Abstract:
This study is an investigation into the links between
food, place and people and how the resulting
exchange influences the production of an interior
artefact. Marabastad as the immediate physical
context of the selected site of intervention, plays
an important role by being presented as a place
where Southern African food culture is present,
characterised by specific food practices and
techniques. Although a distinct character, it often
goes unacknowledged and underappreciated
which can be attributed to emotional and
physical barriers hindering its celebration.
In an effort to address current concerns within
Marabastad’s food cycle, an architectural
proposal was put forward for an MArch (Prof)
dissertation in 2018, proposing to use the latent
potential of an adjacent site by introducing a
building complex that facilitates for a hybrid
interaction of nature, culture and industry. This
resulted in a site that accommodates for the full
food cycle focusing on an integrated natural
and productive landscape (Renton, 2018: IV). This
is therefore used as a virtual site for this study.
The focus, however, is on one building within
the complex which presents the opportunity
to investigate adjacent Marabastad’s food
practices and how factors such as people and
place can influence its transposition onto the new
site. The aim of the design project, therefore, is to
investigate how space can be used to represent
and enable intangible rituals as ingrained in
Marabastad’s food culture thus providing a
tangible spatial and sensorial experience.
Design development is focused on the potential
of food spaces to serve as facilitators for social
interaction, this including specificity of the
kitchen layout to support individual ritual relating
to food interaction. This is dependent on tools
such as flexibility and craftsmanship to allow
for appropriation of space to support ritual.
Therefore, the technical investigation is an inquiry
into how methods of flexibility and craftsmanship
can support multiple kitchen typologies to
facilitate different rituals of food preparation and
interaction. This will be presented to include an
introduction of two vendors, their menus and
specific rituals relating to their menus. This will be
followed by an illustration of how the stalls can be
appropriated to function as desired by individuals.
In its completion, the study proposes to provide
an interior space that embodies the food culture
of Marabastad thus becoming a place where
people can make meaningful connections
