Carnarium Part 1 Project 2015 Hannah Day Arts University Bournemouth | UK Malnutrition is rising within convenience-led living. A poor diet and sedentary living cause chronic obesity and related diseases. Families rarely sit down together to a home-cooked meal, with good provenance; an issue exacerbated by a lack of proper food education and cuisine in schools.Architecturally, this project reintroduces good food education, providing catalysts for further expansion of this initiative. The primary symptom it aims to address is a widespread disconnection between us and our food. Understanding where food comes from and how it is processed is key to re-engaging and empowering people to make more informed dietary decisions.Our greatest disconnection with food is in the meat that we eat. When wrapped in cellophane, a steak for example, looks appetising; but would many of us still eat the meat when faced with the task of killing, gutting, skinning and butchering the animal? The architecture for this project is driven by the desire to reconnect us with the flesh of what we eat, and it describes this through a series of tactile, material experiences, inviting the user into the meat itself and creating, analogously, the connection between structure and flesh, skin and bone, of both animal and architecture. Tutor(s)