Submission: February 15, 2022
Registration: February 14, 2022
Location: Havana, Cuba
The aim is to help with the micro-planning of spaces & services, translating the emotions of ice cream into furniture and finishes. It seeks to explore an ice-cream parlour that matches today’s trends and also takes inspiration from its region’s history. How will the ever-changing yet universal power of ice cream translate into a parlour in today’s context?
Cool treats for the summer
A cold treat on a hot summer day or late-night cravings on busy days, ice cream has always cheered up hearts. The credit for these few minutes of pure joy goes to the ancient icy drinks.
From Alexander the Great enjoying ice with flavoured honey and wine to the Romans having it with fruit toppings, ice treats have always been there. The origins of ice cream are often debated but historians trace it back to 1686 France. The Café Procope, which revolutionized ice-cream making by adding salt to it. It was the first cafe that offered an ice cream in small porcelain bowls but catering only to the elite
With the introduction of ice houses in the 18th century, mass production of ice cream cut the product’s cost and made it affordable to all classes. Simultaneously, ice-cream parlours started popping up in Europe and America introducing herbal ice-cream floats and icy drinks. Since then, the establishment has given pleasure to great leaders and the common man alike.
Interior: Furniture, colour palette, flooring, finishes, and lighting.
Function: Apart from the primary function, incorporate spaces for the community.
The above objectives can be a point of beginning to conceive the ice-cream parlour. Participants are free to experiment with typology.
- The minimum eligible age for participation is 18 years.
- The competitions are open worldwide for designers from any discipline.
- You can participate as an individual or as a team of a maximum of 4 members.
- All students and professionals can participate in the competitions.