The buying market now treats clothing just like single use plastic, you wear it once for a special event, then it retreats to the back of your closet, never to see daylight again. The new normal of the textile industry has become so disposable, that the idea of owning clothes in large quantities weighs into a person’s public value. The pandemic has altered the way we shop forever, we browse more online, and physical businesses are filing for bankruptcy. Welcome to the age of online shopping, where retail therapy is what everyone is gobbling up, and no one is able to stop…

During the 1980s, idealistic modernists believed architecture would redeem the world and be the solution to various socio-economic issues. But in our contemporary era, architects and contractors are increasingly faced with the topics of reuse or reconversion of buildings, essentially because of the deindustrialization trend. When confronted with this abundance of vacant or desolated constructions, we usually either demolish or transform. But the industrial era may only be a parenthesis during which conflicts off-balanced practices and made the process of tabula rasa mainstream, as the increase in edifice transformations and reconversions picks back up on the practice common in the past centuries. In this age of the urban scene, what does it mean for a building to have longevity? To persevere through time? And in which aspects should it be long-lasting?

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The following is a true recount of an accidental romance between architecture and food.