Skip to main navigation menu Skip to main content Skip to site footer


Vol. 2 No. 1 (2022)

A sensory-material study of everyday strategies and tactics in the kitchen

Article downloads


This article explores the idea of cooking as an everyday spatial practice which occurs in a sensorial and material way within the kitchen. Rather than focusing on the physical arrangement and the efficient workflow, the kitchen exists as a space of strategy and tactics in cooking. Cooking is a practice that involves material transformation driven by sensorial experience, which further shapes the spatial strategies and tactics performed within a kitchen. This study explores a routine noodle-cooking practice, observing the participant’s sensory experience and material transformation to demonstrate the kitchen as an everyday space of strategies and tactics. The kitchen becomes a spatial arrangement that celebrates the intertwining between the transformation of material with sensory experience. Such intertwine governed operations of cooking strategies and tactics, arranging the timing of movements, altering sequence of activities, and manipulation techniques of material. Such operation arguably insinuates the kitchen as an idea constructed by the intertwined layers of sensory and material transformation, contributing to expanding the idea of the kitchen from an everyday perspective.


  1. Ahn, M., Parrott, K. R., Beamish, J. O., & Emmel, J. M. (2008). Kitchen space planning in small-scale houses. Housing and Society, 35(2), 83–96.

  2. Atmodiwirjo, P., & Yatmo, Y. A. (2019). Interiority in everyday space: A dialogue between materiality and occupation. Interiority, 2(1), 1–4.

  3. Atmodiwirjo, P., & Yatmo, Y. A. (2022). Interiority from the body, mind, and culture. Interiority, 5(1), 1–4.

  4. Bech-Danielsen, C. (2012). The kitchen: An architectural mirror of everyday life and societal development. Journal of Civil Engineering and Architecture, 6(4), 457–469.

  5. Bell, G., & Kaye, J. (2002). Designing technology for domestic spaces: A kitchen manifesto. Gastronomica, 2(2), 46–62.

  6. Berenbaum, R. L. J. (1995). Cooking as therapy with the confused elderly. Activities, Adaptation & Aging, 19(1), 53–60.

  7. Cieraad, I. (2002). ‘Out of my kitchen!’ Architecture, gender and domestic efficiency. The Journal of Architecture, 7(3), 263–279.

  8. Cromley, E. (1996). Transforming the food axis: Houses, tools, modes of analysis. Material History Review, 44(1), 8–22.

  9. de Certeau, M. (1984). The practice of everyday life (S. Rendall, Trans.). University of California Press. (Original work published 1988)

  10. de Certeau, M., Giard, L., & Mayol, P. (1998). The practice of everyday life. Volume 2: Living and cooking (L. Giard, Ed., T. J. Tomasik, Trans.). University of Minnesota Press. (Original work published 1994)

  11. Fisker, A. M., & Olsen, T. D. (2008). Food, architecture and experience design. Nordic Journal of Architectural Research, 20(1), 63–74.

  12. Forty, A. (1986). Objects of desire. Pantheon Books.

  13. Hand, M., & Shove, E. (2004). Orchestrating concepts: Kitchen dynamics and regime change in Good Housekeeping and Ideal Home, 1922–2002. Home Cultures, 1(3), 235–256.

  14. Highmore, B. (Ed.). (2002). The everyday life reader. Routledge.

  15. Korsmeyer, C., & Sutton, D. (2011). The sensory experience of food. Food, Culture & Society, 14(4), 461–475.

  16. Lévi-Strauss, C. (1990). The origin of table manners. University of Chicago Press.

  17. Lévi-Strauss, C. (2013). The culinary triangle. In C. Counihan & P. Van Esterik (Eds.), Food and Culture: A reader (3rd ed.) (pp. 55–62). Routledge.

  18. Pollan, M. (2013). Cooked: A natural history of transformation. The Penguin Press.

  19. Provost, J. J., Colabroy, K. L., Kelly, B. S., & Wallert, M. (2016). The science of cooking: Understanding the biology and chemistry behind food and cooking. Wiley.

  20. Schneiderman, D. (2010). The prefabricated kitchen: Substance and surface. Home Cultures, 7(3), 243–262.

  21. Standage, T. (2009). An edible history of humanity. Bloomsbury Publishing.

  22. Suryantini, R., Atmodiwirjo, P., & Yatmo, Y. A. (2021). Toward a healthy home: Investigating food flow and the shift in domestic spatial practice during the COVID-19 pandemic. Housing and Society, 1–21.

  23. Suryantini, R., Paramita, K. D., & Yatmo, Y. A. (2021). A healthy machine for living: Investigating the fluidity of open spaces in the domestic environment during the pandemic. AIP Conference Proceedings, 2376, 040018.

  24. Till, J., & Wigglesworth, S. (1998). Table Manners. In S. Wigglesworth & J. Till (Eds.), The everyday and architecture (pp. 31–35). Wiley

  25. Wang, D., & Groat, L. N. (2013). Architectural research methods (2nd Ed.). Wiley.

  26. Yatmo, A. Y., Paramita, K. D., Suryantini, R., & Atmodiwirjo, P. (2019). Cooking the material: Investigating the space of architecture material production in Central Java, Indonesia. PROCEEDING The 2nd ICSCI-Sustainable Energy, Environment, and Infrastructure toward Smart City Planning, 25–34.


Download data is not yet available.