발효 건축

복순도가 福順都家의 도가공간은 미국 뉴욕 쿠퍼유니온대학교에서 건축을 전공한 큰 아들 김민규씨의 졸업논문에서 소개한 "발효건축(fermentation architecture)"을 기반으로 지어진 건축물입니다. 발효건축이란 막걸리를 만드는 방식인 발효를 건축적인 공간으로 확장한 개념입니다. 쌀과 누룩이 발효를 거쳐 새로운 전통주가 되듯이 도가공간 또한 발효라는 컨셉 아래 논, 볏짚, 숯 등 한국적 소재들이 한데 어우러지고, 이러한 소재들은 건축적 재료라는 일차적인 개념을 넘어 음악, 영상, 춤과 함께 스며들 수 있는 콜라보레이션 퍼포먼스의 오브제로 활용 할 수 있는 새로운 복합문화공간이 될 수 있도록 했습니다. 


2015년 9월 복순도가 福順都家 손막걸리에 걸맞은 매력적인 공간으로 탄생된 도가 공간에서는 막걸리를 빚기 위해 모심기와 모내기 등 벼를 재배하는 과정부터 쌀 씻기, 불리기, 고두밥 짜기, 숙성 등의 술을 빚고 천연탄산이 만들어지는 일련의 과정까지 '발효'를 눈으로 보고 귀로 들을 수 있게끔 체험할 수 있는 체험 공간이자 앞으로 우리나라 전통 발효의 의미를 재해석하고 한국 고유 문화콘텐츠의 가치를 보여주는 전시 공간으로도 쓰일 예정입니다. 복순도가 福順都家의 발효공간은 앞으로 지역 발전에 기여하는 공간이 되고자 합니다.


 

 The Beginning of New Brewery: Fermentation Architecture


Rice wine which was first brewed at the simple house of an elderly lady home has been commercialized for 4 years and prepared for a new brewery. 

The second son of the family, MinKook Kim, who majored in mathematics, worked on numerous production and experiments to scientifically systemize the process of fermentation. 


THE ELDEST SON, MINKYU KIM, WHO STUDIED ARCHITECTURE, LED THE ENTIRE PROCESS OF DESIGNING AND BUILDING THE BREWERY, BASED ON HIS THESIS ON “FERMENTATION ARCHITECTURE” AT THE COOPER UNION IN NEW YORK.


HE EXTENDED THE IDEA OF ‘FERMENTATION’ FROM “FERMENTED ALCOHOLIC BEVERAGE” TO THE ARCHITECTURAL SPACE. HE PLANNED THE BREWERY AS THE PLACE WHICH IS FOR THINKING AND SHARING ABOUT THE PROCESS OF HOW BOTH THE SPACE WHICH HAS ABSTRACTNESS AND SUBSTANTIVE ORGANIZATION WHICH CONSTRUCT AND ORGANIZE THAT SPACE CHANGE FOR THE BENEFIT OF THE PEOPLE AND NATURE BY INTERACTING EACH OTHER
AS RICE AND YEAST FERMENT AND TRANSFORM INTO ALCOHOLIC BEVERAGE, WE ANTICIPATE THAT THE BREWERY AND THE KOREAN MATERIALS, SUCH AS SOIL, RICE PADDIES, STRAWS, CHARCOAL, AND YEAST ALSO BECOME INCORPORATED INTO AUDIO, VIDEO, AND VISUAL ARTS UNDER THE CONCEPT OF FERMENTATION BEYOND THEIR PRIMARY MEANING AS THE ARCHITECTURAL INGREDIENTS TO BECOME THE OBJECTS OF THE COLLABORATION.


A KEY FEATURE OF BOKSOONDOGA RICE WINE IS ITS NATURAL CARBONATION WHICH IS PRODUCED OUT OF THE PROCESS OF FERMENTING TRADITIONAL KOREAN YEASTS.
AT THE BREWERY, YOU CAN WITNESS THE PROCESS OF FERMENTATION PRODUCING NATURAL CARBONATION FROM PLANTING AND GROWING RICE PLANTS TO BREWING MAKGEOLLI, INCLUDING WASHING RICE, SOAKING RICE, SQUEEZING OUT RICE, AND FERMENTATION.
ALSO BOKSOONDOGA BREWERY WILL BECOME A SPACE FOR EXHIBITIONS SHOWING THE VALUE OF THE KOREAN TRADITIONAL CULTURE BY REINTERPRETATION OF MEANING OF KOREAN’S OWN FERMENTATION.


BOKSOONDOGA RICE WINE WHICH BEGAN FROM THE BEAUTIFUL HANDS OF THE GRANDMOTHER AND MOTHER WILL MAKE KNOWN THE DISTINCT LOCAL TASTE, BEAUTY, AND THE CULTURE OF FOOD TO THE REST OF KOREA AND THE WORLD.


MOREOVER TO THE NEW SPACE OF THE BREWERY WHICH EXTENDS THE MEANING OF ‘FERMENTATION’ ALSO ADAPTS LOCAL FERMENTATION CULTURE AND VARIOUS CULTURE CONTENTS ON THE FOUNDATION OF THE TRADITIONAL TO ATTEMPT TO ESTABLISH ITSELF AS THE NEW SITE OF ATTRACTION OF KOREA.

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