I Dessau International Architecture School Anhalt University Department 3 Š 2012
Dessau International Architecture
2017
“coming together as one towards a new platform”
COHERENT SPACES
hybrid work/live spaces for foodies
I MA_Arch Thesis Studio Building Platform John Barry B. Gimutao Studio Masters:
Antje Bucholz Jurgen Patzak-Poor BARarchitekten
Second Advisors:
Sebastian Ernst Jonas Tratz FAKTarchitekten
BUILDING P L AT F O R M Contemporary cities are exposed to rapid physical and social transformation both on a global scale – triggered by forces such as urbanization, climate change, technological developments, the market-driven building sector, and so on – and on a local scale – generated by the changing everyday activities of urban dwellers due to social, as well as economic, reasons. The latter became our starting point, the notion of the everyday and the decoding of urban situations with regard to currently evolving overlaps between working and living, public and private, the collective and the individual. The key question: how can these overlaps be registered and transformed into spatial strategies to echo current needs and create new ‘platforms for exchange’? As an international course, we are ourselves a platform for exchange, sharing a broad range of cultural and urban experiences. Based on records of this diversity, individual themes were developed to support the different project phases. Local practices and their use of space were researched by means of documentation and interviews. This local knowledge tuned the programmatic concepts by evaluating both their relation to existing programmes as well as the creation of new programmatic possibilities. Parallel to the research into a local area, case studies were used to back up the design strategy by analysing related qualities of key buildings, specific urban situations, and work/live environments. Finally the development of a prototypical structure within the given frame of the concrete necessities of a site enabled the speculation regarding the effects of each design as a catalyst building. Concurrently, the studio aimed to develop representations that illuminate the specific urban qualities inherent in each project, the potential for social networks within the building (internal urbanism), and the building’s interaction with the city – promoting an alternative form of development where a building is not merely a commodity, but a living structure with the capacity to adapt to a changing environment. Antje Buchholz, Jürgen Patzak-Poor June 2017
CONTENTS Part I : Research Abstract Manifesto Methodology Limitations of Scope Food Culture in Berlin Live/Work + Food Industry
Part 1.2: Case Studies Everyday Levels + Doubled Kitchen Small Urban food Manufacturing & Production Learning from The Markethall The Manila Housing Project by Steven Holl
Part 2: Site & Design The Site Site Strategy Site History Qualitative Analysis Urban Context & Intervention Program & Strategy Towards a New Typology (City & House) Coherent Spaces Design Conclusions
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COHERENCE “To defy the future of live/work through coherent and uniting spaces, to come together in the common platform”
People have always needed the space to live/work, but this idea of space has been long unnoticed and overlooked by many. The developments today are generally being designed to actually be sold as an end product and not developed to meet the needs of the today’s society and address some issues that people are facing in this live/work spaces. This study will explore these intentions through developing a new adaptable live/ work spaces in an urban and/or suburban perspective catering the food culture in Berlin. The growing diversity of people also brought the diversity of food and culture. The idea is to have a real food producers and startups live and work harmoniously in Berlin.
There are a lot of creative new farmers and food producers from different backgrounds who have started working around Berlin again, and there are more and more people interested in producing local food. In conclusion, the study will help us defy the future of live/work, and may lead to integration of co-working, co-living together for food start-ups or foodies in Berlin. To help us make a new platform that can go beyond it’s usual target users. To define and develop a spatial configuration that could possibly fit the needs of todays users and help us describe the future of our urban scenario.
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manifesto
COHERENT SPACES ”What is the future direction of the contemporary city? Do we have new spaces meeting the requirements of the new overlaps of uses? Does this new uses create a new culture of integration and “platforms for exchange?” Objective
Defining the Research Gap
This study aims to explore new intentions through developing a new adaptable live/work spaces in an urban and/or suburban perspective catering the food culture in Berlin.
What is the future direction of the contemporary city? Do we have new spaces meeting the requirements of the new overlaps of uses? Does this new uses create a new culture of integration and “platforms for exchange?” The contemporary cities of today is evidently in a rapid physical and social transformation. Taking Berlin as an example, Germany’s largest city, is quickly heading to 4 million, and already lacks housing, schools, and other future needs (dw.com). The bigger question yet is if we are meeting the needs of of the users based on their evolving lifestyles. The current living or working spaces are not developed to provide a good spatial frame to meet the present and future users needs. It also does not open up
To create a program that aims to develop live/work spaces for foodies and/or food start-ups that defies the basic frameworks by integrating a genuine sense of community, through shared and flexible spaces; achieving an unparalleled coherence in todays necessities.
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new networks and potentials for social interactions. In this study, I took the needs of the food industry as an example. The trend of farmto-table ethos of Berlin consumers as well as the demand for fresh and quality food is on the rise. With the increasing number of food artisans and start-ups in the city, there is really a need to provide them a space for them to improve their everyday life.
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METHODOLOGY The research started in an abstract way by making a 2-foot table and making certain scenarios around the table, like connecting it to other tables and thinking of other possibilities. It was then followed by the following methods –
1. Everyday Levels study is an investigation of preparing a meal, and analyzing the unique details of spaces in my hometown. 2. Selected Case Studies on small to medium size food manufacturing and production in Berlin. A light case study regarding the renovated Markethalle Neun in Berlin was also conducated. 3. Experimental Projects & related events were also done to further understand the scenario of food
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L I M I TAT I O N OF SCOPE I limited the scope of this study to providing a generic space for small to home-based food manufacturers and producers in Berlin as per the case studies, ideal office spaces for food startups, a markethall that could serve as a platform for food enthusiasts and flexible living units for the occupants. As I investigated the food scene in Berlin, I have only documented selected few urban food manufacturing and production places. I have also attended only a total of 4 events related to the study. My findings therefore are bounded by these small-time
food manufacturers, and local food artisans, the activities in Markethalle Neun, the mentioned food district activities and certain scenarios mentioned in the study. The vague and wide perspective of local food productions, from farming to gardening, how food is going to be made and the spaces required for every particular food production place will not be tackled in this study. It is also important to mention that the end result on space studies will be limited thereof based on the findings of the case studies and self observations, and will not go deep on every detail of the whole
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FOOD CULTURE IN BERLIN The city diners and restaurants alike have embraced the farm-totable spirit, with offerings boasting products from local artisans to growers. There is coherence in an evident sense of strong community, connecting neighborhoods around markets and tables. This kind of urban food revolution is changing the food scene in the city.
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Food is visible almost everywhere in the city. Wherever you walk, you will see people eating or drinking, you will find small markets almost in every corner, bakeries, food stalls, cafes, restaurants and supermarkets. They provide the city inhabitants food to consume, and it evident that Berlin’s food culture is as diverse as it’s inhabitant. The outlet of a long chain from production, storage to the table and plate of the urban consumer is nearly invisible. Even though food production is almost invisible in an urban setting, the demand for quality food by today’s urban dwellers make it more possible.
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The growth of urban food manufacturers and producers is really evident in Berlin; from local pasta makers, craft beers, mushroom cultivation, fair-trade coffee, to fusions of different food and other home-based food business. There were also a growing number of food enthusiasts, cooperatives and local groups in the city that promotes locally produced food, as well as organize regular events to promote the food culture in Berlin. To name a few, I have – Berlin Food week, (one of the major events for food enthusiasts in the city), Berlin Street Food Festival, The Start-Up Food Market, The Craft Beer Week, and many more.
Farm -toTable 8
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LIVE/WORK + FOOD INDUSTRY To break the norms of today’s live/work spaces; I aimed at a program in developing a hybrid space with the integration of the food industry. The idea is to have real food producers, start-ups, and other food-related enthusiasts live and work harmoniously in an urban situation. A space that defies the basic frameworks by integrating a genuine sense of community, through shared and flexible spaces; achieving an unparalleled coherence in todays necessities. Some of the possible occupants for the said program can be categorized into the following: 1. Small Urban Food producers & Manufacturers 2. Home based food entrepreneurs 3. Food Start-ups 4. Food Researchers 5. Food Resellers 6. Small to medium sized food retailers & restaurants The above-mentioned are just some possible or suggested occupants in the said program, but are also not limited to such, and could also be open to some family types that could fit their lifestyle.
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case study
Ever yday Levels + Doubled Kitchen
(Philippines) This case study investigates the activities, spaces and other findings in preparing a certain meal from my home country - the Philippines. Significant findings like: passing through different local stores, the wet and dry market, and doubled kitchens are graphically explained.
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A TYPICAL WEEKEND 8:00 am START! (Weekend) Waking up 8:10 Visiting neighbors and go for a walk with little shopping. 8:15 Buy fresh bread from the local bakery. 8:30 Go out with mom to the market and continue
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shopping. 8:35 Planning on meals based on what is freshly available on the market. 8:50 Passed by some local vendors to buy some fresh produce.
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9:30 am Starts to prepare the ingridients and prepare the grill. Food to grill: Chicken Fish & other seafoods Eggplant Corn
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9:35 am Starts to cook a typical weekend dish (Adobo) & prepare the fruits and drinks. Ingridients:
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-Pork cut into cubes -Soy sauce -Vinegar -Bay Leaf -Garlic -Salt,Pepper,sugar to taste. Procedure: -Put everything in a pot, simmer and wait for the pork to be tender. 9:40 am Cutting of leaves from the banana tree from the backyard or from the neighbor, cleaning it aand preparing it for the table. 10:00 am Starts to grill the food, from meat to the vegetables. 10:15 am Start cooking the rice. 10:40 am Setting up of the table. 11:00 am
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Everyone should seat and dig in food! :)
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E V E RY DAY L E V E L S A graphic explanation on how we prepare for a weekend brunch by getting the ingridients on different shops nearby our area, passin through small businesses to a big weekend open market. 14
THE DRY KITCHEN & THE DIRTY KITCHEN / TWO ADJACENT KITCHENS IN THE PHILIPPINES /
Dirty/Outdoor Kitchen No, it’s not literally a dirty or infested kitchen. A dirty kitchen in the Philippines countries is simply a kitchen outside located adjacent to the house or next to your main indoor kitchen, which is also common in most South East Asian countries. This kitchen is also a gathering sport when friends and relatives drop by and wants to do a gathering together by cooking. Some of the older types of these kitchen is also equipped with a manual stove by wood fire which also serves as a grill. Having a dirty kitchen means you can cook food that is too smokey or smelly during cooking.
Dry/Indoor Kitchen The Dry/Indoor kitchen is a normal kitchen equiped with most of the things you need for cooking. In a typical house in the Philippines, this is where most of the food preparation is done or light cooking like breakfast or simple frying and baking.
BOODLE FIGHT BRUNCH / A FILIPINO O F E AT I N G /
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The “Boodle Fight” is a Filipino style of eating where banana leaves is laid out on the table and food is arranged in the leaves where everyone can reach on the viand that they want.. It can be a typical picnic style of eating where people gather around the table and eat S T Y L E with their bare hands. It is said to be originated from the military style of mess hall eating from the American period, to show brotherhood, camaradeie and equality.
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Dry/Indoor Kitchen
Dirty/Outdoor Kitchen
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case study
S-M-L (an experiment project) The case study/ experiment project is about providing a certain space or framework for a number of people based on the amount of space provided.
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S-M-L
EXPERIMENTAL PROJECT The idea of the experiment is to set a minimum space for a a scenario in everyday living (ie. sleeping, working, bath, etc.); and make a module that can be combined and altered based on a person’s required space until the certain requirements are met.
15m3 as the minimum space
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Le Corbusier - Modulor
Flexible minimum space modules
sample scenario
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15 m3 module This module represents the minimuM space to for one certain movement.
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2 mirrored module This mirrored module will be the base to compute the space required in the given scenario.
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Split-Levels connecting & separating of spaces through difference in levels
Identity of Space connecting & separating of spaces through difference in environment. Having two identical spaces with different characteristics.
Membrane Shared Space connecting & separating connecting & separating of spaces through the use through the use of a of membrane structure shared space, from two that can open up and completely different extend to the adjacent spaces. space.
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case study
SMALL URBAN FOOD PRODUCTION & S TA R T - U P S IN BERLIN This study explores selected small urban food production & manufacturing in Berlin. From start-up craft beers, tofu, to artisan ice cream. It aims to show the simmilarities and differences in their spaces, as well as their specifique needs for their activities.
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SCALE
noodle manufacturer Pastifico Tossati Nudel Manufaktur Prenzlauer Berg, SchliemannstraĂ&#x;e 14A, 10437 Berlin area: Âą 40 m2 no. of workers: 1 Main ingredients, tools & equipment: Flour, Eggs, Water, Bowls & Mixer ,Product display Process & spatial needs: 1. Table top for kneading dough 2. Storage space for dough and pasta 3. Kitchen for cooking 4. Raw ingredients display 5. Fresh product & outsourced product display & selling Type & Activities: Production, Selling, Cooking
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1:100
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SCALE
artisan ice cream DUO Scicilian Ice Cream Eis Manufaktur Kreuzberg, Skalitzer Str. 77, 10997 Berlin area: Âą 25 m2 no. of workers: 1 Main ingredients, tools & equipment: Milk, cream, raw ingredients for flavor (Fruits, sugar, syrup, etc.), waffle cone (outsourced), commercial Mixer, ice cream machine, commercial freezer, product display Process & spatial needs: 1.Working top for preparation 2. Space for mixer 3. Space for ice cream machine 4. Fresh product display other spaces Type & Activities: Production, Selling, Cooking
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1:100
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SCALE
fresh meat + burger Kumpel & Keule Meat shop, Wurst & Burger shop Kreuzberg, EisenbahnstraĂ&#x;e 42-43, 10997 Berlin area: Âą 45 m2 no. of workers: 4-6
Main ingredients, tools & equipment: Fresh Meat (outsourced), Meat cutting & grinding equipments, Product display, Wurst-making machine, Refrigerator Burger Shop, Burger Hot plate, Bread (outsourced), Vegetables (outsourced), Sauce & Spices (outsourced) Process & spatial needs: 1. Meat cutting storage & cutting 2. Wurst & Burger making section (grinding, cutting, etc) 3.Cut meats display & selling 4.Burger cooking area 5.outsourced products display and selling area Type & Activities: Re-selling, Cooking, Wurst & Spices manufacturing
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1:100
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SCALE
handmade tofu Tofu Tussis Tofu Manufaktur Kreuzberg, EisenbahnstraĂ&#x;e 42-43, 10997 Berlin area: Âą 12 m2 + 65 m2 no. of workers: 1-2 (selling) 2-4 (production) Main ingredients, tools & equipment: Soy beans & Other raw ingredients (outsourced), Soy grinder, Big pots/boilers, Filtering machine, Tofu press, Steamer, Mixer, Refrigerator for storage, Packed products storage, Product display Process & spatial needs: 1.Sanitized area for soya preparation 2.Soy grinding area 3.Boiling & steaming area 4.Tofu pressing, cutting and packing area 5.Raw material storage 6.Fresh product storage, display & selling area Type & Activities: Re-selling, Manufacturing, Selling, Workshop, Product experimentation & development
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1:100
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SCALE
craft beer Vagabund Brauerei (Beer Brewery) Wedding, Antwerpener Str. 3, 13353 Berlin area: ¹ 45 m2 (brewery) no. of workers: 3 Main ingredients, tools & equipment: Raw ingredients (malt, yeast, water, etc – outsourced), Beer brewing pots, Fermentation & storage tanks, Cooling machine Process & spatial needs: 1. Raw ingredients storage 2. Beer brewery(electric) 3. Fermentation area 4.Beer barrel storage 5.Bar with tap connection 6. High ceiling for tanks Type & Activities: Production, Selling, Product experimentation & development
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1:100
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case study
Learning from the MARKETHALL The Markthalle IX The Markthalle IX, located in Kreuzberg, is one of the oldest markethall that is still in operation in Berlin. It has been renovated and retransformed to be an economic and social center of the neighbourhood and as well serve as a place for food start-ups and enthusiast. With the large retailers replacing the small retailers and food producers, the culture of the food market have declined since the 80’s.
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The Manila Housing by Steven Holl
The Markthalle Neun was inspired by Steven Holl’s undepicted project & study of a favela or a slum. Holl created a densely packed neighbourhood in Manila, where he provided a framework for community cooperation, the assemblage of objects, materials, and spaces until the frame is filled and evolved. The spatium of this proposal is not static, as it is meant to evolve.
As community and needs change, the pieces become dynamic, commerce moves to a different frame, as the family grows,; a new room is created. Every action affects the adjacent space, creating a neighbourhood that is never finished and is always dynamic, creating an uncertain form of balance that could fall into a chaos.
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the house grows as the family grows
changes based on needs
SCALE
starting from a single frame
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Flexibility & Potentials Taking an inspiration from Steven Hall’s idea of a dynamic housing project, Raumlabor, the designer of Markethalle Neun, aimed to have a flexible base structure that would offer a wide vareity of options and diversity in design. The simple modular steel frame sets as the basic element of all the market stalls, it then combines the markethall layout providing a new spatial posibility. The modular system provides a variable base in order to adapt themselves to further developments and demands.
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shelves for spices
greek food store
store signage screen for separation
store owner
herbs & plant pop-up shop
3 shops in 1 platform (Market Hall)
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Possible Economy & Interconnections in a Markethall
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SITE RESEARCH
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friedrichshian - stadtspree
This is one of the districts in Berlin that represents the new mix, characterized by the juxtaposition of different nationalities, culture and creative scene, diverse neighborhood culture and other businesses. The area has a unique combination of industrial heritage, riverside locations and parks, as well as cultural diversity of the inhabitants that creates a nice atmosphere and with functional and social mix.
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site intention The program aims to develop live/work spaces for foodies and/ or food start-ups that defies the basic frameworks by integrating a genuine sense of community, through shared and flexible spaces; achieving an unparalleled coherence in todays necessities. Imagining a space for a diverse group of people, creating options in spatial configurations, flexible spaces that can be connected or divided that also relates to the inner and outside space. This intended program of shared and flexible spaces can be achieved through integration of unique spatial program that combine collective and social spaces together, which can be in a form of a garden, a kitchen, or even a studio space without sacrificing privacy and other functions.
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photo documentation
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Qualitative Site Analysis
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Intervention between the park and the river, where most people go to seat on the ground, drink or eat while enjoying the view.
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An extension of the neighbourhood river park, which is more occupied than the small adjacent park because of it’s view and feeling of isolation.
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An intersection outside Schlesisches tor U-Bahn station that leads to an allee of food strips and cafes.
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One of the major intersections, between the busiest streets in the district - Kopenickerstr., Skalitzerstr., Oberbaumstr. Schlesisches tor)
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Intersection between Faklenteinstr. & Schlesisches tor, which is also one of the most busy crossings around the area. People would usually walk here towards Oberbaumbrucke, the other side of the river, and Warschauer Str. Ubahn station.
FalkenteinstraĂ&#x;e strip is a pedestrian commericial strip that is full of small-medium sized food establishments. From pizza shops,Indian restaurant, specialty ice-cream shops to yoga cafes. The street is also leading to Gorlitzer park.
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spree
small restauraunt
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chosen site/broken fragment
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housing block
s-tor U-bahn station
Skalitzrstr. (one of themajor food district in Kreuzberg)
towards gorlitzer park
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Site Strategy
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Site Historical Map
1650
1690
1800
1850
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1880
1940
1986
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A fragment in the city 69
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completing the fragment
extending to the park
complementing access within the existing one 70
Spree (River) park view
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Schlesisches Tor U-Bahn
Ground View (Bevernstr.)
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TOWARDS A
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NEW PLATFORM
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2.00
10.00
2.60
ROOF TOP
5.00
5.00
2.60
APEX
5.00
5.00
3RD FLOOR
5.00
5.00
2ND FLOOR
6.00
5.79
1ST FLOOR
GROUND FLOOR
80
45.15
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8.14
2.00
10.00 2.00
10.00
5.00
2.60
ROOF TOP
5.00
2.60
APEX
5.00
5.00
3RD FLOOR
5.00
5.00
2ND FLOOR
6.00
6.00
1ST FLOOR
GROUND FLOOR
45.15
45.15
82
8.14
6.00
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45.15
3.15
2.54
2.50
APEX
ROOF TOP
5.00
6.00
3RD FLOOR
5.00
6.00
2ND FLOOR
5.00
6.00
1ST FLOOR
6.00
6.00
GROUND FLOOR
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main parts
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evolving typology
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“coming together in a common platform”
COHERENT SPACES
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SCALE
beer brewery + pub + office (*sample scenario) production + selling + office
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1:100
UP
2NF FLOOR PLAN 92
co-production kitchen + food hall workshop/test/co-production kitchen + selling + communal areas
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live/work 1 production kitchen + 1 bedroom + selling area
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DN
3RD FLOOR PLAN 96
live/work 2
production kitchen + 2 bedroom + selling area
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ROOF TOP PLAN 98
Exposed Utilty pipes along the core of infrastructure walls 200mm THK Pre-cast slab unit + insulation
400 mm x 300 mm x 800mm (L) custom pre-cast beam
2.10
100 mm x 800 mm(L) precast concrete purlin
0.50
0.15
0.20
0.25
_0.40
welded angle connector
0.30
2.70
2.60
5.00
Custom Pre-stressed LShaped Concrete Column + Foundation
custadditional beam support every 2.8 m
0.70
3
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Detail1 1 : 50
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1/2 in - 10 in holes for utility pipes
Details
0mm THK e-cast slab unit nsulation
2.70
5.00
2.10
0.50
angle connector
1/2 in - 10 in holes for utility pipes
custadditional beam support every 2.8 m
Structural Concept
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5.00 1/2 in - 10 in holes for utility pipes
additional m support y 2.8 m
100 mm THK precast slab + insulation
pre-stressed purlin system
pre-stressed, custom inverted T beam
Utility pipes though the L-foundation
Utility pipe concept 102
How about we grab a beer next door?
Try my home-made Tofu
thank you!!! =)
I thank myself for being so patient and hard-working amidst all the struggles that came; I stayed positive, and I will always be! haha! ☺:P | To my loving parents for being patient with me. | Especial thanks to my family in Pisa, Italy, my every so geneours and loving aunts and uncles, to my super cool cousins who never fails to attend with my needs and tolerate me, so as to my friends (apoy) way back homein the Philippines. | To my thesis advisors, BARarchitekten (Antje & Jurgen), thank you for all your guidance, my second advisors FAKTarchitekten (Sebastian & Jonas), you did a great job and I will always admire your passion, and ‘will always look up to you guys! To all the people who I met while studying. To my DIA family, who have done so much changes in my life. I can’t mention everyone’s name, but you know who you are and I want you to know that I am very grateful in meeting you and having you in my life. To all the beers, the wines, and all the spirits that guided me. Thank you! #feelingthankful
thank you!!! =) I thank myself for being so patient and hard-working amidst all the struggles that came; I stayed positive, and I will always be! haha! ☺:P | To my loving parents for being patient with me. | Especial thanks to my family in Pisa, Italy, my every so geneours and loving aunts and uncles, to my super cool cousins who never fails to attend with my needs and tolerate me, so as to my friends (apoy) way back homein the Philippines. | To my thesis advisors, BARarchitekten (Antje & Jurgen), thank you for all your guidance, my second advisors FAKTarchitekten (Sebastian & Jonas), you did a great job and I will always admire your passion, and ‘will always look up to you guys! To all the people who I met while studying. To my DIA family, who have done so much changes in my life. I can’t mention everyone’s name, but you know who you are and I want you to know that I am very grateful in meeting you and having you in my life. To all the beers, the wines, and all the spirits that guided me. Thank you!
Bibliography
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10. Junzo Kuroda and Momoyo Kaijima, Made in Tokyo: Guide Book,Kajima Institute Publishing, 2001
2. Hilary French, Accomodating Change: Innovation in Housing, Architecture Foundation, Feb 2002
11. Atelier BowWow, Graphic Anatomy, Toto Publishing, 2007
3. Francess Holliss, Beyond Live/ Work: The architecture of Home Based work, Routledge, May 2015 . 4. Tatjana Schneider and Jeremy Till , Flexible Housing, Architectural Press, July 2007 5. Stephen Kendall and Jonathan Teicher, Residential Open Building, Routledge Chapman Hall, Nov. 1999 The book tackles information about the open building, as a highly flexible and practical method of building. 6. Atelier Bow Wow, Behaviorology, with a text by Fujimori on research methods, Rizolli, May 2010, 7. Klaus Dörmer, Hans Drexler, Joachim Schultz- Granberg, Affordable Living, Housing for Everyone, Jovis Berlin Publishing, Dec 2014’ 8. Dogma and Realism Working Group, Communal Villa: Production and Reproduction in Artists’ Housing, HKW (Wohnungsfrage, Haus der Kulturen der Welt), Berlin 2015]
12. Uhlig, Günther, “Hybrid Houses”, Arch+ 198/199, May 2010, p. 112-121 13. Von Kuhnert, Nikolaus , Ngo, Anh-Linh, “Smart Material Houses”, Arch+ 198/199 May 2010,p. 72-77 Online & Web: 1. “The Work Home – Design Guide, Workhome Project”, 2015, http:// www.theworkhome.com/introducing-design-guide/ 2. Ldija, Grozdanic, “Space as a Service: business models that change how we live and work” http://www. archipreneur.com/space-as-aservice-business-models-thatchange-how-we-live- and-work/ 3. Words by Designboom, “James Perry + Claire Harper: Room to Grow”, June 17, 2017 http://www. designboom.com/readers/jamesperry-claire-harper-room-togrow/ 4. Ldija Grozdanic, “Is Mircro Scale Housing the Future of Urban Living”, http://www.archipreneur. com/is-micro-scale-housing-thefuture-of-urban-living/
5. Adel Zakout, “Top 10 Live/Work Houses”, Updated Dec. 22, 2012, http://www.huffingtonpost.com/ adel-zakout/top-10-liveworkhouses_b_1809196.html 6. Bridgette Meinhold, “Sustainable and Flexible Housing in Nantes caters to Family of All Sizes”, June 06, 2016, http://inhabitat.com/sustainableflexible-housing-in-nantes-catersto-all-families-of-all-sizes/ 7. “The Room That Was Always There, STAR, Strategies + Architecture”, June, 2009 http://st-ar.nl/ the-room-that-was-always-there/
I Dessau International Architecture School Anhalt University Department 3 Š 2012