Start Date
26-5-2026 2:30 PM
End Date
26-5-2026 2:45 PM
Description
This research reframes the contemporary housing crisis as a homing crisis, suggesting that the issue extends beyond inadequate supply to a disruption of dwelling, belonging, and place. It identifies a parallel fracture within architectural practice, where increasing abstraction, digital mediation, and globalised material systems have distanced architects from embodied making, site, and relational exchange. To explore how architecture might be re-oriented toward practices of re-homing, the project adopts a practice-led methodology informed by food-based systems, where material, place, and labour remain inseparable. Two immersive residencies form the core of the research: one at a rural cookery school in Ireland and another at an urban restaurant in Tasmania. These settings are examined as pedagogical and operational environments in which production, consumption, and regeneration are closely intertwined. Within these contexts, cooking, growing, and serving food require continuous material engagement and foster reciprocal relationships between maker, material, and environment. Through engaging with food practices, the research highlights how temporal immediacy, material feedback, and place-based systems can inform alternative approaches to architectural practice grounded in embodied, relational, and regenerative modes of working.
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Included in
How to Feed a Hungry Home: Re-homing Architecture through Material and Place-based Food Practices
This research reframes the contemporary housing crisis as a homing crisis, suggesting that the issue extends beyond inadequate supply to a disruption of dwelling, belonging, and place. It identifies a parallel fracture within architectural practice, where increasing abstraction, digital mediation, and globalised material systems have distanced architects from embodied making, site, and relational exchange. To explore how architecture might be re-oriented toward practices of re-homing, the project adopts a practice-led methodology informed by food-based systems, where material, place, and labour remain inseparable. Two immersive residencies form the core of the research: one at a rural cookery school in Ireland and another at an urban restaurant in Tasmania. These settings are examined as pedagogical and operational environments in which production, consumption, and regeneration are closely intertwined. Within these contexts, cooking, growing, and serving food require continuous material engagement and foster reciprocal relationships between maker, material, and environment. Through engaging with food practices, the research highlights how temporal immediacy, material feedback, and place-based systems can inform alternative approaches to architectural practice grounded in embodied, relational, and regenerative modes of working.