A Study Of Structures Of Subjective Experiences And Consciousness

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Phenomenology, as the study of structures of subjective experiences and consciousness, finds itself in the persistent struggle to claim its rightful place in contemporary research. (Hok-Eng Tan, Flavours of Thought.) It proposes to be our brains method to access food-related experience. Our cities are ‘peppered’ with noticeable food outlets often intentionally geared towards being expedience rather than an experience. This phi¬losophy to eating is often embedded into design of space. Un¬comfortable and anti-social seating arrangements, harsh lighting and the omnipresent smell of disinfectant spray combine to prevent any lingering, contemplation or possibly any enjoyment of a meal. Madeleine F. Wolf once observed in her writing in 1929 that restaurants and tea houses, “must go on pretending an interest in each individual guest whereas their true interest lies in numbers.” John Vassos, who illustrated the book Phobia in 1931 also designed the Rismont Tea Room at the New York Broadway. The design was inspired by the brisk modern style, where tables were a bit too small and chair seats were triangular. He said “the chairs are comfortable – if one doesn’t sit too long on them.” This can be understood as early movements towards today’s fast food design. It shows us how design is influenced by the changing American cuisine in the 1920s and 1930s. The Rismont Tea Room was a “large, streamlined eatery designed to feed office workers quickly and send them on their way. Its modern

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