tengku INDA
intimate cities DESIGN PORTFOLIO 5.2
Empire Gastronomy; Intimate Cities Tengku Inda Syazwi 13155159 Portfolio 5.2
Wood Street SITE
thought PROCESS
technology strategy
START
brief
relating back to
programme to site
precedents relates to
site mapping study
chosen axis analysation
conclusion site analysis
"Empire Gastronomy"
socioeconomy factors
theme
site study
spatial strategy
revisiting
studio workshop
site trip
Open City
125th Street
it
readings analysis
site locale analysis
ut so t rn gh tu is ri
Striped Bare
backtrack
five sensorial study
'sensory' house photomontage supercrit 5.1
backtra ck again
but n e o t ela reas r to any g n i nd try ot fi n can
food architecture
Gastronomic Architecture
reading analysis
Eating Architecture
Empire Gastronomy
supercrit 5.2 somehow relates back to
studio 5.1
studio 5.2
studio 5.3
civic state political factors
understanding the axis: MACRO
ENVIRONMENTAL FACTORS
"civic state" GOVERNMENT INTERVENTION commercial corporate economical factors
political Bridge Street axiS
economy
social
The first axis begins with the Town Hall (city civic) and continues along Brazenoze Street (city legal), through Spinningfields (city corporate and consumptive) to the Crown Court (city judicial) and finally to the riverside apartments.
are noticeable From the site analysisThere in 5.1, I’ve of architectural done a mapping ontochanges the Bridge style along the axis. Lincolnthe Square are mostly Street Axis to understand contemporary buildings macro environmentalcompared factors. toThe Spinningfield modern architecture. The first factor is the political factor, scale and materiality of which is basically to the whatenvironment degree also are different hence making the the government intervines to the regulated and unregulated econmy. life are can defined more clearly.
museum
courts
libraries
religous building town hall
individual groups social factors
civic state political factors
understanding the axis: MACRO
ENVIRONMENTAL FACTORS
"commercial corporate" ECONOMICAL GROWTH: business operations commercial corporate economical factors
political Bridge Street axiS
economy
social
The first axis begins with the Town Hall (city civic) and continues along Brazenoze Street (city legal), through Spinningfields (city corporate and consumptive) to the Crown Court (city judicial) and finally to the riverside apartments.
There are noticeable A high average of political aspect changes of architectural is found in the axis. Next is to map style along the axis. Lincoln Square out the economical factors, or alsoare mostly contemporary buildings known as the commercial corporate. compared to Spinningfield architecture. The It impacts on how themodern business scale and materiality of operates and cash flow within the also are the environment hence making the city. A very high pointdifferent is found for regulated and unregulated the economical aspect. life are can defined more clearly.
sports
banks
cinema
shops
office
individual groups social factors
civic state political factors
understanding the axis: MACRO
ENVIRONMENTAL FACTORS
"individual groups" STATES OF BEING: cultural aspects
political Bridge Street axiS
economy
social
The first axis begins with the Town Hall (city civic) and continues along Brazenoze Street (city legal), through Spinningfields (city corporate and consumptive) to the Crown Court (city judicial) and finally to the riverside apartments.
There are noticeable Lastly is the social factors to be of architectural studies. It is thechanges state of being, of style along the axis. Lincoln Square are mostly emotive responses and cultural contemporary buildings aspects of the object - person compared to Spinningfield modern The space relationships. It isarchitecture. basically the scale and materiality of pleasures foundthewithin the city, and environment also are different hence making the little is found along the axis of Wood regulated and unregulated Street as compared thedefined othermore two life aretocan clearly. factors.
commercial corporate economical factors
individual groups social factors
increasing the social aspect:
cineroleum
conflict kitchen
TACTICS OF
hulme community garden
PLEASURE civic state political factors
TACTICS THAT COULD BE USED IN THE PROJECT the current situation
commercial corporate economical factors
the ideal situation
individual groups social factors
In order to balance out the order of the macro factors, the social aspect should be increased by using injecting pleasurable intervention into the axis. A few precedents are analysed based on their different tactics of increasing the social aspect of the city.
reality
fantasy
the movement of the user’s conscience between the reality (city) and fantasy (the movie)
borderless
buying seeds from outer source and planting in own plot
reality
creating food as a core for social interaction and political discussions of the situation of the conflicted country
food?
buying/ selling the flower from the store
a combination of the pleasures of gardening and economy generation, resulting in community intergration
community
increasing the social aspect:
CITIES AND FOOD
civic state political factors
17th century london fish markets the current situation
commercial corporate economical factors
17th century london grain markets
17th century london meat markets
the ideal situation
individual groups social factors
In many cities, the socioeconomic base of old neighbourhood have been revamped in large measures around the opening base of new cafe's restaurangs and food shops.
If you look at the map of any city built before the industrial age, you can trace food coming in to it. You can actually see how it was physically shaped by food, both by reading the names of the streets, which give you a lot of clues. Friday Street, in a previous life, is where you went to buy your fish on a Friday. But also you have to imagine it full of food. Because the streets and the public spaces were the only places where food was bought and sold.
Changing Ideals in Modern Architecture (1998) From the previous precedent, I became interested in the intergration of food and the city and sought to study it more with a few key texts.
So this was obviously an organic city, part of an organic cycle. And then 10 years later everything changed. The Hungry City (2013) production
selling/ buying
creation
food at the centre: CITIES AND FOOD
selling/ buying
Food — used to be the center, the social core of the city — at the periphery. It used to be a social event, buying and selling food. Now it’s anonymous.
cooking
We used to cook; now we just add water, or a little bit of an egg if you’re making a cake or something. We don’t smell food to see if it’s okay to eat. We just read the back of a label on a packet. And we don’t value food. We don’t trust it. So instead of trusting it, we fear it. And instead of valuing it, we throw it away.
eating
One of the great ironies of modern food systems is that they’ve made the very thing they promised to make easier much harder. By making it possible to build cities anywhere and any place, they’ve actually distanced us from our most important relationship, which is that of us and nature. And also they’ve made us dependent on systems that only they can deliver, that, as we’ve seen, are unsustainable. The Hungry City (2013)
proposal
Empire Gastronomy
Gas . tro . no . my [1] The art/law of regulating the stomach [2] A discovery, tasting, knowing and understanding about food and the sensorial qualities of human cultures as a whole
food for society:
EMPIRE GASTRONOMY
"the lay of the table" THE SITUATION OF THE CITY. This is how architects think the city works.
the 'ideal city'
"the meal" HOWEVER, THIS IS HOW THE CITY REALLY WORKS and how the urban dwellers uses it.
"the trace" And at the end of the day, we could see the traces left from the ACTUAL PLEASURES FOUND AROUND THE CITY
real people in the city
Looking at the urban grain through time, the new developments no longer cater for the variety of human behaviour but of a singular generic culture of the 'modern businessman'. traces of pleasure within the city
food for society: COMMUNITY
KITCHEN
From the research and analysis of the key texts, I think it would be appropriate to propose an Empire Gastronomy, which acts as a transition between the pleasure of eating and the pleasure of cooking.
current state of eating
pleasure of eating
There are many food based areas around the locale of the site but no result in reconnecting the urban fabric to the society. It is because today's society lies upon the loss of understanding about the importance of food in everyday life.
Solution
+
“the desire to create
pleasure was, and still is
Empire Gastronomy
pleasure of cooking
=
the principle of a good chef but is doubtful whether it is the
aim of all architects today�,
Antonin Careme
private kitchen
cafe's/ restaurants
community kitchen
privately owned for self pleasure
income generator and open to the public
ingredients bought individually but can use the facilites, goods can be sold to the public
community kitchen:
PROGRAMME SPACE
Community kitchens (also called collective kitchens‘) are community-based cooking programs where small groups of people come together to prepare meals and take food home to their families. In a community kitchen every member contributes by planning, preparing, and cooking food. There are however no proper space for them as they have to rent out kitchens from restaurants or use one of the members’. Thus I would create a space (building) in which would cater for their needs as a community kitchen as they will run the building but also for the public as the end user.
-gastrorestaurant -cafeteria -banquet hall -gastropub -street stalls -take away -bakery -cafe’ -picnic + BBQ
local neighbourhood increase social support networks
orginasation
becomes a better member of the sociiety
community kitchen brings home food
cooking
eating
learning
gives confidence
individual
family
strengthen bonds
-cold starters kitchen -hot entres kitchen -salsa meat kitchen -fish kitchen -main gastronomic kitchen -cocktails and snacks kitchen
-auditorium -classes -workshops -food bank -wine cellar -food catalogue
pleasures
stratey 1:
EATING - COOKING - LEARNING
cooking
After listing down the pleasurable activities within the community garden, 3 scopes were figured out which are Eating, Cooking and Learning. Services were added as a later addition for the back of house. The zones were initially divided on plan horizontally.
eating
-main kitchen (boiling, stewing, smoking, frying, baking, grilling, sauting) -food preparations (cutting and slicing)
-cafe’ -restaurant -skybar
learning
services
-classroom -office and storage -food archive -delivery point -food experiments -wet storage -reception -toilets -preparation room
Bridge Street EATING
SKY BAR
RESTAURANT
COOKING
CAFE’
LEARNING
Wood Street
Bridge Street
CLASSROOM
FOOD EXPERIMENTS
LOUNGE
MEAL PREPARATION
OFFICE
MAIN KITCHEN
FOOD ARCHIVE
STORAGE
Wood Street
development models
PROGRAMMATIC SPACE
WOOD STREET
WOOD STREET
WOOD STREET
A few development models were made throughout the process to study the relation of the site and the spaces and to see the volumetric spaces within.
BRIDGE STREET
BRIDGE STREET
BRIDGE STREET
plans 1:200
BASEMENT LEVEL
BRIDGE STREET
BRIDGE STREET
BRIDGE STREET
BRIDGE STREET
WOOD STREET
WOOD STREET
WOOD STREET
WOOD STREET
GROUND LEVEL
FIRST FLOOR LEVEL
SECOND FLOOR LEVEL
ROOF LEVEL
strategy 2: PUBLIC -
INTERFERENCE PRIVATE
The previous plan was not satisfactory as it has a rigid layout and there was no juxtaposition of spaces. The layout was presented in three separate entities. The second strategy creates a certain threshold onto the public and private zoning whilst allowing the mingling of spaces.
public
Wood Street
EATING AREAS
CAFE
EXHIBITION AREA
AUDITORIUM
LOUNGE STALL STALL
DINING AREA
LIBRARY RECEPTION
transition SERVICES
KITCHEN
RESEARCH LAB
FOOD CATALOGUE (STORAGE)
CLASSROOM WORKSHOPS
private
eat
eating + learn
cook
OFFICE + ADMIN
cook + learn
learn
eat + cook
eat
Bridge Street
'the stove' Different types of preparations were lsited and drawn in a fantasy spatial perspective. The idea is as a stove the hottest cooking types will be at the centre whilst supporting elements (eg. cutting, dicing) will be around.
plans 1:200
BRIDGE STREET
basement level
ground level
first floor level
second floor level
stratey 3: INTIMACY + SERVICES
The second strategy is still not satisfactory as there were many problems involving the services and circulation. Instead the zoning will be inserted back but this time in a longitudinal way from the site.
FORM: FACADE
The services are placed on the freemason hall side to join with the services and plumbing netwrok of it.
EATING
COOKING
LEARNING SERVICES
Freemason Hall Building
SERVICES
Bridge Street
Wood Street
PRESENT FACADE
PRESENT ALLEYWAY - public corridor -accessible -direct path -retail corridor
PAST FACADE
PAST ALLEYWAY - service aeas - inaccessible - indirect path
STRATEGY- public corridor - shortcut - accessible - retail corridor - indirect path
STRATEGY
- curtain wall - clean facade - minimalist - direct - front back connectivity
- brick/ concrete wall - intricate details - recessed - assymetry
- sustainable facade material - recessed pocket corridor - maximise frontage exposure - front back connectivity
vision of space MONTAGES
BRIDGE STREET
The plan will be further developed in 5.3 intergrating the services and technology strategies. However, a few montages were made to quickly illustrate the environment of spaces within the building.
Internal view of the triple volume space, looking towards the eating spaces, ‘cabins’ on the ground level, small pockets in the basement and an open eating spaces on the 1st floor
WOOD STREET View of the street boulevard from Wood Street, a series of ‘cabins’ providing intimate spaces for eating
BRIDGE STREET
outdoor eating space
street bolouvard
vertical food catalogue
‘cabins’
kitchen eating space
WOOD STREET
Short section through the atrium showing the triple volume kitchen spaces with small eating pockets on the left and a whole vertical ‘shelves’ of food ingredients for reach.
end