Compliments to the Craftsman: Constructing an immersive dining experience

Abstract

This thesis addresses the critical questions: How can the design of an eatery achieve a meaningful sensory experience, through the means of craft and making? With this in mind, how can a shift in the scale of design be employed into architectural practice to consider a making process? Can the result of this provide positive social experiences for the building’s users? Eating and drinking are acts that we all must carry out daily, but these can become a cultured experience for the facilitation of social interaction and communication. Meeting up for coffee or a meal is a particularly social act. However, the conveniences of modern day life, such as mobile devices, often cause a great distraction in these moments. This thesis aimed to design a stimulating dining environment, reducing the dependence on technology for entertainment and making architecture the tool for living. The eatery is to become a place devoid of other distractions in life and focused on the enjoyment of the meal and the social interactions that can come with this. The dining setting, including the table, chair, and tableware, are imperative to the user’s architectural experience within the space. Diners have more direct and intimate contact with these objects compared to other elements of the building. These objects are elevated to the same architectural status as the eatery’s building and are designed as extensions of the architecture. As the manufacturing process will be taken into strong consideration in this thesis, there will be a focus on highlighting the work of the maker, as well as the user’s experience. The design of the eatery encompasses all elements the user makes direct contact with, from the door handle of the building to the fork on the dining table.