Blanka Major

Blanka Major is a Zurich-based architect with Hungarian roots, working independently and collaboratively across scales and formats. Her practice spans architecture, cooking, editing, curating, writing, teaching, and research. She holds degrees in Art History and Architecture, graduating from ETH Zurich in 2022 with the project food forms. She is part of ZAS* (Zürcher Arbeitsgruppe für Städtebau), working on alternative narrations of the existing and contributing civic engagement. At ETH Zurich, she teaches and researches at the Chair of Alexandre Theriot, where she co-edited «Peter Thomann – Hors Piste» (gta Verlag, 2025).

Her practice is grounded in curiosity about the everyday: how we live together and how built environments shape social roles. She investigates the infrastructures and systems—housing, food, domestic routines—that structure daily life and influence rhythms of coexistence. Alongside architecture, she explores food as a spatial and social medium. Cooking and eating become tools of inquiry and formats for gathering, dissolving boundaries and creating temporary collectivities.

Through performative dinners and installations, Blanka uses the kitchen as a space of experimentation where sensorial and social experiences intersect. These works unfold both within and outside institutional contexts, addressing how we live together in material terms.
Her work with Kitchuan has been shown at Kunsthalle Bern («every instant is at once»), Kunsthaus Zürich’s Clubhaus (invited by Aris Guzman), and Foodculture Days in Vevey. She is currently collaborating with the Art x Science Office of the University of Zurich on «devouring» (Nov 2024) and «argilla» (Aug 2025).

Blanka’s work links body, architecture, and territory to develop spatial formats rooted in temporality, interdependence, and lived experience. Her practice evolves through research, fieldwork, experimentation and speculative design—transforming domestic acts into architectural thinking.