Idea by
Catherine Lie
https://www.dropbox.com/s/gtvsns2ddm41e87/CLie_Sample.pdf?dl=0
Call for ideas 2021
sourdough architecture
sourdough architecture
- New alliances
Design knowledge is full of jargon and can be inaccessible, making it hard for citizens to reclaim their agency in design and planning in the city. ‘Sourdough Architecture’ explores how the everyday knowledge of feeding and baking sourdough could open up discussions on design and ecology to other experts and broader public, necessary to address contemporary challenges. Sourdough is selected because it is analogous to design and already embodies the collective trend of coping with COVID19 and various structures of kinship and intergenerational care, trespassing the institutional mode of knowledge exchange. The themes were explored through dinner parties that were based on the weekly sourdough feeding prompts, which concluded in an experimental documentary and an open collective library on are.na. Feeding prompts dealt with specific flour (material) and conditioning (environment) to grow the starter, to be baked and discussed with designers, farmers, anthropologists, and scientists.
sourdough architecture
sourdough architecture
- New alliances
Design knowledge is full of jargon and can be inaccessible, making it hard for citizens to reclaim their agency in design and planning in the city. ‘Sourdough Architecture’ explores how the everyday knowledge of feeding and baking sourdough could open up discussions on design and ecology to other experts and broader public, necessary to address contemporary challenges. Sourdough is selected because it is analogous to design and already embodies the collective trend of coping with COVID19 and various structures of kinship and intergenerational care, trespassing the institutional mode of knowledge exchange. The themes were explored through dinner parties that were based on the weekly sourdough feeding prompts, which concluded in an experimental documentary and an open collective library on are.na. Feeding prompts dealt with specific flour (material) and conditioning (environment) to grow the starter, to be baked and discussed with designers, farmers, anthropologists, and scientists.