Why?
Why choose to look at this for an interior architecture major study project? As it has been found through out research allergies are a part of many peoples lives that they cannot avoid and also do not choose to have. In 2009 my sister was diagnosed to have coeliac disease – a wheat and gluten allergy. She has an extremely sensitive allergy meaning that even touching wheat-containing products can cause a rash on her skin. Now seventeen she finds it hard to enjoy going out for a meal with friends and family without the constant fear of becoming ill due to the cooking methods, ingredient’s used and also confusion when serving dishes. The social impact this has on her life is quite big often meaning she is limited to what she can eat on a menu creating this feeling of exclusion. Although she knows where she can eat the constant request at eating at the same restaurant can often be awkward leading to her staying in and partaking in something I would not hesitate to do.
In a home environment this allows her, as well as others who have the same allergy to carefully monitor what she eats’ (after careful reading of the packaging) but when going out this feeling of comfort is lost and the unease of not knowing if a restaurant can cater to the specific allergy creates worry.
Although from research we can see that these allergies are become more common and therefore an increase in the number of restaurants that offer an allergy menu is increasing. Where food allergies such as diary and nuts can be easily left out of food in many cases wheat and gluten cannot be dramatically reducing the number of restaurants that can be picked from.
As a research stage I looked at a number of different restaurants and then menus that they have on offer today.
The project aims to address the social impact of food intolerances as well as the physical effects of the allergy. The concept is to design a restaurant space that caters for those with food allergies so that they can eat out in a restaurant that people can be assured of not becoming ill due to cross contamination of food stuffs. The space should allow people to enjoy the eating out experience without the worry but instead be comfortable in partaking in an activity that many may take for granted. The project also would use the knowledge collected through research that there has been an increase of allergy suffers through out the UK and the project therefore would also look to raise awareness of allergies and how people can feel isolated from simple social situations.
Through research into social eating and how this can affect the lives of many the concept of looking at how eating out can help the healing process of social anxiety disorders in relation to food. Creating a space that is both comforting and nurturing for people who difficulty in social eating situations where it is allergy related or not.
As a concept and project brief the project aims to address the social impact that allergies have on lives creating an environment that they can visibly see through design will be safe for them eat without concern.
In a home environment this allows her, as well as others who have the same allergy to carefully monitor what she eats’ (after careful reading of the packaging) but when going out this feeling of comfort is lost and the unease of not knowing if a restaurant can cater to the specific allergy creates worry.
Although from research we can see that these allergies are become more common and therefore an increase in the number of restaurants that offer an allergy menu is increasing. Where food allergies such as diary and nuts can be easily left out of food in many cases wheat and gluten cannot be dramatically reducing the number of restaurants that can be picked from.
As a research stage I looked at a number of different restaurants and then menus that they have on offer today.
The project aims to address the social impact of food intolerances as well as the physical effects of the allergy. The concept is to design a restaurant space that caters for those with food allergies so that they can eat out in a restaurant that people can be assured of not becoming ill due to cross contamination of food stuffs. The space should allow people to enjoy the eating out experience without the worry but instead be comfortable in partaking in an activity that many may take for granted. The project also would use the knowledge collected through research that there has been an increase of allergy suffers through out the UK and the project therefore would also look to raise awareness of allergies and how people can feel isolated from simple social situations.
Through research into social eating and how this can affect the lives of many the concept of looking at how eating out can help the healing process of social anxiety disorders in relation to food. Creating a space that is both comforting and nurturing for people who difficulty in social eating situations where it is allergy related or not.
As a concept and project brief the project aims to address the social impact that allergies have on lives creating an environment that they can visibly see through design will be safe for them eat without concern.