Prague's CAMP explores the Synergies of Food and Urbanism A dedicated FoodCAMP event offers free talks, debates and screenings
Can food form a better city - and vice versa? Prague's CAMP (Centre for Architecture and Metropolitan Planning) will search for the answers to this question during its FoodCAMP programme from December 2 to 6. Every evening of the week will explore a different layer of food - urban planning dynamics covering topics like the sustainable relationship between the city and countryside, urban gardening, restaurant design and street food. The programme includes movie screenings, talks, debates with foreign speakers like Carolyn Steel, author
The second issue of Room will reconvene in the Kitchen; a space that savors the possibilities of both cultural appreciation and cross contamination, serving basic sustenance and special occasions. Taste here is significant though subjective, with its stainless steel tongue wiped perpetually in an attempt to cleanse the palate. Nuanced residues of gender, class, labour, race, and climate cling to the cloth among germs and grains of salt.
The kitchen is a volume of complex geographies. Contents enveloped in their natural and synthetic skin's come together from landscapes distant and near, to land on the counters of the heart of
3D printing itself is no longer a new technology, but that hasn’t stopped researchers and innovators around the world from coming up with new applications and opportunities. Some experiments with new materials have been driven by sustainability concerns and others are simply the result of imagination and creativity. Others have chosen to invest their time utilizing more traditional materials in new ways. Materials, however, are just the beginning. Researchers have developed new processes that allow the creation of objects that were previously impossible to print and, on a larger scale, new building typologies are being tested - including a Mars habitat!
Universal Favourite have developed a range of modular chocolates Complementary that are formed in 3D printed moulds to satisfy any architect with a sweet tooth. The architectural forms have been developed to establish a connection between the two pieces to be eaten as one, complementing one and other.
Ice Cream Books is a conceptual art project with a rather predictable, if not delightful, output: "great reads paired with frozen desserts." The work is beguilingly simple and stunningly direct – wafer cones act as columns and space frames, ziggurats and buttresses, all supporting popular tomes.
And so, for little other reason than pure gratification—and to ease you into your Monday morning—enjoy these books paired with (largely structurally sound) frozen desserts!
City Cook Book invites projects and initiatives worldwide that work with food dynamics and culture to enhance public space and foster social interaction to be part of its platform.
If you have developed or are actively engaged in any such initiatives we would like you to share your experience in our open repository. The projects will be presented both in a digital platform and a publication.
Themed Melange, Archcult 2017 seek to explore beyond the boundaries that define Architecture. As one of the countless offshoots of the universal discipline of design. We hope to introduce new avenues for aspiring architects to explore and a platform for building connections, widening horizons and paving pathways towards redefining design and embodying the true spirit of melange every step of the way.
Join us for Harnessing the Full Potential of Modern Dimensional Stone: An evening of tapas and education about Stone from Spain!
Since man first figured out how to dig a hole, we have been harvesting the natural treasures of the earth and using stone for our buildings and arts. With such a long history, it’s easy to forget how much research, innovation and technology infuses the stone industry - breathing new life into the possibilities provided by this material that is millions of years old.
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.
Earlier this month, The New York Times’ Michael Kimmelman tackled a common narrative in the architecture and urban planning community. It goes like this: once upon a time, in the 1990s, Medellín, Colombia, was the “murder of the capital of the world.” Then thoughtful architectural planning connected the slums to the city. Crime rates plummeted and, against the odds, the city was transformed.
Well, yes and no.
What happened in Medellín is often called “Urban Acupuncture,” a way of planning that pinpoints vulnerable sectors of a city and re-energizes them through design intervention. But Kimmelman reports that while the city has made considerable strides in its commitment to long-term, urban renewal, it has prioritized huge, infrastructural change over smaller solutions that could truly address community needs.
Urban Acupuncture needn’t be expensive, wieldy, or time-consuming. But it does require a detailed understanding of the city – its points of vulnerability, ‘deserts’ of services, potential connection points – and a keen sensitivity to the community it serves.
So what does this have to do with food? Our food system presents seemingly unsurmountable difficulties. In Part II, I suggested that design could, at the very least, better our alienated relationship with food. But what if we used the principles of Urban Acupuncture to bring Agriculture to the fore of urban planning? What if we used pinpointed, productive landscapes to revitalize abandoned communities and help them access healthy foods? What if we design our cities as points of Urban “Agripuncture”?
What would our cities look like with Urban Agripuncture? Read more after the break…
Everyday, in the city of London, 30 million meals are served. That’s millions of trucks arriving to millions of stores and restaurants in a complex, tightly scheduled orchestration of production, transportation, and distribution.
We take it for granted that this system will never fail. But what would happen if these trucks were stopped? As unrealistic as it sounds, it’s happened – and not so long ago.
In 1989, over 57% of Cuba’s caloric intake was imported from the Soviet Union. When it collapsed, Cuba became, virtually overnight, solely responsible for feeding its population – including the 2.2 million in the city of Havana.  What happened next is an incredible story of resilience and innovation.
As our world becomes increasingly urbanized, our farms increasingly endangered, and our reliance upon fossil fuels increasingly undesirable, the question of how we will feed billions of future city dwellers is no mere thought experiment – it’s an urgent reality.
The story of Cuba offers us an interesting question: What would our cities look like if we began to place food production/distribution as the primary focus of urban design? And what will it take to make this vision a reality?
More on how Food can shape our cities, after the break…