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
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C
CU
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PL
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AR
SP
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VEGETABLE MACHINE
RESTAURANT
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IN
L
SP
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STUDY ROOM
TU
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FR
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PI
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WA
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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
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PU TI
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TR
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EN
TU
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WA
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BL
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TR
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n A-A
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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
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B-
B
SMOKERY VENT
ATRIUM PASSAGE
FUNICULAR FISH TRANSPORT
FISH PROCESSING
MARKET
C
CU
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AS
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PL
EN
AR
SP
AN
TR
n A-A
sectio
+4.5 E
IN
FISH LAB
L
SP
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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
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FRE
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Connections, types and public interaction
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4:th 3:rd 2:nd 1:st Active Floors
Vegetable Production
Academic
Connections
Fish Production
Expo Kitchen
Meat Production
Biogas Production
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BI-AR
STORAGE
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45
30
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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