Driedchatroom instructions for use

A NECESSARY CONTEMPORARY ATTITUDE TOWARDS OUR HERITAGE

Winning proposal at the Spaces category of the Interieur Awards Biennale Interieur 2014 The leading biannual design event in Kortrijk (Belgium). www.interieur.be DESIGN by DWA www.dw-a.it Alberto Artesani / Frederik De Wachter & SPECTACULARCH www.spectacularch.com Sandra Marchesi / Francesca Perani www.driedchatroom.tumblr.com

CONCEPT DRIED CHAT ROOM:

A bar reflecting the present-day and future lifestyle, considering the new rhythm and ways of living.

New contemporary social attitudes also retaliate ancient manners of cooking and conserving food. We live in a dizzy, restlessness world with a huge virtual reality factor which coexist with a new need of savouring scents and tasting flavours.

Primitive and natural processes of preparing and preserving food like smoked and salted fish or meat, dried fruits and vegetables, use minimum resources for best result. It’s a necessary contemporary attitude with heritage. Moreover, this kind of food is commonly used by travellers, explorers and nomad people, expression of contemporary times.

When a lunchbreak is short, this pause becomes a regenerating moment for the body and mind, a moment to deepen social relationships.

DRIED CHAT ROOM is an essential and unusual bar space to eat and meet.

Common materials with strong textures are turned into emotions. Shimmering golden draperies wave naturally above lightweight black ‘stones’ and plain fabrics. Used out of their normal context the materials gain an alternative aesthetics.

Visible from far the shiny ceiling attracts attention and invites visitors to gather on the meeting square with an spontaneous and enveloping furniture arrangement; people move, eat and chat in a room of golden light, almost as sunlight, among plastic garden chairs covered with carpets and black polystyrene tables.

The menu is written on pink paper recalling the wrapping paper once the butchers used. Each visitor can take freely his dish of choice from the wall display pinned on the service area structure.

The ingredients of the dishes proposed are apparently humble and mainly organic and come from multiple cultures and traditions. Dried tuna fish from Japan, Scandinavian dried meat, Norvegian codfish and smoked salmon, salt preserved lemons from Morocco, Sicilian dried tomatoes, marinated garlic from spain, etc… are blended into new unexpected flavours.

service bar area timber frame structure 90x210cm covered by grey patterned fabric with a pink timber counter top stock area 10 sqm / serving area 6 sqm

ceiling silver/golden blankets 1,40m grid attached to 6 timber structures 4,30m grid

tables

cool beam lights

chairs & stools 35 plastic garden chairs and 15 stools covered by grey patterned fabric

black thermal insulation boards treated with crystal clear resin hidden timber structure

total area 117 sqm

LAYOUT

A C

B D B D C A

timber structure 4,30m grid and nylon wires cool beam lights

silver/golden thermal blankets 1,40m grid

service area

tables

pink adesive tape on existing floor

VIEWS

BAR SERVICE AREA

DETAIL 3

DETAIL 4

fabric covered timber frames 90x210cm n째20

-timber frames 90x120cm n째4 -timber counter top 0,80x2,70 m

main bar structure counter 1- timber rafters 50x30x2000mm 2- fabric l=100 h=200cm 3- 90째 flat plate 20x80mm

SITTING AREA

DETAIL 1

table 1-EPS 100 -Thermal insulation board 120x80x10cm; 2-timber rafters 50x35mm; 3-Crystal clear resin layer.

DETAIL 2

chairs & stools 35 white plastic garden chairs and 15 plastic stools

covered by absorbent fabric with PE layer and rope - *4

---l=0,82+0,78+0,40= 2,00m w= 0,60m area=1,20sqm ---side: 2 x 0,35smq ---total = 1,90sqm=2,00sqm ----

LIGH TING

25 X PAR38 Light Bulbs on black plastic sockets and black electric wiring

FOOD & MATERIALS

MENU SANDWICHES

BEEF SANDWICH WITH DRIED CAPER LEAVES, DRIED TOMATOES , BACON & CHEESE SANDWICH WITH SMOKED HERRING , DAIKON , YOGURT SAUCE BRUSCHETTA WITH BACCALA ‘ MANTECATO , DRIED TOMATOES , CAPERS

SALADS

BOILED BACCALA’, PICKLED GARLIC, LEMON CONFIT FENNEL SALAD, DAIKON, DEHYDRATED BLACK CARROTS, ORANGE, OLIVE, LEMON CONFIT ALGAE SALAD, SMOKED SALMON, LEMON CONFIT, PICKLED GARLIC

SOUPS

MISO SOUP WITH DRIED TUNA, WHOLEMEAL TAGLIOLINI, BACCALA’, ALGAE , DRIED TOMATOES MISO SOUP, CARROTS, DAIKON, SMOKED EEL, BUCKWEATH TAGLIOLINI, SESAME

HOT DISHES

BOILED BACCALA’, POTATOES, CAPERS, DRIED TOMATOES CHICKPEA, SMOKED EEL, DEHYDRATED BLACK CARROTS, CARASAU BREAD CREAMED PEAS, BOILED BACCALA, DEHYDRATED VEGETABLE MIX SMOKED SALMON, LEMON CONFIT, CAPERS, DRIED TOMATOES

SWEETS

YOGURT WITH WALNUTS, DRIED FIGS, PISTACHIO NUTS, DRIED MINT COCONUT CAKE WITH CHOCOLATE AND WALNUTS LEMON CAKE WITH ALMOND AND ROASTED SESAME SEEDS