Taginalia PART II Seating, Tagine and cutlery design
1
2
German University in Cairo Faculty of Applied Sciences and Arts Product and Media Design 10th Semester - Premasters project Design of seating and kitchenware for the restaurant Taginalia Hana Short 22-1182
Nabila Selim 22-0592
Supervision: Professor Dr. Adrian Peach
3
Index Introduction 6 I Furniture / Seating design
8
II Tagine design
22
III Cutlery design
36
IV Posters 48
4
5
Introduction 9th Semester: Taginalia night restaurant is a fusion between Italian and Egyptian identity that serves pasta tagines in a cozy night atmosphere withing a grand space. One choses his favorite pasta type and ingredients and it gets cooked in a pan, sizzled in a tagine then served. The space is open and free to sit, eat or walk around. Our aim for this project last semester was to create a restaurant with a new experience. The way people go out in Egypt has become very mainstream. One should just gather in a restaurant with tables, chairs and food and then it is considered an outing. We both are people that like food and gatherings but every time a new restaurant opens the change is in the food or maybe just the decoration. Criticizing is not a solution and that’s why we decided to take a step since we have the same feeling in wanting to have a new idea for a restaurant. This project needs alot of knowledge and understanding how people think and we believed. It started with wanting to merge the Italian taste of food with the Egyptian way of cooking along with finding a way in removing social barriers. They were very simple ideas that came on our minds that pushed us forward in creating a restaurant. (Details of part one of the project is available in the other documentation booklet “Taginalia�)
10th Semester: Our aim for this semester was to improve the seating of Taginalia restaurant as also to design its tagin and cutlery. 6
7
I Furniture / Seating design
8
Problem The existing design of the tables works as follows: One presses it down and slides it to the right to be able to get up. Problem is when one comes to open it and get up it would disturb the one sitting on the right especially if he/she is eating or is a stranger. The back of the chairs is too close to the chair it will make the people sitting feel trapped. How to solve it?
9
Process Sketching & devolping
10
11
12
13
Final solution
14
Taginalia’s seating base of the table consists of a metal tube with a rounded ring. The table board is a wooden tray has a circular low relief at the bottom and gets attached to the ring. The table is easily moved when one wants to get off and it doesn’t bother the one sitting next to him/her because it has a limit of rotation like classroom desks. This wooden tray will be brought by the waiter with the food. The waiter gives the food to the customer and he/she attaches it to the ring. This would also be part of the experince.
15
Technical drawing
200 cm
10 cm
42 cm
42 cm
45 cm 20 cm 42 cm 0.5 cm
25 cm
20 cm
30 cm
16
Model making (scale 1/5)
17
18
The back needs to be thicker and more away from the seating.
Adjusting the back
19
Model improvement / Final model
20
Final outcome
21
II Tagine design Customers choose the pasta type, ingredients and sauce they wish for. Then it gets cooked in a pan. The cook then fills it in the tagine and puts in the oven to get sizzled.
22
23
Research
KITCHEN WARE
to prevent tajine from cracking
dinner knife fish knife
glazed
steak
metal rod
decorative
butter knife additives
types k
fruit knife
glazed inside-out clay
TAJIN
material
anatomy
spoons
CUTLERY DESIGN
hygienic north african name semi-glazed
natural
tablespoon pot
cone
semi glazed inside only
preserves flavour
preserves moisture
types
ice-cream spoon fruit fork
teaspoon fruit spoon
long drink spoon
salad fork table fork
coffee spoon
no glaze
deli fork Tajine_potter.jpg
polished tines
elements of good de
roundness of handels
24
cost
convenient
pros
most of it cannot be recycled cons
plastic
creates waste wide range of patterns
cost effective durablilty
appearance dishwasher safe easy to clean stainless steel
pros flavor preservation recycable rust and stain resistant lasts 100 years
knife
mos freq. used in restaurants
cons
anatomy nives
high end polish 18/10 18/8
material
18/0 13/0
anatomy
types
rust resistant
chromium/nickel
forks
costs less can be washed in dishwasher regularly
dessert fork light fish fork shiny silver plated
pros higher end events/restaurants
soft edges lasts 20 years or less
cons
sign
requires hand-washing most often weight distribution should be polished occasionally
expensive needs to be stored properly to avoid corrosion or scratches
placing a thin layer of silver on the surface
electroplated nickel silver
value of the piece is based on the design and construction
electroplated.jpg
renewable resources pros
natural
wood
cons
absorbant, porous
soaks in moisture
not durablea
soaks bacteria from food and water
25
Finding the shape
26
27
28
Concept
The design of the tagine consists of a combination between the Egyptian tagine, the Italian pasta plate and the inclination of the restaurant structure. The tagine in Taginalia is not meant to cook the food from scratch like normal tagines, it rather sizzels the food and serves as an emotional factor. The wooden tray of the table will be brought by the waiter with the food. The waiter gives the food to the customer and they attach it to the
29
30
5.50
7.50
20.00
31
Model making (clay)
32
33
34
35
III Cutlery design Finding the shape Playing around with a basic fork, knife and spoon outline is the way to find the suitable shape because cutlery only have differences in melemeters. Taginalia cutlery should suit the tagine and the modern touch of the restaurant.
36
37
38
Deciding between the final chosen ones
too loyal for the restaurant
Chosen one
39
Technical drawing 2 cm
0.3 cm
1.5 cm
0.5 cm
0.3 cm
0.5 cm
1.5 cm
0.5 cm
0.3 cm
6 cm
4.5 cm
3 cm
1.5cm
2.5 cm
40
20 cm
20 cm
2.5cm
0.1 cm
2 cm 0.3 cm 0.3 cm
20 cm
0.5 cm
2.5cm
0.7 cm
6.5 cm 4.5 cm
2.5cm
41
Sketching
42
43
Model making (Condensed foam)
44
- Royal not modern, doesen’t fit the restaurant. - Too fragile for usage in such environment.
- Fitting to the restaurant - Fork and spoon need some grip adjustment
45
Model improvement / Final model
Before
needs to go up
too curved for a fork grip
After
46
The Taginalia cutlery set suits the tagine design and the modern touch of the restaurant. The material used is stainless steel to endure the daily usage of both customers and restaurant employees. The fork has Final model five tines to reflect the 18th century design but it also has a modern twist to it, merging between past and modernity.
47
Taginalia
IV Posters
What is Taginalia? Taginalia is a night restaurant with a fusion between Italian and Egyptian identity that serves pasta tagines in a cozy night atmosphere within a grand space.Taginalia has four levels and quarters where one can sit, eat, and enjoy the atmosphere.The food consists of Italian pasta cooked then sizzled in an Egyptian cooking way inside the tagine. Pasta types and ingredients get picked by the customers.The food gets cooked on the stove along then it is placed in a tagine where it is only sizzled in the brick oven.
R
Aim
Live Cooking
emoving social barriers ercreating restaurant experience evolutionizing Egyptian and Italian food
Brick Oven 4 Cooking Stations
48
Inspired by Roman Theatre
Nabila Selim
22-0592
Your choice of pasta
Hana Short
22-1182
Premasters
PD-SS2015
Prof. Adrian Peach
Taginalia seating Design The seating arrangement in Taginalia is quiet different than any other restaurant. Each seat has its own metal tube ring attached beside the seat. It can be easily maneuvered when one wishes to move without disturbing the person next to them.This ring serves as a carrier of the wooden tray which carries the food. The tray is easily attached to the ring since the tray has an extruded wooden circle at the bottom that fits inside the metal ring.
49 Nabila Selim
22-0592
Hana Short
22-1182
Premasters
PD-SS2015
Prof. Adrian Peach
Taginalia tagine Design
The design of the tagine consists of a combination between the Egyptian tagine, the Italian pasta plate and the inclination of the restaurant structure. The tagine in Taginalia is not meant to cook the food from scratch like normal tagines, it rather sizzels the food and serves as an emotional factor. The wooden tray of the table will be brought by the waiter with the food. The waiter gives the food to the customer and they attach it to the ring.This would also be part of the experience.
50 Nabila Selim
22-0592
Hana Short
22-1182
Premasters
PD-SS2015
Prof. Adrian Peach
Taginalia Cutlery Design
The Taginalia cutlery set suits the tagine design and the modern touch of the restaurant. The material used is stainless steel to endure the daily usage of both customers and restaurant employees. The fork has five tines to reflect the 18th century design but it also has a modern twist to it, merging between past and modernity.
51 Nabila Selim
22-0592
Hana Short
22-1182
Premasters
PD-SS2015
Prof. Adrian Peach
Acknowledgments We would like to strongly thank Prof. Adrian Peach for supervising us and for his advice, input and patience in this project. We would like to thank Amira EL Shawarby for her support, creativity and motivation.
52
53
END
54
55
56