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INTERVIEW: Takaharu Tezuka Incorporates Nature and Function in Architecture
Despite the success he has experienced in implementing this philosophy, Tezuka does say that he has faced criticism from skeptics who question the practicality of this idea. “Some people say, why don’t you make everything natural so that just a field is good enough?” However, he counters this argument by saying that though nature should be embraced it still needs to be moderated by human intervention to make it habitable. In order to draw a parallel, he refers to the ancient Japanese cuisine of sushi. Though best eaten raw, Tezuka says that we are unable to eat the whole fish raw as a pelican might. Rather, sushi must be prepared using precise human instruments. “There’s a very delicate procedure we have to follow. To make it right, we must use a very sharp knife to cut the fish meat into a specific thickness, and each fish has its own specific thickness to taste just right.” To further the analogy, he says that similar to architecture, if one uses too much sauce, or prepares the sushi with too many elaborations, it overwhelms the flavor of the raw fish and detracts from the enjoyment.
“We treat architecture the same way,” Tezuka concludes. “We don’t put any extra sauce in it… and we try to slice nature with perfect precision to make the perfect condition for the human being to live in.”
Images by Katsuhisa Kida/FOTOTECA
Alex Levin is a writer for Granite Transformations, a remodeling company dedicated to advancing green remodeling practices by finding new ways to recycle and reduce waste like making countertops out of blue Skyy vodka bottles.
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