3-FINALISTS Archives - Page 2 of 4 - Non Architecture Competitions

TEAM: Sira Temjai, Janejira Hu – Thai

‘Modify your own kitchen with CHEFMAN’

General detail DATE…………………………TIME………………………….. ADDRESS………………………………………………………………………………………………………………………………………………………………………………………………………………………
Find your Chefman! -Your crew : [ ]1-2 [ ]3-4 [ ]5-6 [ ]7-8 [ ]8+ -Your day : [ ]Family [ ]Date [ ]Chill out [ ]Party [ ]Special ……………………… (birthday, anniversary, etc.) -Your station (type of kitchen) : [ ]No have [ ]Type A [ ]Type B [ ]Type C [ ]etc. ………………

-Your tool (kitchen equipment) : [ ]No have [ ]Set A [ ]Set B [ ]Set C [ ]Set D [ ]etc. – …………

Specifically detail (food, favourite meal, vegetarian, etc.) ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

‘Search and wait for your Kitchen’s new look!’

January 27, 2018October 14, 2019

The Ick Factor

TEAM: Tom Chappels – British

Never take sides in a conflict you know nothing about

The global meat industry is one of the biggest threats facing the condition and health of planet Earth. One alternative is ‘Cultured Meat’ (in vitro meat, clean meat), that is ‘meat grown in cell culture instead of inside animals’. The cultured meat industry faces many challenges if it is ever going to challenge the well-established traditional method of animal slaughter for human consumption. Alongside the economical and logistical implications of producing clean meat on a commercial scale, this emerging industry faces a social challenge; overcoming ‘The Ick Factor’. This phrase was coined in light of the growing negative public attitude towards meat grown in a petri dish by scientists in goggles and lab coats. The whole thing seems rather ‘unnatural’.

The scheme ‘The Ick Factor’ is an unconventional restaurant designed to test the attitudes of the general public around both the traditional production process and the emerging cultured meat process. The scheme is situated in Smithfield market, Britain’s oldest meat market. The restaurant and associated spaces overhaul a dilapidated section of the market, known as the ‘General Market’.

How will users react when both processes are situated side by side? On which side will they decide to dine?

January 27, 2018October 14, 2019

The no food

TEAM: Gergana Georgieva, Bulgaria, UACEG, Sofia Kamila Drsata, Austria, TU Wien

A place where taste is served

The essential information needed to identify what we are eating is mostly given to us by the taste. Can’t taste be provoked by something much tinier, of almost unseizable size, like a molecule? The “No-Food” offers exactly that – taste, without the food. Guest will not be served food in the traditional way, but will just get the key part – a molecule full of taste. The creation of flavours with molecules is nearly infinite. You can have cheese, chocolate or chicken, without really having the actual food in your mouth. Amazing, isn’t it? So, once the molecule hits your tongue the receptors will send the information to your brain, where it will trigger the according memory. Not only will your brain recognize what taste it is. The various tastes, being perceived very individually, will as well evoke memories and emotions attached to it. With only one tiny molecule your brain will be triggered to create an actual meal in your head. Moreover, you can enjoy the meal in a very sophisticated and clean way – no smacking, no stuck pieces between your teeth, no speaking with a full mouth. Simply savouring the taste of food without any the troubles.

January 27, 2018October 14, 2019

EAT CONNECT

TEAM: ILIEVSKI Marty, PAGEAU Lea – France – ENSAV Ecole Nationale Supérieure d’Architecture de Versailles

Eating is a need that is being shared more and more. The restaurant is a facility to spend friendly moments with our loved ones. Unfortunately, a restaurant has never been able to gather two people living 12,000 km from each other. This seems unlikely in this hyper connected world in which we are living. It is possible to discuss, share and play around the world and why not share a meal? A meal with who we want and where we want. For example, share a meal while talking business with his colleague on a business trip? Or to share a long-distance family Christmas meal?
This is the concept “Eat connect”, a prefabricated capsule with the latest technology that can be put every where in the world, in any restaurant. It guarantees the use of a minimum space that can accommodate one or more people. It’s a technology capsule that brings together people in two different places. Thanks to its “Eat connect” application you can also project yourself by choosing an unusual setting. Why not a candlelight dinner in the heart of the Sahara with his girlfriend? Or at the top of the Himalayas?

January 27, 2018October 14, 2019

BINGE

TEAM: Sean Cottengim, Jay Studer – United States

completing the sensory spectrum of tv pop culture

“hey did you have that chicken last night?

“yeah, but I couldn’t have all the chickens. That episode was too much, I shared with my upstairs neighbor. He doesn’t have an account but he pays me back, plus it’s better than watching alone.”

“no not me man, I’m all in all season, all alone. Got my living room all set up for it. I’ve even added the alcohol package, so when they are drinking – I’m drinking.”

“sounds, great, I don’t know how you’re gonna make it through season 8.”

January 27, 2018October 14, 2019

Society Backwards

TEAM: Aleksandra Nikolic – Serbian

Antic restaurant for the single ones

What is the restaurant nowadays? Have the places like this been there before, and does their function changed through the time? The restaurant nowadays, beside consuming good-quality food, are actually social places. If the modern cuisine is going back to the natural ingredients, why can’t the concept of the architectural project be based on going back to the basic function of the restaurants and taking the architecture that we already have under our foots. For instance, Belgrade lies on the whole antic roman city. The existing site has been used as a new society place – the restaurant. In this ancient building there is only one bar – set as a basic unit of the socialization, not intended for reservations for two, but for the ones that experience the food and drink adventure alone. This restaurant is made for the single ones – ones that desire to find their other half. Aren’t the modern restaurants right places for that? The ancient architecture of the building reminds us of our ancestors, of the true values. On the other hand, that a bit déjà vu architecture, gives us the opportunity to feel food with all our senses – to taste, to smell and to hear it.

January 27, 2018October 14, 2019

Buggy Box

TEAM: Brian Tien – Canadian – University of Waterloo

Families can buy a single BuggyBox for their apartment in Manhattan, or a small community from a remote town in Nunavut, Canada can invest in multiple units to create a sustainable protein farm. With the BuggyBox, the act of consuming food is no longer restricted by climate, location nor economics. The BuggyBox combines the farm, factory and the kitchen into one fully automated, mobile insect farm, thus giving customers the role of farmer, manager and chef.

Due to insects’ effective protein conversion, low carbon emissions and lack of land/space requirement, the BuggyBox’s size is minimized to fit in the parameters of a typical scaffolding system, so it can be installed onto existing buildings, or be constructed in areas where environmental qualities make it unsuitable for raising typical livestock. Instead of relying on a single large corporation producing meat of questionable quality and then transporting it to a local supermarket/restaurant, protein production sources can be dispersed throughout the city, existing quietly alongside its citizens. Depending on its use, customers can modify the BuggyBox with additional features, such as all-terrain robotic legs or a robotic kitchen system with its own recipe database.

January 27, 2018October 14, 2019

Self-Chef

TEAM: Andrei Nicolescu – Romanian

Automated Synth Cooking Printer

Ever wanted to try and cook but your talents failed you ? No more ! With the easy to use Self-Chef, a nutritious healthy diet custom built for you is at you fingertips. Don’t wait for your service, just click away and create your meal to print in minutes. Automated self-service is the future of eating, and it will be 3D printed. This simple machine can make up very nutritious food, that satisfies your needs of taste and enjoyment through a process of molecular synthetization form a food library, and 3D printing it and heating it up for you.

Moreover, the synthetizer offers you a number of benefits such as perfect nutrition, as it controls the nutritional content of food, geared towards balance and suited for each and everyone. Now you can eat whatever you want as it will make sure it’s healthy.

A cheap and healthy alternative to today’s eating habits, it helps those in need be they the impoversihed or disaster stricken areas, or low agricultural production areas, as it only needs to synth molecules to create and dispense food form its own well developed library.

January 27, 2018October 14, 2019

Food Ship

TEAM: Maria Charchalaki, Natalia Zakopoulou – Greek

rocket ship – type of spacecraft

ship (sth) to (sb) – send sth to sb

FoodShip is a proposal that aims at highlighting the importance of home-made food, the reduction of daily food waste, the variety of flavors enriched by every culture, the interaction between involved individuals, as well as at strengthening the relationships between its members within the city. Chef and client could be anyone, without the need of specialists and with the potential to alternate roles between the two. The FoodShip consists of an application which lets you choose the homemade meal and chef of your preference, as well as the proposed type of the delivery rocket, which could accommodate from one to four people. The FoodShip comes to pick you up automatically from anywhere in the city and transports you to your favorite chef’s private window, or even to space and beyond. Inside the hovering space of the rocket, you are hosted in its seats, served the meal by the selected chef and you could enjoy it while having a conversation, overlooking the city.

January 27, 2018October 14, 2019

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