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Lot Essay
C’est dans un contexte d’après-guerre, où la France toute entière reste à reconstruire et à meubler, que Charlotte Perriand décide de concentrer ses recherches sur l’équipement standard en grande série. Elle privilégie la question du rangement et de son intégration à l’architecture dans un souci d’économie de moyens et d’espace : ‘…le rangement est prioritaire (…) il doit-être résolument industrialisé’, préconise-t-elle. Ainsi, l’invitation de Le Corbusier, en 1946, à participer au projet de l’Unité d’habitation de Marseille destiné à reloger les 1600 sinistrés du Vieux-Port, lui permet-elle de concrétiser ses études sur l’hygiène, l’ergonomie et la fonctionnalité à travers entre autres, la réalisation du prototype de la cuisine-bar. Charlotte Perriand analyse chaque pas, chaque geste de l’occupant afin d’optimiser l’utilisation de l’espace et de respecter le principe du Modulor développé par Le Corbusier. A partir d’une surface extrêmement réduite de 4,80 mètres carrés, Charlotte Perriand imagine la cuisine moderne ouverte, aux ‘murs utilitaires’, qu’elle intègre et confond à l’espace de vie familial. En forme de U, comportant un plan de cuisson électrique, trois plans de travail en inox et un évier, le tout enveloppé de nombreux placards de rangements en bois, la cuisine ressemble à une cabine de bateau ouverte. Cette cuisine expérimentale comme une invitation à la convivialité et au renouvellement des usages, à l’image de la ‘maison du fada’, anticipe notre mode de vie contemporain dans un esprit pratique et fonctionnel.
Un autre exemplaire de cet ensemble fait partie des collections permanentes du MAD, Paris (Inv. 2008.3.1).
It was in the post-war era, when reconstruction and refurbishment was needed throughout the whole of France that Charlotte Perriand decided to focus her research on the mass production of standard equipment. Uppermost in her mind was the issue of storage and how to integrate it into architecture in the interests of economising on means and space: "...storage is a priority (...) it must be purposefully industrialised," she advocated. Thus, the invitation of Corbusier in 1946 to take part in the Unité d’habitation modernist residential housing project in Marseilles designed to re-house the 1,600 homeless in the Vieux-Port district gave her the opportunity to put her studies on hygiene, ergonomics and utility into practice through, among other concepts, the development of the galley kitchen. Charlotte Perriand analysed each step, each gesture of the occupant in order to optimise the use of space and to comply with the Modulor principle developed by Le Corbusier. Starting from an extremely reduced surface area of 4.80 square metres, Charlotte Perriand devised the modern open kitchen, with its 'utilitarian walls', which she integrated and combined with the family living environment. U-shaped, comprising electric cooking hobs, three stainless steel working surfaces and a sink and completely surrounded by plenty of wooden storage cupboards, the kitchen resembled an open ship's cabin. As an invitation to conviviality and the revival of customs this experimental kitchen modelled on the 'maison du fada' [madman's house] anticipated our present lifestyle in a practical, functional way.
Another example of this set is part of the permanent collections of the MAD, Paris (Inv. 2008.3.1).
Un autre exemplaire de cet ensemble fait partie des collections permanentes du MAD, Paris (Inv. 2008.3.1).
It was in the post-war era, when reconstruction and refurbishment was needed throughout the whole of France that Charlotte Perriand decided to focus her research on the mass production of standard equipment. Uppermost in her mind was the issue of storage and how to integrate it into architecture in the interests of economising on means and space: "...storage is a priority (...) it must be purposefully industrialised," she advocated. Thus, the invitation of Corbusier in 1946 to take part in the Unité d’habitation modernist residential housing project in Marseilles designed to re-house the 1,600 homeless in the Vieux-Port district gave her the opportunity to put her studies on hygiene, ergonomics and utility into practice through, among other concepts, the development of the galley kitchen. Charlotte Perriand analysed each step, each gesture of the occupant in order to optimise the use of space and to comply with the Modulor principle developed by Le Corbusier. Starting from an extremely reduced surface area of 4.80 square metres, Charlotte Perriand devised the modern open kitchen, with its 'utilitarian walls', which she integrated and combined with the family living environment. U-shaped, comprising electric cooking hobs, three stainless steel working surfaces and a sink and completely surrounded by plenty of wooden storage cupboards, the kitchen resembled an open ship's cabin. As an invitation to conviviality and the revival of customs this experimental kitchen modelled on the 'maison du fada' [madman's house] anticipated our present lifestyle in a practical, functional way.
Another example of this set is part of the permanent collections of the MAD, Paris (Inv. 2008.3.1).