Architectural theatricality: A food design perspective in hospitality studies

Abstract

In the attempt to improve patient treatment and recovery, researchers focus on applying concepts of hospitality to hospitals. Often these concepts are dominated by hotel-metaphors focusing on host–guest relationships or concierge services. Motivated by a project trying to improve patient treatment and recovery through the architecture framing eating experiences, this article examines, from a theoretical perspective, two less debated concepts relating to hospitality called food design and architectural theatricality. In architectural theory the nineteenth century German architect Gottfried Semper is known for his writings on theatricality, understood as a holistic design approach emphasizing the contextual, cultural, ritual and social meanings rooted in architecture. Relative hereto, the International Food Design Society recently argued, in a similar holistic manner, that the methodology used to provide an aesthetic eating experience includes knowledge on both food and design. Based on a hermeneutic reading of Semper’s theory, our thesis is that this holistic design approach is important when debating concepts of hospitality in hospitals. We use this approach to argue for how ‘food design’ is an overlooked element in hospital eating environments today, and further point at how Semper’s discourse on theatricality can be used to add a more nuanced perspective to future hospitality studies.

Moments of hospitality: Rethinking hospital meals through a non-representational approach

“…On the contrary, we advocate for flexibility within foodservice systems and call for hospital meal architecture that enables hospitalityscapes to become enacted as unexpected events as well as enable possibilities for sociability and 'communitesque moments', cultural, ritual and aesthetic meal performances and to open up hospital meals as 'carnivalesque' experiences. The lack of design as an overlooked element in a hospital meal context has recently been discussed by Tvedebrink et al (2013). They stress the importance of a holistic design approach, emphasizing the contextual, ritual and social meanings rooted in architecture as a means to create aesthetic meal experiences in hospitals (Tvedebrink, Fisker and Kirkegaard 2013).…”

“…The lack of design as an overlooked element in a hospital meal context has recently been discussed by Tvedebrink et al (2013). They stress the importance of a holistic design approach, emphasizing the contextual, ritual and social meanings rooted in architecture as a means to create aesthetic meal experiences in hospitals (Tvedebrink, Fisker and Kirkegaard 2013).…”

Architectural Theatricality: A Theoretical Discourse in Hospital Interiors and Design of Patient Eating Environments

“…fat, protein or a vitamin, to provide for a proper bodily growth and health development (DFSN 2006:245). And because undernutrition among hospitalized patients in general can also be associated with increased risk of medical complications, increased length of hospital stay, more medical prescriptions, higher rate of infections, and diminished quality of life as well as produce higher treatment costs, the study suggested that the nutritional well-being of patients was an important but possibly overlooked aspect in contemporary hospital treatment (Rasmussen et al 2004) [Tvedebrink et al 2013b].…”

“…Further arguing that the term 'Interior Design for Food' considers all the characteristics of the eating environment such as interiors, materials, colors, lighting, temperature, music, behavior, and employees' clothing (ifooddesign 2011). One of the points made by the Food Design Society is that even if food itself is not involved as a specific material, the methodology used in 'Interior Design for Food' involves knowledge regarding food, food preparation, and food consumption to be able to design spaces providing an aesthetic eating experience (ifooddesign 2011) [Tvedebrink et al 2013b].…”

“…Furthermore, a 'welcome-tray' with special servings and written materials about food and nutrition, as well as "interviews" aiming at categorizing patients into types/ 'personas' associated with a specific menu and serving style was implemented in ward routines. Finally, food menus were improved by adding different "toppings" providing an impression of delicacy on the plate, and the nursing staff made an extra effort of not disturbing while patients were eating (MORE 2010b;Rasmussen 2011) [ Tvedebrink et al 2013b]. The impact measurements conducted in the involved departments indicated that the interventions affected patients' meal experiences and food intake.…”