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.
advised by Hannes Stiefel
]a[ academy of fine arts vienna - institute for arts and architecture