Tag: food | ArchDaily

Feeding the Land: What We Eat Built the World We Inhabit

Diogo Borges Ferreira — Sun, 21 Jun 2026 07:30:00 +0000

There is a standard way of telling the history of architecture and food. It begins with the human decision to cultivate, to store, to distribute, to consume, and ends with the building that decision produced. In this version of events, food is the occasion and architecture is the response.

Coffee or Tea: Third Places, Kiosks, and the Retail Architecture of Duration

Jonathan Yeung — Sun, 24 May 2026 07:30:00 +0000

"Coffee or tea?" is one of those phrases that follows you across contexts: asked on airplanes, after a meal, in hotel lounges, and in meeting rooms. It sounds like a small question—mere preference, a quick fork in the service script. Yet it also carries a quiet cultural inheritance. Tea arrives with the long history of ritual and domestic pacing, tied to older geographies of trade and everyday etiquette. Coffee arrives with a different lineage of circulation, later industrialized into the modern café and its public-facing rituals. In both cases, the drink is never only a drink; it is a practiced relationship to time and space.

The Kitchen as a Social Space: Everyday Rituals and the Construction of Place

Camilla Ghisleni — Sat, 14 Feb 2026 08:30:00 +0000

Can architecture be built from food? Between the fire that warms, the aromas that spread, and the bodies that gather around the table, the apparent banality of cooking and eating reveals itself as a choreographed dance of spatial appropriation and belonging. These are gestures that organize routines, forge bonds, and transform the built environment into a lived place. The kitchen—whether domestic, communal, or urban—thus ceases to be merely a functional space, asserting itself instead as a territory for connection.

The Long Table as a Spatial Protocol: Designing Conditions for Gathering and Pause

Diogo Borges Ferreira — Sat, 31 Jan 2026 08:30:00 +0000

A long table can sit almost anywhere and still do the same work. It can stretch beneath a market canopy, run along a school dining hall, or occupy the center of a shared living room, and it immediately changes the room's temperature.

Urban Banquet at the Curb: Hong Kong’s Third-Space Dining

Jonathan Yeung — Sun, 18 Jan 2026 08:30:00 +0000

Across cities worldwide, architecture unfolds continuously at the scale of people and community—not only through new buildings, renovations, or monumental works. "Third spaces" are especially revealing. Consider the street-side culinary realm: how seating, serving, and lingering occupy the edge of the street often discloses a city's cultural codes and spatial habits. What forms of dining and inhabitation have emerged in response to local climate, regulation, and social custom—and how have they evolved over time?

When Eating Becomes Spatial: 14 Projects Built Around Shared Meals

Daniela Andino — Mon, 12 Jan 2026 05:00:00 +0000

In recent years, food has taken on a renewed role within architecture, not simply as a program or typology, but as a shared spatial practice. Beyond restaurants or dining design, communal eating spaces are increasingly understood as environments where presence, ritual, and time intersect, allowing people to gather, stay, and coexist. In these settings, eating does not just happen within space; it actively shapes it, temporarily transforming ordinary, borrowed, or improvised environments into places of exchange.

The Singapore Pavilion at the Venice Architecture Biennale Reimagines the City-State as a Dining Table

Antonia Piñeiro — Mon, 27 Oct 2025 05:30:00 +0000

2025 marks the 60th anniversary of Singapore's independence, commemorating its separation from Malaysia on August 9, 1965. The occasion is celebrated in the country's national pavilion at the 19th Venice Architecture Biennale with a multisensory installation that honors Singapore's diversity and reimagines city-making through food, culture, and collective design. Titled RASA–TABULA–SINGAPURA, the installation invites visitors to take a seat at the Table of Superdiversity: an enticing reimagining of city-making and nation-building through the universal act of dining. According to the curatorial team from the Singapore University of Technology and Design (SUTD), the purpose of the installation is to showcase how the convergence of multicultural differences, collective histories, design, and new technology creates opportunities for more inclusive and adaptive urban futures.

Can We Build with Food? Circular Experiments at the Matter Matters Lab

Eduardo Souza — Tue, 29 Jul 2025 07:30:00 +0000

What does it mean to build with care, using what others leave behind? This question shapes the work of the Matter Matters Lab, an initiative founded by architect and researcher Catherine Söderberg Esper during the isolation of the pandemic. Drawing from experiences across cultures and motivated by a personal transformation during motherhood, Catherine began to investigate everyday waste as raw material for regenerative construction systems. Her first experiment involved gluing her own cut hair using white glue, initiating a radically intimate and handmade approach. Since then, the lab has focused on transforming organic waste into low-impact architectural materials, inspired by Indigenous knowledge systems and aiming to break from extractive models in construction. Projects like the Avocado Bricks, made from discarded avocado seeds, exemplify this approach of local, circular, and rooted in the idea of reciprocity between matter, place, and care, offering a new way of building with waste.

Rhythms of the Soil: Architecture as Agroecology

Diogo Borges Ferreira — Thu, 24 Jul 2025 04:00:00 +0000

At a time of ecological collapse and rising food insecurity, architecture is increasingly called upon to engage not only with landscapes but with the systems that sustain and regenerate them. Among these systems, agriculture occupies a paradoxical role, as both a leading contributor to environmental degradation and a potential agent of ecological recovery. Industrial farming has depleted soils, fragmented habitats, and driven climate change through monocultures, fossil-fuel dependency, and territorial standardization. In response, agroecology has emerged as a counter-practice rooted in biodiversity, local knowledge, and the cyclical rhythms of nature. It reframes farming not as extraction, but as regeneration of ecosystems, communities, and the soil itself.

Slow Architecture as an Ethical Practice of Design and Construction

Eduardo Souza — Tue, 15 Jul 2025 06:30:00 +0000

At the Bruder Klaus Field Chapel, designed by Peter Zumthor, the construction process involved the direct participation of residents from the small Swiss village of Mechernich. Using an internal formwork made of vertically placed wooden logs, concrete was prepared in small batches and poured manually, day after day, forming layers marked by subtle variations in the mix and application. At the end of the process, the wooden structure was reduced to ashes, leaving the chapel's interior impregnated with traces of fire and revealing a dark, tactile surface. The result was a quiet and deeply meaningful space, where collective action, time, and material transformation became part of the architecture. Centered on locally available resources and manual techniques, this construction method highlights how the choice of materials and building system can shape the experience of a space, reveal the time invested, and embed the culture of a place into the very matter of architecture. In doing so, it offers an example of how construction itself can become a regenerative act, restoring meaning, connecting communities, and honoring material cycles.

Cultivating Spaces: Where Architecture Meets the Farm-to-Table Movement

Olivia Poston — Tue, 03 Dec 2024 05:00:00 +0000

The farm-to-table movement represents a profound shift in how food is grown, distributed, and consumed. Rooted in sustainability and the support of local economies, it prioritizes fresh, locally sourced ingredients and fosters direct relationships between producers and consumers. While the concept focuses on food, the spaces where these connections occur are equally important in shaping the experience, highlighting the critical role of architecture.

The Intersection of Design and Desserts: Dinara Kasko's Architectural Culinary Creations

Patrick Lynch — Wed, 19 Apr 2023 02:30:00 +0000

Part of the beauty of an architectural education is that it provides you with design skills that can be applied to a wide variety to jobs. So when it came time for Kharkov University Architecture School graduate Dinara Kasko to select a career path, she chose to pursue something a little bit sweeter: architectural pastry chef.

From Farm to Fork: How Architecture Can Contribute to Fresher Food Supply

Camilla Ghisleni — Sat, 01 Apr 2023 06:30:00 +0000

When you come to think of it, most of the food on your plate has a history behind it - a long journey that we are unable to describe. In her book Food Routes: Growing Bananas in Iceland and Other Tales from the Logistics of Eating (2019), Robyn Shotwell Metcalfe refers to the paradox of fish being caught in New England, exported to Japan, and then shipped back as sushi, revealing a large and complex network that nobody can see when they buy takeout Japanese food at the local grocery store.

How Will We Live With Livestock?

Matthew Maganga — Sun, 29 Jan 2023 05:30:00 +0000

As populations continue to migrate from rural to urban areas, space is at a premium. Many settlements are becoming ever-more congested – with adequate, affordable housing in short supply and transport systems struggling to serve their respective residents. But as much the conversation about urbanization is about people, it is sometimes also about the animals that come with those people – urban livestock that play a key role at providing sustenance on an individual level, in addition to becoming an avenue for communal trade.

Why Urban Farms and Indoor Planting Are the Future?

Marília Matoso — Sun, 03 Jul 2022 07:30:00 +0000

Do you know what urban farms are? Have you ever thought about growing your own food at home in your garden or in specialized freezers? Transporting food for consumption in cities is one of the major environmental (and financial) pollution problems in the world today.

BIG Designs Proposal for Culinary Research and Innovation Hub in San Sebastian, Spain

Christele Harrouk — Wed, 25 May 2022 08:00:00 +0000

Selected among five invited architects including OMA, Snøhetta, 3XN, and Toyo Ito & Associates., the BIG-designed building for the Basque Culinary Center, is a new food tech hub located in San Sebastian, Spain. TheGastronomy Open Ecosystem (GOe) is in fact a 9,000 m2 project that seeks to push forward the art and science of gastronomic innovation, bringing together food start-ups, researchers, and chefs. Currently in progress, the building will focus on the development of alternative proteins, agricultural robotics, the prevention of food waste, and much more.

Health and Nutrition: 9 Ways for Architecture and Urbanism to Act Towards Healthier Realities

Giovana Martino — Tue, 26 Apr 2022 05:00:00 +0000

On March 31st, the Health and Nutrition Day is celebrated in Brazil, factors that are gaining more and more notoriety in the society in which we live. After more than two years living through the ups and downs of the Covid-19 pandemic and facing the evident need for a healthier, more active and community reality, it is important to reflect on how architecture and urbanism can become tools for accessing healthier daily lives.

Rural Landscapes: How Food Production Shapes the Land

Giovana Martino — Wed, 10 Nov 2021 05:00:00 +0000

Food cultivation is one of the great historical milestones of our society's development. The knowledge of agriculture was fundamental for the evolution of a nomadic society into a sedentary civilization. Centuries later, agricultural production has become one of the main contributors to the organization of the land. This phenomenon can be seen in the aerial images we have selected below.