presented by Dawntown
Curators: Joachim Perez + Germane Barnes)
Issues in Contemporary Architecture
In 2007, Miami was still a growing city with untapped potential. However, the recession that followed brought the city’s growth to a sudden halt, with many projects put on hold for years or worse, completely cancelled. During this period of architectural instability there was an almost simultaneous rise in the culinary arts that gave way to new innovations in a place traditionally known for its Caribbean and South American cuisine. Miami began experimenting with new and diverse gastronomies. Chefs took advantage of then empty storefronts and warehouses, with some even going mobile, to bring new life to the city’s restaurant scene.
Although not evident at first, these two disciplines have more in common than one might think: Both share basic principles of harmony, balance, textures, colors, presentations, and experimentation, architecture and gastronomy both require a set of instructions and years of proper training, even conditions of time and climate play an important role for the two.
But going beyond the similarities, how is it all processed? It has been over ten years since the Great Recession and Miami finds itself in a different place; starchitects and celebrity chefs have taken center stage as the avant-garde. This theme is not exclusive to Miami as many cities are following the same trend. The mechanisms of instantaneous media have led to an overwhelming amount of information to the starting point of saturation. How do we consume it all without getting sick to our stomachs? Is it even a possibility?
About the Exhibit
This project is an exploration of the process through which we digest the built environment. Contemporary architecture is experiencing a pedagogical shift not limited to representation, speculation, and professionalism. The means through which we consume this information continues to change, presenting itself as a malleable organism to be observed.
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