Document Type
Thesis Prep
Date
5-2015
Keywords
consumption, food systems, food chain, green stability
Disciplines
Architecture
Description/Abstract
T
he contention of this thesis
is that architecture designed
for consumption currently
contributes to distancing
consumers from a relationship
with food (speci
fi cally looking at
beef) by emphasizing commercial
attitudes and commodities and
failing to participate in earlier
production and processing phases.
If architecture and spatial or visual
relationships have the ability to
entice through masking, then
there must be potential for design
throughout the food chain- from
farm to fork- with the agency to
do the opposite: contribute to a
more transparent food system and
perhaps even more sustainable
alternatives. With increasing
demand for a transparent
food system by concerned consumers,
architecture can respond to that demand in
some capacity.
Thus far, the project has undergone two
progressive phases with the goal of creating
a narrative that subversively exposes and
critiques the conventional food system
and challenges of recently proposed
alternatives which may ultimately lead to the
implementation of new alternatives.
Recommended Citation
Soja, Rebecca, "Gla-moo-rous" (2015). Architecture Thesis Prep. 275.
https://surface.syr.edu/architecture_tpreps/275
Source
Syracuse School of Architecture Thesis Prep
Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 License.
