Lecture

Architectural Articulation of Food Production

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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 through concrete examples of typologies and built projects. It delves into the historical evolution of architectural strategies in food-related spaces, from ancient fortresses to modern urban logistics. The presentation also discusses the division of labor at building sites and the importance of drawing in architectural design, highlighting the impact of artillery on modern design. Additionally, it covers the rise of orthogonal projections and coordinated drawings, emphasizing the necessity of 'projects' and the spirit of capitalist entrepreneurialism.

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

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Related concepts (32)

Theistic evolution

Theistic evolution (also known as theistic evolutionism or God-guided evolution) is a view that God acts and creates through laws of nature. It posits that the concept of God is compatible with the findings of modern science, including evolution. Theistic evolution is not in itself a scientific theory, but includes a range of views about how science relates to religious beliefs and the extent to which God intervenes. It rejects the strict creationist doctrines of special creation, but can include beliefs such as creation of the human soul.

Objections to evolution

Objections to evolution have been raised since evolutionary ideas came to prominence in the 19th century. When Charles Darwin published his 1859 book On the Origin of Species, his theory of evolution (the idea that species arose through descent with modification from a single common ancestor in a process driven by natural selection) initially met opposition from scientists with different theories, but eventually came to receive overwhelming acceptance in the scientific community.

Sociocultural evolution

Sociocultural evolution, sociocultural evolutionism or social evolution are theories of sociobiology and cultural evolution that describe how societies and culture change over time. Whereas sociocultural development traces processes that tend to increase the complexity of a society or culture, sociocultural evolution also considers process that can lead to decreases in complexity (degeneration) or that can produce variation or proliferation without any seemingly significant changes in complexity (cladogenesis).

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.

Evolution as fact and theory

Many scientists and philosophers of science have described evolution as fact and theory, a phrase which was used as the title of an article by paleontologist Stephen Jay Gould in 1981. He describes fact in science as meaning data, not known with absolute certainty but "confirmed to such a degree that it would be perverse to withhold provisional assent". A scientific theory is a well-substantiated explanation of such facts.

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