EXPO 2015 PAVILLON MAROC

EXPO 2015 PAVILLON MAROC

Architecte
OUALALOU+CHOI (formerly named Kilo)
Lieu
Milan, Italy
Année du projet
2015
Catégorie
Expositions
Histoires par
OUALALOU+CHOI (formerly named Kilo)

EXPO 2015 S.p.a
Luc Boegly

EXPO 2015 PAVILLON MAROC

OUALALOU+CHOI (formerly named Kilo) en tant que Architectes.

Responding to the Expo’s theme, « Feeding the Planet, » Morocco‘s pavilion for the world exposition focuses on the notion of rurality and the diversity and richness of its territories. Stretching the entire length of its site from north to south, the pavilion leads the visitor on a metaphorical journey through the country from the Mediterranean to the Sahara, highlighting the agriculture and traditions specific to each region.


Referring to the materiality and sensuality of rural construction in Morocco, the Pavilion of Morocco presents a contemporary reinterpretation of traditional earthen structures. Adobe is placed within enormous pre-fabricated wooden panels which are then mounted onto a wooden frame. This method adapts the use of traditional materials to industrialized construction methods. At the end of Expo Milan, the panels will be dismantled and re-used.

Morocco’s Pavilion: Theme ‘Morocco, A Journey of Flavors’

EXPO 2015 S.p.a en tant que Éditeurs.

Concept With its simple yet distinctive theme Morocco’s Pavilion is built around sensorial discovery, food and gastronomy, and represents all the diversity of the Country, showing the richness of its food and Visitors can discover the architectural expression of a trip through Morocco, with all the variety of its “terroirs”, its agronomical features and the different cultural traditions from one region to another. Reminiscent of the earth, its soil, flavors, and scents, visitors first embark on a journey of “taste and discovery” of the senses, and then one of reason, where Morocco addresses the issues and new challenges of “Feeding the Planet, Energy for Life,” of food and nutrition, for itself and the world. This entertaining and educational journey, with its animations of Moroccan gastronomy and culture, allows visitors to see, taste, touch, hear and smell all things new and exotic. Another priority of the journey is to show the world its uses and exploitation of water, a scarce and precious resource, the combination of tradition and modernity applied in soil irrigation, and how Morocco has worked over years to provide its people with access to water.


And finally, visitors can truly enjoy the flavors of Morocco, whether eating at its restaurant or at take-away eatery, or simply musing among its typical produce, such as argan oil, olive oil, saffron, local wines and honey.


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