Third Space Club
About
Food has always navigated the complex currents of legislation, institutional traditions, andculture. As food institutions become increasingly connected to particular palettes and
beholden to the formal and informal legislation that determines their success, this creates an
unequal and restricted access to these spaces that have long been sites of communality. In
response to this restriction, creators are engaging with more transient forms of physical
occupation and practice to reclaim these ‘Third Spaces’ from their increasingly closed-off
domain.
Where the presence of produce, recipes and aromas in physical space signals acceptance,
their absence reveals who has the right to cultural space. Beyond the mum-dad restaurant or
the compounded-grocery-bakery-pharmacy, a new generation is rethinking the architecture
of hospitality as an apparition akin to a hawker. Relegated to the liminal — creators become
transient curators, doof caterers, supper club hosts, disengagement strategists and mutual
aid innovators. Whilst commercial interests can undermine the potential of these spaces,
their short-term and uncertain nature provides their creators more freedom, enabling the
forging of new forms of ownership that challenge the hierarchical food-cultural landscape
and work to amplify marginalised voices through cultural and spatial agility.
We ask the panel: How did these programs begin? Are they evolving? What characterises
these spaces? What role does architecture play? Is it impacting hospitality design? What
drives their approach to food?
Join PROCESS on Wednesday 5th November, 6.30 pm, as we speak to different creators
about hospitality projects and the thinking involved from conception to completion.
Location
Three Five Five Three
35-53 Emma St, Collingwood VIC 3066, Melbourne VIC 3000
Contact Form
Third Space Club
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