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Der Artikel hebt die immer wieder vorgebrachte Formel des mangelnden „Komforts“ modernistischer Architektur hervor und kommt auf den Ursprung dieser Kritik zurück: Bei den Wettbewerben der Jahre 19 forderten Peter Cook und Toyo Ito als jeweilige Preisrichter die Architekten heraus, innovative Wohnbauten zum „Komfort in der Metropole“ zu entwerfen. Der internationale Ideenwettbewerb wird hier im Kontext einer langen Geschichte transnationaler Begegnungen betrachtet, um den ideologischen Wandel von einer Verfestigung modernistischer Ideale hin zur Kritik derselben nachzuvollziehen. This investigation reveals that the mechanism of this longstanding, idea-based competition confronts two judges’ positions to understand their cultural and architectural differences.ĭiese Untersuchung befasst sich mit der (von 19) jährlich ausgerichteten Shinkenchiku Residential Design Competition als einem ergiebigen interkulturellen Austauschmedium, das neues Architekturwissen generiert. Next, the paper juxtaposes the outcomes of both years of the competition to offer a diachronic analysis of how architects have conceived the house and the city differently through time. The paper highlights the iteration of the lack of “comfort” of modernist architecture, tracing the origins of this critique by referencing the 19 competitions, during which the respective judges Peter Cook and Toyō Itō challenged architects to devise innovative housing proposals to attain “comfort in the metropolis.” It initially employs a synchronic approach to investigate the origins of Cook’s competition theme, the multiple winning entries, the judges’ final remarks, and the after-effects of the competitions to apprehend how discrete geographies negotiated the notion of comfort. It situates this international competition of ideas in a long history of transnational encounters, to identify the contours of the ideological shift from the consolidation of modernist ideals to their critique. This article originally appeared on Architonic, where TLMag presents articles in French and English.This investigation approaches the annual Shinkenchiku Residential Design Competition (1965-2020) as a productive cross-cultural medium of exchange that generates new architectural knowledge. That kind of stuff is tricky and fascinating. You are in a certain mood, and there is a certain kind of light coming through the window. Architecture very much is a theatrical thing – you proceed through a building in a certain way. These are things that even in a model you can’t fully understand. So you can have a good organisational concept of a roof, say, but suddenly there is an amount of light trapped by a beam or the prominence of a radiator or a dark reveal of a wall where the light doesn’t quite get through. The thing you don’t know until you have done a few buildings is the significance of objects that may not be central to the scheme. I’ve been very interested in the effect of light and materiality in the presence of objects. What do you feel when you move through one of your finished buildings? So I would go down the beach and make canals – not sandcastles, but towns – I described roads and canals and organisation. I was fascinated by town-planning already at a young age. It would have a malleability and mobility. I am imagining this magical material that can come towards you and that could melt away. It would have responsive characteristics. If you could create a super-material, what characteristics should it have? We can really control its porosity and its density and its efficiency in a way that formally we couldn’t. We can make a wall do and look like anything. Walls can be much more sophisticated than before. Sir Peter Cook: The tendency of the 21st century is the controllability of the wall. Having taught architecture for over fifty years, the British architect, lecturer and writer has played a pivotal role within the global architectural world.Īnita Hackethal, Architonic: Would you say there is a building material for the 21st century? The Architonic team chatted with the cheerful and somewhat cynical soul Sir Peter Cook. These specially scaled RC models are mostly high-wing variants, whose inherent stability compared to low-wing aircraft adds to the increased attractiveness for newcomers and intermediate operators alike. Even for advanced pilots, the simple pleasure of cruising through the air with a straightforward model aircraft is a delight. Therefore, these mid-size to larger-scale models are the quintessential choice for beginner and intermediate pilots keen on honing their skills without complex controls. Most of our available aircraft in this category are designed more for aesthetic and pleasure flying purposes than outright speed or acrobatic performance. 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Nigeria has always played with attacking verve, sometimes in a madcap fashion which left exploitable holes in their rear large enough to ram a cruise ship through. From going on a seven game losing streak, friendly wins over Costa Rica, Haiti, New Zealand and the three World Cup games means the Super Falcons are now unbeaten in six, a first time for them outside of Africa. Waldrum has had to weather some serious headwinds to get here, some self-inflicted, but the results are doing the talking. Admittedly, it is for the third time in nine appearances, but Waldrum did what no other coach before him has managed before - avoid defeat in group play.Įven better, he did so by conceding only twice, the lowest goals allowed by the Super Falcons in all their previous World Cup appearances. Waldrum is now being celebrated by football fans across the country for leading Nigeria to the World Cup knockouts. To the point where his son, Ben Waldrum, was trolling the NFF with a post on Facebook saying, "Congratulations Mr Blabbermouth". Three games, one win, two draws against the Olympic champions and the hosts, a place in the World Cup round of 16, with a first ever unbeaten group stage performance in the World Cup, and things are certainly looking much better for Waldrum. What a difference a month, and great results make. Instead, he's led the team to the round of 16.Īfter an explosive interview with On the Whistle podcast in which he laid into his employers, the American coach endured a stinging rebuke from the federation, with its spokesman Ademola Olajire labeling him an "incompetent loudmouth". With just days to the start of the FIFA Women's World Cup, Super Falcons coach Randy Waldrum was one board member away from being fired by Nigeria's football federation. Villain to hero inside two weeks - Nigeria coach Randy Waldrum's having the last laugh You have reached a degraded version of because you're using an unsupported version of Internet Explorer.įor a complete experience, please upgrade or use a supported browser Ice cream remained only scantily represented in American cookbooks for some years, but after the first decade of the 19th century it was evidently becoming more commonplace. ” Īccording to food historian Karen Hess, the first ice cream recipe published in the United States appeared in Richard Briggs’s The New Art of Cookery, first published in Philadelphia in 1792. Manasseh Cutler, a Congressman from Massachusetts, wrote in 1802, “Ice cream very good, crust wholly dried, crumbled into thin flakes.” Samuel Latham Mitchill described “balls of the frozen material inclosed in covers of warm pastry, exhibiting a curious contrast, as if the ice had just been taken from the oven.” After serving as Jefferson's cook for the duration of his presidency, Honoré Julien opened a catering and confectionary business on F Street in Washington, advertising in June of 1810 that he would serve “ice creams on Sunday next, and afterwards every Wednesday and Sunday, during the season. There are no less than six references to ice cream being served at the President’s House between 18 several times guests described it being served inside of a crust or pastry. James Hemings noted “2 Freising moulds” in his 1796 inventory of the Monticello kitchen “4 Ice moulds” were noted in an inventory of the President’s House in Washington in February of 1809 and in Martha Jefferson Randolph’s inventory of Monticello’s contents in 1826, she noted “1 ice cream freezer” and “1 ice cream ladle.” Īlthough Jefferson definitely was not the first to introduce ice cream to the United States, during his presidency it certainly became more well-known. Among the items filling the 86 crates of belongings that Jefferson had shipped back from France were “quatre moule a glasse”. If he had not tasted it before, Jefferson no doubt encountered ice cream during his time in France (1784-1789), and it was made and served in his kitchens for the rest of his life. Recipe for ice cream in Thomas Jefferson's hand. There are accounts of ice cream being served in the American colonies as early as 1744. Hannah Glasse’s popular Art of Cookery (1751 edition) contained a recipe for ice cream. Ice cream recipes appear in French cookbooks starting in the late 17th century, and in English-language cookbooks in the early 18th century. Although Jefferson himself did not note the source, Jefferson’s granddaughter Virginia Jefferson Randolph Trist recorded a virtually identical recipe sometime later in the 19th century and attributed it to “Petit,” indicating that Adrien Petit, Jefferson’s French butler, was the original source of this recipe. One of only ten recipes surviving in Thomas Jefferson’s hand, the recipe for ice cream most likely dates to his time in France. Jefferson also likely helped to popularize ice cream in this country when he served it at the President’s House in Washington. While the claim that Thomas Jefferson introduced ice cream to the United States is demonstrably false, he can be credited with the first known recipe recorded by an American. 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