Shigeru Ban Builds a Better World (Architecture For Good)

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Activity Guide

Shigeru Ban Builds a Better World inspires children and families to learn about the remarkable work of one of the most acclaimed architects in the world, Shigeru Ban. Known for his innovative approach to materials and designs, Ban also regularly comes to the aid of disaster victims and refugees by designing temporary shelters that are typically made from inexpensive and recyclable paper tubes. His projects include a temporary school after the 2008 Sichuan earthquake, shelters after the 2010 earthquake in Haiti, and a church in New Zealand after the 2011 Christchurch earthquake.

The debut title in Tra Publishing's innovative Art For Good series, this illustrated book encourages children and their families to learn about artists, the artistic process, and the art for humanitarian and environmental good in a way that is accessible, appealing, and welcoming.

Inside, you'll find:

An insert booklet showing examples of the artist’s practice
An original interview
A timeline
And more!

Praise:

“An effective invitation to children to join Ban in using creativity to solve big problems.” —The Horn Book

PUMPKIN SOUP

2 1/4 pounds pumpkin, peeled, seeded, and fibers
removed
2 onions, grated
6 tbsp. Olive oil
2 tbsp. Cumin seeds
2 pinches of ground cayenne
2 cloves garlic, crushed
2 ½-in. Fresh ginger, peeled
and finely chopped
2 cups coconut cream
salt and freshly ground
black pepper

Topping
4 to 6 tbsp. Crème fraiche or olive oil
4 to 6 tbsp. Pumpkin seeds, toasted
1 tbsp. Cumin seeds, toasted

Cut the pumpkin into small pieces. Sauté the onions in a large pan with the olive oil, cumin seeds, cayenne, garlic, and ginger. Add the pumpkin and sauté for 5 minutes without browning. Pour in the coconut cream and cook for about 30 minutes until everything is tender. If there is not enough liquid in the pan, a splash of water may be added. Blend the soup in a blender until it’s smooth or use an immersion blender in the pan. Strain the soup. If necessary, push the last remaining soup through the sieve with the rounded side of a spoon. Season the soup with salt and pepper.

Serve the soup with a tablespoon of crème fraîche and toasted pumpkin seeds added to each bowl and a sprinkle of cumin seeds. Serve with breadsticks.