IDC Fermentation in Design

實踐大學設計學院 ─ 國際設計研討會

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The concept of “Fermentation” in design was fist conceived by the Bauhaus in Germany in the past century. Similar to how yeast works, a new idea engages in catalytic chemical reactions when it interacts with various organic and inorganic matters around it.

After fermentation, growth and incubation, it transforms completely into the subtle things in life that come to represent the cultures behind them. The new cultural values created—the “Fermented Values”—exist in everything in the daily lives of you and me.

將發酵 (Fermentation) 的概念應用在設計領域，是上一世紀初德國包浩斯醞釀出來的理念。

創新概念如酵母菌一般，參與各種生命體與周遭一切事物因觸媒作用後引發的化學變化，經由發酵、醞釀、培育之後，完全變質成為代表各種文化所發展出微妙的生活事物，繼而產生出一種嶄新的文化價值：「發酵價值」存在你、我的食衣住行所有元素之中。

T Event   Y 2011   CD Talih Shieh, Jack Chang   AD Yu Chien Lin   D Yu Chien Lin   TP Yu Chien Lin   C College of Design, Shih Chien University