Taginalia part 2

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Taginalia PART II Seating, Tagine and cutlery design

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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

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Index Introduction 6 I Furniture / Seating design

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II Tagine design

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III Cutlery design

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IV Posters 48

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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


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I Furniture / Seating design

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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?

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Process Sketching & devolping

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Final solution

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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.

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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

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Model making (scale 1/5)

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The back needs to be thicker and more away from the seating.


Adjusting the back

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Model improvement / Final model

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Final outcome

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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.

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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

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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

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Finding the shape

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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

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5.50

7.50

20.00

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Model making (clay)

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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.

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Deciding between the final chosen ones

too loyal for the restaurant

Chosen one

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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

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Sketching

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Model making (Condensed foam)

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- 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

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Model improvement / Final model

Before

needs to go up

too curved for a fork grip

After

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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.

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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

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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.

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