Master of Architecture I | Thesis 2012
Inspired by a disjunction between the visual and the bodily/tectonic perceptions of food in molecular gastronomy, this thesis seeks to break the preconceived notions of how material is typically used in the field of architecture. By analyzing inherent conditions, behaviors, and responses of the chosen material, wood veneer, the palette of conventionally available, generic architectural material goes beyond its limitations; it expands and generates a new recipe of application while maintaining the original ingredient. The thin and flat surface radically changes its state and transforms into a rigid but soft fabric-like structure while aggregated as a column, which is one of basic components of building structures, offering beyond a mundane, normative experience from our preconception.
Experimentation with molecular gastronomy kit. Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking.