Year 3 :Gaby Bucknall
Tutors: Barry Wark + Maria Knutsson-Hall
The fundamental desire of the project is to liberate the often metallic, enclosed industrial kitchen and to question if it could in fact become a biophilic workspace.
This turn leads to questions of threshold between dirty and clean ; the infected and sterile ; the natural and the mechanic.
The research uses a public food market and kitchen as a vehicle to explore these thresholds whilst simultaneously attempting to address the epidemic food waste we as Europeans face.
The result is a building where food moves from market to kitchen to compost which in turn feeds a variety of porous vegetated brick walls that question just how far can we let nature in ?