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Interiors for the American Food Revolution

Title: Interiors for the American Food Revolution: Development of a Countercuisine Kitchen Design Resource.
Name(s): Fannin, Veronica, author
Pable, Jill, professor directing thesis
Myers, Karen, committee member
Waxman, Lisa, committee member
Department of Interior Design, degree granting department
Florida State University, degree granting institution
Type of Resource: text
Genre: Text
Issuance: monographic
Date Issued: 2009
Publisher: Florida State University
Place of Publication: Tallahassee, Florida
Physical Form: computer
online resource
Extent: 1 online resource
Language(s): English
Abstract/Description: This study examines the historical underpinnings of mainstream industrial food models and their effect on modern kitchen design. It explores the idea that conceptual kitchen design begins with a clear understanding of the cultural history of a space, as well as the particular needs of one's client. Research suggests some individuals reject industrial food models, and some posit that these "countercuisine" adherents may be early adopters of a future model for food consumption and production. Thus, this study seeks to examine the groups' eating habits and perceptions and suggests that their cultural principles be considered in kitchen design. Conclusions were drawn from a survey instrument coupled with relevant literature review. Emergent themes included: Contemporary industrial kitchens may disconnect users from Nature, The definition of efficiency demands reconsideration of the term 'natural systems' (that the kitchen is indeed a natural system itself, which carries implications for its design); and, Qualitative responses regarding food icons in the kitchen may be used as strong foundations for conceptual kitchen design (such as the display and availability of natural foods like fruits and vegetables). Lastly, this study concludes that information regarding the design of countercultural kitchens ought to be readily available to interested individuals, and that a print or web version of a 'zine' may be an appropriate vehicle. It is hoped this research will act as the foundation to establish further guidelines leading to the full publication of a layperson resource. This product intends to provide suggestions and design guidelines for alternatives to the American industrial kitchen and to ultimately support social change already underway in American society.
Identifier: FSU_migr_etd-4505 (IID)
Submitted Note: A Thesis submitted to the Department of Interior Design in partial fulfillment of the requirements for the degree of Master of Fine Arts.
Degree Awarded: Fall Semester, 2009.
Date of Defense: October 8, 2009.
Keywords: Interior Design, Kitchen Design, Food, Activism, Countercuisine, Conceptual Development, Zine
Bibliography Note: Includes bibliographical references.
Advisory Committee: Jill Pable, Professor Directing Thesis; Karen Myers, Committee Member; Lisa Waxman, Committee Member.
Subject(s): Art
Art and design
Persistent Link to This Record:
Owner Institution: FSU

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Fannin, V. (2009). Interiors for the American Food Revolution: Development of a Countercuisine Kitchen Design Resource. Retrieved from