Driving Question: How can we improve our spice tolerance through a mixture of science and cultural understanding?
Project Summary: This project was a dive into the science and Mexican cuisine and culture. Saffron and Santiago researched many different kinds of chili peppers before deciding on five local peppers that they and a group of volunteers would be eating to increase their spice tolerance: costeño, pasilla, jalapeño, chiltepín, and habanero. The pair recorded themselves doing so to share their findings.
Student Reflection: “Working on this project was painful, but it was so fun and totally worth it. I learned that eating spicy food can make you feel like you’re being stabbed and yet fill you with a rush of adrenaline, and to be able to share that feeling is simply amazing.” – Class of 2024 student Santiago D.
I gained a newfound appreciation for all of the work that goes into architecture. This module made me excited for the future since I got to learn about many new and upcoming sustainable technologies.
-Class of 2023 Student Saffron B.
My project, “Central Palm,” is located on the golden shores of Kite Beach. The central courtyard is the house’s spine, allowing year-round use due to the shade of the ghaf tree while still maintaining privacy from the outside world. The state-of-the-art Tesla solar roof reduces the owners’ reliance on the grid, even allowing you to sell excess solar energy back to the grid. Water-collecting tech that utilizes local sea breezes alongside sound-absorbing glass, inspired by the Czech Republic Expo pavilion, combines sustainability and modernity, thereby maintaining harmony with the local environment. The house features traditional Islamic design, such as columns, a majlis space for entertaining guests, and a prayer room. This house isn’t the future; this house is now.