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04 September 2019 | Story Leonie Bolleurs | Photo Charl Devenish
Jon Jacobson
Delivering the 31st Sophia Gray Memorial Lecture and Exhibition in Bloemfontein, was Jon Jacobson from Metropolis Design in Cape Town.

What is inside and what is outside? What is coming alive in the light? Minimalism. Hugeness. Shadows. Soft. Art. Complex. Conversation. Ambiguity. Clarity. All phrases and words used by the most recent Sophia Gray laureate, Jon Jacobson from Metropolis Design in Cape Town, to describe aspects of his work.

He delivered the 31st Sophia Gray memorial lecture in Bloemfontein. The name of his lecture at this prestigious event, organised by the UUFS Department of Architecture, was in [de] finite. Jacobson is the first graduate in the department’s MArch with Design.

Nature plays a big role in many of his projects, with a blurred distinction between the inside and the outside of the structures he builds. His designs fulfil the desire of a union with nature. 

A detailed investigation

Jacobson creates places and spaces to celebrate being. “Architecture is undeniably art, but it is also embodied in the completeness of the lived moment,” he says. 

Every project starts with a detailed investigation. “What social theory will we engage with? How progressive is it? What attitude will we take to the environment, to the theory of family? What other personal concerns will we be worried about? It is important to engage critically with this information. Important to build a philosophical base for each project,” says Jacobson.

He also believes it is important to consciously ensure that form follows idea with the same intensity that it follows function and that it does not blindly follow other form. 

At Metropolis, Jon and his team are client centred in their approach to design. Jon explains the process: “Some of the content is brought from the client’s personal and social aspiration and some from contemporary architecture culture, but the most potent component is the hidden set of ideas that emerge from our own engagements with the living world such as popular science, geology, art, music, literature, philosophy, theology, mysticism, and many others. And this emerges in the hidden sense of the word, in its architecture content.”

Content approach to design

In house design, Jon categorises the content that informs the architecture of the house: content pertaining to the individual, their philosophy, values and beliefs, content derived from culture, architecture and the arts, passion, religion, politics, and content referring to the natural world and its processes. Content from each of these spheres is present in any of his work. 

Jon says a major implication of a content approach to design is that it requires a design framework that is largely operative at a level of idea rather than at the level of form. This contributes to creating architecture rather than just buildings. 

His design method allows conscious control over the relationship between the ideas, the forms, and the poetics of the projects. “And at any point in the building process, it is possible to trace back and to critically assess whether any particular form is aligning with the core ideas of the project,” Jon indicates. 

Jon’s first taste of grappling with the infinite of architecture was with a garden pavilion he built for rest and relaxation. “For the first time I felt that we integrated planning, content, sight, programme, structure, and materiality into one unified whole that was expressed with a minimum of means and that was more than just the sum of its part,” he states.

He strongly believes that the individual is at the centre of every architectural project. He says the belief systems, type of social needs, family dynamics, physical habits, and spatial practices of their clients need to be investigated in detail in order to facilitate a meaningful spatial experience.

He continues: “We see our role as designers to saturate the environment with the meaning that enhances our clients’ daily experience in every possible way – from the ergonomic and the practical to the spiritual. In the process, the logics and tradition of architecture and the ego of the architect sometimes need to make way for human need and aspiration.”


News Archive

From wheat protein to perfect pizza
2017-09-26

Description: Phd Read more Tags: Barend Wentzel, Department of Plant Sciences, plant breeding, proteins, Agricultural Research Council 

Barend Wentzel received his PhD at the Department
of Plant Sciences during the university’s
winter graduation ceremony.
He is pictured here with Prof Maryke Labuschagne,
professor in Plant Breeding at the UFS.
Photo: Charl Devenish

Barend Wentzel, an alumnus of the University of the Free State’s Department of Plant Sciences, is passionate about plant breeding. 

He literally eats and lives wheat proteins. In 1989 he initiated a breeding programme on arum lilies. “This breeding programme is at an advanced stage,” he said. Besides reading, playing the piano and accordion, Barend, due to the nature of his research at the Agricultural Research Council, also experiments with different types of ciabatta recipes made from sour dough. “I usually make my own pizza on Saturday evenings,” he said.

He is working at the Agricultural Research Council – Small Grain (ARC-SG) at the Wheat Quality Laboratory where he established a Cereal Chemistry Laboratory.

Complexity of flour quality

He explains that the focus of his research is on wheat protein composition. “The research conducted for my PhD study explains the complexity of flour quality to a certain extent, and it further emphasises the influence of the environment and genetic composition on selected baking characteristics. 

“Wheat protein can be divided into different types of protein fractions. These protein fractions contribute differently to dough properties and baking quality and the expression is affected by different components in the environment, including locality, rainfall and temperature. 

“Protein content alone does, however, not explain the variation in baking quality parameters, such as mixing time, dough strength and extensibility, and loaf volume.

“Several methods can be applied to quantify the different protein fractions. I am using high-performance liquid-chromatography (HPLC). The procedure entails the separation of a wheat protein extract through a column with chromatographic packing material. The injected sample is pumped through the column (known as the stationary phase) with a solvent (known as the mobile phase). The specific procedure, size-exclusion high-performance liquid-chromatography (SE-HPLC), is also used by the university’s Department of Plant Breeding, as well as in several international Cereal Chemistry Laboratories,” said Barend.

Dough strength and to loaf volume
“One of the highlights from the study was the positive contribution of the albumin and globulin protein fractions to dough strength and to loaf volume. The findings were wheat cultivar specific and the growing environment influenced the expression. The contribution of these protein fractions was much larger than previously reported for South African wheat cultivars,” said Barend. 
“Previous reports indicated that these protein fractions had a non-specific contribution to the gluten network during dough formation. The findings from this PhD justify further research on albumins and globulin proteins.” 

The Cereal Chemistry Laboratory at ARC-SG is involved in postgraduate student training under Barend’s guidance. He serves as co-promoter for several MSc and PhD students. He is also a collaborator on an international project with the International Maize and Wheat Improvement Centre (CIMMYT) in Mexico. Barend is furthermore working on improving wheat quality for processing and health purposes as a member of the expert working group of the International Wheat Initiative. 

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