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Phoebe Nicol

Bachelor of Interior Architecture

Food Cult

The way we eat has changed more in the last 50 years than in the last 10,000.  The contemporary supermarket sells 47,000 products on average. There are no seasons in the supermarket. We have tomatoes all year round, picked green and ripened with ethylene gas. In the meat aisle, there are no bones anymore. Meat is being processed by multi-national corporations that have very little to do with the farmer. There is a deliberate veil, that has dropped between us and where our food is coming from.

 

Sydney’s vastly increasing urban population is calling for a food hub. As a global city with a strong agricultural history we have an opportunity to promote the importance of fresh seasonal produce, sustainable local agriculture and small business. The Cutaway Food Cult will incorporate vibrant fresh food markets, private and public dining spaces and an intimate bar setting.