A master thesis within interior architecture
What is culinary spatial practice?
Josephine Sassu
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Oslo National Academy of the Arts, 2024
This project explores the meeting between a culinary experience and interior of a space at the moment of dinner.
Through essays – attempts – I focus on the movement of Nordic cuisine wondering how design can enhance the culinary experience of the eater. Through the act of translation, I wonder whether notions of seasonality, locality and emotivity can benefit design and capture the essence of a space.
Balancing between critical theory, conceptual practice and personal sensibilities, this project serves to open a discussion on how we design culinary spaces of the present and eventually of the future.
Food
Space
Culinary spatial practice is the intersection between food and space. It is space created around and for the experience of food.
Essentially, I wondered how interior architecture can enhance a culinary experience and contribute to a deeper connection to the served dishes and the stories behind them.
Space
Taste
[While I am working on this site, breaking my master thesis down into quickly graspable key thoughts and outcomes, you are welcome to read it in its wholeness as a pdf. Click on the PDF symbol to open it in another tab.]