Vipin, on-the-go

PROSTHETICS
[Design a prosthetic that will combine my favourite food, my body and one of the remains of London wall]

‘Gâteau piment’, meaning Chilli cake was the food I chose to be my favourite one. Whilst analysing its state when being deep fried, I found out that the snack, being made of chick peas, has fat and lipids sticking on the surface of the soft core. Taking this into consideration, I decided about having my prosthetics all over my body. ‘Cooking-on-the-go’ was then my idea for the project. While I’ll be doing my choreography on top of the London wall, I’ll be generating enough electricity to cook my snack.

KIOSK
[Design a kiosk to serve your food, one customer at a time]

The kiosk design originates from the prosthetic design we earlier did at the start of the term: it is simply a bigger version of those artificial structures that were placed on my body. My moving kiosk cooks and serves ‘Gâteau piment’ to the previously ‘swallowed’ customer in the tropically temperate space, me powering it by peddling.

Nick, Lobster

Inga

Prosthetics- a pair of gloves, designed for appreciating my favourite food- watermelon. Right hand takes out the watermelon from the wall and helps to prepare, slice and consume the food; left hand collects and injects seeds and skin back to the wall. It represents continuous watermelon movement and is the main idea of kiosk design.
Watermelon kiosk- a mechanical structure, where full watermelon goes through all the processes defined in prosthetics, in result being prepared and packed as a take away food.

Asma

Corrupting, disturbing, destroying or subverting the honesty of what you can see, taste and smell. This concept was influenced by the rich taste of Arabic coffee with its traditional ripe data. Corrupting the organic and original taste of coffee with the sweet taste of the data, it was as though we where eliminating the taste of coffee. Therefore leading to the choice of body part, ‘the tongue’, as a result of it containing over 10,000 taste buds. Connecting the food and body part to the London wall via a prosthetic led to a mask, which would inject onto the wall a small chemical capsules that would corrupt the original form of the wall as it would cause the wall to becoming slightly elastic. The concept of corruption continued towards the kiosk idea, the kiosk’s aim was to slow down people as it would disturb their day slightly, in order to do so the process of the coffee was slowed down and the interaction of the kiosk and the public would have been the trigger of the coffee making mechanism. The wall connected with the kiosk was located in the busiest part of the wall. The impression of the kiosk being connected to the historic wall destroyed the ingenuity of the wall.

Dan

Kiosk
Kiosk is a place to buy and extract cheese to takeaway and consume elsewhere.

Food is cheese made and extracted by mechanism, it is bought in a form ready to consume ie. Not used or cooked with anything else.

The cheese is not cooked by the mechanism, it is merely made and extracted from the milk using rennet and the curds from the cheese. The mechanism performs the process and cuts the hole on the wall and extracts the cheese when it is purchased.

Restaurant
Cheese can be found everywhere in London but there will now be a restaurant specializing in cheese. (name?)(location?)

The restaurant will offer a menu based exclusively on cheese which will be ideal for people who aren’t big fans of meat or who are vegetarians and more importantly would like to discover cheese specialties from things such as a classic savoyarde fondue or raclettes.

Savoyarde fondue is a mixture of 3 cheeses, emmental, comte and beaufort to which a little white wine is added with kirsch and then simmered for a few minutes and the secret is a special way to stir the cheese and at the end you have to add the kirsch cherry alcohol and then the fondue is served at the table in a pot and you eat it simply with bread that you dip into the pot trying not to lose the bread. Raclettes is A Swiss dish consisting of a firm cheese melted and served on boiled potatoes or bread.

The restaurant would serve 15+ people and would be situated around the London Wall in a space from history that has remained largely unchanged.

Farm
The farm will be a dairy farm supplying the restaurant with the two basic ingredients for the cheese making process, the milk and the rennet to create a self sufficient restaurant.

Demetris

Eating live octopus or “Sannakji” in South Korea is seen as an originality and health dish. A live baby octopus is served as it is normally or cut up and immediately served usually with sesame oil. The difficulty is the tentacles are still squirming and fighting as you chew them to death inside your mouth.

A special item or mechanism for the process and digestion could be really useful for everyone who likes “Sannakji”.

After several studies and research for the octopus not only as a food but its morphology and operation I designed a prosthetic based on its shape, flexibility and movement. A prosthetic which will help for the whole food process and digestion.

Then followed a kiosk design, selling “Sannakji”. The design of the kiosk is based on the prosthetic’s mechanism.

Wei

The theme of atelier 7 this year is exploring the relationship between wall fragment and food. Trying to connect them by mechanism.
My favorite food is Chinese egg fried rice. The trait of egg fired rice is sound : during cooking process, according to the traditional Chinese cooking methods, chef will produce a kind of special and hurried sounds. I’m going to creat a mechanism/ kiosk as a instrument. People will appreciate the special sound when they’re eatting/ cooking.
Project 1 is to design a mechanism that helps myself appreciate egg fried rice and wall fragment. I designed a mechanism which can produce heat by itself, then I’ll cook egg fried rice and appreciate the special through a headphone which is part of mechanism.
Project 2 is to design a take away kiosk. I was trying to make the kiosk as a music instrument that people can appreciate sound when they’re waitting their food inside.

Prashant

To create a space to enhance and celebrate the existing wall using the restaurant as the tool using the spices and smells to draw people into the spaces and spend time there and enjoy the experience and sounds around the wall. I want to introduce the restaurant and farm into the ecology of the wall, and introducing elements which will protect and shield the wall as well as open access to and around the wall to public. This would mean protecting from the weather and rain but giving light and having spaces to spend time and interact with the wall, by either sitting on, around or moving around the wall as part of the cullinary experience as well as having agricultural spaces to rest . The restaurant will spice up the area and bring life to the wall and around it.

Selam

Tingwei

I started this project from London wall fragment, I used my prosthetics to link my favorite food (pulled- noodle) and a part of my body (spine) and the fragment all together, with the prosthetic, I can lean against the fragment of London wall, eating pulled-noodle and relax at the same time, and I don’t need to hold it up with prosthetic help.
In the second part, I designed a take away kiosk; I positioned it above the fragment of London wall in order to draw customs attention with performance of pulling noodle, so I will integrate every element around London wall.

Mentor

I chose a fragment o f London wall at tower hill station

While investigating the wall fragments one of the main factors that stood out to me was the amount of working process was needed to create the forms of stones that needed carving and perhaps the grinding of mortar material.

So the features that I related them to my body were my jaw and hands where the jaw plays part on chewing (grinding) food, and hands to make moves that enable different actions to take place.

Having picked my favourite dish Pasul I’ve came up with an idea to use prosthetic which will enable to grind the smoked meat make in it more chewable and easy to eat on take away form.

The kiosk concept is a mixture of the old stove with new high tech devices where by arranging them on e semi circular way a consumer of the food will be able to see all the performance of prosthetic arms that they do the job of preparing the food from begging to the end.

Restaurant

Tourism is very high orientated at tower hill where loads of people come to visit the tower of London as well as tower bridge.

The London walls stand still with no real use apart from just being there to almost a ruin condition.
I proposed a way where I can connect 2 wall fragments which a divide them to make it more clear wall A and wall B
On the wall A and its linked site will be the farm’s designated place where the cow’s shed will be also the slaughter house and place where natural fertiliser will be accumulated for use of growing the vegetables.

The aim is to get a cow on the site to designated place. Where the cow can freely eat grass on the field.
- A good life
- Respectably slaughtered
- Ready to be eaten at the restaurant
- Cycle of replacement by another cow or calf
But the essence of the eating process of the meat in the restaurant means that the meat of the cow must by eaten all of it before another cow is slaughtered.

- All parts of meat/cut of beef to be eaten
- Serve them as you go along /changing the menu according to availability of the cuts.
- Show a diagram of the cows meat where it comes from

The restaurant will be based on Wall B where is on co-junction with many potential links to the site where for now the wall is just a static separation of the two sites ; one being very busy overcrowded by tower hill station and the other side of the wall very dull and unused green space which has real potential on being used for different activities and roles where it follows:

- Vegetable growing area on green field
- Restaurant positioning; reach out to link to sites bring them together
- Kitchen interlinking with wall green field and restaurant
- The opening of the wall will connect different pathways of entrance and exits to the sites divided by wall and used for restaurant facilities like the kitchen dinning area and toilets.

Kemi

The oyster restaurant I set out to design an intimate facility for oysters to be enjoyed raw or in specialist meals to small numbers of guests during the week days while creating an atmosphere where guests can reflect and retract from the busy London wall area.
The restaurant follows the path of the wall for the main circulation space and incorporates the original features into the wall of the new building.
As the area is surrounded by high storey blocks the main light will come from the open area facing the barbican, as such the eating areas are glazed and facing the barbican. The restaurant remains below the existing building level so as not to detract from any remaining views of St.Paul.
The farm is situated on the opposite side of London wall as this provides and existing quite space and an existing flow of Thames water, which is ideal for growing UK oysters.

Dave

Anna

Sam

Ivon

Naveed

Paula

Chris