TASTE
Taste is the missing sense in architecture, or not?
Taste completes the multisensory perception of the environment. It is influenced by lights, spaces, shapes, materials, smells and scents, sounds and noises. People's relationship with food is so essential that it can be exalted or contradicted by the architectural context. It is proven that the spread of unhealthy air and the use of particular building materials cause allergies and alterations in taste. Kino's multisensory architectural research leads to the design of places of taste that are expertly consistent with their location. Anticipation and accompaniment of family meals. Or tastings of gourmet restaurants.
The beautiful conditions the good?
Jean Anthelme Brillat-Savarin, a French politician and gastronomist of the last century, said “The table is the only place where what is beautiful is also good“.
Among the 5 senses, taste is the one that does not have a direct response with architecture. No one has ever tried to silt a piece of wall or a sofa. Yet, following the words of Brillat-Savarin, we can say that the aesthetics of the spaces where we consume our food have their influence on taste.
Design with taste
Chinese cabbage, coffee grounds, lemon peels, banana peels that have to do with architecture? Apparently, a lot. Kota Machida and Yuya Sakai, researchers from the University of Tokyo founded Fabula Inc., a start-up that exploits food waste or earth products that because of their defects cannot end up on supermarket counters to produce building materials that are four times more resistant than concrete! A 5 mm plate made from Chinese cabbage waste can support a weight of 30 kg.
