Culinary Warehouse
A re-imagined incinerator for the celebration of food & culture
Heritage
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Re-use
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Cooking Classes
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Agriculture
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Market
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Industrial Renewal
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Heritage 〰️ Re-use 〰️ Cooking Classes 〰️ Agriculture 〰️ Market 〰️ Industrial Renewal 〰️
DICKSON INCINERATOR: Culinary Warehouse
Eatery/Market/Restaurant/Food Complex
3rd Year Design Studio - Heritage Renewal + Reintegration
Instructor: Sinisha Brdar
In collaboration with Frederique Gravier
Winter 2014
The Dickson Incinerator, in 1962 was part of a time in which society had a completely different mentality towards waste, and the concept of re-use. Waste was a simple means of disposal- ‘out of sight, out of mind’. Today, we deal with waste (in whatever form) as something that can make its way back into our daily lives.
Old trends and styles are now treated in the same way. A ‘current’ trend will use aspects of trends from a few years back, and insert them under a new light, a new social scene. This is a process of re-purposing cultural ‘waste’. ‘Hype’ is the process of popularizing the re-integration of dead trends into the social scene.
The largest part of Montreal’s social fabric gravitates around food. Everybody partakes in it. Consumption in itself can be a very social interaction, whether it be a cup of coffee with a friend, or dinner with the family. That being said, a program dedicated to food and its making will successfully bring the Montreal populace to a developing area such as Hochelaga-Maisonneuve, revitalizing both the incinerator and the surrounding area.
This is The Catalyzer of Hype.
- Context: Beautiful Bones -
- The Strategy: Doing. Almost. NOTHING. -
The ‘Hype’ Pattern
As the predecessor to creeping gentrification in essence, initiating the ‘Hype’ pattern on an area relies on the active involvement of people who are part of the cultural scene in the social setting of that area. Dickson will serve as the conduit for these catalyzers to perpetuate the next cultural scene for the Hochelaga-Maisonneuve-Mercier area via the burrow’s main artery of Ontario Street.
The new program will be entirely food-centric, enhancing & educating visitors on positive philosophies on food with an aim to showcase that better nutrition and flavour come from responsible food production, new practices in food culture & theory. Permanent programs such as the Agricultural fields, Farmer markets and a Food Truck garage will yield produce or demonstrate the avant-garde in food culture. Temporary Pop-up kitchens occur out of what was the central waste pit that spans the full height of the building; branching out into each space, the most forward-thinking minds in the food world will have a means of sharing their philosophies with Montrealers on monthly rotations.
Repurposed into industrial-sized ovens, the incineration tanks are but one of the pre-existing elements of the incinerator to be re-contextualized for food preparation & consumption. This space is well served as a flexible space for commissary kitchens and catering.
- Drawings -
THE INCINERATOR IS THE FURNACE FOR A MULTITUDE OF EXPERIMENTAL RESTAURANTS, SNACK BARS, KITCHENS, COOKING CLASSES AND FOOD TRUCKS
