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Paiton Carslake
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bachelor of interior architecture

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Caroma Prize in Interior Architecture

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A N T i S O C I A L

With the need to increase global food production by 70% by 2050, alternative, sustainable food sources have never been more important. For centuries, edible insects have flown under the radar, embedded in the traditional food practices of over 130 countries, but now the focus is moving away from these traditional recipes, with insects instead being regarded as the future of food.

Antisocial Museum and Eatery, is a celebration of these edible insects, combining an entomology museum and an entomophagy restaurant, working to reduce community apprehension and indulge curiosity, placing users on a path to a new, sustainable future, through a convivial shared experience. Like a moth to a flame, the ants go marching, one by one, two by two, three by three...

At the heart of this concept, is the idea of gathering; to come, or to bring. Whether it be the notions of togetherness, assembly and a shared social experience, or the act of collecting and sharing information, the space has been created to bring people together, between spaces and across thresholds. The insects have then been used as a metaphor, with both atmospheric and physical traits of the space being informed by their social structures and physical characteristics.
 
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