2025 / MADE IN BARCELONA
More informations to come…
2024 / MADE IN MARSEILLE
A productive Habitat dedicated to the nourishing Mediterranean
The spring semester explores the Mediterranean region from a small-scale, immersive perspective. After drawing up a culinary portrait of the Mediterranean region, groups of three will be asked to design an architectural project combining housing and community facilities dedicated to a virtuous approach to Mediterranean food. The project involves transforming existing buildings in Marseille, France.
5 themes will punctuate the design and will be the subject of specific representations:
Objects – tools
Tools, utensils and equipment are used to process, grow and transport ingredients. They involve questions of form, structure, use, lifestyle and ergonomics. They convey signs and values, making Mediterranean cuisine possible.
Architectures – climatic machines
The storage, processing, rearing, harvesting, packaging and sale of food have led to the invention of architectures that rationally organise the spaces and climates that are specifically dedicated to them.
Territories – soils
Through its constraints of irrigation, sunshine, harvesting and yield, food growing shapes and domesticates the Mediterranean landscape.
Social lifes – rituals
The time of nature and the seasons, and the time of daily life, come together in specific spaces and events around which social life is organised and Mediterranean culture is shaped.
Marseille
Bordered on one side by its port and surrounded on the other by its agricultural hinterland, food has always been at the heart of Marseille’s history, whether in terms of production, trade or even gastronomy. Today, as the city becomes denser, it has to deal with its urban fabric, which is in a bad state in quite a few cases, its industrial infrastructures, most of which is obsolete, and the large housing estates that border the city, many of which need to be transformed. The collective study being carried out on the Mediterranean will look at ways of relocating food production, making the most of both indigenous species and those that can be adapted to climate change. The projects designed will be veritable manifestos, reintegrating food production into the urban fabric, enlivening it with new seasonal features and rituals, and raising awareness of alternatives to contemporary globalised food production.
2023 / MADE IN LAUSANNE
