Text description provided by the architects. The Slow Food Workshop Project transfers an already existing program, so the inner space was set to be built as a single space, as it had been before, including both a wet workshop and sitting workshop. A workshop is where handicraft manufacturing takes place.
As the biggest goal was to create an efficient work space, the interior was made simply. The workshop had been on the first floor of the school building, and now was transferred to an independent building, with a new possibility to expand the space outdoors. Thus an outdoor workshop was made as a balcony facing the two workshops.
The previous Slow Food Workshop was located in the east portion of the school building on the first floor as part of the experience center. People would make fermented soybeans and Korean sauces by boiling beans harvested in Cheongsando.
The project began by building this area as an independent building where the crocks are placed at the back of the school. The previous workshop was used as the wet workshop to wash and boil the beans, and the sitting workshop to ferment the soybeans, with halls used to dry the fermented beans.
The workshop comprises two envelopes. One is a functional envelope preventing heat and resisting water, making the workshop as functional as possible. It was made as a drivit envelope and asphalt shingle roof. The other was wood louvers. The louver is used to differentiate the annex while maintaining consistency with the timber used in the accommodation buildings.
Wooden louver material considers the outdoor area as well as the school overall, and the envelope within is functional, considering the program. The outdoor workshop between the two envelopes expands the internal workshop, facilitating traffic to the outdoor space.