The starting point of this project was the analysis of the Northwestern European culture, especially what regards to it eating habits. Based on this we created a conceptual schema that established the way a Kitchen for this territory should be design based on the needs of the subject, leaving aside the standardized “occidental” designs. Three different areas where created considering the different actions of food preparation: to clean, to prepare and to cook.
The cleaning area was design keeping in mind actions like the gutting of the fish and the rehydration of the same, actions that are very common in this type of cooking. For the preparation area actions such as peeling and cutting large quantities of fruit & vegetables where considered, creating a large area where the subject could be sitting down during this phase and it was easy for him to throw away the waste produced. As for the cooking area we considered the long hours of cooking which these dishes usually need so we created a large cooking point to cook stews and soups, as well as a double oven that allows to steam vegetables and to smoke fish and meat.