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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

Is milk really so well-known, asks UFS’s Prof. Osthoff
2011-03-17

Prof. Garry Osthoff
Photo: Stephen Collett

Prof. Garry Osthoff opened a whole new world of milk to the audience in his inaugural lecture, Milk: the well-known (?) food, in our Department of Microbial, Biochemical and Food Biotechnology of the Faculty of Natural and Agricultural Sciences.

Prof. Osthoff has done his research in protein chemistry, immuno-chemistry and enzymology at the Council for Scientific and Industrial Research (CSIR) in Pretoria and post-doctoral research at the Bowman-Grey School of Medicine, North Carolina, USA. That was instrumental in establishing food chemistry at the university.
 
He is involved in chemical aspects of food, with a focus on dairy science and technology. He is also involved in the research of cheese processing as well as milk evolution and concentrated on milk evolution in his lecture. Knowledge of milk from dairy animals alone does not provide all the explanations of milk as food.
 
Some aspects he highlighted in his lecture were that milk is the first food to be utilised by young mammals and that it is custom-designed for each species. “However, mankind is an opportunist and has found ways of easy access to food by the practice of agriculture, where plants as well as animals were employed or rather exploited,” he said.
 
The cow is the best-known milk producer, but environmental conditions forced man to select other animals. In spite of breeding selection, cattle seem not to have adapted to the most extreme conditions such as high altitudes with sub-freezing temperatures, deserts and marshes.
 
Prof. Osthoff said the consumption of the milk as an adult is not natural; neither is the consumption of milk across species. This practice of mankind may often have consequences, when signs of malnutrition or diseases are noticed. Two common problems are an allergy to milk and lactose intolerance.
 
Allergies are normally the result of an immune response of the consumer to the foreign proteins found in the milk. In some cases it might help to switch from one milk source to another, such as switching from cow’s milk to goat’s milk.
 
Prof. Osthoff said lactose intolerance – the inability of adult humans to digest lactose, the milk sugar – is natural, as adults lose that ability to digest lactose. The symptoms of the condition are stomach cramps and diarrhoea. This problem is mainly found in the warmer climates of the world. This could be an indication of early passive development of dairy technology. In these regions milk could not be stored in its fresh form, but in a fermented form, in which case the lactose was pre-digested by micro-organisms, and the human population never adapted to digesting lactose in adulthood.
 
According to Prof. Osthoff, it is basically the lactose in milk that has spurred dairy technology. Its fermentation has resulted in the development of yoghurts and all the cheeses that we know. In turn, the intolerance to lactose has spurred a further technological solution: lactose-free milk is currently produced by pre-digestion of lactose with enzymes.
 
It was realised that the milks and products from different species differed in quality aspects such as keeping properties and taste. It was also realised that the nutritional properties differed as well as their effects on health. One example is the mentioned allergy against cow’s milk proteins, which may be solved by the consumption of goat’s milk. The nutritional benefits and technological processing of milk aroused an interest in more information, and it was realised that the information gained from human milk and that of the few domesticated species do not provide a complete explanation of the properties of milk as food. Of the 250 species of milk which have been studied, only the milk of humans and a few domesticated dairy animals has been studied in detail.

Media Release
15 March 2011
Issued by: Lacea Loader
Director: Strategic Communication
Tel: 051 401 2584
Cell: 083 645 2454
E-mail: news@ufs.ac.za

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