Eating  – Alternative Design for Restaurants

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Eating  – Alternative design for restaurants

NonArchitecture

The winners of the fifth Non Architecture competition (www.nonarchitecture.eu) “Eating  – Alternative design for restaurants” have been unveiled, showing some absolutely innovative concepts for dining facilities designs.

This was the fifth of a series of nine competitions, oriented at pushing architects and designers to rethink traditional architectural typologies. In this case restaurants – intended as a building or a group of structures designed as establishment where meals are served to customers – have been reinterpreted by participants from all around the world. The challenge was to develop an unconventional design for a building to make, with absolute freedom of location, scale and program dimensioning.The Jury, composed esteemed by Natascha Meuser – Co-Founder at Meuser Architects & DOM publishers, Labics – Maria Claudia Clemente and Francesco Isidori and Harry Parr – Founder and Director at Bompas and Parr selected 3 winners and 9 honorable mentions from more than 160 subscribers.

The winning projects showed a variety of approaches, from extremely visionaries solutions, to more practical and business oriented strategies, going from places where you can eat grandma’s recipes all the time thanks to an app to eating places where the public donates their organic waste and become witnesses to a sustainable ecosystem.

Interview

What prompted an investigation into the typology of the restaurant?     

As most of the Kooz/arch readers might know already, each competition is part of a larger program, a systematic research on new models for traditional architectural typologies. We often defined the competitions as open source researches, collective efforts to bring together a large international community on specific themes. In this case the restaurant was the fifth step in our program. By analysing the action of eating and the spatial, social, and cultural implications of such an activity, we hope to find new (non)architectural models for what is one of the main actions of our daily life.

This was your fifth competition out of 9- what are your reflections so far on the work submitted?

We are extremely satisfied. So far, we got an incredible response, and the results are surprisingly heterogeneous. Projects vary from dystopian and intellectual elaborations, to innovative business models in relation to space. They all share strong innovative features and they somehow also convey very creative graphical expression, which makes the concepts even stronger. We couldn’t ask for anything better than what we got: plurality of language in the creation of innovation.

Which ones were for you the most successful submissions, what elements differentiated them amongst other submissions?

Very hard to say. As I mentioned before, we try to keep an open mind, so we generally don’t have strong preferences. Our jury as well varies for every competition, so it is hard to define a trend. For what concerns our evaluation, we base on 3 criteria: Innovation, feasibility and communication. Those that excel in all the 3 categories are normally the ones selected.

How many submissions do you receive per competition? Which are the most active countries? 

At the moment, we are reaching around 200-250 teams registered per competition, from almost 50 countries. Our largest communities of Non Architects are from Canada, US, China, Italy, Greece, UK and the Netherlands.

Projects

Winner: “The Confectional” / Osman Bari

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.

h5i_The Confectional_Functionalh5i_The Confectional_Presentationh5i_The Confectional_Technical

Winner: “Le Gourmet Errant” / Alberto Bovo, Giulia Elizabeth Malley

“Le gourmet errant” works and moves within public space, and theoretically has nophysical 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.

AO5_Le gourmet errant_PresentationAO5_Le gourmet errant_TechnicalAO5_Le gourmet errant_Functional

Winner: “My Nana’s” / Tania Paramita Utomo

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.

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Honorable mention: “Chero”/ Fernanda Graciano, Higor Nobre, Thyago Chesmam, Danilo Piai, Fernando Souza

The experience of eating deserves to be felt from a perspective where the vision is not the main actor. Constant stimulation of vision through all the virtual lives we lead, many pictures getting so fast to our hands is a scenario that calls for a pause. Follow your feeling, feel the aroma. The restaurant is a buried structure, comes from an Iceberg logic that one can see from street level only a tiny fraction of what it is. When inside, subtle lights oriented to the floor will show you where to step.

Honorable mention: “Urban Metabolism” / Daniel Duffield

Urban metabolism reinvents current waste, drainage and water infrastructures in cities to alter perceptions of how food is used and consumed in our current climate. The project takes phosphate from wasted resources in the land and sea to create an ecosystem that facilitates both local food and global sustainability. Within the buildings open framework, the public donate their organic waste and become witnesses to a sustainable ecosystem.

Honorable mention: “Cantina Social” / Stavros Zotos, Stamatia Bountioukou

Wouldn’t you love to travel through taste? Entering 2018, your country will be able to contribute to “cantina social” worldwide food festival by adding its own traditional dishes on the menu. Do you think that’s impossible? Well…it’s actually really simple! You just have to add your country’s cantina to our huge international train. Let’s make our train longer and even more diverse!

Honorable mention: “The Fridge” / Carla Aldunate Murillo, Francisca Ketels Sabarots

A self-sufficient urban artifact that avoids waste and promotes sharing If you are going on holidays and your fridge is full…place what you have in the fridge* If you want people to try your new food brand…place samples in the fridge* If you feel like cooking for someone but you live by yourself…do it and place it in the fridge*

Honorable mention: “ÆDI(B)LE” / Vittoria Bonini, Paolo Galelli, Alessio Minetto

Our address is Piazza della Costituzione in Bologna. Look out for a large red arrow, which will direct you towards our entrance. You are welcome to join anytime from 11:30 am. Last entry is at 10:00pm. Bring the card you used to book tickets as proof of purchase. There is no physical ticket. Please arrive with your whole group.

Honorable mention: “Rest to Run” / Arise Wan Meizhen, Catherine Keh Yee

Cents, Chee Seng Kong, Melissa Chong Sook Lynn, You Shing Soh Take a journey with Rest-To-Run by hopping on for your next meal, now available within the new city loop. Prefer to stay home? Worry not, it is also able to serve warm food right outside your window. So check out our schedule now! Experience eating like you never have before. Experiencing good taste with every step!

Honorable mention: “The Slow Supper” / Marie-Therese Krejcik

Welcome to The Slow Supper, the most delicious wait you’ll ever have! Please choose your ingredients carefully. Once you pick an ingredient you will be informed about how long it takes to grow it, its ecological impact and when you will be able to enjoy it. The date of your meal will update itself throughout the process of composing your slow supper.

Honorable mention: “Is Space Seasoning?” / Alexis Boivin, Aureliano Ramella

Gastrophysics is an emerging interdisciplinary field combining gastronomy and psychophysics, which investigates the various factors that have an influence on the eating experience. Based on the results of that research, this project examines how architecture can become an ingredient in the sensorial experience of a meal and also proposes a vision of democratized gastronomy.

Honorable mention: “In the Beginning was the Table ” / Ivana Krmpotić

Far more than a flat surface upon which to dine, the table can be the heartbeat of festivus. It’s a place to gather, to talk and to reconnect. Though the legacy has grown over the years, even in today’s contemporary world, the modest table continues to be a center of activity. Each table is different from the next, no matter how alike they look, are all in some way dissimilar and individual

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