The Confectional

TEAM: Osman Bari – Canadian – University of Waterloo School of Architecture


Memory is the most potent of ingredients.

Part confessional, part automat, with a peppering of telephone box, The Confectional is a proposed respite within the future urban landscape of hungry souls and forgotten pasts. Finding itself in the face of commodification and food scarcity, this mechanical booth seeks to combat these societal effects, through the process of converting tangible memories into food for the consumption of the soul, thereby reviving iconic meals of old and evoking the sweet taste of nostalgia.

Users enter the now commonplace confectional with their dearest objects, placing them inside the booth’s decomposition chambers, confessing their fond memories and creating a kitchen of curiosities. The combination of memory laced artefacts and additional input of information provides a confectional with the impetus to convert the object’s matter into the desired meal to which it corresponds, for the user to enjoy. Ultimately, each meal is catalogued in the booth’s internal system as a record of iconic indulgences and a testament to collective human memory.

Satisfied with your own nostalgia? See the menu for a selection of fresh ingredients.



Le gourmet errant

TEAM: Alberto Bovo – Italian – IUAV Venice , Giulia Elizabeth Malley – Italian – IUAV Venice

Expanding the concept of restaurant.

If by restaurant we mean a place where food is prepared and consumed, we are broadly speaking of a space in which these two phases coexist and collaborate.

And what are the limit of this space? Does it have to be enclosed within walls?

“Le gourmet errant” works and moves within public space, and theoretically has no physical limits.

“Le gourmet errant” is composed of two ingredients: a box-kitchen and nine folding tables. When moving from one city to another the tables are stored inside the box-kitchen while still leaving just enough space for one person to travel inside. Once landed the tables are taken out of the kitchen and the restaurant opens.

The tables are arranged in a modular grid whose space measurement is the shorter side of the table itself. This layout guarantees permeability, ease and flux of movement within the space which the restaurant occupies.

“Le gourmet errant” is not just a restaurant, it is also an itinerant exhibition. When the tables are closed, they become display panels which provide informations about the restaurant’s food.

Diners are well-informed of the menu, the ingredients and the relevant nutritional informations and in this way become more involved with the culinary experience.

Bon Appétit!



My Nana’s

TEAM: Tania Paramita Utomo, Indonesia


If there is one thing in common about grandmothers around the world, it’s that they always want to make sure you are well fed. These underappreciated alchemists are some of the most experienced cooks in the world; even the best restaurants can’t come close to the quality of their home cooking. Exemplifying the timeless wisdom of previous generations, their cooking are thrifty, intuitive, inherently seasonal, delicious, and best of all, they are made especially for you.

Over the last decades people have lost touch with cooking’s familial, communal, and cultural significances. My Nana’s, following the internet-age business models such as Uber and Airbnb, is a platform that promotes underutilized assets (your grandma’s cooking) into income generating opportunities. We recognize there are so many grandmas who long for their grandchildren to visit and enjoy their meal, and there are so many of you who crave your grandma’s cooking. Through MyNana’s, you no longer have to wait for thanksgiving to savor your grandma’s famous casserole. Travelers can also experience an authentic culinary tradition passed down through generations, and experience a deep cultural exchange.

Come dine at My Nana’s. Where everything is homemade and cooked with love.


SELECTED BY: Natascha Meuser

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