Seeking to explore power as crucial factor in the design of the built environment, we will look at energy systems and related objects, from sites of generation to spaces of consumption, from distribution networks to control rooms.
Tutors: Filip Geerts and Sanne van den Breemer
Director of Studies: Salomon Frausto
Contributors: Santiago Ardila, Juan Benavides, Daniella Camarena, Stef Dingen, Marco Fusco, Jack Garay Arauzo, Theodora Gelali, Shaiwanti Gupta, Hao Hsu, Marianthi Papangelopoulou, Felipe Quintero, Gent Shehu, Siyuan Wang
@theberlage.nl
Sushi & Instant Noodle
Concrete object, Food, Consumption, Object, Tokyo, Culture, Lifestyle, Mosaic
Outside the Tsukiji market, there are many sushi restaurants. You will experience the most authentic sushi dining experience there: guests sit around the bar and eat, the sushi chef makes sushi inside the bar. Generally, it is full of beauty, and the sushi is presented to the guests after making it. The fresh raw materials needed for sushi are placed on the bar, and guests can make requests to the sushi master according to their preferences. The sushi dining experience can be summarized as the freshest ingredients plus the most beautiful cooking show.
On the other hand, instant noodles are another invention of the Japanese. Instant noodles seem to be far from the other extreme of sushi. The ingredients in the instant noodles are fried to meet the requirements of long-term storage. The process of making instant noodles is also a large-scale mechanized production. There is no beauty brought by the chef's cooking process. These two points are in sharp contrast to sushi.
From an energy point of view, there is no doubt that sushi will consume more energy under the premise of providing the same amount of food. In the process of preparing sushi, more manpower is needed, and even learning sushi making takes many years. Sushi preservation of foodstuffs requires a large number of refrigerated equipment, which will cause energy consumption. Of course, diners will also have a more refined dining experience, and the food culture will be passed on.
The production of instant noodles is simpler and more efficient. A large number of noodles are cooked and fried and dehydrated by mechanized operations, with the same dehydrated vegetables and simple packages, instant noodles can be shipped in large quantities to the world. Although instant noodle itself lacks cultural connotation, it is undoubtedly more efficient in the usage of energy.
Concrete object, Food, Consumption, Object, Tokyo, Culture, Lifestyle, Mosaic
Outside the Tsukiji market, there are many sushi restaurants. You will experience the most authentic sushi dining experience there: guests sit around the bar and eat, the sushi chef makes sushi inside the bar. Generally, it is full of beauty, and the sushi is presented to the guests after making it. The fresh raw materials needed for sushi are placed on the bar, and guests can make requests to the sushi master according to their preferences. The sushi dining experience can be summarized as the freshest ingredients plus the most beautiful cooking show.
On the other hand, instant noodles are another invention of the Japanese. Instant noodles seem to be far from the other extreme of sushi. The ingredients in the instant noodles are fried to meet the requirements of long-term storage. The process of making instant noodles is also a large-scale mechanized production. There is no beauty brought by the chef's cooking process. These two points are in sharp contrast to sushi.
From an energy point of view, there is no doubt that sushi will consume more energy under the premise of providing the same amount of food. In the process of preparing sushi, more manpower is needed, and even learning sushi making takes many years. Sushi preservation of foodstuffs requires a large number of refrigerated equipment, which will cause energy consumption. Of course, diners will also have a more refined dining experience, and the food culture will be passed on.
The production of instant noodles is simpler and more efficient. A large number of noodles are cooked and fried and dehydrated by mechanized operations, with the same dehydrated vegetables and simple packages, instant noodles can be shipped in large quantities to the world. Although instant noodle itself lacks cultural connotation, it is undoubtedly more efficient in the usage of energy.