Born on the small island of Mauritius, my interest in arts peaked at a very young age as I was surrounded by a plethora of flora and fauna and scenery of beaches of fine sand and azure oceans. Inspiration was all around me. Mauritian life is authentic and Mauritians are a fusion of so many cultures (French, Indian, Chinese, Creole, Muslim) and yet we co-exist and learn from each other’s cultures.
Being supported by a strong educational system, I was able to study Arts and Design Technology until high school which enabled me to further my studies abroad. At UCA, I learnt to develop my creativity and challenge myself in my projects, especially in the second and third year as I undertook large-scale designs.
The final year project for Interior Architecture was about the future of hospitality, which was a self-initiated project which required the construction of a multi-layered narrative to further develop the design process.
The first stages of the main project were about bread making which raised the topic of food and architecture. Looking at food as a social generator, my group focused on creating a ‘fusion bread’ as we were all from various cultural backgrounds and aimed to incorporate different elements of each in our bread. Then, I chose to carry on the theme of culture within my narrative but focusing it more on my own cultural background and my country. Research led me to comprehend how globalisation affects cultural identity more specifically when it comes to large fast-food chains which are taking out local businesses and eradicating local food culture.
My narrative occurs in 2030’s Mauritius, where globalisation has led to one homogenous culture. The omnipresence of fast-food corporations offering processed foods has sucked people into the vicious and unhealthy habit of eating out.
The goal of “Lush Haven” is to allow the younger generation to encounter a more primitive and wholesome way of living. Bringing back home cooking and rediscovering one’s cultural identity through a communal cooking process is our aim. Using locally sourced ingredients and eco-friendly materials, the eatery encourages self-sustainability by implementing horticulture and rearing livestock, creating a circular eco-system. Greenery fills up space, and overflows the building, symbolising nature taking over and reclaiming past farmland.
This project was personal and meaningful to me, as having to pursue my last university year online due to the pandemic, I chose a site in Mauritius and decided to revolve my narrative around this island. Being a young person living on a small island, I constantly witness how modernisation is rapidly increasing in our nation, and how the Western culture has been impacting the younger generation. It makes me wonder what the country will be like in one or two decades, and whether we will be able to safeguard our cultural heritage.
Email: [email protected]
Scroll for more