building (v.) gastronomy
TRANSCRIPT
James Madison UniversityJMU Scholarly Commons
Senior Honors Projects, 2010-current Honors College
Spring 2017
Building (v.) gastronomyZoe C. GeorgeJames Madison University
Follow this and additional works at: https://commons.lib.jmu.edu/honors201019Part of the Other Architecture Commons
This Thesis is brought to you for free and open access by the Honors College at JMU Scholarly Commons. It has been accepted for inclusion in SeniorHonors Projects, 2010-current by an authorized administrator of JMU Scholarly Commons. For more information, please [email protected].
Recommended CitationGeorge, Zoe C., "Building (v.) gastronomy" (2017). Senior Honors Projects, 2010-current. 278.https://commons.lib.jmu.edu/honors201019/278
BUILDING (v.) GASTRONOMY
_______________________
An Honors College Project Presented to
the Faculty of the Undergraduate
College of Visual and Performing Arts
James Madison University _______________________
by: ZOE GEORGE
Accepted by the faculty of the Department of Architectural Design, James Madison University, in partial fulfillment of the requirements for the Honors College. FACULTY COMMITTEE: Project Advisor: Evelyn Tickle, M. Arch, Sci Arch Architectural Design Coordinator, Assistant Professor of Architectural Design Reader: Sneha Patel, M.Arch. Princeton University B.Arch. Cornell UniversityInstructor of Architectural Design, Industrial Design and Foundations Art
Reader: Ronn Daniel, Ph.D. studies, University of Chicago M.Arch., University of Illinois at Chicago B.S.E. (Civil Engineering), Duke UniversityProfessor of Architectural and Industrial Design
HONORS COLLEGE APPROVAL: Bradley R. Newcomer, Ph.D., Dean, Honors College
PUBLIC PRESENTATION
This work is accepted for presentation, in part or in full, at JMU Studio Center on April 28th, 2017.
Through experimentation and examination of the transformations of food, comes the architecture of food processes.
Food is not just a means of survival, it brings forth colors, textures, smells, and even memories that engage the senses and stimulate our brains.
Three experiments titled Pigment, Ferment, and Leaven examine these transformations, resulting in a series of devices designed to engage the user and invite them to look, touch, smell, taste and create.
Pigment explores how a solid form becomes a liquid that has the ability to dye or flavor. The container is designed to observe the jour-ney of the liquid and allow the user to change the course of the flow.
Ferment examines the ancient preservation technique that results in a material and chemical change of a food. Ferment shows a de-signed series of steps through a recipe.
Leaven examines how the addition of leavening agents increase the volume of a food and the importance of the role of air in foods. What happens when a baking material meets a building material?
Building (v.) Gastronomy
study models
Materials used:plywood3d printed formsplasterbaking sodanatural dyesMDFnitrogen cartiages
Pigment
Ferment
Leaven
GARNISH
DREDGE
DICE
CARAMELIZEBOILMIXSCOOP
CUTMEASURE
TIME
GRATE
POUR
BALL
PLUG IN
COOK
STEAM
BROIL
BAKE
FRY
CHOP
SIMMER
BLEND
BASTE
BEAT
BLANCH
CREAM
CURE
FOLD
JULIENNE
MARINATE
MINCE
POACH
PUREE
ROAST
SAUTE
SEAR
SIFT
STEEP
WHIP
TOSS
PIGMENTATION
1|TURMERIC
2|POMEGRANATE
3|KALE
4|CARROT
5|CABBAGETOOLS
PLYWOOD
A|KNIFE
CUTTING BOARD
WATERCOLOR PAPER
SEWING NEEDLE
STRING
PLASTIC CONTAINERS
RAMEKINS
C|EYEDROPPER
MEASURING CUPS
B|BLENDER
MASKING TAPE
BROWN CRAFT PAPER
DRILL
MITER SAW
TABLE SAW
DESK LAMP
CHEESECLOTH
SCISSORS
WOOD GLUE
H2O
CLAMPS
1 2 3 4 5
----—----
A
B
C
PIGMENT STRENGTH
FLUIDITY
SEDIMENT LEVELS
GARNISH
DREDGE
DICE
CARAMELIZEBOILMIXSCOOP
CUTMEASURE
TIME
GRATE
POUR
BALL
PLUG IN
COOK
STEAM
BROIL
BAKE
FRY
CHOP
SIMMER
BLEND
BASTE
BEAT
BLANCH
CREAM
CURE
FOLD
JULIENNE
MARINATE
MINCE
POACH
PUREE
ROAST
SAUTE
SEAR
SIFT
STEEP
WHIP
TOSS