Shushu Cai // Mannheim

THE STEWING AND BAKING HOUSE

This project explores the architecture of food as an significant ingredient for social cohesion and cultural integration, focusing on food consumption and co-production. it also attempts to encourage the migrant cookery skills exchange, cultivate skills for the unemployed youth and women, and promoting a more healthy diet for children and families. Two unique traditional cookery techniques, baking and stewing are emphasized in the scheme. It attempts to develop a self-sustaining model for arrivals to adapt to new life, for migrants to bring out their own identity and have a strong sense of belonging in the city.

 

 

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