Culinary Crossroads: How Fire, Stone and Earth Shape Food, Shelter and Landscapes in Italy, India and South Korea.

This study examines how elemental materials such as fire, stone and earth shape vernacular architectures and agro-culinary landscapes in Italy (Casa a Corte), India (Havelis) and South Korea (Hanok). It explores how these traditional structures support food production, preparation and preservation through climate-responsive design and material adaptation. In Casa a Corte, multifunctional courtyards and dry-stone construction enable food-related domestic activities and support viticulture and olive cultivation in terraced landscapes. In India, Havelis feature earth and sandstone-based courtyard systems that facilitate tandoor cooking, food storage and rainwater harvesting, while stepwells illustrate sustainable water management integrated with agricultural infrastructure. In South Korea, Hanok dwellings incorporate the ondol heating system and earthen architectural elements to maintain stable indoor temperatures ideal for food fermentation, including the production of jang and cheonggukjang. Across these case studies, the research highlights the shared logic of edible infrastructures, spatial and material systems that enable culinary resilience and ecological integration. By re-evaluating traditional built forms through the lens of food systems, the study underscores their relevance to contemporary discourse on sustainability, climate adaptability and cultural continuity.