RESEARCH MENU THE KITCHEN FOR ANTONIO LUPI 2014 architecture , design IMAGES show more Historically, the kitchen has always been conceived and experienced as a place for preparing food; a worktop, a fireplace or stove for the fire, the stone or ceramic sink for washing food and dishes, then the pantry and cupboards for storing pots, at least a shelf to have everything within reach at hand, simply, but intensely, a room, a space designed and built according to the activities related to food. Everything was visible, you could touch, move, take, put away, use. With the avant-garde, in particular with the Frankfurt school, starting from the 1920s, the kitchen became a constitutive part of an "existenzminimum" that transformed the main space of the house into an economic, minimal, modular, modular object, a machine enclosed in standard boxes, boxes, usually made of wood, which have lost the value of the domesticity of the kitchen as an environment, and unfortunately also as knowledge and flavors. Kitchen manufacturers quickly adapted to the new demands of the market by presenting themselves as refined furniture makers, builders of wall units and shelves, without expertise in nutrition, food preparation, processing of meats, pasta and vegetables, vice versa the only activities that should characterize this important space of the house. Each brand has proposed an infinite variant of modular furniture, always the same, more and more complex, with technologically advanced doors and hinges as if the preparation of a good meal depended on the silence of opening or closing a drawer equipped with shock absorber or assisted braking. Aluminum, metal, amazing lacquers, all super studied and falsely innovative while the place for the preparation of food, wedged between wall units and cupboards, has always been conceived as a void, an absence of planning, right on the worktop which vice versa constitutes , neitherLaCucina , the essence of a proposal that is as simple as it is truly innovative. In fact, until today the kitchen top has always been chosen without any specialization with respect to the needs of food preparation, in the indifference of the activity of a cook, even if modest, in need of marble for fish, wood to cut meat, surfaces rough or smooth, perhaps soft and rounded, able to allow him to easily clean the work surfaces. Perhaps all this has happened because the “furniture makers” offer increasingly hidden and banal kitchens, rather living rooms, light years away from the world of food that nobody takes care of, because in their opinion, you don't cook! Already! Make food, an activity excommunicated and reduced to a simple option of a space now considered, wrongly, a mere status symbol of the house. With LaCucinaproduced by Antonio Lupi, designed and conceived by Archea Associati / Marco Casamonti, the space for the preparation of food returns to be the protagonist with respect to the theme of nutrition through a revolutionary as well as simple inversion and conceptual invention. In fact, it is the design of the place for cooking: a worktop that is the priority of the proposal and not, as erroneously done up to now, the design of cupboards for storing and hiding the table tools. A single shelf consisting of the extrusion of a “C” section, which mimics the gesture of the hand intent on picking up and manipulating the ingredients of each dish and houses the proper cooking tools. A luminous escape, integrated into the soffit of an inclusive, almost maternal space, guarantees the correct lighting of the workplace. The refined continuity of the surfaces in Corian (r), a material that molds itself without annoying joint joints, ensures perfect cleaning of the entire work area. Wall mounting frees the floor from the encumbrance of the traditional base, allowing the top to be positioned according to the user's height, respecting his living conditions and needs. The upper shelf houses the extractor hood and the lighting system described above; in the lower part the sinks completely integrated in the worktop are obtained in continuity, the accommodation for the induction plates - contemporary flame-free burners - as well as the space for the cutting board and for all the accessories that the cook desires. On the vertical surface there are the mixers and the spouts of the built-in taps in satin stainless steel from the ayati collection. Any accessory or useful tool fordo to eat can be entered or stayed on the "infinite table", free measure, without modules add predetermined measures, which constitutes LaCucina . It is in fact a made-to-measure equipment, made to measure, without compositional limitations or modular coordination, conceived in two versions: wall or island - LaCucina bifronte -. A lot of novelty does not exclude the tradition that indeed returns to be the protagonist, as in the past, of an environment where wall units and wardrobes can be integrated into the worktop in the most classic and known sense. Ultimately, for the kitchen, a new renaissance, that is the perfect conjunction between classicism and modernity. Program Kitchen Project 2014 Client Antonio Lupi Archea Associati © 2015 VAT N. 05173060483 SEND RESEARCH Conferences Exhibitions Critical Readings COMMUNICATION Corporate Publishing Multimedia ARCHITECTURE Installations Interior Public Private Landscape Design Contacts Work with us Credits Terms and conditions Privacy ITA Riot Design