2014
Architecture & Cooking
Professors:
Takaharu & Yui Tezuka
Andreas Lichtblau
Antonino Saggio
Penezić & Rogina
Samantha Hardingham
Miško Ralev
Time:
3-17 August 2014
CELEBRATION of Uncertainty & Delight in the Unknown
Back in 1989 a group of then young enthusiasts, mostly architects and art historians, gathered in small but lively Istrian town Grožnjan to celebrate 80th anniversary of Futurist Manifesto. Under the title Back to the Future they expressed their dissatisfaction with architectural formalism of the day and dedicated the event to Reyner Banham (1922–1988). Next year Nigel Whiteley and Cedric Price have confirmed their uncertainties and founded delight in the unknown as the main substance of the Grožnjan Summer School of Architecture. Celebration shouldn’t only have emotional or social implications and consequences, but architectural as well. The question is: in the face of today’s interrelated multilayered realities, should architecture be on the side of seriousness or fun? How can architecture embrace joyfulness and cheerfulness while still remaining sober as a discipline? What new modalities can architecture assume in the 21st century?
Workshop: Architecture & Cooking
The definition of Umami has never been clear in foreign languages. Therefore chefs use the Japanese word. It is not about salty, spicy or sweetness. It is something you feel deep in the material. Our body respond to Umami, yet modern science has never been able to define the specific taste. Croatian wine and olive oil contain significant amount of Umami. It is different in each country. You will find Umami in roasted onion of Indian cuisine, Japanese dried fish or seaweed, Italian tomato and cheese to add depth. Umami represents culture of each county in each cuisine. Design something to add or extract Umami in Grožnjan. It could be indigenous to Croatia and understanding of other cultures.
Grožnjan Summer School of Architecture
JMI CENTRE GROŽNJAN
Umberta Gorjana 2, 52429 Grožnjan, Croatia
groznjanschoolofarchitecture@gmail.com
