vertical surfaces of this structure, are placed a herbs supply to be used “from garden to plate” and also, a small deli-product store, where the diners can purchase some of the ingredients used in their food.