{"id":29723,"date":"2022-07-17T12:46:54","date_gmt":"2022-07-17T10:46:54","guid":{"rendered":"https:\/\/diploma2022.ecolecamondo.fr\/sujet-impose\/laetitia-mira\/la-nourriciere\/"},"modified":"2022-10-21T11:19:26","modified_gmt":"2022-10-21T09:19:26","slug":"la-nourriciere","status":"publish","type":"subject-imposed","link":"https:\/\/diploma2022.ecolecamondo.fr\/en\/sujet-impose\/laetitia-mira\/la-nourriciere\/","title":{"rendered":"The Nurturer"},"content":{"rendered":"
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Conserver
Le patrimoine m\u00e9diterran\u00e9en et l\u2019environnement<\/em><\/p><\/div><\/div><\/article>\n\n\n\n

Valoriser
Le savoir-faire et savoir-vivre m\u00e9diterran\u00e9en<\/em><\/p><\/div><\/div><\/article>\n\n\n\n

Performer
Dans l\u2019acte cuisiner, un certain rapport au corps et au geste<\/em> se cr\u00e9e<\/p><\/div><\/div><\/article>\n\n\n

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Photo d’archive du domaine de Baudouvin<\/em>\n<\/figcaption>\n <\/article>\n\n\n
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Programme<\/p><\/div><\/div><\/article>\n\n\n

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Qu’est ce que cuisiner ?<\/em>

L\u2019acte de cuisiner passe par plusieurs \u00e9tapes, comme un rite.
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On retrouve ces 5 \u00e9tapes au sein du domaine de Baudouvin, qui cr\u00e9e alors un parcours.<\/p><\/div><\/div><\/article>\n\n\n

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Circulation<\/p><\/div><\/div><\/article>\n\n\n

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L’entr\u00e9e des visiteurs se fait par le patio.
Le patio est un langage commun de plusieurs territoires m\u00e9diterran\u00e9ens. Il est aussi un point de rassemblement, un espace de confrontation \u00e0 l\u2019autre par son corps et ses opinions.<\/p><\/div><\/div><\/article>\n\n\n

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Gr\u00e2ce \u00e0 un dallage au sol fait de tomettes de la r\u00e9gion, le visiteur est guid\u00e9, l’amenant dans ce patio o\u00f9 commence l\u2019exp\u00e9rimentation.<\/p><\/div><\/div><\/article>\n\n\n

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RDC\n<\/figcaption>\n <\/article>\n\n\n\n

Dans cette exp\u00e9rimentation on y trouve les repas-performances dans le patio, les cuisines et atelier- cuisine reli\u00e9 \u00e0 la fa\u00e7ade principale. Enfin, des expositions permanentes et \u00e9ph\u00e9m\u00e8res en lien avec les objets culinaires m\u00e9diterran\u00e9ens.<\/p><\/div><\/div><\/article>\n\n\n

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La salle d\u2019exposition des objets en lien avec la cuisine m\u00e9diterran\u00e9enne.\n<\/figcaption>\n <\/article>\n\n\n
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La cuisine et ateliers-cuisine, ouvrant sur le patio\n<\/figcaption>\n <\/article>\n\n\n
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Mobilier<\/p><\/div><\/div><\/article>\n\n\n

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Ce mobilier met en valeur les objets expos\u00e9s et le li\u00e8ge permet de ne pas les abimer.<\/p><\/div><\/div><\/article>\n\n\n

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\n<\/article>\n","protected":false},"author":57,"featured_media":27968,"template":"","meta":{"_acf_changed":false,"_metafield_presentation":"The Mediterranean has shaped culinary traditions and knowledge that are being eclipsed by over-consumption and the standardisation of tastes. Once a farming estate, today Domaine de Baudouvin seeks to champion this culinary heritage by showcasing its cultural abundance. Theproject proposes to restore an appreciation of this knowledge through demonstration, both material and immaterial. The act of cooking maintains a certain connection with movements, with flesh and the body. Drawing on this observation, I aim to create a new dialogue between art and cooking. The boundaries between these disciplines are blurred in order to newly challenge our relationship with food. 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