伊奇的生态系统。Iche在2016年4月的地震后诞生,作为一个空间,其主要目标是使食品成为改造社会的有力工具。以Manabita食品为中心,Iche是一个生态系统,由培训、研发和孵化单位组成,重视传统并将创新融入不同的过程。作为领土发展的一部分,Iche与其他机构一起形成了马纳比旅游和美食的联合路线,是国际烹饪创新实验室网络的一部分。

The Icte ecosystem. Iche was born after the earthquake of April 2016, as a space whose main goal is to make food a powerful tool to transform society. With Manabita food as its center, Iche is an ecosystem that is made up of training, R&D, and incubation units that value traditions and integrates innovation into the different processes. As part of the territorial development, Iche forms together with other institutions the joint route of tourism and gastronomy in Manabí and is part of the International Network of Culinary Innovation Laboratory.

烹饪创新中心。该项目位于马纳比的农村和沿海地区,在圣维森特县,距离城市中心约4公里。Iche生态系统由四个支柱组成,产生了一个在底层开发的混合项目,融合了学校、餐厅、烹饪创新实验室、美食企业孵化器和位于顶层的一个公寓。这些空间的配置方式使它们产生了两个围墙:一个是亲密的后部,当地产品的果园就在那里,一个是更公开的前部,向周围的景观和大海的景色开放。第一个支柱是学校,其任务是在学生和Manabita身份的最深层根源及其创新能力之间产生联系。它是在一个开放的平面图中开发的,在三面开放,使用移动家具,允许不同的配置空间的研讨会。餐厅是一个示范区,游客在这里体验连接传统和创新的美食,而学生则在 “边做边学 “的方法下应用他们在课堂上学到的东西。餐厅是一个开放和连续的空间,连接果园区和前面的空间,打开了大海和山区的视野。第三个支柱,烹饪创新实验室,是一个在厨房进行技术创新的空间,致力于增加当地产品的价值,催化美食企业,并重视农业和烹饪遗产。

A Center of Culinary Innovation. The project is located in the rural and coastal area of Manabí, in the canton of San Vicente, some four kilometers away from the urban center. The Iche Ecosystem is made up of four pillars that generate a hybrid program developed on the ground floor that merges a school, a restaurant, a culinary innovation laboratory, an incubator for gastronomic ventures, and an apartment that is located on the top floor. The spaces are configured in such a way that they generate two enclosures: an intimate rear one where the orchards of local products are located, and a more public front one that opens onto the surrounding landscape and views of the sea. The first pillar is The School, whose mission is to generate a connection between the students and the deepest roots of the Manabita identity and its innovation capacities. It is developed in an open floor plan, opening up on three sides, using mobile furniture that allows different configurations of space for the workshops. The Restaurant is a demonstrative plot, where visitors live a gastronomic experience that connects tradition and innovation, while students apply what they have learned in the classroom under the approach of “learning by doing”. The restaurant is an open and continuous space, connecting the orchard area with the front space, opening the views to the sea and the mountainous area. The third pillar, the Culinary Innovation Laboratory, is a space for technological innovation in the kitchen that works to add value to local products, catalyze gastronomic ventures, and value agricultural and culinary heritage.

第四个支柱是专注于创业;美食创业孵化器支持学校的学生和美食企业家向可持续发展和创造共同繁荣迈进。其目的是支持那些寻求使食物成为保护生态系统、重新激活经济以及改善个人和社会健康的催化剂的想法。该建筑采用主钢结构,具有严格的调制性,允许在固体和空隙的发展中产生节奏。我们决定使用部门的材料,如手工粘土砖,这样可以减少工程的成本,同时允许纳入当地的劳动力。柚木从附近的农场中提取,被用在围墙上。坡屋顶唤起了当地和传统的马纳比塔建筑,并允许该项目通过大屋檐来保护阳光。最后,该提案还纳入了生物气候学标准,如使用开放空间以允许交叉通风,以及使用对环境影响小的材料。此外,还有一个生物消化器,用于回收灰水以灌溉果园,以及一个用于堆肥的空间,后来被用于餐厅的果园中。

The fourth pillar is focused on entrepreneurship; The Gastronomic Entrepreneurship Incubator supports the students of the school and gastronomic entrepreneurs to advance towards sustainability and generation of shared prosperity. The objective is to support ideas that seek to make food a catalyst for the conservation of ecosystems, economic reactivation, and improvements in the health of individuals and society. The construction was carried out with a main steel structure, which has a rigorous modulation that allows for generating a rhythm in the development of solids and voids. We decided to use materials from the sector such as handmade clay brick so that the cost of the work was reduced while allowing the incorporation of local labor. Teak wood extracted from neighboring farms was used in the envelopes. The gabled roof evokes local and traditional Manabita constructions and allows the project to be protected from the sun with large eaves. Finally, the proposal also incorporates bioclimatic criteria such as the use of open spaces to allow cross ventilation and materials with low environmental impact. In addition, there is a biodigester, to recover gray water to use it to irrigate the orchards, as well as a space for composting, which is later used in the restaurant’s orchard.

Architects: Enrique Mora
Area : 830 m²
Year : 2021
Photographs :JAG Studio, Enrique Mora, ONG Fuegos, Daniel Portilla
Architecture : Gaudy Orejuela
Visualizations : Jimmy Peralta, Gaudy Orejuela
Construction : Carlos Morales
Structural Calculation : Luis Iza
City : San Vicente
Country : Ecuador