U R B A N P U B L I C M A R K E T ecture JEFFREY YIP C A L P O LY S A N L U I S O B I S P O ARCHITECTURAL THESIS B A R RY W I L L I A M S 2010-2011
“ Respect for food is a respect for life, for who we are and what we do. ” Thomas Keller
To my mother, father, and faithful dog
urban public marketecture
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like architecture, manifests itself in building. The cook, like “theCooking, architect, draws on an infinite array of creative resources which make it possible to create wonders from basic construction materials. But even using the finest marble or the best caviar, success is not guaranteed. Architecture, like cooking, evolves and lasts in the form of memories, tastes, and temperatures.
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Ferran AdriĂ
ON THE MENU
starters
| ARCHITECTURAL THESIS
ARCHITECTURAL STATEMENT
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fifth course
| PROGRAM
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sixth course
| PROCESS
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NARRATIVE
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THESIS STATEMENT
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PRAWN CONCEPT
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ABSTRACT
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STUDY MODELS
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PROJECT STATEMENT
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FACADE STUDIES
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DETAIL MODEL
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SKETCHES
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second course
| CASE STUDIES
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OXBOW PUBLIC MARKET
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FERRY BUILDING
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SANTA CATERINA MARKET
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EXPLODED AXONOMETRIC
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THE CORSON BUILDING
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PLANS
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CELJE NEW MARKET
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IMAGES
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third course
| SITE ANALYSIS
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CLIMATE ANALYSIS
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STREET VIEWS
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SITE STRATEGIES
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fourth course
| DESIGN CONCEPTS
seventh course
accoutrements check please
| FINAL DESIGN
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| FURNITURE
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| BIBLIOGRAPHY
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PARTI STUDIES
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SKIN STUDIES
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SECTION STUDIES
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contents
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starters
architectural thesis
ARCHITECTURAL STATEMENT
Throughout my course at architecture school, I have come to realize what architectural elements are most
important to me. It is my goal as a designer to create spaces that maintain strong connections to their context, control light in fascinating ways, and exhibit a richness of details and materials.
I place tremendous value in the relationship between my building and its surrounding context. This
relationship is embodied through strong ties to the local culture, landscape, and community. I believe in creating welcome additions to a site, not stark conflictions. I recognize a project site as an important tool in shaping my designs so that it can seamlessly fit into the respective urban or rural environments. The materials and forms an architect chooses are an expression of the building and a reflection of its surrounding nature, culture, and people.
Another vital element to my architecture is the effect that light has during all times of the day.
I
appreciate it when buildings use light as another facet in their design; many buildings would not be as successful without the ways they capture or reflect light. I believe that light breathes life into a building, even if it were empty and void of people. The play of light and shadow affect the perception of a space and can be one of the most memorable experiences of a building.
I also believe an architect should have a high regard for both design and construction. This means
creating a simple but powerful design with a contemporary palette of wood, glass, concrete, and steel. I always use materials that are fitting for the building’s environment; often they are designed with richness and exacting detail and challenge traditional approaches. I am also intrigued with the details behind a building’s construction. The connections or joints between multiple materials are meaningful to me, as they are critical to expressing a successful design.
The context, light, and materiality of a building are all very significant in my approach to architecture.
They are fairly basic aspects of architecture, but they are vital to a project’s overall experience.
It is no
wonder that many architects focus on these aspects in their design philosophy. I believe that a successful and architecturally intriguing building must have strong ties to its context, manipulate light and shadow, and respect design and construction.
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NARRATIVE
Caught up in the bustling crowds, drawn to the unbelievable sights, sounds, and smells of food, I knew
at once I had arrived at the right place. It was the grown-up version of a candy store. Ahead of me lay a visual feast of colors and textures that would make anyone smile. After all, who doesn’t enjoy food? With my bags in tow, I set out to buy ingredients for tonight’s dinner.
As I begin my adventure, I am greeted by a fusion of sounds. I hear the rhythmic thudding and clacking
as crates of just-picked fruits and vegetables are being emptied and stacked. Vendors are shouting over one another, proudly claiming that theirs really is the freshest and best. The sweet scents of flowers, herbs, and pastries infuse the air and draw shoppers to the stalls. As I approach each merchant, my mouth waters at the sight of the food on display. Oh, look at the beautiful marbling on that ribeye! But with a quick glance across the hall, I spy an equally delicious halibut too. It’s too easy to get carried away here.
As I wind my way through the commotion of people, I come across several of my friends. Our shared love
of food frequently brings us to the marketplace. We also enjoy being immersed in the wide array of cultures. As more people are realizing the benefits of eating locally and buying in season, this place has really grown into being the new active center of our city.
After I make my final purchase of tomatoes and fennel, I begin the walk back from the public market to
my kitchen. As I stroll down the blocks, I look forward to creating a delicious meal that was grown and raised not too far from my dining table. However, despite the tempting prospect of dinner, I secretly hope that I might have forgotten something, giving me an excuse to “run to the market” and experience everything all over again.
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THESIS STATEMENT
Despite their proximity to agricultural practices, many downtown cores lack major permanent outlets for selling local foods to the public. These areas can be improved with an urban public market that engages with the community, promotes sustainable food practices, and showcases the local flavors.
ABSTRACT
Food cannot be enjoyed if it is not easily accessible to the public.
Although located close to rich
agricultural lands, urban areas often lack a permanent place to provide people with fresh, locally sourced foods. One of the major goals of this project is to create a bustling public market that provides this necessary space and grows to become the heart of the city. The introduction of a public market can bring daily activity to a downtown area and help revitalize its surrounding street life.
Initially, I will investigate built marketplaces and observe how they use varying spatial experiences, urban
renewal plans, and social ties to create successful buildings that have become the essence of their cities. I intend to explore how the spaces and qualities of public markets affect the users’ senses through colors, smells, sounds, volumes, and light; much in the same way that food affects a diner’s eating experience.
The lack of a daily cultural attraction can render a downtown area lifeless. People need a reason to visit,
shop, and eat downtown. A successful public market site should be centrally located and accessible to a variety of workers, residents, and visitors. I intend to study a city’s daily flows and activities to determine a suitable urban location where this market will thrive at all times of the day.
A public market’s success can be gauged by the improved quality of life that it provides to the surrounding
community. A building that promotes sustainable agriculture, emphasizes healthy lifestyles, and encourages social interaction should have a positive influence on peoples’ health and happiness. Having a downtown location will also promote more walking, bicycling, and public transit use, creating a lively and active community.
An urban public market should be appropriately scaled and catered to the population and area it serves.
I will further research marketplaces of various sizes and determine whether they successfully accommodate their city’s population. A market should reflect its exciting local cultures through a wide array of goods, appealing to an area’s diverse demographics. Both locals and visitors will have a tempting reason to visit the city center to celebrate the simple, edible transactions of daily life.
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PROJECT STATEMENT
TYPOLOGY One of the major goals of this project is to create a bustling public market that will become the heart of Sacramento—where the community participates in a longstanding tradition of buying directly from the grower, producer, or maker. This type of building will help revitalize downtown Sacramento by encouraging community interaction, promoting sustainable farming, and showcasing the local cultures. Like successful public markets around the world, Sacramento’s aims at becoming a civic and cultural icon and breathing life back into a neighborhood. This urban market will focus on selling fresh, local foods to the public and in turn become a daily cultural attraction for both locals and visitors.
CONTEXT Currently the city only has farmer’s markets once a week, which are widely popular and demonstrate a need for an everyday market. A public market will fulfill this need and bring nearby agriculture closer to the people every day. A successful market site should be centrally located and accessible to weekday workers, weekend shoppers, and everyday residents. My site at J and 16th Streets is in between the commercial downtown center and the residential midtown neighborhood. This provides easy access for everyone at all times of the day.
PROJECT STATEMENT
ORGANIZATION THE LAY OF THE TABLE
THE MEAL
THE TRACE
Through its interactive skin, infused air, and lively energy, this urban market will invite the public to enter and explore. The bustling activity and sensual qualities within the building will command the public’s attention from the street. The market’s fresh, local foods will be showcased through the architecture to provide awareness and to entice the senses. A market should be about the arrival at a place, not just the destination. This market will be organized for wandering and exploring, with meandering halls and a scattered assortment of merchants. Diverse spatial qualities will result from opening up parts of the building through cuts, peels, and slices.
THE LAY OF THE PLAN
SOCIAL RELEVANCE A public market will emphasize the social interaction that occurs around food and its growth, sale, and consumption. The introduction of sustainable food practices to the downtown Sacramento community will promote healthier ways of life and contribute to an improved urban fabric. With Sacramento already recognized as one of the healthiest cities in the United States, workers, residents, and visitors will have even more incentives to walk, bike, or take public transit to the downtown and midtown neighborhoods.
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PROJECT STATEMENT
CULTURAL RELEVANCE The market plays an immense role in the community as a daily cultural attraction. In addition to the art galleries, restaurants, performing arts, and nightlife in the downtown and midtown neighborhoods, a public market will offer an array of goods and attract both locals and visitors to reinforce a lively culture. The market itself should also reflect Sacramento’s diverse and exciting cultures, predominantly Hispanic, Asian, and African-American. My further research of gastronomy, the relationship between culture and food, will also aid in guiding my designs.
ECONOMIC RELEVANCE Currently, Sacramento’s economic center is spread among various offices downtown and sprawling retail complexes in the suburbs. Public markets reestablish the city’s center and return it to being a hub of activity and commerce. The downtown and midtown areas lack a stimulating attraction for residents to visit regularly. A culinary and gastronomic center of daily activity fills this void and gives people a reason to visit, shop, and eat downtown. The building aims to bring economic vibrancy back to the area and once again celebrate the simple, edible transactions of daily life.
PROJECT STATEMENT HISTORICAL RELEVANCE Historically, open-air marketplaces have represented the center of urban activity, where people from around the city gathered, interacted, and shopped. Today, modern marketplaces utilize the newest materials and technology to continue the tradition of bringing fresh food to the public. Sacramento’s original public market was designed by Julia Morgan and opened in 1923 at J and 13th Streets. For 51 years, the building served as the food shopping mecca of the city and buzzed with food sellers and customers. Afterward, the red-brick structure was reused as an office building. Since 2001, the old market building is now part of the Sheraton Grand Hotel, next to the convention center. The restored atrium now houses the hotel’s lobby, restaurants, bar, and meeting rooms. My public market will be located only four blocks from this historical center of activity. The modernday city center remains in almost the same location as it did decades ago. I am proposing a public market at a prominent intersection of Sacramento’s streets, neighborhoods, and attractions, with the hope that it will refocus the sprawling city back to a lively center.
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second course
case studies
case studies
OXBOW PUBLIC MARKET Napa, California Baldauf Catton & Von Eckartsberg Architects 2008 40,000 SF
The Oxbow Public Market was intended to become the local gathering space for artisanal food and wine.
The market
has helped revitalize the Oxbow district and bring new daily life to downtown Napa.
A scenic outdoor promenade also connects
the building to the Napa River.
The market’s simple low-slung
shed and the adjacent brick clad wine pavilion are influenced by classic agricultural buildings.
The building was designed to be
almost transparent, where there is a seamless transition from one merchant to the next. I am especially researching this public market because its size is roughly similar to my site area. It also consists of program spaces very similar to my own project. I intend to learn how the different spaces are distributed and their relationships to each other. I will also look at how the market achieves its clear organization and sight lines.
case studies
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FERRY BUILDING San Francisco, California Simon Martin-Vegue Winkelstein Moris 2003 238,000 SF
The architectural rehabilitation of the historic, unused ferry terminal was intended to give the building a new public life and bring urban activity back to the waterfront.
The redevelopment
consisted of 65,000 square feet of ground floor marketplace space for gourmet food purveyors and restaurants.
Above the market,
175,000 square feet of office space was redesigned on the second and third floors. SMWM successfuly merged the old and new. They restored the building’s central nave to create a captivating, daylit public market hall that has become a bustling gathering place. I appreciate that the architect punctured the building with three major cross passages to help create a permeable ground floor; doing this connected the Embarcadero to the waterfront and infused life and character back into the building. This is one of the best examples of a reused building that transformed an unappealing neighborhood into one of the city’s most active areas. A public market in Sacramento can thrive in a city so rooted in agriculture, just as the Ferry Building has become an icon in San Francisco’s food culture.
case studies
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SANTA CATERINA MARKET Barcelona, Spain EMBT 1848 / 2005 310,000 SF
The Santa Caterina Market was redesigned on the site of an older covered market to help revitalize the surrounding community. The building’s materials and spaces reflect a new modern life, but also respect the historically-rich site and culture. EMBT created an undulating, multicolored ceramic tile roof to cover the large marketplace and capture the public’s attention. The colors represent the vibrant fruits and vegetables available inside the building. This is a great example of a building that improved its surroundings by breathing life and activity back onto the streets. The building’s iconic, encapsulating roof helped in making it a prominent civic structure, something that my market strives for. I would also like to research the architect’s urban renewal plan, which encompassed the surrounding streets and plazas around the market.
This revitalization plan was immensely successful and
renewed one of Barcelona’s worst neighborhoods with vitality.
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THE CORSON BUILDING Seattle, Washington Matthew Dillon 1910 / 2008 2,000 SF
The Corson Building is a historical house remade into a community-centered restaurant, farm, and event space dedicated to food and its direct connection to celebration, community, and culture. Chef and owner Matthew Dillon tends on-site farms and chickens. For the rest of his ingredients, he works with a close group of local farmers, wine makers, fisherman, and artisans. Without a menu and seated at communal dining tables, guests eat whatever the chef serves that is in season and locally available. Together they take part in a social experiment turned dinner party, while sharing one of the few human experiences everyone has in common: eating. I plan on researching the social relevance of gastronomic centers like the Corson Building.
The intimate sharing and
discourse over food is a social phenomenon that occurs rarely in buildings nowadays. My spaces will strive to encourage this kind of social activity, where both the food and building are focused on celebrating the local flavor and community.
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CELJE NEW MARKET Celje, Slovenia Arhitektura Krušec 2009 4,400 SF
The juxtaposed new and old markets represent the center of urban activity in Celje. A large steel roof is divided into smaller split-level surfaces that allow natural light to enter the market stalls below. The roof surfaces also allow bridging of the entire building span without intermediary supports. Neutral colored materials are used to showcase the vibrancy of the market products themselves. The market is designed as an extroverted urban area, a kind of covered city square that is inextricably linked to the surrounding urban space. The almost seamless transition between the market and the surrounding city square is something I plan to research. The open pavilion blurs the line between interior and exterior space and allows the public to easily enter the building. The roof design is also an intriguing way to let light into the middle of the building, and I plan on looking at similar ways of daylighting and ventilation.
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third course
site analysis
CONTENTS
DOWNTOWN
SITE MIDTOWN
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ingleside branch library
SITE ANALYSIS
Sacramento is an ideal site for a new urban public market due to its Central Valley locale and potential for a lively downtown culture. Surrounded by abundant sources of foods, the downtown area currently lacks a daily marketplace to interact with the public and reinforce a “farm-to-table” approach to eating. I have selected a 57,600 square foot site in downtown Sacramento. Situated at J Street and 16th Street, two of the city’s busiest thoroughfares, the public market responds to the commotion with an equally active energy. The site is centrally located between the commercial downtown center and the residential midtown neighborhood. This location makes it easily accessible to weekday workers, weekend shoppers, and everyday residents. The traffic, noise, and attention from the surrounding neighborhoods will complement the busy daily activity occurring inside.
The site is currently occupied by a Hertz car rental center and public parking lot, which do not reflect the active, culturally-rich area. Nearby restaurants, performing arts venues, and retail buildings have made the area very popular. However, the undeveloped paved car lot at my site is an eyesore that detracts from the surrounding structures, especially for the lofts and businesses across the street. Being at prominent intersections of the city, the corners of my site have potential for becoming main entrances to the building. Additional openings in the interactive facades will also provide entrances around the building. Because the market will be built over 130 existing parking spaces, the building will have to provide a place to park, most likely with lots below ground. Sacramento’s pleasant climate and pedestrians also generate the need for both covered and outdoor market space.
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CLIMATE ANALYSIS
AVERAGE AVERAGE MONTHLY MONTHLY TEMPERATURE TEMPERATURE (F) (F)
HIGH AND LOW TEMPERATURES 110° 100° 90° 80° 70° 60° HIGHEST TEMPERATURES AROUND 105° OCCUR IN JULY AND AUGUST
50° 40°
LOWEST TEMPERATURES AROUND 20° OCCUR IN DECEMBER AND JANUARY
30° JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
NOV
DEC
PRECIPITATION
AVERAGE AVERAGE MONTHLY MONTHLY PRECIPITATION PRECIPITATION
4.5” 4.0” 3.5” 3.0” MILDLY WET WINTER AND SPRING
2.5” 2.0” 1.5” 1.0” 0.5”
VERY DRY SUMMER JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
NOV
DEC
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
NOV
DEC
CLIMATE ANALYSIS
AVERAGE AVERAGE WIND WIND SPEED SPEED (MPH) (MPH)
WIND SPEEDS 11 11 10 10 9 9 8 8 7 7 6 6 5 5 4 4 3 3
MILD WINDS PREDOMINANTLY FROM THE SOUTHWEST AND SOUTHEAST MILD WINDS PREDOMINANTLY FROM THE SOUTHWEST AND SOUTHEAST
JAN JAN
FEB FEB
MAR MAR
APR APR
MAY MAY
JUN JUN
JUL JUL
AUG AUG
SEP SEP
OCT OCT
NOV NOV
DEC DEC
MONTHLY MONTHLY SKYSKY COVER COVER PERCENTAGES PERCENTAGES
SKY COVER
100% 100% 80% 80% 60% 60% 40% 40% 20% 20%
CLOUDY DAYS CLOUDY DAYS PARTLY CLOUDY DAYS PARTLY CLOUDY DAYS SUNNY DAYS SUNNY DAYS JAN JAN
FEB FEB
MAR MAR
APR APR
MAY MAY
JUN JUN
JUL JUL
AUG AUG
SEP SEP
OCT OCT
NOV NOV
DEC DEC
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CONTENTS
SITE COLLAGE This collage interprets the city grid of downtown Sacramento and the nearby points of interest, such as restaurants, performance venues, places to live, and places to work. The collage transforms from an aerial view to a perspective view and represents the current rental car center and parking lots as white, unfulfilled space.
EXISTING POINTS OF INTEREST
RESTAURANTS
ARTS & ENTERTAINMENT
RESIDENTIAL
COMMERCIAL site analysis
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VI
ALLEY
17TH STREET
16TH STREET
J STREET
K STREET
EW
N
STREET VIEW 1 from southwest corner of 16th & K
J STREET
16TH STREET
K STREET
17TH STREET
ALLEY
VIEW
N
STREET VIEW 2 looking north along 16th
CONTENTS
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VI
EW
ALLEY
17TH STREET
16TH STREET
J STREET
K STREET
N
STREET VIEW 3 from northwest corner of 16th & J
VIEW
ALLEY
17TH STREET
16TH STREET
J STREET
K STREET
N
STREET VIEW 4 looking south from J
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SITE STRATEGIES
SITE STRATEGIES
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fourth course
design concepts
PARTI STUDIES
STIRRING THE COMMUNITY context This parti represents the surrounding neighborhood visiting and being drawn to the public market. All kinds of people will be able to use the market, including workers, residents, and visitors. The foods that it provides are universally attractive to the entire community.
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PARTI STUDIES
ORGANIZED FOR EXPLORATION typology A public market usually houses similarly sized spaces for selling a wide variety of foods.
The modular cubes
represent the similar form of various vendors and merchants, but the different colored foods and herbs show that the things being sold can vary greatly. The organization of a market is also scattered and almost random to encourage wandering, adventure, and getting lost. Stumbling upon a fantastic food merchant is half of the fun involved in shopping.
PARTI STUDIES
SLICES OF SPACE composite The yam is peeled, sliced, and opened much in the way a public market should spill out and interact with the surrounding streets. The variety of openings, enclosures, and interesting spaces that result from cutting and peeling back the facade help create an intriguing building.
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SKIN STUDIES
INFUSION Just as you can smell a delicious meal from far away in the kitchen, a public market should also be noticed from a distance through its scents. A permeable facade allows the appealing smells and sounds of market activity to spread throughout the building and around it, while also providing ample ventilation. Stimulated by nearby aromas and commotion, the public will be intrigued to interact with the marketplace.
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SKIN STUDIES
EXPOSURE In order to gain public attention and awareness, a public market should be clearly visible and open to the outside streets and sidewalks.
Blurring the separation
between interior and exterior, the openness that results is an invitation for the public to enter and explore.
In
addition, publicizing the building through integrated signage attracts the public, announces what happens inside, and gives the market an iconic status and identity within the community.
SKIN STUDIES
GROWTH A living, green wall reflects the importance of local and sustainable farming, a key aspect to a thriving marketplace. The plants growing on the walls embody the farm-to-table approach, where food does not travel far from where it was grown and raised. Vertical gardens will harvest some produce for vendors and provide thermal benefits for the building, but more importantly they provide public knowledge of the growing trends in urban farming.
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SECTION STUDIES
design concepts
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SECTION STUDIES
OPEN SPACE The public market space should be a large, open area that showcases the bustling activity inside. Market goods and customers should be visible from most areas of the building. The second floor will act as a mezzanine and overlook the market space from a more casual setting, maintaining interaction between levels. A structure consisting of curved steel trusses will be necessary to achieve this large open span. The exterior skin should protect the public from the outside weather, but still allow daylight and natural ventilation through skylights and glazed street-facing facades. The building’s mechanical systems can be integrated into the structure so as not to distract from the pure architecture. The large open market space does not require heavy ventilation; a ventilated core of service space on the east side is only necessary. Artificial lighting will also be incorporated into
the structure to showcase the market stalls and activity. The public will also feel more comfortable with natural materials such as wood and living green walls. The cheese grater acts as an innovative permeable skin that can filter light, sound, and scents. It will be a common material in my building because of its light appearance and ability to connect spaces through infusion. Spatially and acoustically, the overarching roof structure should convey to the public that they are under one large roof, whether they are eating in a restaurant, wandering through market stalls, or learning in a cooking class. Clear visibility, spatial understanding, and a lack of interior walls and columns reassures people that they are in the same building and very much a part of the activity.
MEZZANINE RETAIL
SERVICE / STORAGE
PUBLIC MARKET SPACE
UNDERGROUND PARKING
16th ST.
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SECTION STUDIES
LOCALIZED FOOD A clear connection with food sources promotes the building’s strong dedication to local foods. The second floor culinary center and restaurant will utilize the adjacent garden deck for some their ingredients. This emphasizes harvesting foods straight from their source to the kitchen and to the plate. The edible roof deck will be visible from the street, ground floor, and restaurant dining tables. The interaction among these spaces embodies the farmto-table approach and will make the public more aware of sustainable agricultural practices. The culinary center and restaurant will be lifted above the public market space, requiring a sturdy floor structure. A transparent skin will allow clear visibility to
RESTAURANT
PUBLIC MARKET
the rest of the building, so that the public can see what happens inside the kitchens. Additionally, clear glazing between the restaurant, culinary center, and garden will reinforce the close proximity to food sources and also provide generous natural lighting. Both the restaurant and teaching kitchens will require industrial-style ventilation, lighting, electrical, and plumbing systems, which should be concealed within the wall, floor, and roof structures. The interior spaces should evoke modern workshops that are outfitted with the most up-to-date equipment and filled with natural light, encouraging people to watch, learn, and cook together.
EDIBLE ROOF DECK OUTDOOR MARKET
K ST.
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fifth course
program
PROGRAM LAYOUT
SITE AREA:
57,600 SF
TOTAL BUILDING AREA:
141,020 SF
PROGRAM STATEMENT CULINARY CENTER The culinary center on the second floor will provide an immersive learning experience for the public. Culinary students will train and cook in a large, open kitchen classroom. The 3,400 square foot classroom will have commercial equipment, proper ventilation, and be near one of the restaurants. Students from the culinary class may be moving between the restaurant kitchen and the classroom, so they should be close by. These classes will be visible to the public through perforated metal screens that will also pass scents and sounds. Students will utilize the garden deck for some of their ingredients. The cooking methods taught in the classes will emphasize the sustainable practices the entire building exhibits. An 850 square foot demonstration kitchen will also be open to passersby. Teachers and visiting chefs can take the stage and perform a cooking demonstration to an audience seated amphitheater-style.
RESTAURANTS There will be two restaurants that embody sustainable agricultural practices. They will cook with the seasonal, local ingredients found in the market and picked from the on-site garden deck. A 3,200 square foot casual restaurant will be located off of J Street on the ground floor to complement the popular neighboring eateries. With sidewalk tables and an open facade, this restaurant will encourage people to stroll off of the street and into the dining room. On the second floor will be a 3,300 square foot farm-to-table restaurant that focuses on the close connection between a food’s source, its preparation, and its consumption. Clear views from the dining room to the open kitchen, outdoor garden deck, and green wall will reinforce the sustainable and healthy cooking methods. An outdoor patio will also provide a pleasant spot overlooking busy downtown Sacramento.
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PROGRAM STATEMENT ROOF / GARDEN DECKS On the north side of the second floor is a partially-covered roof deck for guests and market staff to relax and admire the city. A wood slatted roof allows a fitting combination of daylight and shade. The 8,500 square foot edible garden deck on the south side provides growing space for herbs, fruits, and vegetables to be used in the culinary center and restaurant. Students and chefs will venture onto the deck to pick an ingredient at its peak freshness and prepare it in the kitchen. A roof overhang provides necessary shading for most of the planters.
RETAIL SPACE Along the slowly rising mezzanine ramp are three large retail spaces averaging 800 square feet each. Unlike the market stalls on the ground floor, these shops will sell more packaged products and hard goods such as cooking equipment, spices, wine, and coffee. Lightly separating the retail spaces from the ramp are low perforated metal screens as found in the rest of the building.
PUBLIC MARKET SPACE The public marketplace will be the heart of the building, showcasing the foods from around the region. Moveable modular stalls or pavilions will be home to the individual vendors of cheese, wine, flowers, and other artisanal goods. A market serving Sacramento’s population of about 460,000 people should have between 20 and 30 of these spaces, each approximately 200 square feet. They will be organized in a scattered manner as to encourage exploration throughout the market. Some will be in the middle of the space and very public, while others will be against a wall.
PROGRAM STATEMENT SERVICE / STORAGE / DELIVERY SPACE An accessible but more private way for trucks to make deliveries is necessary. This service space cannot be placed on a main street due to the traffic. Therefore, trucks should enter the building’s covered delivery space from the east via J-K Street Alley. This delivery space will be adjacent to the market’s core service space, which includes refrigerators, freezers, food storage rooms, restrooms, and administrative offices. Public market access and freight elevators off of the delivery and service space also allow easy transportation of supplies.
OUTDOOR MARKET SPACE An outdoor public space is necessary to take advantage of Sacramento’s pleasant climate. The outdoor market space will be located on the south side of the building at the corner of 16th Street and K Street, to take advantage of sun exposure and strong street presence. During market hours, merchants may relocate their stalls and set up in the outdoor plaza to encourage an active street scene. At night, the outdoor space has the potential to hold a night market and continue drawing in people from the neighboring restaurants and nightlife activities. During non-market hours, this area can become a community gathering place.
UNDERGROUND PARKING Since the market will be taking over 130 existing public parking spaces, a new parking lot will be incorporated underneath the building. Although driving is not encouraged, the parking demand will increase with the addition of a new area attraction. The 69,000 square foot underground floor will provide 155 new parking spaces. Perforated metal panels on the ground will also allow daylighting down to the parking level.
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sixth course
process
PRAWN CONCEPT
CIRCULATION The organic shape and movement of a prawn plays a large role in driving my public market’s design. The crustacean’s curling body is interpreted by a long, segmented ramp that begins at the northwest entry and encourages a slower, more subtle transition to the second floor spaces. Wandering and exploration are encouraged by the curving circulation paths and open plan. Along the way, the mezzanine ramp offers visitors expansive views overlooking the public market activity below, including small balconies at each landing. The first floor market space becomes a stage for the performance of food, on display for all to experience.
PRAWN CONCEPT
ROOF STRUCTURE The prawn’s undulating shell also led to the development of the building’s organic roof structure. The column-free interior and curved steel trusses are an extrusion of the prawn’s exoskeletal structure. Divided into 7 sections, the roof mirrors the divided shell segments in the body. Despite the segmented nature however, both the shell and roof remain continuous as a whole. The roof is highest over the public market space and lowest over more intimate spaces such as the restaurant and roof deck. Furthermore, slitting and splitting the roof into several segments allows for clerestory windows, stack ventilation, and surfaces for photovoltaic panels.
process
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STUDY MODELS
process
3
FACADE STUDIES WEST FACADE’S SUN EXPOSURE
JUNE 21, 2PM VERY MILD EXPOSURE
SHADING DEVICES AT WORK DURING HARSHEST SUN EXPOSURE
JUNE 21, 3PM SOME EXPOSURE
JUNE 21, 4PM HARSHEST EXPOSURE
JUNE 21, 5PM HARSH EXPOSURE
The west facade of the public market experiences the harshest sun exposure, especially in the late afternoon as the sun sets in the summer. A shading study was performed to determine what areas of the west facade needed to be protected, whether it was by the roof overhang, ground level bifold doors, or operable horizontal louvers. The highest portion of glazing is shaded by the roof overhang, allowing it to be more open. The middle portion of glazing is the most exposed and requires continuous shading through operable horizontal louvers. The lower portion is shaded by the bifold doors, which create an street level awning.
FACADE STUDIES
process
73
CONTENTS
2
ingleside branch library
CONTENTS
FACADE / ROOF DETAIL MODEL
ingleside branch library
3
SKETCHES
SKETCHES
process
77
SKETCHES
SECTION PROCESS
process
79
SKETCHES
ROOF PROCESS
process
81
seventh course
final design
EXPLODED AXONOMETRIC
UNDERGROUND FLOOR PLAN SCALE: 1/64” = 1’-0”
final design
85
16TH STREET
J STREET
K STREET
FIRST FLOOR PLAN SCALE: 1/64” = 1’-0”
16TH STREET
J STREET
K STREET
SECOND FLOOR PLAN SCALE: 1/64” = 1’-0”
final design
87
VIEW OF NORTHWEST CORNER / J ST. & 16TH ST.
final design
89
CONTENTS
2
VIEW iOF SOUTHWEST CORNER / K ST. & 16TH ST. ngleside branch library
CONTENTS
i n g l e s i d e bf irnaanlc d h elsi bi grn ary
91 3
SECTION MODEL
SECTION MODEL
CONTENTS
i n g l e s i d e b rRESTAURANT, anch library 2OVERLOOKING
CULINARY CENTER, EDIBLE GARDEN DECK
final design
LOOKING SOUTH 3 final design
SECTION MODEL
GREEN STAIR
EDIBLE GARDEN DECK f i n a l d&e sKITCHEN ign 3
WEST ELEVATION FROM 16th STREET
SECTION LOOKING i n g l eAs i d e b r a n c h l i bEAST rary
2
SOUTH ELEVATION FROM K STREET
NORTH ELEVATION FROM J STREET
final design
101
CONTENTS
SECTION i n g l eB s i dLOOKING e b r a n c h l i bSOUTH rary
2
CONTENTS
VIEW OF INTERIOR ENTRY
CONTENTS
final design
105
VIEW OF DEMONSTRATION KITCHEN AND CLASSROOM
final design
107 3
VIEW OF RESTAURANT BEFORE DINNER SERVICE
final design
109
CONTENTS
VIEW OF i n g lNIGHT e s i d e b r aMARKET n c h l i b r a r y ACTIVITY
2
CONTENTS
i n g l e s i d e b r af inncahl d l i ebsr iagrny
111 3
accoutrements
furniture
CONTENTS
I rarely have the opportunity to build things at a tangible human scale. I constructed a comfortable and contemporary chair for Vellum, a local furniture design competition. The purpose of a chair can be reduced to being a place for your back, legs, and arms to sit and relax. Countless chairs have been designed to the extremes—overly embellished, wrongly proportioned, and uncomfortably stiff. Instead, I designed a chair that evokes simplicity and openness. Two intersecting cubes are represented in the chair’s form—the wood structure and the suspended seat. The pine frame is held together with dowels that are countersunk into each joint. Each piece plays a crucial role to the chair’s structure and concept. If the chair were missing even one dowel joint, piece of wood, or cushion component, the chair would be far less clear or practical than it is whole. Sitting in this chair should be a natural and relaxing movement, with soft and functional proportions.
furniture
115 3
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bibliography
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1 photo 2 photo 2 quotation 4 photo 4 quotation 6-7 photo collage 8 photo 10 image 12 photo 13 photos 14 image 16 photos 18-19 photo 20-21 photos 21 plan 22-23 photos 23 drawings 24-25 photos 26-27 photos 28-29 photos 30-31 photo 32 maps 34-35 information 38-41 photos 44 photo 45-48 photos 49 photos 60 photo 63-65 images 66 photo 82 112-113 photo 114-117 photos 118 photo
Jeffrey Yip www.flickr.com www.frenchlaundry.com www.flickr.com Tasting Architecture, Jamie Horwitz Jeffrey Yip Jeffrey Yip Jeffrey Yip Jeffrey Yip Jeffrey Yip 9 Stock Orchard Street, Sarah Wigglesworth Jeffrey Yip / www.flickr.com Oxbow Public Market, www.flickr.com www.flickr.com www.oxbowpublicmarket.com www.flickr.com www.archrecord.construction.com www.flickr.com www.thecorsonbuilding.com www.flickr.com / www.archdaily.com Jeffrey Yip www.bing.com/maps http://www.wrcc.dri.edu Jeffrey Yip www.flickr.com Jeffrey Yip www.flickr.com www.flickr.com Jeffrey Yip / www.flickr.com www.flickr.com www.flickr.com www.flickr.com Jeffrey Yip www.flickr.com
Copyright Š 2011 / Jeffrey Yip Published by Lulu in the United States All rights reserved. No images created by the author may be reproduced in any form without written consent of the author. bibliography
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