Salazar
Sobremesas is a modular table Emphasize interactions as a system designed for communal ceremonies, shared food and central elements of social and intellectual exchange. The project participated in the 13th Iero-American Biennial Architecture and Urbanism (BIAU), which was celebrated in Lima, Peru In December 2024. Developed by Salazarteromedina in collaboration with the Legate and CahauS and Biau Curatorial Team, the system serves as a adaptable public infrastructure. Unlike PavilionOne who serves a temporary purpose, sobrames was conceived as an open-ended element that could be renovated after the binel.
The system is designed as a versatile, Modular Prototypes made from locally citrus tornell WoodIt is an engineer for simple assembly, dishesam, and transport, which allows for flexible configurations adjusting various activities including markets, festivals, food safety workshops, hydroponics, composting, outdoor dining and educational programs. During XIII BIAU, sobremesas were established as a support structure for events such as community flexibility and workshop on community flexibility and food security. These events emphasized the role of ‘La Red Day Oles Communes’ community kitchen in strengthening local networks and providing necessary resources. After Biennaale, the modular elements were donated in Manchay for continuous community use in La Balanza in Manchay and ‘Ola Manos Millgrosus’ in ‘Centro Cultural Comedle Comeder Commander Communate San Martin Dell One Bar’.
All pictures by Ivan Salinaro
Sobremesas tables were donated to local community kitchens
Sobremesas was developed by project Collaborative architecture practice Leget and Kahu and Biau and Biau Curatorial team with a solitary nevesedina. The 13th Ibero-American Bienale of Architecture and Urbanism (Biaou) Lima took place in December 2024 in Peru. The version titled ‘Climas: ACONON PARA El Buen Vivir’, was curated by a team located in Lima and Madrid, headed by Gary Legate, Jose Louis Villonuva, Luis Rodriguez Rivaro, Elizabeth. ANAUNOS, MarÃa Arquero, and Emilio Oncheros. The program included negotiations, workshops, round tables, exhibitions and seminars while addressing architecture and urban challenges in terms of climate change, with focus on global South. The version highlighted the community -led initiatives, especially ‘La Red Day Oles Communes’ by integrating its activities in the program.
‘La Red Day Olas Comunus’ Lima is a network of community kitchens in Peru, which has emerged to address food insecurity in informal urban settlements. These peripheral districts developed the Andes after the 20th century migration, which forms a self-made neighborhood where there was a decrease in the onset of the necessary infrastructure. Over time, ground level organizations have structured these areas through activism and local efforts. The network operates through a complete dining cycle, including urban farming, hydroponics, communal cooking and compost. During the Kovid -19 epidemic, ‘La Red Day Oles Komunas’ played an important role in maintaining food security.
The structure is designed as a prototype for a versatile modular system constructed with citrus wooden.
Unlike temporary pavilions, the table acts as an open-ended infrastructural element that can be rebuilt
The design allows for easy assembly, disambalization and transportation
Locally Sour Tornellu is made of wood, system modular and adaptable
