Wake Up and Smell the Hummus!
For those living and working in the thick of the city sometimes shopping for something to eat or finding those ingredients for a healthy meal can be a challenge. Cue Fast food, pizza and flag Subway - they dont even care to give me student drinks any more. Yes its trendy to market your BLT as fresh and using only local produce and hey - the people selling them might even know where that bacon comes from!
Eating healthy and being conscious about the impact your diet can have on the micro and macro environment is definitely a stance becoming more popular and even if that means coughing up a little extra dough at the bakery or local fish market it is satisfying to grab hold of a little bit of extra knowledge about what it is you’re actually consuming.
Fortunately for us there are thousands of farmers, markets and local foodies producing a large amount of fresh unprocessed goods - the same stuff that food giants try to convince you (and do - successfuly) to pay more for that so called luxury. Typical of western culture we are routinely exercised (through cold dull isles of category and competition) about the assumptions of something which is working - to be the correct and perhaps the only way for something to be done.
The challenging factor of this situation is the inability for local farmers and producers to extend their products beyond their neighbouring schools and find transporting of goods to the city difficult by their own means.
The integral role which social media plays in this project is the mediation between data, and its ability to move effortlessly - and production of content, with the ability to be resourced and distributed locally. The traditional means of which food supply chains are structured are characteristic of a hierarchical system - one in which each representative reports to a higher authority. Proposed - is one more in line with a flat distribution strategy where you report to everyone involved in the system, and vice versa.
The advantages of this approach is consistent with architectural concepts in relation to transparency. Following closely after all technology revolutions are those of communication revolutions as information becomes liberated and able to travel in new ways. As the kitchen (the heart to the home) has escaped the boundaries of allocation, so have gardens, markets and commercial restaurants and are even becoming a part of the experience - to see the preparation, becoming a part of the performance.
“The real work of architecture that adopts and reflects this new mediated world is yet to come. A discussion about “social media and architecture” is still more likely to consider how architects can use facebook or architizer to market their work, rather than how social media changes our experience of it”.
- Andrew Blum
Using the internet - in particular digital communities as a vehicle, a thorough understanding of the systems at play when regarding digital culture and social media becomes viewed less of a clip on to merely promote itself but as an imperative. Transparency is paramount.
Sourcing a range of quality of foods in the city can be difficult for numerous reasons, whether it be transport, time, price or even knowledge of places existing. Being a part of a community online connects people through interests both directly and in-directly and can be instantanous when sharing information of times, places and prices, allowing for a transparent strategy of flat distribution when it comes to the products being made available on a local scale.
The question proposed seeks to clarify the relationship of digital culture and architecture using events within the city as a vehicle - To develop and apply digital taxonomy to real, tangible and even commercial architectures.
How is it possible to generate operacy from the information generation of digital culture?
This design aims to suggest architecture which can enrich and challenge peoples experience of spatial environments through an understanding of the systems at work - a participation design.