There are only few days left to apply for YACademy's course in ARCHITECTURE FOR FOOD and get the opportunity to meet the most famous personalities of the contemporary architectural scenario.
The course offers 102 hours of lessons, a 30-hour workshop in cooperation with the 3-Michelin stars chef Massimo Bottura, 8 scholarships and collaboration opportunities in firms with the likes of L22 - MVRDV - SNØHETTA - BAROZZI VEIGA
Applications close on Friday, 19th July!
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The main character of tv shows, cultural events and festivals, undisputed ruler of social media, food has become more than just a simple nourishment.
In the contemporary world, food means history, identity, memory of place and people's tradition of which the cooks became the new custodians. They became guru, role models, real leading stars of the cultural and communicative contemporary scene.
If the cooks are superstars, their stage is the kitchen, their audience sits in dining rooms. In this complex ecosystem, architecture plays a fundamental role by qualifying itself as a theatre of the great enogastronomic miracle of our time.
For similar reasons, in Bologna - the cradle of the Italian enogastronomic tradition - the first and most important course in Architecture for Food is launched: a training course of excellence, created to train designers to understand both the numerous technical instances essential for food processing and the different formal necessities required to design the right space for the specific enogastronomic experience.
Ranging from the knowledge of organizational characteristics of a kitchen to the study of different food branding strategies, the course proposes an in-depth study of technical and compositional fundamental topics to guarantee the affirmation of a restaurant, a franchising or a product line. The course will be made up of 102 hours of lessons, a 30-hour of workshop and multiple lectures by well-renowned professional architects.
At the end of the course, YACademy's Placement office will guarantee every student an internship or collaboration proposal in one of our partner studios.
102 HOURS OF LESSONS
FOOD INTERIORS | 6 hours Restaurant and food retail between design and contract Paolo Lucchetta | Retail Design srl
RESTAURANTS AND FRONT-END | 12 hours Experiential design: the restaurant experienced by the customer Giovanni Franceschelli | Rizoma Architetture
RESTAURANTS AND BACK-END | 16 hours Technical design: the restaurant as seen by the cooks Vincenzo Veronesi | Veronesi Group
DOMESTIC DIMENSION OF THE FOOD | 8 hours Homes and kitchens, between luxury and sociality Giacomo Beccari | Ciclostile Architettura
FOOD BRANDING | 12 hours The dimension of communication: every experience needs its own space Domenico D’Alessio | FUD - Lombardini 22
FOOD: HISTORY AND MEANINGS | 12 hours Socio-economic analysis of food Simone Cinotto | Università di Scienze gastronomiche di Pollenzo
DESIGNING WINE CELLARS | 16 hours The universe of viticulture and its requirements Fiorenzo Valbonesi | ASV3
FOOD AND TRADE | 8 hours Design of retail spaces for the agri-food industry Paolo Emilio Cassandro | Simone Micheli Architectural Hero
UNDER: Europe’s first underwater restaurant
Angelo Pezzotta | Snøhetta
RESTAURANT INTERIORS: Designing a Portrait
Adam D. Tihany | Tihany Design
COLOUR AND MOVEMENT: Santa Caterina market in Barcelona
Benedetta Tagliabue | Miralles Tagliabue
EMBT LIBERAMENSA: design enters prison
Adelaide Testa e Andrea Marcante | Marcante Testa
TALES FROM THE EAST: Sea Restaurant
Gong Dong | Vector Architects
THE EXHIBITION OF TRADITION: Salpi ham factory
Enzo Eusebi | Enzo Eusebi and Partners
FOOD AND DESIGN
Alfredo Häberli | Alfredo Häberli Design Development
FICO: the world’s largest agri-food park
Alessandro Bonfiglioli | Fondazione FICO
MARKTHAL: new popular scenarios of food
Jan Knikker | MVRDV
WINE AND ARCHITECTURE: Ribera del Duero
Alberto Veiga | Barozzi Veiga
TRADITION AND INNOVATION: the food industry as the field for creative experimentation
Massimo Bottura | Osteria Francescana
THE 30-HOUR WORKSHOP
Italian Food University: repurposing of Villa Sorra
A masterpiece of seventeenth-century architecture, Villa Sorra is for years an object of design reflections that aim at transforming it - thanks to experience of Massimo Bottura - in one of the most important cooking schools in the world. Under the aegis of the most renowned chef on the international scene the course participants will undertake the challenge to design what is supposed to become Italian excellence in enogastronomic education, a perfect synthesis of tradition safeguarding and contemporary strive to experiment. The workshop will be held in collaboration will Osteria Francescana and chef Massimo Bottura; a three stars Michelin chef honored with numerous awards and named several times best chef in the world.
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