our relationship with food is strained, unfamiliar and wasteful. my thesis strives to reimagine how and where we eat, looking at each element of the process and curating a dining experience. by creating a tasting menu that correlates with tasting notes, I will build a dining experience that follows this kaiseki-esque menu that leads the guest through each space. by redefining and rediscovering our relationship with dining, we will find a newfound appreciation and love for our meals.
i wanted to use my fifth year thesis project to explore new possibilities between the worlds of architecture and dining.
to do this, I created a 10-course egg based tasting menu that imagines spaces designed specifically for each dish.
these individual spaces together make up a holistically curated dining experience, each space taking into account flavor profile, circulation, color, and emotion.
tasting menus are meant to tell a story, crescendo and decrescendo, wax and wane.
in order to maximize the storytelling potential of a tasting menu, the space in which each dish is eaten must be considered and paired with each dish.
additionally, the transitions between each space must be considered in order to follow a smooth progression.
experience the space and the food