Expanding the role of design: developing holistic food systems
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The Department offers a five-year program leading to the Bachelor of Architecture degree. The program provides opportunities for general education as well as preparation for professional practice and/or graduate study.
The Department of Architecture offers two graduate degrees in architecture: a three-year accredited professional degree (MArch) and a two-semester to three-semester research degree (MS in Arch). Double-degree programs are currently offered with the Department of Community and Regional Planning (MArch/MCRP) and the College of Business (MArch/MBA).
History
The Department of Architecture was established in 1914 as the Department of Structural Design in the College of Engineering. The name of the department was changed to the Department of Architectural Engineering in 1918. In 1945, the name was changed to the Department of Architecture and Architectural Engineering. In 1967, the name was changed to the Department of Architecture and formed part of the Design Center. In 1978, the department became part of the College of Design.
Dates of Existence
1914–present
Historical Names
- Department of Structural Design (1914–1918)
- Department of Architectural Engineering (1918–1945)
- Department of Architecture and Architectural Engineering (1945–1967)
Related Units
- College of Design (parent college)
- College of Engineering(previous college, 1914–1978)
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Abstract
Post World War II, technological and political factors prioritized economic efficiency in food production, distribution and access. Although this currently delivers benefits such as the doubling of caloric production and food availability despite geographic constraints, the food system is becoming implicated both directly and indirectly with a host of environmental and social issues.
This thesis re-frames food system issues as "wicked problems" (Buchanan, 1992, 15) and develops a framework of design tactics . The framework is used as a matrix for analyzing past and current theory and practice based design approaches that engage the food system and two university food systems. The analysis reveals the practical potential in design tactics for creating incremental shifts towards holistic food systems that are economically viable and have environmental and social components, thereby addressing contemporary food system issues.