Tomoki Shoda (Researcher)

Born in Chiba Prefecture in 1990. Since his father transferred to many counties, he had lived in many places such as France, Indonesia, China and Belgium. Researched about traditional workshops in Japan for "WindowScape3 -working window" in Yoshiharu Tsukamoto Laboratory at the Tokyo Institute of Technology from 2014 to 2015. Studied abroad in Politecnico di Milano from 2016 to 2017. Researched about Italian Traditional food registered by Slow Food from the perspective of architecture. Graduated master course in Tokyo Institute of Technology in 2017. Researched Japanese Traditional food production as Slow Food Nippon researcher from 2017 to 2018. He has been in Takenaka corporation design team from 2018 to present.

June 19, 2018

Garlic Window in Vessalico village

Lemon raised under the shining sun; cured ham aged in a rich flavor by growing mold; wine made from grapes raised under well-ventilated pergola. We can see architectures particular to each region within these charming food production scenes. Surely, Italian food is born from the relations between architecture and local climates and geography.

With this in mind, I spent a year from February 2016 in Italy researching food and architecture. The subjects of this investigation were groups producing traditional foods protected by Slow Food.

The Slow Food movement was started by Carlo Petrini, a journalist of wine and food, who feared that the Italian food culture would be lost after a McDonald’s opened in “Piazza di Spagna” in Rome in 1986. In the first page of his book, Petrini explains that because gastronomes (gourmets) have sharpened sensitivity and good taste, they are able to consider how food is made. Slow Food is concerned that traditional and regional foods are being lost due to the rise of fast food and globalization. They are therefore protecting traditional and regional foods by marking them with the Slow Food logo and distributing them to markets, as well as creating networks between producers, cooks and consumers.

The wines, cheeses, cured hams, fruits and vegetables that I researched are all registered with Slow Food, and are produced through the utilization of the natural conditions of local climates and geographies—light, heat, wind, humidity, etc. In this series, I want to trace the relationships between the taste of traditional foods registered with Slow Food and the window as an architectural element that utilizes the natural environment around us.


In this article, I will introduce the window related to the production of garlic in Vessalico village located in the north of Italy.