How does architecture and design influence our relationship with food? Join architect Christy Cheng to explore how the catalytic nature of food and drink can be used to redefine architecture and design characteristics. Does food inspire what our buildings and urban spaces look like? Do we eat the food that is curated by our surroundings?
Christy will discuss her work with the Alimentary Design studios at the Harvard Graduate School of Design and her latest project, the West Louisville Food Port. Alimentary Design explores how the fundamentals of food can be used to redefine architecture and urban design typologies. This field of design examines everything from farming and harvesting to consumers and waste and all the ingredients in between.
Is the future of architecture and urban design appetising?
Christy Cheng is a New York-based architect, editor, and curator. Christy has worked as an architect at a number of offices worldwide, including the Office for Metropolitan Architecture (OMA) and the artist Ai Weiwei’s architectural design firm, Fake Design, in Beijing. She currently works independently on a variety of scales and types of projects, including leading the West Louisville Food Port project for OMA. Christy led the Alimentary Design studios at the Harvard Graduate School of Design from 2013-2015, and is currently working on the publication of the studios’ work. She has taught graduate level architectural studios for the past several years Columbia GSAPP, Cornell AAP, and the CCNY Spitzer School of Architecture. Her work has been exhibited at the Storefront for Art and Architecture and the Center for Architecture, and published globally. In 2014 Christy was the head of the curatorial team for inaugural Dominican Republic exhibition at the 2014 Venice Biennale.