Master of Architecture – Project

Page 1

F o o d & Ar c h ite c tu r e -th e Cook School Master degree Project in architecture by Mats H책kansson 2012

PRO J ECT English


Index


Part #2 Project (English) 2 4 7 8 9 10 12 12 14 15 16 18 20 22 24 26 28 30 32 34 36 38 38 40 42 44 46 48 50 52 53 54

-Index -Project description -Processes exposed in the Cook School -The Context Maps The academical ribbon -The Process Cartographic studies Models and sketches The cycle Conceptual model -The Machines Physical models The Green Machine Infrastructural diagram The Meat Machine Infrastructural diagram The Fish Machine Infrastructural diagram The Waste Machine Infrastructural diagram -The Building Plan 0 Plan 1 Connections, type and interaction Sektion A-A Sektion B-B Sektion C-C Physical model Axonometric view from North-East -The Conclusion -Dedication


Part #2 Project (English)


Project description

When we meet food-products today we meet a package, and we are, close to never exposed for the production laying behind these products. Historically, these processes has been based in the town centers. This has been a rational way of minimiing transport and have access to fresh goods. -Why transport meat to the market-square when the cow can walk there itself? But since the industrial revolution, these productions has been located outside the cities, thus making them “invisible� for the public. In these problematics the Cook School is finding its relevance. It is creating an opening and a possibility to experience food production, both as a student and as a public visitor.


This project is a hybrid as it has a paralell program that is flowing between being a production unit and an academic institution. Here the focus is on exposing the cycle of food, to gain a greater understanding and respect for the origin of the things we eat. The main issue adressed in this project is the general lack of knowledge regarding food production and the origin of the raw product. A sharp critisism against this un-sustainable and naive way of living has been the point of deparure when going into the design. The educational focal point is not on the inbound academical institution as an isolated event, but on the publics experience of the work that takes place inside. The production of food is exposed and daramatized by the buildings expressive body. An expressivness inpired by the history of the site, where a shipyard used to lay. An industrial landscape crowded by machines and components soon to be assembled. This geographical context is north-west Malmö, on the edge of the old town, bordering the artificial, 100 year old peninsula called Western-harbour. One of the system the Cook School interact with is Malmö University, whose academic buildings lies like a ribbon between the two historical entities. An other contextual system on the site is Enercon Windtower Production’s storage backyard. The huge windtower components, spread over the field, acts as bordering facade to the Cook School, where it roots itself between the industrial backyard and the canal. In the Cook School a number of food-production units are set to play, along with consumption and waste-recycling to obtain and examine a small-scale, closed cycle. The units are working with fish-, meat- and vegetable production. Each of these processes are amplified by a machine. These machines symbolize movement, mechanics, progress and production. As components in the greater machinery, they make up the cornerstones of the building. Morphologically the building has been assembled by strategically distributing the production machines according to contextual features. Between these a one-storey plinth is sunken into the landscape, meeting the canal. The plinth houses the school while its roof work as a landscape flow, for the publics experience-sequence. A journey filled with evocative visions, scents and interactions.


processes exposed in the Cook School


the Context Western Harbour, Malmö 55 36’26.42”N 12 59’03.85”E


L

M

S

1945

1965

1970

1812

1912

1938-47


8922 sqm

Lärande-samhälle / Bibliotek-IT

5521 sqm

Mediagymnasiet

3055 sqm

Kultur-samhälle / Teknik-samhälle

5576 sqm

Konst & kultur

3426 sqm

Kårhuset

3172 sqm

Studentcentrum

2344 sqm

Kultur-samhälle

1821 sqm

Globala politiska studier

2122 sqm

Cook School

1855 sqm

Universitetsholmens gymnasium

907 sqm

Student housing

4625 sqm

World Maritime University

57607 sqm

Enercon Windtower Production

Footprint

Program

Map of Western Harbour in Malmö with academical buildings highlighted. The Cook School is layed in to an empty slot in this fictisious ribbon, here it comes to rest between the canal and the huge field of windtower-components. The closest neighbour is a non-academic building: Enercon Windtower Productions, situated in the old Kockums facilities. This building and it’s program is relevant for the Cook School, hence this one is highlighted as well.

500

400

300

200

100

0

EWP provides a dynamic bordering north-facade, where huge windtowers is constantly being produced, moved around and shipped away. EWP also provides a large quantity of CO2, which is being used as nutrition in the Cook School’s Vegetable machine.



the Process


Chartographic studies of the flow between academic buildings


Sketches and models exploring the food-cycle as a system of events. In these explorations each event is made up by one or a set of component, which together develops into a diagrammatic concept of the building.

Model studies of the fish-house and its relation to the expo cylinder.


Food & Architecture is first and foremost taking shape from the food cycle’s functional systems and the characteristics belonging to these events.


These conceptual models are an exploration of the grid created in the field between the production-units. The units and the grid also ties to contextual features. where it get strengthened. Sketchings on top of model snapshot to add information, going back and forth between model and drawing, bluring the boundries that usually keeps the two media apart, high-lighting certain events as physical zones. These model/sketch studies became a tool to examine contextual features and to give the system a preliminary programmatic zoning, both through notaion and through actual boundries.



the Machines


Contextual placing of the Machines as the four corner stones of the food-cycle. Their random way of laying out on the field is inspired by the scattred windtower components which are currently occupying the site.




the Green Machine

The Green Machine contains crops grown in suspended bags. They are rotating in a vertical greenhouse, both to give the greens a maximum sun-exposure and to create a viual marker in the artificial landscape



V.I

V.II

V.VIII

V.X

V.VI V.VII

V.IV

V.III

V.V V.XI

V.XII


F.I

Living fish delivery

F.II

Loading into Fish corf

F.III

Marking the Fish corves

F.IV

Fish corf hoisting

F.V

Expandable net construction

F.VI

Unloading into dynamic trays

F.VII

Killing

F.VIII

Meat to kitchen

V.IX

Leftovers to Waste Machine

V.I

Seed

V.II

Planting in Cultivation bags

V.III

Loading the Vertical Greenhouse

V.IV

adding CO2 from Industy

V.V

adding Fertilizer from the Waste Machine

V.VI

Indoor growth / Smaller plants

V.VII

Transport Crane moving bags

V.VIII

Outdoor growth / Larger plants

V.IX

Vegetable roller

V.X

Watering from large collecting trays

V.XI

Indoor harvesting, to kitchen

V.XII

Leftovers to Waste Machine


the Meat Machine

The Meat machine is a container for hangtendering whole animals before butchering. It acts as vertical infrastructure for this product. Big wheels rotates and dramatizes the on-going process when the animals are hoisted between floors



M.III

M.IV M.II

M.I F&A

MEAT DELIVERY COMPANY

M.V

M.IX

M.VIII

M.VII

M.VI


M.I

Delivery of Dead animals

F.I

Living fish delivery

M.II

Hang tendering in Meat Machine

F.II

Loading into Fish corf

M.III

Hoisting meat between storeys

F.III

Marking the Fish corves

M.IV

Counter weights

F.IV

Fish corf hoisting

M.V

Unloading in butchery

F.V

Expandable net construction

M.VI

Primary buthering

F.VI

Unloading into dynamic trays

M.VII

Secondary butchering

F.VII

Killing

M.VIII

Leftovers to Waste Machine

F.VIII

Meat to kitchen

M.IX

Meat to Kitchen

V.IX

Leftovers to Waste Machine

M.X

Counter wheight


the Fish Machine

The Fish machine is standing in the water, where it picks up living fish, kept in floating baskets. A big wheel on top of the machine wind in a rope hoisting up the baskets



F.V

F.I

Mรถrt

F.III

F.IV

F&A FISH

F.I

F.II

F.VII

F.VI

F.VIII

V.IX


F.I

Living fish delivery

F.II

Loading into Fish corf

F.III

Marking the Fish corves

F.IV

Fish corf hoisting

F.V

Expandable net construction

F.VI

Unloading into dynamic trays

F.VII

Killing

F.VIII

Meat to kitchen

V.IX

Leftovers to Waste Machine


the Waste Machine

The Waste machine is in the same family as the three food machines but it acts in an other way. It has no moving exterior parts, instead it spreads its tubes throughout the building, where it ties the cycle together, as it collects waste, and produces refined products



W.IV

W.V

W.III

W.II

W.VII

W.IX W.I

W.VI

W.X

W.VIII


M.I

Delivery of Dead animals

F.I

Living fish delivery

M.II

Hang tendering in Meat Machine

F.II

Loading into Fish corf

M.III

Hoisting meat between storeys

F.III

Marking the Fish corves

M.IV

Counter weights

F.IV

Fish corf hoisting

M.V

Unloading in butchery

F.V

Expandable net construction

M.VI

Primary buthering

F.VI

Unloading into dynamic trays

M.VII

Secondary butchering

F.VII

Killing

M.VIII

Leftovers to Waste Machine

F.VIII

Meat to kitchen

M.IX

Meat to Kitchen

V.IX

Leftovers to Waste Machine

M.X

Counter wheight

W.I

Collecting biological waste

W.II

Desintegrator

W.III

Digerter tank

W.IV

Inflating Methane balloons

W.V

Gas valve

W.VI

Powering stoves and ovens

W.VII

Drain for Digestate (Fertilizer)

W.VIII

Fertilizer to the Green Machine

V.I

Seed

V.II

Planting in Cultivation bags

V.III

Loading the Vertical Greenhouse

V.IV

adding CO2 from Industy

V.V

adding Fertilizer from the Waste Machine

V.VI

Indoor growth W/.I Smaller plants

V.VII

Transport Crane moving bags

V.VIII

W.IX

W.X

Outdoor growth / Larger plants

V.IX

Vegetable roller

V.X

Watering from large collecting trays

V.XI

Indoor harvesting, to kitchen

V.XII

Leftovers to Waste Machine

Collecting wastewater and slurry Further treatment on other location


se ct i

VEGETABLE LAB

+4.5

MARKET

PROCESSING

VEGETABLE TRANSPORT AREA

CHIMNEY CLUSTER

n A-A

sectio

RESTAURANT ROOF

VEGETABLE RAILCAR WATER COLLECTOR

se

ct

io

n

B-

B

HANGING VEGETABLE SACKS

SMOKERY VENT MEAT LAB

+4.5

section C-C

The Building SECONDARY BUTCHERING MARKET ATRIUM PASSAGE

FUNICULAR FISH TRANSPORT

FISH PROCESSING PRIMARY BUTCHERING

MEAT MACHINE MARKET

BREAD-SCENTED ENTRANCE

+4.5

n A-A

sectio

+4.5

FISH LAB

LANE

BACK ENTRANCE FOR ENERCON WINDTOWER PRODUCTIONS

+2.5

n A-A

sectio

OVEN

section C-C

FREEZE STORAGE

MEAT MACHINE COLD STORAGE

DISHES

OVEN

+1.0

SLUICE

DISTRIBUTION HUB UNLOADING AREA

DISTRIBUT BREAD SCENT

DELIVERY

UTOR #2

DISTRIB BREAD SCENT

WASTE PIPES DELIVERY ROAD

SERVICE CONNECTION

CHANGING

WASTE, RECYCLING & BUILDING SERVICE

LIQUID WASTE PUMP-ROOM #2

DRY STORAGE

UTION PIPE

DISTRIB MAIN WASTE

RECYCLING MACHINE

n A-A

sectio

75

60

45

30

15

0


Plan 0

Outdoor area Machine Product Water Private entrance Public entrance Altitude notation io

n

B-

B

CHANGING ROOM

se

ct

SHOWERS

SHOWERS

CHANGING ROOM

STORAGE STORAGE DISHES

LIQUID WASTE PUMP-ROOM #1

STAFF ROOM RESTAURANT KITCHEN

CONNECTION BENCH N

AI

RT

C

CU

TI

AS

T

PL

EN

AR

SP

AN

TR

VEGETABLE MACHINE

RESTAURANT

E

IN

L

SP

RA

STUDY ROOM

TU

UC

TR

AS

S

FR

PE

IN

E

PI

ST

D

ENTRANCE LIBRARY

WA

SE

PO

EX

STUDY ROOM

LOUNGE STUDY ROOM

STUDY ROOM HANGING GARDEN ARCADE

ENTRANCE

n

B-

B

BACK ROOM

se

ct

io

+1.0

LECTURES

WASTE PIPE BOUNDRY WALL

LOADING WAGONS BAY

section C-C

SMOKERY

MAIN BENCH

HOT SMOKER COLD SMOKER EXP0-RIMENT KITCHEN

COOLING

PIPES

PREPARATION TABLES FISH MACHINE

DOCK FISH CORF

+1.0

BAKERY

BREAD OVEN

TOR #1

+0.0

HALLWAY

ROOM

0

SHOWERS CHANGING ROOM

WATER PATH

SHOWERS

15

30

45

60

75


AT

E

PU TI

TE

TR

IC

EN

TU

DE

WA

EN

BL

AL

TR

NO

TA

R

AN

CE

AN

CE

TI

ON

n A-A

sectio

section C-C

MEAT LAB

+4.5

SECONDARY BUTCHERING MARKET

PRIMARY BUTCHERING

MEAT MACHINE

BREAD-SCENTED ENTRANCE

+4.5

TILTED PLANE

NEPTUNIGÅNGEN

n A-A

sectio

75

60

45

30

15

0


Outdoor area Machine Product Water Private entrance Public entrance

se

ct

io

n

B-

B

Altitude notation

VEGETABLE LAB

+4.5

MARKET

PROCESSING

VEGETABLE TRANSPORT AREA

CHIMNEY CLUSTER

RESTAURANT ROOF

VEGETABLE RAILCAR WATER COLLECTOR

se

ct

io

n

B-

B

HANGING VEGETABLE SACKS

section C-C

se

ct

io

n

B-

B

SMOKERY VENT

ATRIUM PASSAGE

FUNICULAR FISH TRANSPORT

FISH PROCESSING

MARKET

C

CU

TI

AS

T

PL

EN

AR

SP

AN

TR

n A-A

sectio

+4.5 E

IN

FISH LAB

L

SP

RA

STUDY ROOM

TU

UC

TR

AS

S

FR

PE

IN

E

PI

ST

D

LIBRARY

WA

SE

PO

EX

STUDY ROOM

STUDY ROOM

BACK ENTRANCE FOR ENERCON WINDTOWER PRODUCTIONS

+2.5

STUDY ROOM

ENTRANCE

BACK ROOM

+1.0

LECTURES

WASTE PIPE BOUNDRY WALL

OVEN

section C-C

FREEZE STORAGE

LOADING WAGONS SMOKERY

MAIN BENCH

HOT SMOKER COLD SMOKER EXP0-RIMENT KITCHEN

COOLING

PIPES

PREPARATION TABLES FISH MACHINE

MEAT MACHINE

DOCK

COLD STORAGE

DISHES

OVEN

+1.0

BAKERY +1.0 BREAD OVEN

SLUICE

DISTRIBUTION HUB UNLOADING AREA

OR #1

+0.0

DISTRIBUT BREAD SCENT

DELIVERY

UTOR #2

DISTRIB BREAD SCENT

HALLWAY

WASTE PIPES DELIVERY ROAD CHANGING ROOM SHOWERS

15

30

45

WASTE, RECYCLING & BUILDING SERVICE

SERVICE CONNECTION

0

Plan 1

LIQUID WASTE PUMP-ROOM #2

DRY STORAGE

60

CHANGING ROOM

UTION PIPE

DISTRIB MAIN WASTE

SHOWERS

75

WATER PATH


Public Interaction

N HUB TRIBUTIO GOODS RE CEPTION & DIS

RAGE DRY STO

E RAG STO EZE

FRE

AG E STO R

CO LD

KIT CH EN

ES

DI

SH

CORRIDOR

Physical Connections Scent Visual Access

RY

KE

BA

GR

GIN

AN

CH

M

OO

RY

OKE

SM

E

SLUIC

SSING &

E PROCE

VEGETABL

MARKET

VEGETABLE LAB

BI-AREA AN DW

C

STAIR

S

FAR M

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VER

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FIS

H

TIC

PR

LA

A

OC

LG R

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HO

US

E

SS IN

G&

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PU

MA R

K

C

RVES

RM

DYNAMIC OPEN SPACE

T

DW

FISH CO

KE

AN

DOC

A RE

TFO PLA ING D LOA

A BI-

RS AI ST

B

BL IC


Rooms.

AG E TO R ES NW AR

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5 NT

N TC HE

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DI

SH

WC

F RO OM

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STAF

GUEST

SEPARABLE UNITS

Connections, types and public interaction

S RE

A

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#2

-RO MP

PU

OM

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P

REC

#1

G

IN YCL

N

NECTIO

E CON

SERVIC

BIO REACTOR BUTCHERING

HANG TE

NDERIN

PRIM ARY

PUB

LIC

ME

LO AD

IN

G&T

RIMM

ING

AB

SP AC E

WC

GE SSA PA

ND

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A EA

Restaurant

4:th 3:rd 2:nd 1:st Active Floors

Vegetable Production

Academic

Connections

Fish Production

Expo Kitchen

Meat Production

Biogas Production

D WC

EA AN

BI-AR

STORAGE

IRS STA

I ATR

AR BI-

RS AI ST

G

HERIN

MA RK

ET

AT L

G

BUTC


45

30

15


Section A-A 0

15

30

45


45

30

15


Section B-B 0

15

30

45


45

30

15


Section C-C 0

15

30

45





the Conclusion

Food & Architecture became an exploration of architecture as information science; How to observe a building as a system. A system of events, a system of functions, a system of boundries and a system of food. Where do we interact with the building and what can we see? Where is it prohibited to enter and where are we lead? The system grew into living in symbiosis with the visitor, since its utmost purpose was communication. Hence the regulations for the system was set up according to the educational program, to explain the food-cycle, both within the school but even more outwards, to the public sphere.


Thank you so much for your help. Couldn’t have done it without you


Gitte Juul Malin Wahlström Peter Andrén Henry Stephens Bahador Mohammadi Joel Phersson Emelie Siemonsen Brian Kessy Jensen Malte Rosenquist Frederik Allan Tim Söderström Anders Skjeldal Gaasø Nicolai Ramm Østgaard Alex Hamlyn Marianna Maczova Matias Roed Nielsen Jakob Bargmann Malene Hvidt Armin Nicgol Oliver Pershav You all rock! Hugs and kisses //Mats


Mats H책kansson Behrbohm m.e.hakansson@gmail.com matslovesit.blogspot.com matserik.com +46 735 331044


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