Luise Nerlich

Laura Adler, Fritz Benninghoff-Lühl, Alina Bergmann, Lisa Johanna Bücker, Josephine Bull, Iris Ebelt, Isabel Jacobs, Timon Jäger, Pepita Lenz, Maximilian Ludwig, Anne-Kathrin Müller, Theresa Müller, Luise Entrich, Linda Findeiss, Daniel Hartmann, Hannes Heitmüller, Anne-Marie Heydeck, Hannah Idstein, Lucas Riedl, Alessandro Rintallo, Julius Schmidt-Barbo, Ivan Sisyukin

Prof. Bernd Rudolf, Dr. Luise Nerlich, Dipl.-Ing. Hanna Aschenbach

Summer semester 2013

Faculty:
Architecture and Urbanism

Degree programme:
Architecture (Bachelor of Science (B.Sc.))

Contributors:
montag catering, Weimar, antignum Holzbau GmbH/Erfurt, Hanna Aschenbach/Weimar, Seilerei Sammt/Elsterberg, Bayer, Holzbau Pappe/Erfurt, Carl Stahl/Süßen, Freundeskreis Bauhaus-Universität Weimar, PIGMENTPOL Thüringen gmbh, VBS Verbindungstechnik, Baustoffe, Mathias Waldhelm Architekten, HI Bauprojekt/Jena, Architekturbüro Ende/Jena, gildehaus.reich, architekten bda/Weimar, bauer architektur, Kommunale Immobilien/Jena, Müller-Zeiner Industrieverpackungen GmbH, Ferienhof Am Biberbach/ Hainich, R-Bau Reinsch/Weimar

Second semester architecture students have designed and installed their own individual »Schlemmer.Inseln« (Gourmet.Island) on the Bauhaus-Universität Weimar campus. A special hand-crafted venue was erected where you can eat and drink at the Bauhaus summaery – BBQ skewers, a three-course menu, syrup aperitif and cake awaited the guests.

At the beginning of the project and with a total disregard to a financial framework and feasibility, all 25 project participants developed their own visions for such a place. Four very different design projects emerged through several rounds of voting, which were then built. The students were inspired by culinary excursions, which took them across Thuringia by bike – including a »bratwurst« seminar, a visit to a mustard mill, a brewery and other delights.

The project groups were responsible for the detailed decisions such as material and colour as well as for questions of financing and catering.

In front of the cubes is a syrup bar made of roof battens and inspired by Oskar Schlemmer's dance bars. 1,300 metres of roof battens were positioned according to the Fibonacci series. The largest logistical challenge was to tie the 247 knots in the shortest possible time.

In the existing structure of the experimental room »x.stahl«, a project group built a self-designed gourmet swing »TAKE.LAGE.TAPAS.« (TAKE.LOCATION.TAPAS). The project »GRILL.HAFEN.RINNE« (GRILL.PORT.CHANNEL) was located behind the Bauhaus.Atelier. Outside the main building, a group constructed a modular cake-bar from over 100 IKEA »Lack« tables.