1 Radical Methods for applying Architectural Research to Food Design ANNA MARIE FISKER Department of Architecture, Design & Media Technology Aalborg University, Denmark POUL HENNING KIRKEGAARD Department of Civil Engineering, Aalborg University, Denmark NIELS CLAUSEN-STUCK Company for Strategic Design, Denmark HAFDÍS SUNNA HERMANNSDÓTTIR Department of Architecture, Design & Media Technology Aalborg University, Denmark he intersection of Food, Design and Architecture Among leading designers, Philippe Starck, Marije Vogelsang and Marti Guixé among others, have started to focus on all aspects of food culture: ingredients, preparation, culinary processes, design of the kitchen and the tools and appliances within it, and not to forget serving and especially enjoyment of food and the meal. Architecture and design have for a some time played a role with regard to food, but mostly to apply their core expertise by the design of kitchen layouts and inte- riors, cutlery, containers and tableware as well as packaging for food products. (Fisker 2003) What is changing, is that leading agents of change within gastronomy, retail, kitchen furniture, the cutting-edge chefs and tool and appliance industries are in- creasingly collaborating in interdisciplinary teams with design- ers, engineers, behavioural and food specialists to develop new strategies with innovative oferings that better it the changing consumer and challenging market needs, that employ the po- tentials of new manufacturing technologies and materials to the fullest and through that manage to add massive value and commercial appeal to their oferings (WEB1: Food and Design Report), and ultimately helping these key players in their in- dustry to stay ahead of global competition (WEB2: Tim Brown on Strategy by Design). he discussion the present paper wants to put up is in how far this move towards interdisciplinary product and strategy development is a relevant ield of future activity in the architec- turally ield and in how far the architectural schools are able to prepare the students to be capable contributors to all aspect of food design? his leads to the essential question: how can ar- chitectural schools develop their education to make architects