Food and Culture | archidegree

PROJECT 1A : RESEARCH PROPOSAL

In this module we are to go on a field trip and develop a proposal by choosing an aspect of food and culture within a community that we are interested in. The scope of choices:

• Food ingredients: Architectural space and place for the act of gathering ingredient for food preparation (wet market, farmers market, supermarkets, mobile markets)

• Food preparation: Architectural space and place making that provided the act of preparing food; washing, cutting and cooking (kitchen, back lane, open space)

• Food consumption: Architectural space and place for the act of eating food (indoor dining, alfresco dining, formal and informal dining, religious dining/ food offering)

This proposal must contain the following:

1. Title

2. Main research question (What do you want to explore?)

3. Objectives (2 – 3) (What do you want to achieve?

4. Significance (Why are you doing this?)

5. Methods and expected outcomes (How are you doing this? What is your expected outcome? E.g. videorecording, poster, postcards etc)

PROJECT 1B : EXPERIENCE AND CAPTURE

The next part of this module is to document and present our findings based on our research topic. This is done as a group whereby it could be in the form of: photographs, transcripts and/or video recordings.

PROJECT 2 : INTERPRETATION AND ANALYSIS

The aim of this assignment is to translate the research into a visual representation. We are required to analyse and interpret the documentation we have gathered in the study tour. The final document shall be a compilation of the research proposal, analyses and interpretation of the research topic. The final product is an A2 infographic presentation.