TIME AND METERS AS RHYTHM

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pieces ideas of moments fragments of interiors

to the to reach to defining

U

whole a plan the above public space

INDUCTIVE APPROACH

INDEX 3 5 7 9 11 13 15 17 19

statement rhythm as the process of Port Wine rhythm of experiences and proportions rhythm of proportions vineyard experience 01 harvest experience 02 fermentation experience 04 archive experience 08 rhythm of atmospheres

X

F

L

U

time

and

X

meter

R H Y T H M

Greek rhythmos, derived from rhein, “to flow”) an ordered alternation of contrasting elements In performance arts, the timing of events on a human scale In music, the placement of sounds in time.

In architecture, the first idea that comes to mind is the rhythm of openings on a facade.

To discover further the potential of rhythm in architecture: During a sequence of spaces, there is the rhythm of alternating atmospheres and feelings there is the rhythm of changing spatial proportions there is the rhythm of experiences and their durations

3

4

F

L

r AS

5

h THE

U

y PROCESS

X

t

h

m

OF

PORT

WINE

6

F

L

U

X

r h y t h m

r h y t h m

OF

OF

FEELINGS

&

ATMOSPHERES

GEOMETRIES

&

PROPORTIONS

alternation of contemplative | interactive spaces Greek rhythmos, derived from rhein, “to flow”) an ordered alternation of contrasting elements

a 5x5 grid is used to define a ryhthm to the proportions of experiences. \ the wine process as the time affects the width and length which are the meters of space

the wine process and its various stages create a ryhthm of atmospheres.

7

8

F

L

r P

h R

O

y P

Grid-based proportions are broken via the sections in order to create atmospheres.

9

U

O

X

t R

T

h I

O

m N

S

The interior spaces, by their metric ryhthm in height, are affecting the roof, which acts as a playful public landscape.

10

F

L

U

thevineyard E

X

P

E

R

I

E

N

C

E

0

X both contemplative and interactive nature

1

The first sensorial experience is dedicated to the stages of vine as a plant.

Growing in time and through the centimeters of soil and air.

The process is conceptualized under three sequences: Dormancy, Rooting and Flowering

11

12

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U

t h e harvest E

X

P

E

R

I

E

N

C

E

0

2

X interactive and informative harvesting

The second experience is dedicated to the harvest. The experience is informative rather than sensorial. It merges the movements of harvesting with informations about plant and grape.

The room is made of levels and the experience is defined by seeing other people, collecting information above and below.

13

14

F

L

U

fermentation E

X

P

E

R

I

E

N

C

E

0

X both contemplative and interactive fermentation as both peace and chaos

3

Fermentation as a process can be thought as chaotic or peaceful. Here the experiencer faces with a choice.

Proportions and atmospheres of these two rooms aim to emphasize the duality. And, this phase is offering an experience both from the perspective of the grape and the worker.

B peace/tradition/lagar chaos/modern/tank

A

B A

15

16

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L

U

A R H I V E L

A

S

T

E

X

P

E

R

I

E

N

C

X contemplative archive

E

The archive as a place of contemplation and appreciation.

Bottles are placed in holes that follow the rhythm created from the wine process.

The placement happens at either 45degree angle or flat on their sides.

A

17

18

F

L

U

X

rhythm O

F

A

T

M

O

S

P

H

E

R

E

S

The rest of the rooms are represented with the abstraction of their experieces and expressed as a continuous rhythm of atmoshperes

t h e m i r r o r

labs

r e s t

19

20

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Advanced Architectural Design Studio | Port Wine Museum, Porto / Portugal | Camilo Rebelo & Kiana Jalali & Paola Hagei Higac Group 6 | Negin Fazelbakhshesh Ghoochan - Sinem Gucuyeter - Laura Christen Mc Grath Basile Kazim Kaan Ozgubar - Salmaalsadat Sajadijahromi - Maria Luz Saldutti Politecnico di Milano