1-5 WORKSHOP Le GoÛt 2015
Summer Workshop 2015
The workshop that oscillates between Gastronomy and Representation
미식과 표현, 그 양극의 사이를 연구하는 프로그램
1-5디자인랩과 미국 Rhode Island School of Design에서 모집하는 Summer Program
- 프로그램은 프랑스에서 진행되며, 미국 Harvard University 건축가, Paris Sorbonne University의 프랑스 문명 역사학자, Award Winning Chef, 파리국립장식미술학교 (ENSAD) 장식예술가, 일러스트레이터, 그래픽디자이너 등 세계적인 전문가들이 진행하는 수업입니다.
- 프로그램 critique 시간에는 미국 쿠퍼유니온 교수, 영국 Central Saint Martins 교수, 이태리, 중국 등 전 세계의 교수진과 디자이너들이 함께 합니다.
- 고등학생 참여자는 1-5디자인랩 재학생에게만 주어지는 특별한 기회입니다.
Program Introduction
Richelieu, a cultural center for art, fashion, and food, was created in France’s Loire Valley in the early 1600s. Built on the order of Cardinal Richelieu, this walled town with a grid arrangement is located near many prominent chateaus, and close to the towns of Chinon, Tours, Saumur, and Angers. Gastronomy and printmaking alternate in this hands-on course that explores concepts of judgment and artifice, process and production, palate and perception.
The kitchen and print shop serve as studios where student time is split between learning French culinary culture and printmaking techniques such as engraving, monotype engraving, etching, and drypoint. In the kitchen, under the guidance of award-winning chef Myriam Montagner and biodynamic winemaker Francois Plouzeau, students develop skills and menus while discovering the palate of La Loire. In the print shop, working with premier local printmakers, these experiences are then transcribed into image and text to slowly build the plates to print a small edition book.
Through a series of site visits, students explore the grand architecture and local markets and work with winemakers, bread bakers, and cheesemakers for an introduction to the visual and historical culture at the heart of French art and cooking. A seminar on “the art of the table” integrates fine art and table setting. Guest Michael Szanto, historian of French culture from the Sorbonne, gives students a full sensory immersion in the art of dining.
Students keep a sketchbook of ideas, imagery, text, ingredients, and recipes that inform the final project, for which students produce a book of print work, a menu, a public banquet, and a gallery show. Local artists, designers, historians, and gastronomes participate in critiquing student work.
1-5 WORKSHOP Le GoÛt 2015
Summer Workshop 2015
The workshop that oscillates between Gastronomy and Representation
미식과 표현, 그 양극의 사이를 연구하는 프로그램
1-5디자인랩과 미국 Rhode Island School of Design에서 모집하는 Summer Program
- 프로그램은 프랑스에서 진행되며, 미국 Harvard University 건축가, Paris Sorbonne University의 프랑스 문명 역사학자, Award Winning Chef, 파리국립장식미술학교 (ENSAD) 장식예술가, 일러스트레이터, 그래픽디자이너 등 세계적인 전문가들이 진행하는 수업입니다.
- 프로그램 critique 시간에는 미국 쿠퍼유니온 교수, 영국 Central Saint Martins 교수, 이태리, 중국 등 전 세계의 교수진과 디자이너들이 함께 합니다.
- 고등학생 참여자는 1-5디자인랩 재학생에게만 주어지는 특별한 기회입니다.
Program Introduction
Richelieu, a cultural center for art, fashion, and food, was created in France’s Loire Valley in the early 1600s. Built on the order of Cardinal Richelieu, this walled town with a grid arrangement is located near many prominent chateaus, and close to the towns of Chinon, Tours, Saumur, and Angers. Gastronomy and printmaking alternate in this hands-on course that explores concepts of judgment and artifice, process and production, palate and perception.
The kitchen and print shop serve as studios where student time is split between learning French culinary culture and printmaking techniques such as engraving, monotype engraving, etching, and drypoint. In the kitchen, under the guidance of award-winning chef Myriam Montagner and biodynamic winemaker Francois Plouzeau, students develop skills and menus while discovering the palate of La Loire. In the print shop, working with premier local printmakers, these experiences are then transcribed into image and text to slowly build the plates to print a small edition book.
Through a series of site visits, students explore the grand architecture and local markets and work with winemakers, bread bakers, and cheesemakers for an introduction to the visual and historical culture at the heart of French art and cooking. A seminar on “the art of the table” integrates fine art and table setting. Guest Michael Szanto, historian of French culture from the Sorbonne, gives students a full sensory immersion in the art of dining.
Students keep a sketchbook of ideas, imagery, text, ingredients, and recipes that inform the final project, for which students produce a book of print work, a menu, a public banquet, and a gallery show. Local artists, designers, historians, and gastronomes participate in critiquing student work.