Foodies’ Foodscape – Multisensory Journey to the Gastronomic Province

    Activity: Talk or presentationConference presentation

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    The 8th Annual Symposium of Architectural Research ARCHITECTURE AND EXPERIENCE NOW October 27-29, 2016, Tampere, Finland Foodies’1 Foodscape – Multisensory Journey to the Gastronomic Province Ari Hynynen, Tampere University of Technology, School of Architecture, ari.hynynen@tut.fi Inari Aaltojärvi, Tampere University of Technology, School of Architecture, Inari.aaltojarvi@tut.fi Anu Hopia, University of Turku, Functional Foods Forum, anu.hopia@gmail.com Tuija Pitkäkoski, Seinäjoki University of Applied Sciences, tuija.pitkakoski@seamk.fi Heikki Uimonen, University of the Arts Helsinki, Sibelius Academy, heikki.uimonen@uniarts.fi Abstract The relation between food and built environment is so profound that we do not easily become aware of its multidimensionality. This is due to our routine-like relation to our own food environment and, on the other hand, due to dominance of sight in our sensory system. In our study, we strived to break these routines, as well as the dominant role of sight, by arranging multisensory experiential research platforms. During the fall of 2015, the restaurant Juurella organized the pop-up restaurant tour “Going to Province” in three regional towns in South Ostrobothnia, Finland. The venues and towns were the Jyllinkoski Electric Power Plant museum in Kurikka, the linen textile mill Jokipiin Pellava in Jalasjärvi, and the Art Center Harri in Alavus. The venues were extraordinary as such, but in addition to this, the table settings and soundscapes were designed to accentuate the sense of locality. The restaurant was open two evenings in each venue and group interviews were conducted during one evening in each place. The interviews were analysed by using the concepts of authenticity and exoticism (Johnston & Bauman 2014) as a framework to interpret the informants’ discourses on food and venues. Also, Juhani Pallasmaa’s (2012) notions on multisensory experience of architectonic space were applied. The theoretical aim of the study was to enrich the concept of “foodscape” (Parham 2015) so that it could better illustrate the relations between man, food and built environment. By extending the concept with experiential and sensory dimensions it could be used to create useful design principles to support human welfare and diverse food communities. On the other hand, vital foodscapes could enliven our urban environments. Keywords: foodscape, multisensory experience, architectural design, soundscape, foodie
    Period28 Oct 2016
    Event titleThe 8th Annual Symposium of Architectural Research ARCHITECTURE AND EXPERIENCE NOW October 27-29, 2016, Tampere, Finland
    Event typeConference
    LocationFinland