a moment, called home
I grew up in a boarding school and went home once a month. Therefore, eating together as a family became an important part of my childhood memories. Food was the link between me and my home. Since Covid-19, I have not been home for two years. During the lockdown period, I became anxious every day. Eating a homemade meal became my craving. Since food is so important to me, as an interior architecture student, I started rethinking the relationship between body and space. Space should not only focus on the physical art but also mental well-being. Does food help to build a space that makes me feel at home?
After a series of makings and reflections, my artistic research question was: HOW to use food to build a moment to feel at home?
Then, I started an experiment to build with food which I ate with my family.
When I am building space with food, in that moment I feel close to my family.
The action, sound, smell and movement all happen at same time, and all my childhood memories are evoked. The whole family did farm work together, my mum was busy in the kitchen, the guests were chatting in the living room… The draft layout of my home is present through my food.
LIVING THE PAST, GROW THE FUTURE
Adaptive reuse of the Tulou buildings and bring a new future to Tulou buildings.
My theoretical research is about the reuse of Tulou buildings in Fujian, China. The Fujian Tulou building consists of three main shapes: round, square, and Wufeng, with some buildings differing in shape. Tulous have several features, such as earthen tile roofs, rammed earth walls and wooden structures. The earthen wall is the most representative feature of the Tulou building. It is made of local soil and mixed with egg white, sticky rice and brown sugar. This enhances the durability of the earthen walls, which can last for hundreds or even thousands of years. Tulou are the earliest kind of collective building complexes. The preservation and reuse of Tulous is also the preservation of the memory of collective group living.
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