Based on a product from a local grocery store, students were assigned to conceptualize, design, build, and document a complete spatial context. The context contains four distinct spatial clusters designed based on the action of the product when exposed to an external process as experienced through two of the five human senses. For my particular project, I chose to use a "family-sized" package of frozen chicken enchiladas and to expose them to the cooking process. In designing and building my context, I chose to compare the process of cooking frozen chicken enchiladas to the process by which a dinner-table conversation develops. I explained my concept through the senses of smell and sound by which I conveyed the way that both conversations and enchilada meals begin their process quietly and in a punctuated manner and develop into intense and intermeshed experiences. The final product of this project was a final model which is 33" at its greatest dimension, full scale axonometric, section, and plan drawings, and four full scale perpendicular sections. All drawings were done in white ink on black paper and were accented with colored adhesive-backed paper and material from the product packaging.
