My initial intention was to place a single loaf of bread, or for that matter a pile of loaves, in the middle of a public space as a series of contextual investigations in order to draw the connection between bread as a food, its immediate physical environment and the body. Within each physical environment, bread ceases to be just food and takes on the role of architectural form. It becomes an experience through a series of multi-sensory interactions. The perception of scale, space and the tactile nature of matter are equally detected by the five physical sensory spaces of the body (eyes, nose, ears, mouth and skin). These subtle sensory forces define oneÍs memory of space and deposit themselves within the different bodily spaces. With food, the mouth and the nose are the most accute senses with which we identify a place, its space and moment, thereby connecting architecture to food and the body.2 1 Pallasmaa, Juhani. "The eyes Of The Skin" Polemics, Academy Editions, 1996. 2 Ibid.