Architectural Gastronomy: Connecting the Art of Architecture and Food

Abstract

Food and shelter are two constants that have been vital to survival throughout human history. These two facets of life must co emerge to enhance the world for future prosperity of resources and human connections. Architecture and the Food Industry need to work hand-in-hand to show and create a maximized effort to optimize impacts on climate change. To utilize correlations between food, culture, and human relationships found between the two fields by creating and defining a clear and distinct relationship between architecture and food. The design and project typology demonstrates an interactive location where collaboration can be facilitated to help counter-act climate change, food waste, and over-production of resources while emphasizing the importance of cultural community expression. Through correlative research, case studies, and combined strategies, architecture and food will work cohesively to promote cultural integration, sustainability, community connections, and personal growth through the many different collaborative programs and spaces. As the fourth Campus of the Culinary Institute of America, the Charleston Campus addresses sustainability through the built environment and food practices taught, while inviting discussion on how food, architecture, and culture must work together to convey the importance of human relationships.