CLUSTER INTERNATIONAL WORKSHOP SPICES

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1 CLUSTER INTERNATIONAL WORKSHOP SPICES

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3 CLUSTER INTERNATIONAL WORKSHOP SPICES NATIONAL INSTITUTE OF DESIGN, INDIA UNIVERSITÀ IUAV DI VENEZIA, ITALY Professors Pierluigi Salvadeo - Politecnico di Milano, Italy Michele Brunello - Dontstop architettura Tarun Deep Girdher - National Institute of Design, India Benno Albrecht - Università IUAV di Venezia, Italy Tutors Davide Colaci - Politecnico di Milano, Italy Angela Gigliotti - Politecnico di Milano, Italy Enrico Guastabriga - Università IUAV di Venezia, Italy Davide Rapp - Politecnico di Milano, Italy

4 Workshop Curators Luisa Collina Matteo Gatto Scientific consultant Luca Molinari Contents Expo 2015 S.p.A. Thematic Spaces Department International Affairs Department Scientific Committee Filippo Ciantia Luisa Collina Matteo Gatto Luca Molinari Project management Milena Careri Technical coordinator Marco Chiodi Scientific coordinator Davide Fassi Visiting critics Raffaello Cecchi Emilio Pizzi Angelo Torricelli Maurizio Vogliazzo Universities Involved Politecnico di Milano, Italy Aalto University, Helsinki, Finland Birzeit University, Palestinian National Authority Cape Peninsula University of Technology, Cape Town, South Africa Escuela Técnica Superior de Arquitectura de Madrid, Spain Instituto Tecnológico y de Estudios Superiores de Monterrey, Mexico Università IUAV, Venice, Italy Moscow Architectural Institute, Moscow, Russia National Institute of Design, Ahmedabad, India National University of Civil Engineering, Hanoi, Vietnam Parsons School of Design, New York, USA Seconda Università degli Studi di Napoli, Italy SUPSI - Scuola Universitaria Professionale della Svizzera Italiana, Switzerland The American University in Cairo, Egypt The Bezalel Academy of Arts and Design, Jerusalem, Israel Tongji University, Shanghai, China Universidade de São Paulo, Brazil University of Tokyo, Japan

5 Expo 2015 Official Global Partners In collaboration with

6 THE CLUSTERS: AN INNOVATIVE MODEL OF PARTICIPATION Expo Milano 2015 has been conceptualized with the ambition to bring the evolution of Universal Exhibitions one step further: an Expo where every program and project is developed putting the visitor experience at the center of the stage, and where the Theme is perceivable in every element of the Exposition, experienced from the very first step inside the site and in every interaction. This radical change of paradigm is particularly evident in the Cluster project. Traditionally the Countries unwilling or unable to participate in the Expositions building their own pavilion were grouped by the organizers under common structures, the joint pavilions, where the single Countries maintained inside an individual space to showcase themselves. Moreover the criteria for grouping Countries under the same joint pavilion have so far been geographical. Continental joint pavilions for Africa, Asia and South America were put in place, or others for significant regional territories and identities. However the idea behind Expo Milano 2015 is to address the theme in every element and in every project. Why not grouping Countries on a thematic basis, rather than geographical, then? Expo Milano 2015 has developed a participation model that allows Countries to select the solution that best suits their needs and projects. While maintaining the successful key elements of the tradition of Universal Expos, allowing many Countries to participate TITOLO PROGETTO

7 with their own sensibility and contribution, Expo Milano 2015 will introduce a significant innovation to the type of exhibition spaces and their placement. Countries will not be grouped according to a geographic principle but according to elements of the Expo theme Feeding the Planet, Energy for Life. Working together with the Organizer in developing a common thematic exhibition area, Countries will also retain their identity by creating their own unique exhibition space. Furthermore this solution will allow Countries from different regions and continents to collaborate together, overcoming the traditional geographical divisions of the Exhibition Areas of Expos and therefore enhancing the Universal character of Expo Milano The Clusters area will be located across the whole site, enhancing the potential dialogue with other elements like thematic areas and other Countries autonomous pavilions. Corporate organizations, local authorities, international organizations and civil society can all offer their contribution in terms of events, exhibitions, funding and supporting, catering and commercial activities. Local authorities are already collaborating in the Clusters development with their interest in developing offsite touristic itineraries in the territories that have a strong connection with the theme of the Cluster. Also the private sector will be asked to come on board and support the development of Cluster project, both financially, as well as in terms of content. Lastly International organisations are being involved by participating in the Clusters development and by contributing to the thematic elaboration, offering scientific contributions and contents. CLUSTER INTERNATIONAL WORKSHOP SPICES 4/5

8 SPICES RICE ISLANDS FRUITS AND LEGUMES ARID ZONES CEREALS AND TUBERS COFFEE COCOA BIO-MEDITERRANEUM INTRODUCTION

9 CLUSTER INTERNATIONAL WORKSHOP SPICES 6/7

10 GENERAL INTRODUCTION The settlement criteria of Expo Milano 2015 are based on two different principles. The first one is a strong and affirmative principle. It is typical of a structured and certain theory, which gives unequivocal answers and goes beyond any possible doubt. This is the Decumano criteria. The second one is a fluid and suspended principle, its aim provokes doubt, crisis and deconstructs linearity. This is the principle of exhibition landscapes of the national and thematic pavilions. The Spice Cluster s project aims to combine these two spatial criteria. Spices have been interpreted as elements with heterogeneous and multisensory features, able to generate new tactile, visual and perceptual experiences. Therefore the architecture looses its figurative limit and becomes a perceptual and emotional space in constant evolution. Pursuing this general objective the three projects give different answers, while aiming all of them at the generation of a participative and experiential space. A heterogeneous, transversal, multidisciplinary and even immaterial dimension characterizes these projects, often difficult to be described through the classical codes of architecture. Aromas, colours, tastes, flavours, tactile and visual experiences, light and dark, warm and cold represent the main materials of the projects building principles. INTRODUCTION

11 Il criterio insediativo del progetto Expo Milano 2015 si fonda, in sintesi, sulla relazione tra due diversi principi. Il primo è un principio forte, che possiamo definire affermativo, tipico di una teoria strutturata e certa, secondo la quale vengono fornite risposte inequivocabili, superando ogni possibile dubbio. Parliamo del Decumano della città di fondazione. Il secondo è un principio fluido, che possiamo definire sospensivo, con il chiaro obiettivo di suscitare dubbi, provocare crisi, spiazzare i pensieri forti e sparigliare qualunque linearità precostituita. Parliamo dei paesaggi espositivi dei padiglioni nazionali e tematici. Il progetto del CLUSTER SPEZIE cerca di coniugare questi due essenziali caratteri dello spazio. Abbiamo reinterpretato le spezie come dotate di caratteri eterogenei e multisensoriali, in grado di generare nuove esperienze percettive, tattili e visive. Ecco allora che l architettura che le contiene perde il suo consueto limite figurativo, per diventare luogo di esperienze percettive ed emozionali in continua evoluzione. Seguendo questo obiettivo generale, i tre progetti proposti hanno fornito risposte differenti, ma tutte con l unica ambizione di perseguire un idea di spazio partecipativo ed esperienziale. In essi si rende evidente una dimensione eterogenea, trasversale, multidisciplinare, dispersa e spesso anche immateriale, non sempre descrivibile attraverso i codici classici dell architettura. Odori, colori, sapori, gusti, esperienze tattili e visive, luce e buio, caldo e freddo, hanno rappresentato i principali materiali sui quali i differenti progetti hanno fondato le loro principi costitutivi. INTRODUZIONE GENERALE CLUSTER INTERNATIONAL WORKSHOP SPICES 8/9

12 SPICE SPACE Students Davide Conti - Politecnico di Milano Andrea Maria Sonalie Noronha - National Institute of Design Carlo Pavan - Università IUAV di Venezia Alberto Sismondini - Politecnico di Milano Maia Zheliazkova - Politecnico di Milano SPICE SPACE

14 Alike sum of pixel mixed in the space, the Spice Cluster pavilions activate a disjointed and complex scenario, characterized by a strong experientiality, produced by the space itself. The architecture loses its figurative limit and becomes a perceptual and emotional space in constant evolution. A series of vertical and horizontal surfaces, variously composed, emanate strong spices aromas. Come una somma di pixel che si mescolano nello spazio, i padiglioni del Cluster Spezie attivano uno scenario disarticolato e complesso, la cui principale connotazione è costituita dal grado di esperienzialità che lo spazio è in grado di produrre. L architettura perde il suo consueto limite figurativo per diventare luogo percettivo ed emozionale in continua evoluzione. Una serie di superfici verticali e orizzontali variamente composte emanano forti aromi di spezie. SPICE SPACE

15 SCHEMES OF CLUSTER SPACE, SECTION OF THE CLUSTER AND SECTION OF THE PAVILLION SCHEMI DELLO SPAZIO DEL CLUSTER, SEZIONE DEL CLUSTER E SEZIONE DEL PADIGLIONE CLUSTER INTERNATIONAL WORKSHOP SPICES 12/13

16 PLANIMETRY OF THE PAVILLION PLANIMETRIA DEL PADIGLIONE TIPO BUS SPICE SPACE

17 PLANIMETRY OF THE CLUSTER PLANIMETRIA DEL CLUSTER CLUSTER INTERNATIONAL WORKSHOP SPICES 14/15

18 RENDERING RENDERING DAL PERCORSO LATERALE SPICE SPACE

19 RENDERING RENDERING DELLO SPAZIO EVENTI CLUSTER INTERNATIONAL WORKSHOP SPICES 16/17

20 RENDERING RENDERING DALL INTERNO SPICE SPACE

21 RENDERING RENDERING MODELLO NORD CLUSTER INTERNATIONAL WORKSHOP SPICES 18/19

22 SPICE VOYAGE Students Guadalupe Ciocoletto - Politecnico di Milano Valentina Comuzzi - Politecnico di Milano Dario Contesotto - Politecnico di Milano Nandita Mehrotra - National Institute of Design Monia Muraro - Politecnico di Milano SPICE VOYAGE

24 Spice Voyage offers the visitor an experience of a journey into a contemporary connected world. A knowledge journey through a sequence of experiential zones, with tasting points, installations, technological displays and events, revealing, how different cultures cultivate, prepare and use spices in food, medicines and sociocultural rituals. The central journey with individual country pavilions on either side wrapped in sensorial and interactive zones create an infinite mix of experiences. Spice Voyage offre al visitatore l esperienza di un viaggio nel mondo contemporaneo, connesso metaforicamente attraverso le spezie. Un viaggio di conoscenza attraverso zone esperienziali che accolgono punti d assaggio, installazioni, supporti tecnologici ed eventi che raccontano come le differenti culture coltivano, preparano e usano le spezie nella cucina, nella medicina e nei rituali socio-culturali. Un percorso centrale presenta in entrambi i lati padiglioni nazionali che risultano avvolti nelle zone sensoriali e interattive che creano tra loro un infinito mix di esperienze. SPICE VOYAGE

25 Spice Voyage: Variety s the spice of life, That gives it all its flavour (William Cowper, English poet ). Spice Voyage offers the visitor an experience of a journey into the contemporary connected world linked together with the variety of spices, which are used in different cultures across the world. A knowledge journey through a sequence of experiential zones, with several tasting points, installations, technological displays and events, reveal, how different cultures cultivate, prepare and use spices in food, medicines and socio-cultural rituals. This central journey has country pavilions on either sides, which, with their individual character and recognisability, are wrapped in sensorial and interactive zones creating an infinite mix of visual, tactile, olfactory and taste experiences. A journey, which crosses unexpected landscapes, surprising aromas, unknown colours and unforeseen tastes. Spice Voyage offers the visitor an experience of a journey into a contemporary connected world. A knowledge journey through a sequence of experiential zones, with tasting points, installations, technological displays and events, revealing, how different cultures cultivate, prepare and use spices in food, medicines and socio-cultural rituals. The central journey with individual country pavilions on either side wrapped in sensorial and interactive zones create an infinite mix of experiences. Spice Voyage: La varietà è la spezia della vita, che gli dona tutti i sapori (William Cowper, Poeta inglese ). Spice Voyage offre al visitatore l esperienza di un viaggio nel mondo contemporaneo, connesso metaforicamente dalle varietà d uso delle spezie nelle diverse culture del mondo. Un viaggio di conoscenza attraverso zone esperienziali che accolgono punti d assaggio, installazioni, supporti tecnologici ed eventi; zone che raccontano come le differenti culture coltivano, preparano e usano le spezie nella cucina, nella medicina e nei rituali socio-culturali. Il percorso centrale presenta padiglioni nazionali in entrambi i lati e questi, con il loro carattere e la loro riconoscibilità, sono connessi e avvolti nelle zone sensoriali e interattive che creano tra loro un infinito mix visuale, olfattivo, tattile e saporifero. Un viaggio che attraversa paesaggi inaspettati, aromi sorprendenti, colori sconosciuti e sapori imprevisti. CLUSTER INTERNATIONAL WORKSHOP SPICES 22/23

26 EXPLODED AXONOMETRY OF THE CLUSTER STRUCTURE ESPLOSO ASSONOMETRICO DELLA STRUTTURA DEL CLUSTER SPICE VOYAGE

27 EXAMPLES OF THREE OF THE MANY PATH OF SPICES THAT CROSS THE CLUSTER ESEMPI DI TRE DEI MOLTI PERCORSI DELLE SPEZIE CHE ATTRAVERSANO IL CLUSTER CLUSTER INTERNATIONAL WORKSHOP SPICES 24/25

28 RENDERING RENDERING SPICE VOYAGE

30 CLOSE UP ON THE MODEL DETTAGLIO DEL MODELLO SPICE VOYAGE

31 CLOSE UP ON THE MODEL DETTAGLIO DEL MODELLO CLUSTER INTERNATIONAL WORKSHOP SPICES 28/29

32 SPICES FILTER Students Mohsen Dolaty - Politecnico di Milano Riccardo Lorenzo Ferrari - Politecnico di Milano Silvia Martini - Università IUAV di Venezia Nicola Pavan - Università IUAV di Venezia SPICES FILTER

34 The project is a new kārvānsarā, a fondouk that combines together the different worlds that form the Cluster Spices. The common ground is designed as a vibrant new market covered by curtains. Curtains create a place vibrant that will change according to the time, the weather and the wind. Each pavilion has a different peculiar shape. Common ground is however a place very ordered because the spices are generally showed in spaced piles or squared exhibitors. It s a place that allows a calm and serene visit because spices have uncommon smells, colours and flavours. Il progetto è un nuovo kārvānsarā, un fondouk, che riunisce assieme i mondi diversi che formano il Cluster Spices. Lo spazio comune pensato come un a vibrant new market coperto da tende e ogni padiglione ha una diversa forma. Le tende creano un luogo vibrante che cambierà a seconda dell ora, del tempo atmosferico e del vento. E però un luogo ordinato perché sempre le spezie si mostrano in mucchi distanziati o in espositori. E un luogo che permette una visita tranquilla, serena, perché le spezie hanno odori, colori e sapori non comuni. SPICES FILTER

36 INDOOR SPACE SPAZIO INTERNO SPICES FILTER

38 SECTION SEZIONE SPICES FILTER

40 OUTDOOR VIEW VISTA ESTERNA DEL CLUSTER SPICES FILTER

42 Contributors Anna Barbara (Politecnico di Milano), Elisa Bianco (Slow food), Stefano Bocchi (Università degli Studi di Milano), Antonella Bruzzese (A12), Carlo Cracco (Cracco Restaurant), Kengo Kuma (Kuma&Associates), Marti Guixé (Guixé), Stefano Mirti (Id Lab), Michael Radtke (MAR Architects), Davide Rampello (Triennale), Emanuele Rossetti (Nüssli), Andrea Sinigaglia (ALMA) New media communication viapiranesi Simona Galateo Claudia Saglimbeni Graphic Andrea Manciaracina Orsetta Mangiante Maria Tasca Umberto Tolino Special thanks to Movie Design Lab (INDACO Politecnico di Milano), The Producers S.A.S., Lab Photo (INDACO Politecnico di Milano), Laboratorio Modelli e Prototipi (INDACO Politecnico di Milano), Area comunicazione e relazione esterne, Area gestione infrastrutture e servizi, METID Metodi e Tecnologie Innovative per la Didattica (Politecnico di Milano)

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