RAW Moments
A simple hut sits in a wind-swept landscape. Materials: wood, white tarpaulin. Overhead, a soulful prairie sky. Beneath, ice: a frozen membrane, stretched across frigid water. The triangular form seems to huddle against the wind; behind it similar, crouched forms are scattered across the snow. Within this building, an entirely different environment unfolds. Thirty diners, who have arrived as couples and small groups, sit on either side of a long table. It is warm compared to the cold lake outside, but not too warm: some of the diners are still wearing sweaters, some are down to t-shirts. The table between them is arrayed with food and drink, and the air crackles with conversation and laughter. This is RAW:Gimli, a restaurant on the frozen surface of Lake Winnipeg that glimmered briefly?for ten days?in January before being disassembled and returned to its source. It is perhaps a transcendent architectural expression of the old ecological trope to reduce, reuse, recycle. RAW:almond at sunset. Built earlier this year on the riverbank at the Forks in Winnipeg, the gently rounded structure is a reciprocal frame, its baltic birch plywood components ?re-used from previous iterations. Photo by Jacqueline Young.
The RAW:almond pop-up restaurants have been set up at sites across this province and further afield, over the past five years. They share an approach to architecture that is at once sensitive to event, evocative and sensual in concern, and cognizant of social and cultural se...
_MFUENTENOTICIAS
canadian architect
_MURLDELAFUENTE
https://www.canadianarchitect.com/
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