hand in 5, clarissa yee

Vunerabilities:We are vunerable to supermarkets, markets, butchers, and all the information that comes with food. Having faith in what we eat means that it could be damaging us without our knowledge. We are vunerable to ecomonic and global systems when it comes to consumables and have little control of it as an individual. It is a minefield even if we buy organic produce as the organic symbol guarantees a set of guidelines, but not air miles, labour, carbon footprint, etc. 80% of london’s food is imported. If this was cut off, then we would survive for two maybe three days.

Vunerable community

Food sufficiency is in need to be improved- production, cooking, and waste methods are areas which can be used to harness control for the consumer.

recycling, reuse...

Garlic storage to preserve picked garlic for months- the right humidity and ventilation is required.

Cutting garlic 15 minutes before it is cooked or consumed, is better for your health, as it releases a chemical called allin which in this time turns to allicin, which is a cancer fight-ing ingredient. Garlic is also used in many medicines as it has many health benefits. Studying this action will help to design with the intention of encouraging a user to cut their

garlic everyday and wait the 15 minutes required for maximum health benefits.

slicing

removal of “stuck” slices

scraping the garlic paper and ends

positioning garlic

Garlic 3D drawing study, of the different actions involved with cutting garlic and design implications

composting

storing and harvesting

cutting and cooking

Design Three: Kitchen system that takes advantage of one ring of the hob and uses that to cook using vari-ous methods. The system is adaptable for for different numbers of people, activities and shares the cooking experience with its guests. The steam also acts as a pressure cleaning device for a hygienic and non-chemical ckean.

The experience and enjoyment of eating with the appreciation of where it has come from. The architecture will improve the relationship between the eater and the history of his/her food.

Storing and preserving of basil to cut air miles,

Design OneGrowing your own fruits and vegetables design would encorporate the reusing of waste into the compost for the new plants and by bringing in the growth the the kitchen and incorporating the cooking and eating into the growth. The acknowledge of nature, and bringing about the intimate connection with tradition, na-ture dependence and other people we eat with,

red and blue LED lights

plant pots

oxygen

carbondioxide

Ethylene

Improve nutritional knowledge and healthy lifestyle.

Design FiveTo maximise the benefits of eating well and not to waste. This kitchen storage and washing design divides food into the food groups and is an educational tool to help decide what is involved in making a balanced meal. The computer system provides the necessary information of what members of a household may be lacking, their food history and information about what is in the cupboards.

Carbohydrates Vegetables Protein Dairy

Test zoetrope slice

The bridge between rural reserve and urban core.

Wilderness Urban centreSuburban

Private

Communal/Local

Communal/Global

Materiality

Recycled Tiles Timber (bamboo) Fibreglass Stone

Duralmond (paperwall) Composite material that is obtained by mixing synthetic and natural resins, ground almond shell and other additives. Biogradable, recyclable, light-weight, water resistant and ideal for hu-mid areas.

LitraconLight transmitting concreteOptical fibres inbedded in concrete