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Abstract

This article explores the idea of cooking as an everyday spatial practice which occurs in a sensorial and material way within the kitchen. Rather than focusing on the physical arrangement and the efficient workflow, the kitchen exists as a space of strategy and tactics in cooking. Cooking is a practice that involves material transformation driven by sensorial experience, which further shapes the spatial strategies and tactics performed within a kitchen. This study explores a routine noodle-cooking practice, observing the participant’s sensory experience and material transformation to demonstrate the kitchen as an everyday space of strategies and tactics. The kitchen becomes a spatial arrangement that celebrates the intertwining between the transformation of material with sensory experience. Such intertwine governed operations of cooking strategies and tactics, arranging the timing of movements, altering sequence of activities, and manipulation techniques of material. Such operation arguably insinuates the kitchen as an idea constructed by the intertwined layers of sensory and material transformation, contributing to expanding the idea of the kitchen from an everyday perspective.

First Page

38

Last Page

51

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Author Biography

Rania Saraswati Wijayakusumah
Rania Saraswati Wijayakusumah is a UI/UX designer who graduated in 2020 from Universitas Indonesia, where she obtained her bachelor's degree in Architecture. Her passion for cooking and experimenting led her to write an undergraduate thesis titled Exploring the Space of Sensory in the Cooking Operation from Everyday Life Perspective.

Rini Suryantini
Rini Suryantini has been a lecturer at Universitas Indonesia since 2011. She obtained her Doctor in Architecture from Universitas Indonesia and MSc in Regional/Spatial Science from Karlsruhe Institute of Technology (Universitaet Karlsruhe (TH)). Her research interests are in domestic practices related to ecological architecture and the environment, especially in a vernacular context.

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