KUCHING COMMUNITY CRAFT & FOODSCAPE 古晋社区手工艺与美食景观
Individual work 个人项目
This project is centered around "edible landscapes + sensory experiences + community collaboration", and regards daily food plants and traditional weaving materials as key mediums for reconstructing cultural continuity, ecological restoration, and community space regeneration. The two sites are located between Kampung Surabaya, Kampung Gersik, Kampung Bintawa Tengah, and Kampung Semarang, presenting distinct spatial ecological conditions - an unspoiled native forest and an open bare land. Together, they form a sustainable, year-round growing community ecological network, allowing endangered dietary cultures and traditional crafts to be reintegrated into contemporary community life.
该项目围绕“可食用景观 + 感官体验 + 社区合作”展开，将日常食用植物和传统编织材料视为重建文化延续性、生态恢复以及社区空间再生的关键媒介。
这两个地点位于库马布苏拉雅、库马格里克、库马宾瓦特森和塞马朗这几个村落之间，呈现出截然不同的空间生态条件——一片未受破坏的原生森林和一片开阔的裸地。它们共同构成了一个可持续的、全年运作的社区生态网络，使濒危的饮食文化与传统工艺能够重新融入当代社区生活。
The Food and Craft Circles define what the garden produces—both edible ingredients and craft materials—while the Community Circle addresses how these productive processes are organized, managed, and sustained over time.
The project is conceived as a multi-stakeholder system involving government bodies, local communities, NGOs, and visitors at different stages of development. During the initial phase, the government takes a leading role in project investment and construction, with local residents participating as co-constructors. Following completion, management responsibility transitions to a community committee, while NGOs support ongoing operations through educational programs and cultural activities. Visitors are subsequently integrated into the system through participatory experiences such as cooking and weaving workshops, forming a continuous social and economic cycle.
该项目的整体理念围绕着三个相互关联的“圈”来构建：食物圈、手工艺圈和社区圈。食物圈和手工艺圈明确了花园所产出的内容——包括可食用的食材和手工艺材料；而社区圈则探讨了这些生产过程如何在时间的推移中得到组织、管理和维持。
该项目被构想为一个多利益相关方的系统，涵盖政府机构、当地社区、非政府组织以及不同发展阶段的游客。在初始阶段，政府在项目投资和建设方面发挥主导作用，当地居民则作为共同建设者参与其中。项目完成后，管理责任转至社区委员会，而非政府组织则通过教育项目和文化活动为项目的持续运营提供支持。随后，游客通过参与烹饪和编织工作坊等体验活动融入该系统，从而形成一个持续的社会和经济循环。
The project takes local culinary traditions and traditional basket-weaving practices as its point of departure. Five representative local dishes and several types of traditional Sarawak baskets were selected, and the corresponding plant species required as raw materials were systematically identified.
These plant species exhibit significant differences in terms of growth cycles and spatial scale. Based on these temporal and spatial distinctions, the site is organized into two primary planting typologies. The Taste and Scent Nursery concentrates edible and aromatic plant species associated with local cuisine, while the Tactile Test Field is dedicated to the cultivation of plants used for traditional weaving and craft production.
Following harvesting, plant materials are transferred to on-site cooking laboratories and craft workshops, where they are transformed into food products or handmade artifacts. These processes support both participatory cultural experiences and small-scale community-based production.
该项目以当地的烹饪传统和传统的编织篮技艺为出发点。选取了五种具有代表性的当地菜肴以及几种传统的砂拉越篮子，并对作为原材料所需的相应植物种类进行了系统性的鉴定。
这些植物种类在生长周期和空间规模方面存在显著差异。基于这些时间与空间上的差异，该场地被划分为两种主要的种植类型。味觉与香气苗圃集中种植了与当地美食相关的可食用和芳香植物品种，而触觉试验田则专门用于培育用于传统编织和手工艺制作的植物。
收获完成后，植物材料会被运送到现场的烹饪实验室和手工艺作坊，在那里它们会被加工成食品或手工制品。这些过程既支持了参与式的文化体验，也促进了小规模的社区生产。
At the implementation level, a clear co-construction process is proposed. Heavy construction tasks are undertaken by professional contractors, while community residents primarily participate in planting, paving, and small-scale construction. This approach ensures technical accuracy while fostering a strong sense of community ownership.
在实施层面，本设计提出了一个明确的共建流程。大型建设任务由专业承包商负责，而社区居民则主要参与种植、铺设和小型建设工作。这种方式既能保证技术的准确性，又能增强社区的归属感。
This strategy maximizes ecological benefits through minimal intervention, enhances biodiversity, and revitalizes traditional knowledge related to forest-based food resources.
Site 2: Five-Senses Food and Craft GardenThe second site is designed as a more structured, program-driven landscape organized around a five-senses experiential framework. Distinct zones addressing touch, taste and scent, and visual and auditory experiences are established, with weaving material plants and edible species strategically distributed.
The nursery and test field form the spatial framework of the site, complemented by facilities such as a material pre-processing center, a central pavilion housing cooking laboratories and craft studios, and a market square. These spaces allow food processing, material production, and cultural exchange to occur within a shared spatial system, serving both everyday community use and seasonal festivals or markets.