The Nutritive Architecture workshop is structured around indoor theoretical classes and outdoor workshops. The aim is to historically follow how nature, natural materials, and especially land changes and how cooking-eating-drinking practices shape spatial organizations, and to re-engage with the soil through basic construction processes.
The program enables to learn ecological / sustainable construction forms, to encounter natural materials, to knead and shape, to learn the effects of natural materials on nutrition and health, and finally to learn how to use / experience the end product shaped by basic construction process.
The 2-week indoor and outdoor workshops are as follows:
Indoor Activities
Sustainable and ecological building practices: Permaculture
Nutrition / cooking practices throughout history
Place of cuisine in spatial organization: Inside and outside kitchens
Natural material - Natural nutrition: Fermentation, microbiology and body flora
Building a Stove: Technical descriptions, material introductions, bread making
Outdoor Activities:
A village type medium size stove will be built by using clay, sand, straw, natural materials and bricks. During the 1-week course required for the foundation phase, classroom lectures are held and bread baking is carried out after the newly built stove has dried.
BERAT ÇOKAL
1976, Bursa. Bachelor of Architecture (ODTÜ, 1998). Master of Graphic Design (Bilkent, 2000)
Berat Çokal works as an educator in gastronomy and architecture, he gives classes on History of Gastronomy and European
NUR YAVUZ
Nur Yavuz graduated from METU, Department of Architecture in 1998. In 2000, she completed her Master’s studies in the Department of Visual Communication, Bilkent University with her thesis on time / space representation in Deleuze philosophy.
