ARCHITECTURE FOR FOOD

Submission: July 19, 2019
Registration: July 19, 2019
Language: English
Location: Concept
Prizes: Please see details below
Type: Open

 

YACademy launches the first edition of Architecture for Food, a high-level training course offering 8 scholarships and internships in internationally-renowned architectural firms. 102 hours of lessons, a 30-hour workshop, lectures and placement opportunities in  internationally-renowned architectural firms like L22 – MVRDV – SNØHETTA – BAROZZI VEIGA

THE COURSE

The main character of tv shows, cultural events and festivals, undisputed ruler of social media, food has become more than just a simple nourishment.

In the contemporary world, food means history, identity, memory of place and people’s tradition of which the cooks became the new custodians. They became guru, role models, real leading stars of the cultural and communicative contemporary scene.

If the cooks are superstars, their stage is the kitchen, their audience sits in dining rooms. In this complex ecosystem, architecture plays a fundamental role by qualifying itself as a theatre of the great enogastronomic miracle of our time.

For similar reasons, in Bologna – the cradle of the Italian enogastronomic tradition – the first and most important course in Architecture for Food is launched: a training course of excellence, created to train designers to understand both the numerous technical instances essential for food processing and the different formal necessities required to design the right space for the specific enogastronomic experience.

Ranging from the knowledge of organizational characteristics of a kitchen to the study of different food branding strategies, the course proposes an in-depth study of technical and compositional fundamental topics to guarantee the affirmation of a restaurant, a franchising or a product line. The course will be made up of 102 hours of lessons, a 30-hour of workshop and multiple lectures by well-renowned professional architects.

At the end of the course, YACademy’s Placement office will guarantee every student an internship or collaboration proposal in one of our partner studios.

APPLY FOR ONE OF THE 8 SCHOLARSHIPS AVAILABLE

YACADEMY

YAC is an association which promotes architectural competitions aimed at fostering culture and design research. Over the years, YAC has broadened its experience of work and collaboration with the main architectural firms of contemporary architecture, dealing with diverse and numerous topics of architectural design.  Nowadays, thanks to the collaboration with the University of Bologna, YAC’s expertise can serve young designers better, providing them with the creation of high-level educational programs aimed at polishing the skills of the students and offering them a valuable connection to the labour market.

Thanks to the close relationship with internationally renowned professional and academic actors, YAC is the perfect frame within which complete or specialize one’s skills and create a significative link with the most internationally-renowned architectural practices. The courses will take place at YACademy’s headquarters: a historical building located in the heart of Bologna historical city center, close to the Two Towers and next to Piazza Santo Stefano, undoubtedly one of the most picturesque corners of the city.

102 HOURS OF LESSONS

FOOD INTERIORS | 6 hours

Restaurant and food retail between design and contract

Paolo Lucchetta | Retail Design srl

RESTAURANTS AND FRONT-END | 12 hours

Experiential design: the restaurant experienced by the customer

Giovanni Franceschelli | Rizoma Architetture

RESTAURANTS AND BACK-END | 16 hours

Technical design: the restaurant as seen by the cooks

Vincenzo Veronesi | Veronesi Group

DOMESTIC DIMENSION OF THE FOOD | 8 hours

Homes and kitchens, between luxury and sociality

Giacomo Beccari | Ciclostile Architettura

FOOD BRANDING | 12 hours

The dimension of communication: every experience needs its own space

Domenico D’Alessio | FUD – Lombardini 22

FOOD: HISTORY AND MEANINGS | 12 hours

Socio-economic analysis of food

Simone Cinotto | Università di Scienze gastronomiche di Pollenzo

DESIGNING WINE CELLARS | 16 hours

The universe of viticulture and its requirements

Fiorenzo Valbonesi | ASV3

FOOD AND TRADE | 8 hours

Design of retail spaces for the agri-food industry

Paolo Emilio Cassandro | Simone Micheli Architectural Hero

CASE HISTORY | 12 hours

Successful examples of architectures for food

Carlotta Tonon | Architecture PR and Critic

SPECIAL LECTURES

UNDER: Europe’s first underwater restaurant

Angelo Pezzotta | Snøhetta

RESTAURANT INTERIORS: Designing a Portrait

Adam D. Tihany | Tihany Design

COLOUR AND MOVEMENT: Santa Caterina market in Barcelona

Benedetta Tagliabue | Miralles Tagliabue

EMBT LIBERAMENSA: design enters prison

Adelaide Testa e Andrea Marcante | Marcante Testa

TALES FROM THE EAST: Sea Restaurant

Gong Dong | Vector Architects

THE EXHIBITION OF TRADITION: Salpi ham factory

Enzo Eusebi | Enzo Eusebi and Partners

FOOD AND DESIGN

Alfredo Häberli | Alfredo Häberli Design Development

FICO: the world’s largest agri-food park

Alessandro Bonfiglioli | Fondazione FICO

MARKTHAL: new popular scenarios of food

Jan Knikker | MVRDV

WINE AND ARCHITECTURE: Ribera del Duero

Alberto Veiga | Barozzi Veiga

TRADITION AND INNOVATION: the food industry as the field for creative experimentation

Massimo Bottura | Osteria Francescana

30-HOUR WORKSHOP

Italian Food University: repurposing of Villa Sorra

Matteo Agnoletto | Università di Bologna Massimo Bottura | Osteria Francescana

The workshop will present an opportunity to summarize practically and test all the notions acquired throughout the other course sections, which guarantee strategic solutions applicable in a real architectural project. The workshop will be held in collaboration will Osteria Francescana and chef Massimo Bottura. Three stars Michelin, honored with numerous awards and named several times best chef in the world, Massimo Bottura is a protagonist of different initiatives that aim at promoting social wellness and enhancement of national culture and tradition. Therefore, the workshop will analyse the project of renovation of Villa Sorra and its monumental garden. A masterpiece of seventeenth-century architecture, Villa Sorra is for years an object of design reflections that aim at transforming it – thanks to experience of Massimo Bottura – in one of the most important cooking schools in the world. Under the aegis of the most renowned chef on the international scene the course participants will undertake the challenge to design what is supposed to become Italian excellence in enogastronomic education, a perfect synthesis of tradition safeguarding and contemporary strive to experiment.

PLACEMENT

At the end of the lessons, YACademy’s placement office will guarantee each student an internship/collaboration offer  in one of the professional firms relevant to the course topic:

L22 – MVRDV –  SNØHETTA – BAROZZI VEIGA

 

PARTNERS

The project is in cooperation with:

Fondazione FICO –  OPEN Project, Marazzi

More information at: www.yacademy.it

Contact: studenti@yacademy.it

architecture for food