AAD Edible Summits

Wed, Apr 23 6pm

New York, Performance, Student Organized

The literal and ontological connections between architecture and food surface occur at different scales: from the gut of our bodies to the ecology of territories and the technology of building systems. They bring together the farm, the city, inequity, and the stomach. The abundance produced by industrial agriculture, its promise of food security, comes at a steep cost to the global climate, ecological cycles, biodiversity, rural communities, and plays a central role in the hegemonic influence of humans and our terraforming of the planet.

At different scales, from the kitchen table to the forest, we will ask how does architecture, foster, violate and transgress these relationships?

Two AAD student groups will create and present an installation to take on some of these questions. Imagine the plate, the menu and the space of its production and consumption with the objective of bringing people together and discussing topics related to architecture and planetary food systems.

The AAD Edible Summits is an initiative by the MS Advanced Architectural Design program.

WHAT IS FOOD?

What is food? A ritual, a system, a cycle, or just consumption? deCORNstruction Project unpacks the layers of corn to explore the perception and boundaries between food and waste, from cob to husk, from rural fields to urban tables, from tiny seeds to tangled trade routes. At the center is a dining table that acts as a living system: food is shared, scraps are fed to worms beneath, and soil is regenerated. This continuous cycle invites us to rethink what we eat, what we discard, and what might begin again.

Students: Sungjun Baek, Pimchid Chariyacharoen, Adnan Kasubhai, Dongjae Ko, HyunSeung Moon

LocaliTea

What does it truly mean to eat locally? LocaliTea reimagines locality not just as a matter of geography but as an intimate entanglement of bodies, environments, and food cycles. Through four repurposed tables—gardening, sorting, brewing, and decomposing—the project transforms eating into a communal, participatory experience where production, consumption, and decay unfold together. It challenges the conventional experience around tea drinking by integrating food production directly into consumption and transforming the table from a passive surface into an active participant in the local food cycle.

Students: Rudain Almulla, Yeonjin Kim, Minhan Lin, Sewon Min, Amy Suzuki

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AAD Edible Summits

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