HOTEL NEW
NORDIC
Sejerø
Since 2015
LAB.
The Royal Academy of Fine Arts, School of Architecture Institute of Architecture and Design MA: Spatial Design, Perception and Detail KA02 / Master Thesis Project Program HOTEL & LAB NEW NORDIC Feburary 2015 Stud 5454 Miki Morita Superviser : Tom Mose Petersen Teachers :
Merete Ahnfeldt-Mollerup, Nicholas Thomas Lee, Anne Berthelsen
PROGRAM GOOD MORNING
Motivation 6 Introduction 8
SMALL WALK
B R E A K FA S T
Hotel, Lab. and Identity
Context 10
FIELDWORK
Tourism in Denmark Appendix: Kro Sejerø
ISSUE 28
C H AT
New Nordic Movement Manifesto for New Nordic Kitchen World's No.1, NEXT?
Thesis Statement 36 Method 42
LUNCH
ACTIVITY
Manifesto Genius Loci for Experience Boundary of Architecture
Specification 50 Deliverables 54 Schedule 55 Bibliography 56 My Background 58
DINNER
ESPRESSO
P R E PA R AT I O N
READING
LOOK BACK
GOOD NIGHT
4
GOOD MORNING
5
MOTIVATION The “New Nordic Movement” is the only movement for the new culinary development and it has been accepted not only domestically in the Nordic regions, but also internationally. Why have numerous people sympathised with a movement in an origin other than their own? I guess, the reason is that people sympathise with logical and honest attitudes, deriving from the idea that this movement is located within the context of their own history, and looking ahead to the future. With a similar attitude towards this manifesto, could an architectural language be created to reflect these “New Nordic” ideals?
With aspirations rooted towards pure, honest and sympathetic approaches to cuisine, could a piece of architecture complement this response; allowing its inhabitants to connect, explore and discover this culinary adventure with curiosity and ease? Think of the changes throughout the hours of a single day, the seasons across a year, and the climate and landscape over 100 years, and 100 more years to come. The aim of this project is to make a new concept for a future hotel and “culinary� laboratory as an investigation for the next step of the New Nordic movement.
7
INTRODUCTION
HOTEL, LAB. AND THEIR IDENTIT Y Historically, the hotel was a place to cure the pilgrims on their long trip. Likewise in the current day, it’s a place for travellers who want to get new experiences based on the 5 senses that people are unable to get on the PC screen, within books or magazines. The identity of a hotel is one of the experiences for travellers, and its affects on the branding, experiencing and seeing of these places. The laboratory for culinary is a place in which the cook and researcher studies and invents new dishes that people have never tasted. It’s like a scientific experiment, whereby 2 ingredients meet, judging the length of time of heating, fermentation and ageing, they examine and try many ways of cooking. The new dishes are not made by one person; the ideas come from numerous international cooks, and discussions together with others. On that foundation, the identity and aim of the entire laboratory is one of the most important points to go forward in the same direction.
Sejerø Lighthouse Sejerø northwest ornaments, Gniben - from 1852
9
CONTEXT
International bednights within coastal tourism and city tourism in Denmark Million Bednights 30 25 20 15 10 5 0
1992
2002
2012
Coastal tourism City tourism
Sours: Statics Danmark
"Although the trend in coastal and nature tourism has been declining in recent years, it is still the main market for Danish tourism. Denmark's neighbouring markets exhibit high travel intensity and constant demand for high-quality travel and holiday products. ... VisitDenmark's tourist survey from 2011 indicates the high potential that exists in the target group referred to as "the good life". This target group consists of young adults and couples without children who go on holiday to enjoy life, experience natural scenery, cultural amenities, cycle rides, gastronomy etc." from DENMARK AT WORK PLAN FOR GROWTH IN DANISH TOURISM, Jan 2014
10
CONTEXT
TOURISM IN DENMARK For Denmark, the tourism industry is a very important resource to foreign currency earnings. From statistics courtesy of the Danish Government in 2014, foreign tourists gave 34 billion Krone in revenue, and 120,000 full-time-equivalent jobs annually. This corresponds to 3.6% of Denmark’s export revenue. Actually Denmark doesn’t have a competitive, comparing to its neighbouring countries. For example, Finland achieved 1.5 times the growth than the statistics of 1995, while Denmark lost around 80 percent during the same time period. Reasons for this included the lack of attractive places they wanted to visit and the sums of money they spend, which are affected by factors, such as high wages, taxes, and so on. And while city tourism grew from 1992 to 2012, coastal tourism decreased in the same period. In the analysis, coastal tourism however is still seen as a prominent market, and the danish government will set one of its focal points on coastal sightseeing to provide new experiences with nature, culture, cycling and gastronomy. In domestic life, travel is a big affair for Danish people in daily life. Office workers often think about when, where and how to consume their 5 week paid holiday. 250,000 Danish people over the age of 45 own a summer house in the countryside and they generally spend most of their holiday time there with friends and family. Denmark has over 400 islands. A summer house is often built on separated islands to be away from the busy city life. Some people also own a private boat and hop between many islands around Denmark during summer.
11
CONTEXT
APPENDIX: KRO Kro, virksomhed, der oprindelig tilbød rejsende overnatning, mad, opstaldning og foder til hestene. I middelalderen var det ofte klostrene, der sørgede for herberg, men især efter Reformationen (1536) blev der indrettet kroer ved landevejene. En forordning fra 1695 påbød kroer i byerne og på landet med en afstand af en dagsrejse. Kroerne fik kongeligt privilegium, og staten kontrollerede og fastsatte priserne. Kroerne var oprindelig alene for rejsende og for den ridende og kørende post, men mange steder blev de tillige samlingssteder for lokalbefolkningen. Med jernbanernes fremkomst i 1800-t. og Næringsloven i 1857 var landevejskroernes epoke forbi, men ordet kro overlevede og blev brugt om mindre, ofte beskedne hoteller, drevet på familiebasis. I dag er adskillige kroer udbygget til kursuscentre og feriehoteller undertiden af en anseelig størrelse. Forstavelsen kroindikerer noget solidt og traditionelt. Kro, initially offered travellers accommodation, food, housing and fed the horses. In the Middle Ages it was often within the monasteries where shelter was taken, in particular, after a “Reformation” in 1536, was adapted by the “Inns of Highways”. A regulation from 1695 ordered Inns in both cities and the countryside to be no more than a days travel distance apart. The Inns were given royal privilege and were state-controlled with fixed prices. The Inns were originally only for travellers and for the those who had been riding or driving, but in many places they were also a gathering place for locals. With the railway inception in 1800 t. and Nutrition Act of 1857 was landevejskroernes era, but the word Inn survived and was used more for smaller, often modest hotels run on a family basis. Today, several Inns have expanded into training centers and holiday hotels, sometimes of a considerable size. The prefix Kro indicates something solid and traditional. From Den Store Dansk
13
CONTEXT
SITE: SE JERØ LONGEST SUNSHINE HOUR AND LEAST RAINFALL
Sejerø is a small island in the Kattegat sea, north west
In 1626, Sejerø was recorded on the map for the first
of Sjælland. People can go there by ferry from Havnsø
time, but the people have lived there from the Stone
in Kalundborg Commune. This is one of the places
Age, proved from finding flint stone and other tools
in Denmark that has the most hours of sunshine and
in the area. The flat land was created by the glacier
least amount of rainfall. This island has flat fields in
during the Ice Age and after the ice melting, the sea
the middle and many high hills, like Kongeshøj it rises
level increased and it made a shallow coast - a good
30 meters above the water level mostly on the edge
habitat for shellfish. People eat the shellfish and live
of the island. The island is one of the largest in the
there. In the 1850s, Sejerø got a regular connection to
Association of Danish Small Islands, 11km long, 2km
the mainland in the form of a mail boat, which made
wide and 12.36 km2. The area has been designated
one trip a month. Currently this line has 6 round trips
as a special nature reserve and people can see vast
in summer and 4 during the winter on weekdays.
amounts of nature and wild animals there.
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The main industry on this island is tourism and
often for events like notable anniversaries or parties.
farming. 348 people live on the island, many of them
The Nordic restaurant “Bror” farms on the north-west
are elderly. But it increases to approximately 3000-
fields of Sejerø and now supply daily deliveries to the
4000 more during the summer season, mostly made
restaurant with their own vegetables and herbs from the
up of those who own a summer house on the island
island in summer time. The farmers in Sejerø produce
or those that sail into the harbour. Contrary to this,
many kinds of products. These include vegetables,
in winter, whilst out of the season, restaurants or cafe’s
herbs, corn and goose that are the most common, but
rarely open for locals. Locals don’t have a custom to
they also produce many more consumer goods like cow
eat out. They also don’t have any community space
milk, grain, fruits and several kinds of meats too. But
but when they want to meet their friends, house
these products are mostly consumed by local people.
gatherings are more common. They have fun because
For locals, it’s also normal to have vegetable fields and
they know almost all of the people living on the island.
livestocks as part of their own living.
Restaurants open occasionally to provide a big space, 15
Historical Map by John Speed (1626) Sejerø was recorded on the map for the first time.
Road Map Copenhagen - Havnsø - Sejerø 1 hour drive and 1 hour ferry - 2 hour or 2 hour train (change 2 time) and 1 hour ferry - 3 hour
CONTEXT
Satelite Photo 2014 Summer The site in circle
18
CONTEXT
3D Height Shadow Map The site in circle
19
CONTEXT
From Harbor to the Site and Beach Harbor - City - Lake - Barn - Field - Small Forest - Hidden Pond Hut - Field - Hill - The sea in sudden 15 min. walking, about 1 km
20
CONTEXT
21
CONTEXT
24
CONTEXT
25
ISSUE
NEW NORDIC MOVEMENT Over the Past ten to twenty years, a small cultural revival has quietly edge and use of — and a kind of pride in — the roots that we in at the Nordic areas have in our traditional culture and the local raw materials. The food, the new Nordic cuisine, has presumably been an important driving force; but along the way design, building, clothing, music and even religious rites are also being revived and interrupted in a modern, global space, and thus transformed into something that is at once hypermodern and traditional. ----Kjeld Kjeldsen "NEW NORDIC / architecture and identity"
Exhibition: NEW NORDIC architecture and identity Louisiana Modern Art Museum, 2012
26
ISSUE
1. To express the purity, freshness, simplicity and ethics we wish to associate with our region.
2. To reflect the changing of the seasons in the meals we make.
3. To base our cooking on ingredients and produce whose characteristics are particularly excellent in our climates, landscapes and waters.
4. To combine the demand for good taste with modern knowledge of health and well-being.
5. To promote Nordic products and the variety of Nordic producers – and to spread the word about their underlying cultures.
MANIFESTO FOR THE NEW NORDIC KITCHEN
28
ISSUE
6.
To promote animal welfare and a sound production process in our seas, on our farmland and in the wild.
8.
7. To develop potentially new applications of traditional Nordic food products. To combine the best in Nordic cookery and culinary traditions with impulses from abroad. 9. To combine local self-sufficiency with regional sharing of high-quality products.
10. To join forces with consumer representatives, other cooking craftsmen, agriculture, the fishing, food , retail and wholesale industries, researchers, teachers, politicians and authorities on this project for the benefit and advantage of everyone in the Nordic countries.
In late November 2004, a collection of Nordic chefs, food writers and other food professionals gathered to discuss the potential for developing a new, potential "Nordic food culture". The outcome of the meeting resulted in a 10-point manifesto outlining how best to develop this new Nordic cuisine within Scandinavia. Representatives from Denmark, Finland, Faroe Islands, Greenland, Iceland, Norway, Sweden and Ă…land all contributed to the Manifesto.
29
ISSUE
WORLD'S NO.1, NEXT? El Bulli, the Michelin 3-star restaurant near the town of Roses in Spain was closed in 2011 due to overwhelming demand and the loss of the original idea for their culinary. The main chef Ferran Adria announced he was to establish the El Bulli Foundation and build a laboratory and museum for the development of their culinary. In Copenhagen, Noma has the top position in the World's Best Restaurant Awards, sponsored last year (2014) by San Pellegrino and Acqua Panna. Recently, Rene Redzepi, co- founder of Noma temporarily opened his restaurant in Tokyo with the idea that he would serve brandnew dishes using Japanese ingredients. Claus Meyer, chef, co-founder of Noma and chief proponent of New Nordic Cuisine Movement is going to open a Nordic food market in a historical building in New York. New Nordic food has been already recognised as a New Movement in the world. Then, what is the next chapter?
Ferran Adria, Chef and Founder of el Bulli Foundation, Museum and Laboratory RenĂŠ Redzepi, Chef and Co-owner of Noma 32
33
T H E S I S S TAT E M E N T
HOTEL & LAB. NEW NORDIC This project is the proposal of a small intimate hotel and a seasonal restaurant that opens in the summer, where people can enjoy the good life. Inspiration for this project comes from Nordic Vernacular, prehistoric roots and its relationship with its natural surroundings. One way of experiencing this is through the local food, yet architecture and landscape also sparks the other 4 human senses; playing an important role in the visitors experience. In winter, the building transforms into a culinary laboratory and accommodates for both domestic and international cooks and researchers to immerse themselves in the culinary odyssey in a laboratory sheltered from the Nordic rugged climate. The dish reflects the changing of seasons. Like wearing different types of clothes, or like a hibernating animal, the architecture also sympathises with seasons.
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T H E S I S S TAT E M E N T
I expect this program shows a new clue to lead the �New Nordic Movement" to the next stage. To transmit "What is New Nordic cuisine?" to the world, it's good for the tourist to try it with the Nordic lifestyle and design. They may get pure experiences. In winter, Nordic food gets new inspirations from historical and international cooking invested by short and long term researching. And it takes the movement further towards the next step, the next step of which nobody knows. The spatial focus will be based on a hotel/accommodation area, where people are staying most of the time. The space environment will be altered by the operation of boundaries, opening and closing. This operation may make the architecture overview transforming.
13, February, 2015
35
M.M.
Summer Open Light Loose Liquid Fresh Subtle Air Chill Ice Cream
36
Winter Close Dark Tense Solid Condense Stable Crystal Focus Hot Chocolate
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METHOD
MANIFESTO TRANSLATION FROM "NEW NORDIC CUISINE MANIFESTO"
"Manifesto for the New Nordic kitchen" is developed based on "Dogma 95�, an avant-garde filmmaking movement started in 1995 by the Danish movie directors Lars von Trier and Thomas Vinterberg. This was an idea to create filmmaking based on the traditional values of story, acting, and theme, and excluding the use of elaborate special effects or technology in the hope that the industry would give the power back to the artist as opposed to the studio. The way of making "pure" film and food can in turn also be applied in the same way into architectural design. So I will follow this manifesto, twisting some of the words into the architectural context to create the new concept and identity for my proposal.
Nordic Architectural Material Tree, Stone, Brick 40
METHOD
41
METHOD
1. To express the purity, freshness, simplicity and ethics we wish to associate with our region. 2. To reflect the changing of the seasons in the meals we make. 3. To base our cooking on ingredients and produce whose characteristics are particularly excellent in our climates, landscapes and waters. 4. To combine the demand for good taste with modern knowledge of health and well-being. 5. To promote Nordic products and the variety of Nordic producers – and to spread the word about their underlying cultures.
MANIFESTO FOR THE NEW NORDIC KITCHEN 6. To promote animal welfare and a sound production process in our seas, on our farmland and in the wild. 7. To develop potentially new applications of traditional Nordic food products. 8. To combine the best in Nordic cookery and culinary traditions with impulses from abroad. 9. To combine local self-sufficiency with regional sharing of high-quality products. 10. To join forces with consumer representatives, other cooking craftsmen, agriculture, the fishing, food , retail and wholesale industries, researchers, teachers, politicians and authorities on this project for the benefit and advantage of everyone in the Nordic countries. 42
METHOD
1. To express the purity, honesty, simplicity and ethics we wish to associate with our region. 2. To reflect the changing of the seasons in the architecture we design. 3. To base our architectures on materials and produce whose characteristics are particularly excellent in our climates, landscapes and culture. 4. To combine the demand for comfort with modern knowledge of health and well-being. 5. To promote Nordic Architecture and the variety of Nordic Design – and to spread the word about their underlying cultures.
MANIFESTO FOR THE NEW NORDIC HOTEL AND LAB. 6. To promote environment and resources preservation in our Earth.
7. To develop potentially new applications of traditional Nordic architecture and design. 8. To combine the best in Nordic design method and traditions with impulses from abroad. 9. To combine local self-sufficiency with regional sharing of high-quality design. 10. To join forces with client, other architect, engineer, material producer, and house retailer, researchers, teachers, politicians and authorities on this project for the benefit and advantage of everyone in the Nordic countries and the world.
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METHOD
GENIUS LOCI FOR EXPERIENCE HOTEL AND THEIR IDENTITY
3. To base our architectures on materials and produce whose characteristics are particularly excellent in our climates, landscapes and culture. 5. To promote Nordic Architecture and the variety of Nordic Design – and to spread the word about their underlying cultures. from Manifesto for the New Nordic Hotel and Lab. (Refer to Page 45)
In classical Roman religion, a genius loci was the protective spirit of a place. Now, in the context of modern architectural theory, genius loci has profound implications for place-making, falling within the philosophical branch of “phenomenology". For the travellers who are residing here, the phenomenon arises responds to climate, site and it’s cultural roots. The architecture is a direct link to connecting these factors, resulting in a feeling of rich, deep spatial experiences. An experience that would touch the guests deeply, and resonate with them, perhaps as expected. In this proposal I will focus on what they will experience there and observe stories of what the nature and culture create. For example, Sri Lanka architect, Geoffrey Bawa has created a hotel environment where people can be in communion with nature using the light, the water, the green and the character of the site. Bawa showed us how important these are during the stay.
No.11, Hotel transformed from Geoffrey Bawa's House Sri Lanca, 1960 - 1970, Geoffley Bawa, Interior Photo, Longatual Section, Ground Floor Plan
44
45
METHOD
BOUNDARY OF ARCHITECTURE INSIDE / OUTSIDE - OPENING CONTROL
2. To reflect the changing of the seasons in the architecture we design. 4. To combine the demand for the confort with modern knowledge of health and well-being. from Manifesto for the New Nordic Hotel and Lab. (Refer to Page 45)
To build architecture means to make a boundary between 2 things, most often between the outside and inside. But these boundaries are not so straight forward, as they blend a combination of many intimate and complex factors, functionally and formally. The many kinds of material and mass decide how the boundary behaves. The boundary also defines the interior atmosphere and landscape from the outside. In this proposal, I will control “openings” for the architecture along all 4 seasons. This doesn’t necessarily mean only controlling the temperature or climate, but more in a response to the evolving and ever-changing seasonal conditions throughout the year, each with their own particular demands and its aesthetically bespoke moments. In turn it deciphers how architecture creates its own form. Opening a window can create a space surrounded by a window frame and its window pane, and it also changes the landscape from the distance.
Niels Bohr's Summer House Denmark, 1957, WOHLERT ARKITEKTER, Changing of Openings between Summer and Winter 46
METHOD
47
S P E C I F I C AT I O N
OVERVIEW SUMMER
WINTER
I will design a small hotel
I will design a small Laboratory
with a restaurant.
with accomodations.
4-6 GUEST ROOMS
4-6 ACCOMODATIONS
20 m2 - 50 m2
20 m2 - 50 m2
RESTAURANT
CANTEEN
100 m2
70 m2
(incl. outside seating) KITCHEN
LABORATORY
120 m2
120 m2
BAR & LOUNGE
AUDITORIUM
50 m2
50 m2
SPA 25 m2 LOBBY
LOBBY
50 m2
50m2
BACKYARD
BACKYARD
80 m2
80 m2
Approx. 700 m2
Approx. 650 m2
48
S P E C I F I C AT I O N
49
S P E C I F I C AT I O N
DETAIL 4-6 GUEST ROOMS
Single Bed (900 x 2000 mm)
20 m2 - 50 m2
Bedside Table (450 x 450 mm) Desk (1300mm x 600mm) Desk Chair (500 x 500 mm) Bag Releasing Place Coffee Table (750 x 750 mm) Arm Chair (900 x 950 mm) 3 seater Sofa (2100 x 90 mm) Wardrobe (600 x 900 - 1400 mm) Full-length mirror (800 x 20 mm) Dresser (1100 x 540 mm) Bathtub with Shower (1700 x 700 mm) Sink (500 x 400 mm) Toilet (530 x 500 mm)
RESTAURANT /
Dining Table Set
CANTEEN
1 for 8 people
10 Tables
4 for 4 people (2 for outside) 4 for 2 people (2 for outside)
32 person
Reception Wine Cooler Equipment Station Bathroom
LOBBY
Reception
25 m2
Office Cloak Sofa Arm Chair Coffee Table
50
S P E C I F I C AT I O N
KITCHEN / LABOLATORY
Double Sink w/ Drying Area (1500 x 500 mm)
120 m2
Storage Cabinets (500 / 600 x 1200 mm) 4 x Cooking Hob and Oven (600 x 600 mm) Microwave (500 x 350 mm) Fridge / Freezer (600 x 600 mm) Prep. Surface (1000 x 600 mm) Dishwasher (600 x 600 mm) Manoeuvrable Space (1150 mm turning circle)
BAR & LOUNGE / AUDITORIUM
Fire Place
50 m2
Strage for firewoods Arm Chair (900 x 950 mm) 10 Sofa (2100 x 900 mm) Bench Cusions (2100 x 900 mm) Coffee Table (750 x 750 mm) Book shelf Bar Kitchen Botle and Glass Strage High Counter High Stool
SPA
Locker
50 m2
Bathtub Shower Sauna Massaging Bed Tea Kitchen Arm Chair Coffee Table
BACKYARD
Linen Storage
80 m2
Boiler Room Staff Room Private Room Cleaning Stuff Strage Stores
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SCHEDULE CHECK IN
4 5 6 7 PROGRAM HAND-IN
1st Presentation
8 9
RESEARCH 10
Site Plan Drawing 1:300 Site Context Drawing 1:2000 Site Context Model 1:1000 Site Analysis Conceptual Sketch and Model
11 12 13 14 15
Material Experience 1:1
16
Perspective
2nd Presentation
PRELIMINARY DESIGN
Plan Section Drawing 1:50 Buiding Sketch Model 1:100 Presentation Plan 1:10
17 18 19 3rd Presentation
BRUSH UP 20 21 22 CHECK OUT 52
Plan Drawing 1:50 Section Drawing 1:20 Building Model 1:100 Presentation Plan 1:1 PDF Slides
DELIVERABLES
DRAWINGS
MODELS
PRESENTATIONS
Site Context Plan
Site Context Plan
Diagram Drawing
1:2000
1:1000
Site Plan
Perspective
1:300 Plan
Buildings
1:50
1:100
Interior Section
Interior
1:20
1:20
Openning Detail Section
Material Experience
1:5
1:1
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PDF Slides
BIBLIOGRAPHY
BOOK Louisiana Museum of Modern Art
Henry Plummer
NEW NORDIC - architecture & identity
Nordic Light: Modern Scandinavian Architecture
Copenhagen, Denmark
Tokyo, Japan
2012
2012
ISBN 978-87-92877-06-2
ISBN 978-0-50-0291375
E. Risvik, C. Meyer, E. Helien, P. Edman
Jørgen Sestoft, Jørgen Hegner Christiansen
New Nordic Cuisine 1&2
DANISH ARCHITECTURE 1000-1960
Aarhus, Denmark
Copenhagen, Denmark
2008, 2013
1991
ISBN 87-7407-155-6
Hitoshi Watanabe Lab.
Agata Losantos
Design for the time
New Hotels 3
Tokyo, Japan
New York, US
2013
2005
ISBN 978-4-306-04588-0
ISBN 978-0-06-0893435
Juhani Pallasma
Drew Plunkett, Olga Reid
THE EYES OF THE SKIN
Detail in Contemporary Bar and Restaurant Design
- Architecture and the Sences
London, UK
Tokyo, Japan
2012
2013
ISBN 978-1-78067-060-7
ISBN 978-4-306-04588-0 Carles Broto Gaston Bachelard
EDUCATIONAL FACILITIES
The Poetics of Space
Barcerona, Spain
Paris, France
2010
1957
ISBN 978-84-92796-00-7
ISBN 0-8070-6439-4
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BIBLIOGRAPHY
WEB F. Monies
http://www.denstoredanske.dk/
Træ og Arkitektur
http://www.sejero.dk/
Copenhagen, Denmark
http://www.miljoeportal.dk/
1958
http://miljoegis.mim.dk/
ISBN 3356055690
http://historiskatlas.dk/ http://www.clausmeyer.dk/en/the_new_nor- dic_
G. V. Huth
cuisine_/manifesto_.html
164 på Træforbindelser Copenhagen, Denmark 1928 ISBN 3579244223 MAGAZINE CASA BRUTUS "100 BEST HOTELS", No.170, Tokyo, Japan May 2014 BOOKLET Sammenslutningen af Dansk Småøer Cykelruter på Småøerne
ARTICLE The Danish Government DENMARK AT WORK - PLAN FOR GROWTH IN DANISH TOURISM January 2014, http://www.evm.dk/english/publications/2014/20-0114-summary-plan-for-growth-in-danish-tourism
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MY BACKGROUND
Education
Job Experience
2012 - present
2013 – present
Master degree
Junior Designer / Junior Project Manager:
The Royal Academy of Fine Arts,
Kontrapunkt A/S, Copenhagen
School of Architecture Copenhagen, DENMARK
2012 summer
Institute of Architecture and Design
Internship Designer:
MA: Spatial Design, Perception and Detail
Kato x Victoria architect office, Copenhagen
2008-2012
2012 spring
Bachelor degree
Internship Model Builder:
Housing design, Osaka City University,
Tadao Ando architect & associates, Osaka
Osaka, JAPAN Major: Housing Design and Research in Yoshiji Takehara / Shihoko Koike lab.
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MY BACKGROUND
Work List HOUSING
APARTMENT
House+ Restaurant
in city landscape
on the Mountain
"My Window City"
"Open Mountain"
1:50-200, JP, BA3
1:100, JP, BA2 with community dining Wooden Timber House
"Surrounding of the Delicious"
"WALK"
1:50 - 1:1000, JP,
1:25-100, JP, BA3
BA4(THESIS)
Family House
CULTURE
in Christiania
Media Library
"Layerd house"
"Float"
1:10 - 200, DK, KA1
1:50- 1:200, JP, BA2
INTERIOR
Museum
Interior design
in Metro Consturction site
"Morning, Noon, Evening"
at Sønder Boulevard
1:50, JP, BA1
"Gallery Underground" 1:50 - 1:300, DK, KA2
Factory Renovation For Competiton
Hotel and Lab.
"SpheRe"
"HOTEL and LAB.
1:1, JP, BA4
NEW NORDIC" 1:10 - 1:2000, DK,
Elderly house Dining
KA2(THESIS)
Room "Another Hand"
OTHER
1:50, DK, KA1
Architectural Magazine "am" JP, BA4
CHAIR Chair Design
Roof Design
for Milano Salone
For Competition
"Cradle Chair",
"Cloud"
1:1, DK, KA1
1:1, DK, KA1 57
GOOD NIGHT
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DON'T DISTURB
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