Faculty: Katsushi Goto | Neethu Mathew

TA: Neha Maturi

What’s on the Plate – Sustainable Urbanism on Food Production, Consumption and Dissipation

The late 1800s saw a proliferation of household manuals aimed at describing housekeeping, cooking and dining practices for the Victorian and Edwardian Households, and with the Empire, to British colonies in the rest of the world. In
the studio, we re-think the ways we cook and dine with particular attention to kitchen and table arrangement, dining table and spatial organization of the rooms while articulating what has become mundane culture undefined consumption of food. Further, we will address scale and cyclical notion of food distribution, consumption and dissipation while confirming the current imbalance created between rural and urban. Design project must be strategic
towards the distribution of functions that support production and logistics, spatial organization
for culture undefined consumption and conceptualizing sustainability within collection and dissipation of food waste to bring back to its production cycle

Studio Unit