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Vilde Aspen Helvik
28.04.1987
Lunavegen 13,
5519 Haugesund
900 10 907
vildeasp@stud.ntnu.no
Oslo Food Lab
/culinary academy and restaurant
Discussed throughout the project is the concept Food
Lab, that combines a traditional culinary academy, a res-
taurant, cultivation, molecular gastronomy and the influx
of visitors and workers from far and near.
Looking at the transition (flux) between the activities in
the building, and how the architecture can contribute to
intriguing spaces for these activities to take place, have
been important subjects in the assignment.
May architecture emphasize the flavour and aroma of the
food?