This architectural thesis aims to explore the relationship between food and architecture within a Mediterranean context.

The definition of ‘taste’ originally referred only to the sensations of the palate and has taken on a broader cultural significance as an aesthetic standard. Food and architecture share a similar transformation taking raw ingredients/materials and combining them to create a desired output. The traditions and rituals set within the dining experience, question this transformation of authenticity. Is authenticity about the process, ingredients and construction or the final product?

Behind the notion of taste, both aesthetically and sensory, is a basic desire to please the consumer. Over the years this has become lost within contemporary architecture. This thesis aims to demonstrate the strong tie between culture and place through a culinary exchange centre dedicated to preserving and celebrating Marseille’s culinary heritage. Culture is the elevation of basic human needs and the common need for food and shelter is what bonds people together within communities.

The traditional bonds between culture and place have been severed by the devaluation of both buildings and food. Bland food = Bland Architecture. Exploring the design around eating habits and social-related customs in vernacular architecture inspired the form and organisation of Médina Culinaire. People seek the familiar in every locale and the comforts of home are signalled within the civic landmark.