Lecture

Architecture and Food: Production, Storage, and Territories

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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 food production, storage, and the parallel universe of territory, politics, and types. It delves into diverse modes of this relation in both rural and urban settings.

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 (32)

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.

Fishing vessel

A fishing vessel is a boat or ship used to catch fish in the sea, or on a lake or river. Many different kinds of vessels are used in commercial, artisanal and recreational fishing. It is difficult to estimate the number of recreational fishing boats. They range in size from small dinghies to large charter cruisers, and unlike commercial fishing vessels, are often not dedicated just to fishing. Prior to the 1950s there was little standardisation of fishing boats. Designs could vary between ports and boatyards.

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 technology

Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. Early scientific research into food technology concentrated on food preservation. Nicolas Appert's development in 1810 of the canning process was a decisive event. The process wasn't called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques.

Illegal, unreported and unregulated fishing

Illegal, unreported and unregulated fishing (IUU) is an issue around the world. Fishing industry observers believe IUU occurs in most fisheries, and accounts for up to 30% of total catches in some important fisheries. Illegal fishing takes place when vessels or harvesters operate in violation of the laws of a fishery. This can apply to fisheries that are under the jurisdiction of a coastal state or to high seas fisheries regulated by regional fisheries management organisations (RFMO).

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