Apologies for the sound quality, unfortunately there were tech issues on the day.
How does architecture and design influence our relationship with food? Architect Christy Cheng explores how the catalytic nature of food and drink can be used to redefine architecture and design characteristics.
Christy discusses 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.