Florida State University Libraries Electronic Theses, Treatises and Dissertations The Graduate School 2009 Interiors for the American Food Revolution: Development of a Countercuisine Kitchen Design Resource Veronica Fannin Follow this and additional works at the FSU Digital Library. For more information, please contact [email protected] THE FLORIDA STATE UNIVERSITY COLLEGE OF VISUAL ARTS, THEATRE, AND DANCE INTERIORS FOR THE AMERICAN FOOD REVOLUTION: DEVELOPMENT OF A COUNTERCUISINE KITCHEN DESIGN RESOURCE By VERONICA FANNIN A Thesis submitted to the Department of Interior Design in partial fulfillment of the requirements for the degree of Master of Fine Arts Degree Awarded: Fall Semester, 2009 Copyright © 2009 Veronica Fannin All Rights Reserved The members of the committee approve the thesis of Veronica Fannin defended on October 8, 2009. __________________________________ Jill Pable Professor Directing Thesis __________________________________ Karen Myers Committee Member __________________________________ Lisa Waxman Committee Member Approved: _____________________________________ Eric Wiedegreen, Chair, Department of Interior Design _____________________________________ Sally McRorie, Dean, College of Visual Arts, Theatre, and Dance The Graduate School has verified and approved the above-named committee members. ii For JoJo and Nancy Lee, whose kitchens fed the flock. iii ACKNOWLEDGEMENTS I would like to acknowledge the following folks who, without their gifts, this project would not have been possible. To Mom and Dad for their strength, hospitality, and home-grown veggies. To Sarah Fannin for helping me make decisions, Ted Fannin for the trophy, Bo Bentele for the Triforce, And Pam Andras for the calm. To Mike & Ruthy for music, Taneshia West and Lindsay Clark for nurturing TSD and now live.grow.build. To Helmut for patience and Qui Louche for biscuits. To all my teachers and professors, past and present, for challenging and encouraging me— But especially to Dr. Jill Pable for countless hours of work and for high fives. And finally, I would like to thank everyone who took the time to participate in the survey for this project. I am lucky to have such wonderful friends and family. You, the people, are the source for change. iv TABLE OF CONTENTS List of Figures ............................................................................................... vii Abstract ................................................................................................. x CHAPTER ONE: INTRODUCTION................................................................ 1 Research Questions ................................................................................ 1 Purpose ................................................................................................. 2 Client Profile ............................................................................................ 3 Design Deliverable: Conceptual Development for a Zine......................... 3 Definition of Terms................................................................................... 4 Author’s Note ........................................................................................... 5 CHAPTER TWO: LITERATURE REVIEW ..................................................... 6 I. The Industrialization of Food and its Implications ................................. 6 Environmental Concerns of Food Production ................................. 8 Soil as Machine .............................................................................. 9 Monoculture.................................................................................... 10 ‘Nutritionalism’ and Food Chemistry ............................................... 12 Summary: Connections to Nature................................................... 13 II. Fast Food at Home: A History of the Industrialization of Kitchen Design ...................................................................................... 14 The Victorian Kitchen...................................................................... 16 The Modern Kitchen, 1920-1939 .................................................... 20 The Kitchen from 1940-1970: The Development of the “Work Triangle” ................................................................................... 24 The Contemporary Kitchen and Industrial Eating ........................... 26 Summary: The Industrialization of Food and Related Architectural Space....................................................................................... 31 III. Activism and Contemporary Food Movements: The Counterciusine .. 32 Political Opposition and Punk Cuisine ............................................ 34 Slow Food: Good, Clean, and Fair.................................................. 35 Cultural Geography, Gourmet Cooking, and Chez Panisse............ 36 Conclusion...................................................................................... 37 IV. Zines: Communicating with Counterculture ........................................ 38 What is a Zine?............................................................................... 38 Zine History .................................................................................... 41 Zine Publishing and Distribution ..................................................... 43 Conclusion...................................................................................... 45 CHAPTER THREE: METHODOLOGY........................................................... 46 Project Description and Research Questions .......................................... 46 Research Design ..................................................................................... 47 Description of the Instruments ........................................................ 47 Study Limitations: Reliability and Generalization Potential ............. 48 Product Deliverable.................................................................................. 48 Publication and Distribution ............................................................ 49 Conclusion ............................................................................................... 49 CHAPTER FOUR: ANALYSIS ....................................................................... 50 Methodology and Demographics ............................................................. 50 v Survey Results......................................................................................... 51 Food Activism ................................................................................. 52 General Eating Habits..................................................................... 54 Current Kitchens............................................................................. 57 Special Kitchen and Food Prep Needs ........................................... 60 Narrative Responses ...................................................................... 61 Emergent Themes ................................................................................... 62 Detachment from Natural Processes and from the Kitchen ............ 62 Efficiency: The Kitchen as a Natural System .................................. 63 “Natural” and “Industrial” Food Associations: Utilizing Icons in Kitchen Design ......................................................................... 64 Summary of Results................................................................................. 64 CHAPTER FIVE: CONCEPTUAL DEVELOPMENT FOR A PUBLICATION.. 66 Conceptual Development: Content and Visual Character........................ 67 CountercuiZine ............................................................................... 67 CountercuiZine proposed table of contents .............................. 68 Graphic Development and Visual Character................................... 70 Summary ................................................................................................. 72 CHAPTER SIX: CONCLUSIONS................................................................... 73 The Project’s Goals, Outcomes, and Implications in Retrospect ............. 73 Suggestions for Further Research and Development .............................. 74 Conclusion ............................................................................................... 75 APPENDICES................................................................................................ 77 A Internet Resources Regarding Food and Food Activism ................ 77 B Selected Mind Maps of Research Development............................. 78 C Letter to Potential Survey Participants............................................ 80 D IRB Approval .................................................................................. 81 E Survey ............................................................................................ 82 F Large Images of Zine Pages........................................................... 93 REFERENCES ............................................................................................. 95 BIOGRAPHICAL SKETCH............................................................................. 98 vi LIST OF FIGURES Figure 1: A Colonial log cabin cooking hearth (Plante, 1995). ................................... 15 Figure 2: Large Colonial cooking hearth on exhibit in the Visitor’s Center at Museum Village in Orange County, NY (Plante, 1995). .................................................... 16 Figure 3: An ideal cookstove, as it appeared in Catharine