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,
[email protected]
Inari Aaltojärvi, Tampere University of Technology, School of Architecture,
[email protected]
Anu Hopia, University of Turku, Functional Foods Forum,
[email protected]
Tuija Pitkäkoski, Seinäjoki University of Applied Sciences,
[email protected]
Heikki Uimonen, University of the Arts Helsinki, Sibelius Academy,
[email protected]
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
| Period | 28 Oct 2016 |
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| Event title | The 8th Annual Symposium of Architectural Research ARCHITECTURE AND EXPERIENCE NOW October 27-29, 2016, Tampere, Finland |
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| Event type | Conference |
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| Location | FinlandShow on map |
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