Type of Document	Thesis
Author	Fannin, Veronica Leigh
Author's Email Address	vfannin@fsu.edu
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 Food Activism Countercuisine Conceptual Development Zine
Date of Defense	2009-10-08
Availability	unrestricted
Abstract This 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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