일본 전통문화의 관점에서 후지모리 테루노부 다실건축의 재료 특성에 관한 연구-레비스트로스의 요리 삼각형을 중심으로-

Abstract

Terunobu Fujimoris's design approach has roots in Japanese tradition. He gains properties of his own through combining indigenous materials originated from native sensitivity with regional architectural technique. The purpose of this study is analysing Fujimori's architectural works by culinary triangle that Claude Levi Strauss explained how the dietary life is related to the culture, on the premise that there is a common structure between food and architecture in a nation. The scope of this study is as follows: Firstly, it explains the fundamental concept of the culinary triangle. And it clarifies interrelationship between culinary triangle as the cultural structure and architectural materials. Secondly, it looks into the characteristics of materials used in traditional tea houses as a background of Fujimori's tea houses. Thirdly, it analyses materials of Fujimori's tea houses through categorizing by the culinary triangle which has the three points- the raw, cooked and the rotten. In the Fujimori's works, 'the raw' symbolizes Zen thought of equalitarianism and democracy that natural materials without a process can keep up it's end. 'The cooked' implies Buddhist's thought that realizes eternal recurrence from the cycle of decomposition and rebirth. And, 'the rotten' connotes a message delivery as the therapy to imperfect human's life through awareness to the ephemeral thing's values. The raw', 'the cooked' and 'the rotten' materials of Japanese tradition coexist in Fujimori's works. Fujimori integrates the nature with the culture through the medium of traditional method by these combination. Finally, it clarifies this research has significance in presenting material practice coexisting with nature through the architectural recipe of Fujimori evolving traditional master's skills.