DECEMBER, 2019.

BA (Hons) in Interior Architecture.

Edible Future: Design Competition.

Middlesex University, London, UK.

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C O N T E M P O R A R Y   I N S E R T I O N

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T H E   B R E A D   L A B

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This research project toward Edible future is interested in the cultural relationship between food and the city, and our individual and collective food experiences. Food, its a production and consumption is obviously fundamental to our biology, but it is also the nexus of our social being. The way how we eat, what we eat and where we eat underpins the fabric of a city. It does explores the contemporary of city, consumption and production bring vitality and diversity to public life and sensory pleasure to urban experiences for a better sustainable way of life.

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This design project underpin the Stazione di Porta Genova, Milano, Italy to become an Edible Future space able to support and redefine this infrastructure as a new series of places that can become a hubs of Industry, creativity and entertainment. My concept for this project was insertion and also production where I have big structure inserting into the building and also outside the existing building to shows a connection of the past and present without any boundaries. I also have a production such growing in front of the building and also growing at the abandoned railway track which looks like a field of wheat. Then proceed into the laboratory for further process such as grinding, fermenting, baking, preparing and serving. 

 

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The Bread Lab is a building that have a laboratory and a retail shop in it. It is a new public spaces for the citizen across all age groups.

Choosing the keyword and food “Bread” because it is one of the most important and well known food from Italy which was related to the site. It is also one of the most important fermentation in the Italian Cuisine. This building was open to all ages to visit and it was a new transformation for the previous site “The Stazione of Porta Genova”. It provides a laboratory which shows the process of making a bread —  from wheat to bread, a bakery shop and a café seating area that was good for learning, socializing, gathering and also a new sustainable approach through the city where we grow our own, grain, fermentation, bake and serve. Growing a wheat field in the city is part of enhancing the environment and providing better air quality.