From Molecular Gastronomy to Molecular Architecture: Reflections towards a new architectural praxis

Abstract

The relationship between architecture and research has been barely discussed and by making use of critical reading this paper proposes to investigate how other disciplines started to use Research and Development (R&D) as part of their creative processes. In particular it explores how gastronomy has unfolded new R&D paths through the revolutionary work of three leading chefs: Ferrian Adria, Rene Redzepi and Grant Achatz, illustrating the deep impact that the use of R&D had in this field and how it helped to transform it globally. By making parallels with these two disciplines, architecture and gastronomy, we hope to open up for new possibilities and alternative visions of architecture particularly those focusing at a new architectural praxis as well as at a computational and sustainable level.