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Fine Dining & The Impact of Particles
“Man first perceives the environment with his nose,” says odor researcher Sissel Tolaas. This project investigates the odors and smells of an existing restaurant space as a critical design factor. The smell is not visually perceivable. If you want to relate smell to our built environment, you have to break it down to its smallest elements: the atoms. Everything that means both the tectonic or material (territory, buildings, people) and the climatic or incorporeal (light, temperature, relative humidity, rain, wind, salt, CO2, photosynthesis) consists of particles.
P R O J E C T S
advised by Hannes Stiefel
]a[ academy of fine arts vienna - institute for arts and architecture
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