Thought I should probably get writing about things for this semester.
So I am completing my thesis (honours) this semester. last sem was the research component, and this semester is all about research through design, so I will complete a set of drawings about whatever it is I am doing, and a 7000 word exegesis. Aaargh! Only like, 11 weeks to go and I am freaking out. I am at the stage now where I am transitioning from my research through to something which I can design, and looking more closely at my design. I have a presentation to a panel tommorow about where I am at, and where I am going- so this is an attempt to gather my thoughts...
Preserving Italian culinary traditions & authenticity to celebrate and sustain community apprecation of 'Places where we live to eat'
Objective
To create an expression of Italian culinary traditions in aim to create a sustainable comunity hub and preserve authenticity of rituals, methods and traditions.
How?
Through applying the essence of Italian rituals & food culture into a built environment which embodies food culture & slow food.
What?
The hardest thing about this is that there is not really any specific type of typology in Interior Architecture which defines the type of place which I want to create. But I do have a breif, or basic summation of what I think it will be.
-Somewhere that transforms through from day to night,
and operates with various functions embedded in its use such
as cooking classes, sunday lunches, a communal kitchen,
a wine cellar, a small marketplace and a vegetable garden.
-It is meant to be somewhere to enjoy a good meal
either in the morning, day or night, but also is meant
to function as a 'third place'- somewhere between
home and work, something that functions as a
cultural hub. It is a reviltalisation of the italian
'Osteria' or 'Trattoria' which is the central core of the
community, people come here and eat
whatever is cooked on the day, etc.
-It is meant to honour and embrace the italian identity
in fremantle (influence from my own background)
its will be based on italo-australian cusine
and rituals which were established by the migrant
community in Fremantle and Perth
-It is based on seasonal cooking- which is an
important element of sustainable food &
Italian cusine. Perhaps the interior space
itself functions 'seasonally'- flexing through
seasons & the various uses or events calender
that will be established
eg: Summer- focus on seafood,
sauce making,
winter- slow cooked meat in pizza oven
polenta night
So many things to consider! It's doing my head in. Im doing various things atm like estabilishing what events I will run over the course of a year, developing different core ideas such as
'The kitchen as the central core'
'Processes- being involved & emerged in the process of food making'
'Quality of Space- the presence of nature & seasonal changes'
So I am completing my thesis (honours) this semester. last sem was the research component, and this semester is all about research through design, so I will complete a set of drawings about whatever it is I am doing, and a 7000 word exegesis. Aaargh! Only like, 11 weeks to go and I am freaking out. I am at the stage now where I am transitioning from my research through to something which I can design, and looking more closely at my design. I have a presentation to a panel tommorow about where I am at, and where I am going- so this is an attempt to gather my thoughts...
Preserving Italian culinary traditions & authenticity to celebrate and sustain community apprecation of 'Places where we live to eat'
Objective
To create an expression of Italian culinary traditions in aim to create a sustainable comunity hub and preserve authenticity of rituals, methods and traditions.
How?
Through applying the essence of Italian rituals & food culture into a built environment which embodies food culture & slow food.
What?
The hardest thing about this is that there is not really any specific type of typology in Interior Architecture which defines the type of place which I want to create. But I do have a breif, or basic summation of what I think it will be.
-Somewhere that transforms through from day to night,
and operates with various functions embedded in its use such
as cooking classes, sunday lunches, a communal kitchen,
a wine cellar, a small marketplace and a vegetable garden.
-It is meant to be somewhere to enjoy a good meal
either in the morning, day or night, but also is meant
to function as a 'third place'- somewhere between
home and work, something that functions as a
cultural hub. It is a reviltalisation of the italian
'Osteria' or 'Trattoria' which is the central core of the
community, people come here and eat
whatever is cooked on the day, etc.
-It is meant to honour and embrace the italian identity
in fremantle (influence from my own background)
its will be based on italo-australian cusine
and rituals which were established by the migrant
community in Fremantle and Perth
-It is based on seasonal cooking- which is an
important element of sustainable food &
Italian cusine. Perhaps the interior space
itself functions 'seasonally'- flexing through
seasons & the various uses or events calender
that will be established
eg: Summer- focus on seafood,
sauce making,
winter- slow cooked meat in pizza oven
polenta night
So many things to consider! It's doing my head in. Im doing various things atm like estabilishing what events I will run over the course of a year, developing different core ideas such as
'The kitchen as the central core'
'Processes- being involved & emerged in the process of food making'
'Quality of Space- the presence of nature & seasonal changes'
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