Type of Document Thesis Author Fannin, Veronica Leigh Author's Email Address email@example.com URN etd-11052009-090337 Title Interiors for the American Food Revolution: Development of a Countercuisine Kitchen Design Resource Degree Master of Fine Arts Department Interior Design, Department of Advisory Committee
Advisor Name Title Jill Pable Committee Chair Karen Myers Committee Member Lisa Waxman Committee Member Keywords
- Interior Design
- Kitchen Design
- Conceptual Development
Date of Defense 2009-10-08 Availability unrestricted AbstractThis study examines the historical underpinnings of mainstream industrial food models and their effect on modern kitchen design. It explores the idea that conceptual kitchen design begins with a clear understanding of the cultural history of a space, as well as the particular needs of one’s client. Research suggests some individuals reject industrial food models, and some posit that these “countercuisine” adherents may be early adopters of a future model for food consumption and production. Thus, this study seeks to examine the groups’ eating habits and perceptions and suggests that their cultural principles be considered in kitchen design.
Conclusions were drawn from a survey instrument coupled with relevant literature review. Emergent themes included:
Contemporary industrial kitchens may disconnect users from Nature,
The definition of efficiency demands reconsideration of the term ‘natural systems’ (that the kitchen is indeed a natural system itself, which carries implications for its design); and,
Qualitative responses regarding food icons in the kitchen may be used as strong foundations for conceptual kitchen design (such as the display and availability of natural foods like fruits and vegetables).
Lastly, this study concludes that information regarding the design of countercultural kitchens ought to be readily available to interested individuals, and that a print or web version of a ‘zine’ may be an appropriate vehicle. It is hoped this research will act as the foundation to establish further guidelines leading to the full publication of a layperson resource. This product intends to provide suggestions and design guidelines for alternatives to the American industrial kitchen and to ultimately support social change already underway in American society.
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