Lecture

Architectural Articulation of Food Production: Christophe Joud

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In course

AR-597(a): Superstudio A

This Superstudio will study the history of the villa by focusing on 30 case studies, from antiquity to the last century. The aim of this study is to understand through the architecture of the villa the most quintessential tropes of architecture: form, poli ...

Description

This lecture explores the relationship between architecture and food, focusing on the architectural articulation of food production and storage. Concrete examples of typologies and built projects are presented, including the design of a heating plant and the management of overheating in buildings.

Instructors (3)

Paolo Tombesi

Teaching & PhD PhD Students Martin Peikert, Chloé Lucie Joly-Pottuz Courses Political economy of design AR-485 Political Economy of Design (PED) seeks to position and discuss architecture in relation to the world of production, economic interests and community benefits or decisions, at a local and global scale. Studio BA5 (FAR) AR-301(j) The design studio deals with a Women's Centre located in Wau, South Sudan. It is part of a two-semester program focused on the theme of ar

Sébastien Jacques Marie Marot

Martin Fröhlich

Expertise Trained Architect and Co-Founder of AFF Architekten Berlin / Lausanne Teaching & PhD Courses Saxa Loquuntur: Culture of construction PENS-240 The course explores how material extraction, territorial change, trade, local traditions, and industrial production interconnect. By examining scales from territory to building detail, students learn how various professions interact to shape the built environment. Studio BA6 (Fröhlich M. & A.) AR-302(ag) Greenhouse Studies exp

Official source

Related concepts (18)

Food industry

The food industry is a complex, global network of diverse businesses that supplies most of the food consumed by the world's population. The food industry today has become highly diversified, with manufacturing ranging from small, traditional, family-run activities that are highly labour-intensive, to large, capital-intensive and highly mechanized industrial processes. Many food industries depend almost entirely on local agriculture, animal farms, produce, and/or fishing.

Food engineering

Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products. Given its reliance on food science and broader engineering disciplines such as electrical, mechanical, civil, chemical, industrial and agricultural engineering, food engineering is considered a multidisciplinary and narrow field.

Food preservation

Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability.

Central heating

A central heating system provides warmth to a number of spaces within a building from one main source of heat. It is a component of heating, ventilation, and air conditioning (short: HVAC) systems, which can both cool and warm interior spaces. A central heating system has a furnace that converts fuel or electricity to heat. The heat is circulated through the building either by fans forcing heated air through ducts, circulation of low-pressure steam to radiators in each heated room, or pumps that circulate hot water through room radiators.

Underfloor heating

Underfloor heating and cooling is a form of central heating and cooling that achieves indoor climate control for thermal comfort using hydronic or electrical heating elements embedded in a floor. Heating is achieved by conduction, radiation and convection. Use of underfloor heating dates back to the Neoglacial and Neolithic periods. Underfloor heating has a long history back into the Neoglacial and Neolithic periods.

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