ISAAC NEWTON’S RESIDENCE / FOURTH FLOOR KITCHEN
between culture and nurture in social & community spaces
IC - MUSEUMS - INTERIORS - BUILT ENVIRONMENT INTERCULTURAL CITIES Prof.ssa Matilde Cassani, Prof. Gabriele Pasqui Master course in Architecture, 2018
GROUP 6 _ HAMED ABBASI / 877405 _ OLENA BARDINA / 874981 _ ERISIN ELCIMAY EKINCI / 874203 _ MOHAMED AHMED MAHFOUZ / 883405 _ GUSTAV BJØRNGAARD RØDDE / 895293 _ GIOVANNA SENISE DROLSHAGEN / 871314
INDEX
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1.
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2.
23
3.
43
4.
UNDERSTANDING THE RESIDENCE _ Site Location _ Why Kitchen? _ Kitchens of the Residence
FOURTH FLOOR KITCHEN _ Facts: Location Population Layout Existing Furnitures _ What are the Problems?
ANALYTICAL TOOLS _ Kitchen Devices: Cooking Tools Ingredients / Waste Stoves / Fridges _ Time: Density Cooking and Dining Time _ Organization: Socialization Grouping Sitting Arrangements _ Comparison
DESIGN STRATEGY _ New Layout _ New Systems: Sitting Arrangements Built-in Trash Bins _ Views
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1- UNDERSTANDING THE RESIDENCE
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1- UNDERSTANDING THE RESIDENCE - SITE LOCATION
Isaac
Newton residence is the only Politecnico residence that is located far away from the University campus and the city center.
One
of the biggest residences for the students of Politecnico di Milano with 258 rooms (double, single, and standalone apartment)
Multicultural community center with a wide range of different nationalities such as Indians, Italians, Pakistanis, Jordanians, Portuguese, Persians, Turkish, Kurdish, Lebanese, Chinese, Japanese, Egyptians, Bosnians etc.
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BOVISA CAMPUS
LEONARDO CAMPUS
other residences campuses roads railways 6
1- UNDERSTANDING THE RESIDENCE - WHY KITCHEN?
kitchen noun [kich-uh n]
1. a room or place equipped for cooking 2. culinary department; cuisine: This restaurant has a fine Italian kitchen.
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Kitchen is often cited as the cornerstone of the home. People admit that the kitchen is where they spend the most time as a group.
In
case of the residence, the kitchen is where all nationalities gather and cook together own cuisines while expressing their unique cultural background. It represents a big cultural manifestation.
Excessive distinction of components and ingredients used while cooking represents different cultures; spices, seeds, tools...
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1- UNDERSTANDING THE RESIDENCE
NS H AS TR
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-
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KITCHENS
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OW CR
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S LE TA B
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The residence has 6 kitchens in total, all different from one another and at different floors: - 2 on the 1st floor: 1A/1B - 1 on the 2nd floor: 2 - 1 on the 3rd floor: 3 - 2 on the 4th floor: 4A/4B (which we focus on)
EV
RS ST AI
PU
LA TIO
N
- KITCHENS OF THE RESIDENCE
6th floor 5th floor 4th floor 3rd floor 2nd floor 1st floor
4A 2 1A
3
4B
ground floor
1B
entrances
kitchens green areas cores & stairs
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2- FOURTH FLOOR KITCHEN 12
2- FOURTH FLOOR KITCHEN - FACTS: LOCATION
The residence contains central kitchens that connects the parts of its floor and also different upper and lower levels. 4th floor kitchen is the biggest kitchen among them.
6th floor 5th floor
4th floor 3rd floor 2nd floor 1st floor ground floor
kitchens green areas cores & stairs
2- FOURTH FLOOR KITCHEN - FACTS: POPULATION
ITALIANS 21 / 90 INDIANS 13 / 90 IRANIANS 9 / 90 PAKISTANI 8 / 90 CHINESE 7 / 90 TURKISH 2 / 90 EGYPTIAN 1 / 90 KOSOVAN 1 / 90 LEBANESE 1 / 90 JORDANIAN 25 / 90
Italians being the majority with 25, the kitchen is used by 90 accommodates from 10 different nationalities. Despite the other kitchens, fourth floor kitchen is used also by people from third and fifth floors.
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2- FOURTH FLOOR KITCHEN - FACTS: LAYOUT
entrance 1
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The kitchen is composed of 3 sections. The users for these sections have been formed naturally by time. Friends from the same circle cook and eat together in one as a habit. It is 160 msq with the height of nearly 3 meters.
entrance 2
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2- FOURTH FLOOR KITCHEN - FACTS: EXISTING FURNITURES
65 cm
110 cm
x 8 Sinks
x 19 Fridges
75 cm
x 5 Stoves
x 19 Freezers
x 2 Microwaves
65 cm
x 95 Storages
x 5 Hoods
x 3 Ovens
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The fridges and freezers are used by three or sometimes four users. The number of users per sink is nearly 11, and per stove is 18. Each user has his/ her own storage. And due to the need of microwaves, they were bought by the users.
x 36 Chairs
90 cm 160 cm
x 6 Tables
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2- FOURTH FLOOR KITCHEN - WHAT ARE THE PROBLEMS?
FEELING ISOLATED
“ I don’t think we have enough trash cans for 90 people, it’s crazy!
”
DIRTY
CROWDED “ It’s very hard to cook during the rush hours, we don’t have enough space ”
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RUSHY “ People leave the space dirty; sinks full of used dishes, tables covered with leftovers ”
NO SPACE
“
I usually don’t feel like eating here and take the food to my room, even though its forbidden...
SMELLY 22
”
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3- ANALYTICAL TOOLS 24
3- ANALYTICAL TOOLS
COOKING TOOLS
INGREDIENTS
WASTE
KITCHEN DEVICES
STOVES
FRIDGES
ANALYTICAL TOOLS
TIME
DENSITY / DAYS
DENSITY / HOURS
COOKING / DINING TIME
ORGANIZATION
SOCIALIZATION
GROUPING
SITTING ARRANGEMENTS
+
25
COMPARISON
After
observing the kitchen and talking with the users of the 4th floor kitchen, we decided to focus on specific topics which we thought can be helpful creating the design strategy.
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3- ANALYTICAL TOOLS - KITCHEN DEVICES: COOKING TOOLS
several times a day
never common need
Y IT AL ON TI NA
TO OL S
RICE COOKER Electric portable device for rice
MICROWAVE Mainly used for heating leftovers
TEAPOT Traditional teapots
ITALIAN
INDIAN PAKISTANI
IRANIAN TURKISH
CHINESE
LEBANESE JORDANIAN
EGYPTIAN
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WATER BOILER Electric water boiler
EATING STICKS Traditional asian eating sticks
We tried to focus on some particular tools used by people from different nationalities to be able to compare their amount of usage.
STOVE Gas heated plates for cooking
OVEN Electrical heating chamber
CUTLERY Knife and fork
SPOON Normal eating spoon
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SQUEEZER Squeezer for fruits and veggies
MIXER Mixing/cutting food
3- ANALYTICAL TOOLS - KITCHEN DEVICES: INGREDIENTS - WASTE
INGREDIENTS WASTE
Y IT AL ON TI NA
M EA L
ITALIAN
INDIAN PAKISTANI
IRANIAN TURKISH
CHINESE
LEBANESE JORDANIAN
EGYPTIAN
BREAKFAST
BREAKFAST
LUNCH
Milk Cereal Yogurt Coffee Fruits
Dishes Plastic Organic Paper
Olive oil Pasta Tomato sauce Vegetables Water
Milk Fruits Eggs Bread Spices
Dishes Plastic Organic Paper
Milk Nutella Cereal Jam Tea Potatoes Bread Eggs
Dishes Organic Paper Glass Generic
They ussualy skip lunch
Milk Fruits Bread Nutella Cookies
Dishes Plastic Organic Paper Glass
Juice Eggs Rice Potatoes Meats Soy sauce Vegetables
They ussualy skip breakfast
They ussualy skip breakfast
Fattoush Shawarma Meats Tea
Dishes Plastic Organic Paper
Rice Meats Potatoes Water
Milk Beans Tea Eggs Bread(Pita) Garlic Cheese(Labneh)
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Eggs Flour Rice Spices Water Meats Vegetables
Due to the feedbacks received about the mess and dirty dishes, we studied each meal; their ingredients and wastes to understand how to deal with them.
LUNCH
DINNER
DINNER
Dishes Plastic Organic Glass
Salad Vegetables Meats Water
Dishes Plastic Organic Generic
Dishes Plastic Organic Paper Generic
They ussualy skip lunch
Flour Eggs Rice Spices Meats Bread(Naan) Vegetables Water Rice Meats Vegetables Yogurt Potatoes
Dishes Plastic Organic Paper Generic
Dishes Plastic Organic Paper Generic
Juice Rice Meats Vegetables
Dishes Plastic Organic Generic
Fatteh Rice Meats Bread(Pita) Vegetables Tea Potatoes Milk
Dishes Plastic Organic Generic
Dishes Plastic Organic Paper Generic
Eggs Potatoes Soy sauce
Dishes Plastic Organic Paper Generic Dishes Plastic Organic Paper Generic Dishes Plastic Organic Paper Generic
Cheese Eggs Bread(Pita) Jam Milk Tea 30
3- ANALYTICAL TOOLS - KITCHEN DEVICES: STOVES
After studying each meal; their ingredients and wastes, we took another look on the other kitchen devices; stoves and fridges to be able to strengthen our observations for the designing phase.
Y IT AL ON TI NA
M EA L
BREAKFAST
LUNCH
ITALIAN
INDIAN PAKISTANI
IRANIAN TURKISH
CHINESE
LEBANESE JORDANIAN
EGYPTIAN
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DINNER
- KITCHEN DEVICES: FRIDGES I-The International One
meat/ eggs vegetables milk products national diversity traditional products cleannes and order
ITALIANS
(Salami and Vegetables)
IRANIANS
(Eggs and Imported Food)
ITALIANS
(Pasta Sauce, Milk, and Bread)
JORDANIANS
(Pita Bread, Eggs, and Pre-Cooked Food)
JORDANIANS
The most diverse and traditional fridge with products like cheese, pesto (IT), bread (JR). No traditional food from IR residents. A lot of vergetables and eggs. Quite messy and full.
(Pita Bread and Vegetables)
II-The Empty One
meat/ eggs vegetables milk products national diversity traditional products cleannes and order
ITALIANS
(Salami and Salad)
ITALIANS
(Mozzarella Cheese)
EGYPTIAN
(Imported Food)
EGYPTIAN
(Imported Food)
III-The Full One
meat/ eggs vegetables milk products national diversity traditional products cleannes and order
INDIANS
(Pre-Cooked Traditional Food)
INDIANS
(Pre-Cooked Traditional Food)
ITALIANS
(Vegetables)
ITALIANS
(Parmesan and Cream Cheese, Tomato Sauce)
IV-The Traditional One
meat/ eggs vegetables milk products national diversity traditional products cleannes and order
ITALIANS
(Parmesan / Cream / Mozarella Cheese, Tomato Sauce, Salad, Eggs, Vegetables, Salami, and Milk)
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Quite an empty fridge with a lot of meat and few vegetables. Grana-cheese is again present for IT student and egyptian sweets from EGY user, representing traditional products.
Traditional food with a lot of cheese, typical pasta sauce (IT) and some traditional Indian food. Some other indian dishes are pre-cooked and stored in containers (cooking in larger amounts for IN students). Very full and quite messy.
The most full and messy fridge with a lot of typical products for IT students (sauce, fresh pasta, cheese). A lot of eggs, vegetables and milk products.
3- ANALYTICAL TOOLS - TIME: DENSITY
Y IT AL ON TI NA
DA YS
ITALIAN
WEEKDAYS Mon
Tue
WEEKEND Thu
Wed
Sat
Fri
Sun
35 16
6 2
INDIAN PAKISTANI
24
24 10
IRANIAN TURKISH
CHINESE
LEBANESE JORDANIAN
EGYPTIAN
19
19
8
8
2
2
2
2 1
0
33
0
To understand the rush hours and days of the kitchen we did an analysis on the days of the week and different times of the day. RESIDENT GUEST
Y IT AL ON TI NA
HO UR S
BREAKFAST 7:00
9:00
LUNCH 11:00
13:00
15:00
ITALIAN
INDIAN PAKISTANI
IRANIAN TURKISH
CHINESE
LEBANESE JORDANIAN
EGYPTIAN
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DINNER 17:00
19:00
20:00
21:00
23:00
3- ANALYTICAL TOOLS - TIME: COOKING AND DINING TIME
Our
COOKING TIME
analysis on cooking and dining times of users helped us in the process of understanding when do they actually spend time together.
DINING TIME
Y IT AL ON TI NA
HO UR S
BREAKFAST 7:00
9:00
LUNCH 11:00
13:00
15:00
ITALIAN
INDIAN PAKISTANI
IRANIAN TURKISH
CHINESE
LEBANESE JORDANIAN
EGYPTIAN
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DINNER 17:00
19:00
20:00
21:00
23:00
SEHAR 3:00
IFTAR 5:00
9:00
7:00
11:00
13:00
15:00
17:00
19:00
20:00
21:00
23:00
Ramadan
period is observed by Muslims worldwide as a month of fasting. The period helped us realize that there are some special times where people change their eating habits.
Summing
up the cooking and dining times we tried to understand when people spend time together in the kitchen.
- ORGANIZATION: SOCIALIZATION BREAKFAST 7:00
9:00
LUNCH 11:00
13:00
15:00
DINNER 17:00
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19:00
20:00
21:00
23:00
3- ANALYTICAL TOOLS - ORGANIZATION: GROUPING - SITTING ARRANGEMENTS
Around 90 People
Mostly ITALIANS
Mostly INDIANS
HYBRID
to ITALIANS they are...
FOREIGNERS
FOREIGNERS
ARROGANT
to INDIANS they are...
FRIENDLY
ISOLATED
BIZZARE
to THE HYBRID GROUP they are...
ITALIAN not welcoming
The
Italians usually sit in a closed pattern in which the setting area is linear. It visually and physically offers a non-permeable filter with approximately zero interaction with others.
INDIAN & PAKISTANI welcoming
CHINESE isolated
The
second significant pattern is the Chinese in which they sit in more order, one to one with their normal efficiency even in communicating, and they are still open to others.
OTHERS
In
the hybrid part most of the nationalities set in wider compositions, opened to others with maximum permeability like Pakistanis and Indians where they sit and cook all together. In a way that allows others to interact since they sometimes offer food to taste and invite to celebrate together.
3- ANALYTICAL TOOLS + COMPARISON
To find a better solution, we wanted to take a look at a functioning kitchen. Depending on what users told us, we chose the 3rd floor kitchen where the problems are far less.
EATING AREA COOKING AREA CLEANING AREA
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Comparing
the 3rd and 4th floor kitchens, we’ve noticed differences in how they were organized. - 3rd floor has an integrated functional layout in which they segregate the process of cooking and eating apart from the process of cleaning. - while on the 4th floor, we have a layout that puts together cooking, and cleaning activities together and only separating the eating area.
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KITCHENS POPULATION STAIRS ELEVATORS SPACE M2 ENTRANCES WINDOWS CHAIRS TABLES SINKS STOVES OVENS MICROWAVES FRIDGES / FREEZERS STORAGES HOODS TRASH CANS
3- ANALYTICAL TOOLS + COMPARISON
3 45 1 112 2 6 25 6 7 4 2 1 17 70 4 9
4B 90 2 1 160 2 12 36 6 8 5 3 2 19 95 5 9
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We’ve also noticed that even though the number of users is the double in the 4th floor kitchen we have: - equal number of tables and trash cans, - only 1 sink, 1 stove, 1 hood, - and only 2 fridge/freezer more than the 3rd floor kitchen.
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4- DESIGN STRATEGY
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4- DESIGN STRATEGY - NEW LAYOUT
After analyzing the 3rd floor’s successful model, in which the different conflictive functions have been segregated, the idea of splitting the two main working spaces (cooking and cleaning) have been followed while reducing the negative side effects of maintenance and unclean working spaces.
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_ OLD LAYOUT
_ NEW LAYOUT
Storage and Fridges Dining Area
Detail
Cooking Area Dining Area
Storage and Fridges
4- DESIGN STRATEGY
Gaming and Food Games
Full Gathering
Regular Seating Forms
Open Buffet / Party
Different Gatherings
Birthdays
- NEW SYSTEMS: SITTING ARRANGEMENTS
We saw how different people from different nations tend to sit and have their own activities together through the whole day, and how they interact with other nations. From this, we started to work on an innovative way that may reform the concept of gathering in such manner: - New gathering potential that doesn’t limit people to set in conventional, traditional or even clustered form - Flexible formation and variable options in which it could be more fun and possible to gather all different nationalities together - Without limiting the ability to change patterns and gathering forms giving the ability of conventional seating option.
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- NEW SYSTEMS: BUILT-IN TRASH BINS
To solve the in-equivalency between both users capacity and the garbage units and the improper use of the garbage bins, in which the waste mostly outgrow of its bins, we placed our built-in trash bins to the unused inclined part of the ceiling. The re-cycling process of the garbages works internally at the back of the drawers offering a more efficient and clean way. Built-in garbage containers Uvnused space due to inclination
Built-in Microvawes
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Built-in unsorted garbage
4- DESIGN STRATEGY - VIEWS
To sum up; our first action was on the residence itself, we tried to understand how the whole structure was working. Later on, we examined our target’s, the fourth floor kitchen’s, problems and conflicts. At last with the help of our analytical tools, we came up with a design strategy.