Food Industries. 18/19. Y2-S1. INDA. by pareid

Food Industries Second Year - Design III Fall 2018

Food Industries

International Program in Design and Architecture, Faculty of Architecture, Chulalongkorn University Bangkok, Thailand

Second Year - Design III Fall 2018

Food Industries 4

Déborah López and Hadin Charbel.

Coordinators

Hadin Charbel, Patrick Donbeck, Pratana Klieopatinon, Déborah López , Thomas Lozada, Rebecca van Beeck, Payap Pakdeelao, Romea Muryn, Danny Wills, Sergi Serrat.

Instructors

Satida Adsavakulchai, Tanapat Adulteerakit, Chompisa Amatayakul, Chinnapat Asavabenya, Lalida Attawetkul, Phudtripart Bhudthonamochai , Santhila Chanoknamchai, Tanyadhorn Dumrongkijkarn, Apisada Hanbunjerd, Warut Im-erb, Thanvarat Jamnongnoravut, Rachapon Jidapasirikul, Sakaokaew Jindawitchu, Phurichya Jirayutat, Isara Kesaranond, Tinn Kiewkarnkha, Chidapa Kongsuphol, Ravinan Kumar, Napat Kunapongkul, Kemjira La-orsuwan, Krissada Laohongkiat, Sutinee Leelaratrungrueang, Thatsama Leeumnadwong, Prae Lertprasertkul, Hattakarn Lertyongphati , Klitee Limpawattanasiri, Nichapha Lumpikanont, Waris Majitnapakul, Wichayes Maneepakhathorn, Navapol Montong, Pollakrit Naimee , Thanapond Namnanthasith, Preeyanuch Natthapan, Palika Nitisiri, Chayanisa Ongarjphanchai, Natnicha Opasserepadung, Koonanan Panyahom,, Prin Parinyanusorn, Paweenda Patarathamaporn, Kasipang Phantajak, Naruemol Pholnuangma, Thanakorn Phonthanakornkul, Athitaya Piamvilai, Kamolthip Polsamak, Chanakarn Pongteekayu, Lalitsiree Ponsombatnun, Natnicha Pornteparak, Kodchakorn Promjaree, Sasipa Punkasem, Phapot Putthammarong, Tida Rama, Siwakarn Sabpaisarn, Jeremy Salter, Nicharee Sammapan, Sirapat Sapthaweeteerakul, Yuka Sato, Tamon Sawangnate, Pann Sermchaiwong, Napas Simarangsun, Prao Sirisaksopit, Saruta Sookparkob, Chanuti Sukhumcharoenchit, Varinda Suphantarida, Boonyavee Sureephong, Prang Suriyapornpun, Premmika Taechavarangkul, Pichamon Taksinawong, Manachanok Tantraporn, Sasipat Tarinamornpong, Peera Tayanukorn, Suchat Telavanich, Prin Tumsatan, Chanya Vijitpongpun , Choomcherd Virapat, Tatiya Visetrit, Arnon Vongarnon, Panassaya Waenkaew, Tanadon Wanitnunttada.

Students

Index

Food Industries

Index 6

1.0 Food Industries.

8 8 14 20 24 30 30 36 40 44 50 54 54 60 66 70 74 74

96 96

DĂŠborah LĂłpez and Hadin Charbel.

2.0 Water

100

2.1 Hydropolis Natnicha Pornteparak 2.2 Tum Mak Hoong Rachapon Jidapasirikul 2.3 Temple of Water Prae Lertprasertkul 2.4 Co - Aquaric Communal Tanadon Wanitnunttada

114 124

6.0 Craft 6.1 Forest Conquest Prin Parinyanusorn 6.2 RecycledFigurations Chayanisa Ongarjphanchai 6.3 A Celebration in Modification of Food Santhila Chanoknamchai Appendix

3.0 Community 3.1 Detox-in-Dioxin Satida Adsavakulchai 3.2 Fji - Kokoda Waris Majitnapakul 3.3 Everyone can cook Paweenda Patathamaporn 3.4 Spice Fabric Spatial Space Siwakarn Sabpaisarn 3.5 Sky Street Food Center Nicharee Sammapan

4.0 NonHumans 4.1 Ducks House Pichamon Taksinawong 4.2 Louhan Zhai Varinda Suphantharida 4.3 Microecosystem Manachanok Tantraporn 4.4 Picking Machine Hattakarn Lertyongphati

5.0 Growth

5.1 Village Strategic Plan Lalida Attawetkul 82 5.2 Daphne in Farmagotchiland Preeyanuch Natthapan 88 5.3 Parking Farming Yuka Sato 92 5.4 Coconut Learning Center Premmika Taechavarangkul Index

Food Industries

The following presents a selection of the 2018-2019 work of First Semester Second Year students in the BSc Architecture program at INDA (International Program in Design and Architecture), at the Faculty of Architecture Chulalongkorn University. ‘Food Industries’ prompted an investigation into the interscalar networks associated with national dishes. By researching the various ingredients, tools, customs, landscapes and policies from production to consumption, students unraveled the complexities inherent within everyday meals. The methodology was based on five steps, (1) cooking individually and collectively as a recorded and explorative act into the process of the selected dash, (2) investigating the interplanetary social, economic, political and ecological contexts and relations through an ecosystemic diagram, (3) detecting areas for opportunity to generate a minimum of three proposals using improvised collages as a working format, (4) selecting one and projecting it as a performative device that could could exist as a network operating at various scales and mediums such as, artifacts, tools, websites, encyclopedias, experiences and topologies, and finally, (5) building-in and speculating the feedback generated by their proposals, which would question and evaluate the successes, errors, and the unexpected outcomes of each proposal as a form of self-criticism. Students were introduced to concepts such as ecosystem, comprehension/ extension, transparency/blackboxing, and Actor Network Theory (ANT), which were presented through a series of lectures and case studies. The selected works are categorized into five thematic blocks: Water, Community, Non-Human, Growth and Craft. The semester was a success due to the individual and collective efforts of the tutors and the students. This compilation represents a selection based on providing a diverse understanding of the scope and responses generated. A special thank you to all of the students, who bravely embraced the madness of starting their third semester in architecture by cooking their selected dishes as part of a massive potluck, and through which they understood that space and architecture are not only generated through sections and plans, but through a series of agents who participate in architecture, and who are in the end, those who make architecture alive. A further thank you to Patrick Donbeck, who guided and oversaw the introduction of this brief as previously acting coordinator, and who contributed in various aspects of content and organization.

Déborah López and Hadin Charbel Y2 Co-coordinators 7

Food Industries

Déborah López and Hadin Charbel (Coordinators) Introduction

During the semester we unravel the complexities inherent in multi-scalar networks associated to a specific ‘dish’ and design a set of devices to implement and engage the targeted actors while speculating on future outcomes. The (f)act of food implies historical, social, cultural, political, as well as technical, material, environmental aspects. While taking the aforementioned into account, understanding and documenting how food as a set of ingredients is produced, transported, transformed, served and consumed as a meal will reveal the different actors and effects that are often not considered when examining the final dish. By revealing these multiple processes, the ‘forgotten’ or ‘unseen’ realities related from production to consumption are made transparent--some of which may be expected or obvious, but more importantly are others that are uncovered for the first time. It is with this new and total awareness that a particular aspect within the production-to-consumption chain is scrutinized and developed into trifective devices. The implementation of these devices is expected to respond to different scales in order to consider the ‘real’ potential for what their invention and intervention would imply in the short and long term.

Background Topics

Ecosystemic The term ecosystemic describes ecology’s critical outlook, moving past individual anthropocentric, biocentric and technocentric preferences, and instead understands that it is in fact within the differences, glitches and disaccord between everything that a form of optimization and resilience can be built into a system leading to collectively stabilized knowledge and interests. Much like the “butterfly effect” where small changes in one state of a deterministic nonlinear system can result in large differences in a later state, ecosystemics places emphasis on designing the interaction between parts at local states, countering modernisms approach of a planned and perfected top-down system. “There is no division between backgrounds (or contexts) and objects (or subjects) but chains of association linking similar things”. This concept is the driving force in researching, diagramming and conceptualizing throughout the semester, paying attention to the parts and the whole and the interconnections between them both minor and major. Comprehension and Extension The final output is the product of multiple actors and the catalyst of multiple repercussions, whether they are intended or not, as described by Bruno Latour in ´A Cautious Prometheus? A Few Steps Toward a Philosophy of Design´: ¨It is as though the meaning of the word [design] has grown in what logicians refer to as ‘comprehension’ and ‘extension’. First, it has grown in comprehension - it has eaten up more and more elements of what a thing is. Today everyone with an iPhone knows that it would be absurd to distinguish what has been designed from what has been planned, calculated, arrayed, arranged, packed, packaged, defined, projected, tinkered, written down in code, disposed of and so on. From now on, ‘to design’ could mean equally any or all of those verbs. Secondly, it has grown in extension - design is applicable to ever larger assemblages of production. The range of things that can be designed is far wider now than a limited list of ordinary or even luxury goods.¨

Menu from Gordon Matta-Clark's Soho restaurant FOOD.

Degree: Bachelor of Science in Architecture (B.Sc.) Course Title: Design III. Studio Project for Second Year Students. Term: August-December 2018 Instructors: Déborah López (co-coordinator), Hadin Charbel (co-coordinator), Patrick Donbeck, Pratana Klieopatinon, Thomas Lozada, Rebecca van Beeck, Payap Pakdeelao, Romea Muryn, Danny Wills, Sergi Serrat. 8

Understanding this causality through living and non-living actors within a system is key in developing appropriate responses to the topic. Brief

Like the ‘dish’ made from a recipe and a specific sequence, a similar path is followed to exame the eco-systemics of the dish, ending the semester through a series of designed outputs as both material and written.

Food Industries

period of time involving a plethora of resources, human and non-human, and finally refined as a final design.

Transparency and/or Blackboxing Transparency has long been an architectural issue which was notably theorized in Collin Rowe and Robert Slutsky’s seminal text “Transparency: Literal and Phenomenal”; where a distinction is made between actually seeing through and perceiving to see through. Moving into the context of ecosystemics, the concept of transparency can be adapted to demonstrate the difference in a system where everything appears to be clear and make sense at a given scale creating an ‘illusion of transparency’, as oppose to zooming in or out and forming new connections or exposures that move towards an ‘actual transparency’.

The underlying observation and thought to keep in mind is the affirmation that “EVERYTHING IS CONNECTED!”.

Course Phases

Phase 1. IntraNational Food: From the Dish scale to the Planetary Scale. Key Concept: Analysis via Comprehension and Transparency. (3 weeks).

Similarly, the notion of the Black Box has a similar effect of concealing how things work. As defined by Bruno Latour: “Blackboxing is "the way scientific and technical work is made invisible by its own success. When a machine runs efficiently, when a matter of fact is settled, one need focus only on its inputs and outputs and not on its internal complexity. Thus, paradoxically, the more science and technology succeed, the more opaque and obscure they become”. In the context of production and systems, this places the designer in a position of thinking beyond the parts and object as an enclosed input and output, allowing them to consider and tap-into different aspects of the mechanisms within the examined system.

By opening the black box of the common and normalized food realm, tracing the complex mess and entanglement that The IntraNational Dish presents and paying special attention to the details, the strange, the weird, the hybridity and the multiple actors (human and non human) their partial, individual and single understanding of the new context will be extracted as the basis for designing. All of the information is transformed into an obsessive and meticulous single diagram, composed of pictures of humans, non humans, landscapes, drawings, tables, information, connections, words, dialogues etc.... The goal is to explain how the dish participates into multiple social constructions, coming into relationship with other agents.

Though the terms transparency and blackboxing share similarities, a critical distinction can be made in how information is communicated. In phenomenal transparency, how and why things work appear to be answered through implied associations of thought. In blackboxing however, questions of how and why are entirely overlooked as the act of blackboxing works much like blinders do to focus attention on specific areas and thus removing others from one’s immediate detectability.

Mandatory Readings: Latour, Bruno. "A cautious Prometheus? A few steps toward a philosophy of design (with special attention to Peter Sloterdijk)." Proceedings of the 2008 annual international conference of the design history society. 2008. Tufte, Edward R. “The Visual Display of Quantative Information.” U.S.: Graphics Press, 1983. Jaque, Andrés. “Objeto transparente o tarde de verano con una techno-geisha”. Pasajes de Arquitectura y Crítica. N.66 Abril. 2005. (Pag. 44-47)

The purpose of understanding similarities and differences between these two forms of actual existence as opposed to implied or hidden existence is to emphasize a criticality towards information and assumptions and to examine with multiple focal lengths the reality of current systems through their different social, political, technological, biological and ecological conditions.

Phase 2 The Strategy(s). Interscalarity. Key Concept: Extension. (2 weeks).

Diagram The diagram has long served as a communicative and design tool for charting and mapping relations as well as generating new ones, which allows to work intensively in iterating and evolving multiple variations within a singular diagram in order to uncover a plethora of potentials hidden within the complexities and the seemingly mundane. However, diagrams are never objective and should not be treated as such. Much like transparency and black-boxing, the focus of the attention as well as the extent of information used will largely determine how the understandings and proposals are read and interpreted.

Through an interscalar approach, multiple niches are found and tapped into to question current values and practices in order to establish new relationships whether symbiosises, reciprocities, competencies, dominances and/or dependencies. The result is a series of creative speculations and fictions around the complex understanding of The IntraNational Dish, which are expected to critically consider the possibility for the transformations the devices would make as well as their implications. As a result, a ‘soft manifesto’ and ‘IntraNational assemblage’ are produced. Mandatory Readings: Bennett, Jane. Chapter 3 “Edible Matter” in Vibrant Matter: A Political Ecology of Things. Durham and London: Duke University Press, 2010.

Actor Network Theory & Humans and Non-Humans In “Reassmbling the Social”, Bruno Latour introduces Actor–Network Theory (ANT) as a way of describing social interactions; attributing the power of agency previously perceived as distinctly human and extending it to non-humans, objects, ideas and so on. However, although everything can possess agency does not imply that agency is equal, as he alludes the social landscape to that of a rugged and mountainous terrain; heterogeneous, hierarchical and asymmetrical. The key component of this theory with respects to this semester is to move away from the individual as a self-determining force and instead understand the collective as a force amongst which individuals (human and non-human) are constantly negotiating, adapting and shifting.

Phase 3. Triffective Devices. (7.5 weeks) A set of devices are designed to provoke a critical interpretation of the existing condition, which incorporate an aspect of interscalability achieved through their combination and that can vary in nature, but keeping the complexity within the given categories, of object, artifact, tool, interface, website, encyclopedia, environment, experience and typology. Consequently, a protocol is developed as a mechanism to redefine existent conditions and behaviors, finalizing with a Feedback diagram, which questions the entire project and the criteria to evaluate it.

Studio Focus

The focus in using the ‘dish’ is in develiping a critical analyses and research through direct and tangential relations. With this in mind, the ‘dish’ is more than a meal or a food, and instead understood as being representative of an output created by a series of constraints, transformations and decisions over an extended

The production of a video which varies in format, such as documentary, art installation, animation or narrated story stitches these devices and actors into a comprehensive narrative.

Brief

Food Industries

Hydropolis Student: Natnicha Pornteparak Instructor: Déborah López Lobato 10

Hydropolis is a place accesible to everyone and that provides clean water in a rural area. Gatherings take place around the sharing of food to stimulate dialogue and activitiy around food insecurity, a major problem in much of Afghanistan. Numerous causes lead to food insecurity, such as war, poverty, Water

drought and water supply. Of these, the one that is pervasively abundant and free is water, which was addressed through an architecturla intervention based on the idea of a ‘fog catcher’ and designed by integrating various local intelligences and materials.

Food Industries

Increasing water supply by harvesting water from air.

Improving water quality by using filtration devices.

Placing devices in rural area so Afghans can have sustainable water system in their area.

KormaÂ´s Ecosystemic Diagram.

Elevation.

Interior.

Website.

Recipes that will be used in cooking process.

Real time monitoring.

Water

Food Industries

Water 12

Food Industries

13 Water

Food Industries Physical Mock-up of the entire Hydropolis proposal. Using pipes, tubes, mesh, clay, acrylic and wire. Each color indicates different function.

Physical Model. Detail.

Water

Food Industries

Physical Detail.

Mock-up.

Physical Mock-up. Detail.

Water

Food Industries

Tum Mak Hoong Rachapon Jidapasirikul Instructor: Danny Wills 16

The Mekong river, a major food source, is riddled with invasive species and overfishing. Part of the issue stems from the fact that there is no clear way to see invasive species in the river, or the amount of fish. Therefore tools are created in order to show these invisible things. Thousands of probes Water

are deployed in the river to help guide fisherman where to fish, inform them of the species to capture and/or release, as well as trackers for recording the locations of where fish are caught. The idea is not eliminate fishing, but instead use technology to make fishing a responsible act.

Food Industries

Ecosystemic diagram of the Tum Mak Hoong Dish, exploring the different variations and the processes of making certain ingredients.

Water

Food Industries Diagrams showing the different types of fish reproductive behavours, relations to their corresponding spawning habitats and different typologies of fish farming techniques and processes.

Water

Food Industries Collage depicting the many problems related to the Tum Mak Hoong dish, all occuring around the Mekong River area.

Diagram explaning the 4 main factors contributing to the declining number of fish in the Mekong River.

Water

Food Industries The Water Tower, one of the devices that takes in pesticide contaminated ground water and fish farm wastewater.

Water

Food Industries

Turbine device development.

Turbine device graphical description.

Collages showing farmers and protocols; given document of the Water Tower.

Turbine device development.

Turbine device graphical description.

Turbine device development.

Turbine device graphical description.

Probes, special fishing gear and different typology of the Fish Sanctuaries.

Water

Food Industries Context map of Sar Agha Seyed Village.

Temple of Water Prae Lertprasertkul Instructor: DĂŠborah LĂłpez Lobato 22

Iran is currently facing three environmental crises; Water Crisis, Soil Degradation, and Air Pollution. The proposed artifact is introduced into the community in rural areas , starting with Sar Agha Seyed Village which is among the most remote and has the least access to clean tap water. Water

Arranging these artificats transforms them into artificial wetlands serving as a place to filter water. The Temple of Water is referred to as such, as it is also a non-discrimintory public gathering space made accesible and interactable to all.

Food Industries

Artifact design.

Water

Food Industries Detail. Industrial and standardized elements such as PVC pipes and joints are used for easy and cheap assembly.

Detail. Transitioning pipes to be connect with the valve.

Detail. Valve to control the amount of water from the first bag to the second bag

Detail. Fucntion of the plastic flaps to hold water and to provide shade.

Arduino with Temperature, pH Meter, and Turbidity Sensor.

Neighboring Intelligences. Super Section Cut.

Water

Food Industries

Types of plants that can be planted in the artificial wetland surrounding the artifact.

Filtration process using fruit peels and rubbing alcohols.

Types of pipes used in the construction of the artifact

Types of pipes being applied to each part of the structure of the artifact.

Diagram explaining the schematic of the arduinoboard and how to connect each sensor with it.

Water

Water filtration process using charcoal filter.

Food Industries

Co - Aquaric Communal Tanadon Wanitnunttada Instructor: Sergi Serrat 26

CO - AQUARIC COMMUNAL is designed to preserve the traditional fishing culture for future generations. The structure is located in the middle of the deep ocean away from the shore in order to relocate such an architecture as not convenient for people, but instead prioritizing the marine life. Water

The space is organized into three primary functions which are 1) self - aquafarming of various species to be fished by locals, 2)eco tourism to create a spatial experience for the public, 3)recreation of natural habitats through a coral like growth of artifical and natural elements.

Food Industries

Ecosystemic Diagram of Takoyaki.

Water

Food Industries 28

Section. The space is 180m in width and 200m in height , this can fill people more hundreds people at a time. Width of the spiral pole structure is 20m. With panoticism concept the center dome is able to control the other four domes effienctly.

Isometric View. Core structure is designed on the outside in the form of net which is as biorock structure which helps the coral reef to grow in faster rate. And in the interior coral , the space is designed in spiral form to allow people to walk and experience the view of the deep blue ocean.

Fish Farming Scene. The intervention is organized in three functions; 1)self - aquafarming of various species including octopus, for the fishermen â&#x20AC;&#x2DC;s family self sustainability, 2) eco tourism, to create a spatial experience for vistiors to come and explore the new blue world and 3) recreation, to reculturing the blue ocean.

Scale of the intervention on site. Located on the coast of the Sea of Japan on the northeast side of the Tango Peninsula in the northwestern corner of the prefecture.

Water

Food Industries

Fish farming, museum education center.

and

View from the top of the structure.

360 dome center and glass tube periphery.

Spiral stairs for gradual decent.

Biorock system for growing coral reef on the building structure.

Observatory Dome with 360 view underwater in the coral reef level .

Underwater view in the pneumatic sphere (hotel).

Lowest level of the hotel interior with protruding light from above.

The circulation from the top to the lower level.

Water

Food Industries The concept is to create a better living space for japanese fishermen by constructing an aquafarming structure in the sea and create promote eco-tourism.

Different views from within and around the structure.

Water

Food Industries

As times passes the will be gradually transformed into a coral reef.

Collage Pre-Proposal.

Collage Post-Proposal.

Water

Food Industries

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1600 1500

70.0

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50.0

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LIFE TRANSFER: Intake of both vegetation and consuming organisms containning dioxin from ingestion since the contaminated soil. Average intake: 1-4 pg TEQ/kg bw/day.

Red River Delta

6.5 6

60.0

20 years

LIFE TRANSFER: Intake of vegetation and roughages is considered the most exposure factor to terresterial animal contamination of dioxin.

Northeast

Corps Tactical Zone III

Corps Tactical Zone IV

20.0 15.0

North west

Binh Phutoc/ Binh Durong

30.0

100 0.0

Corps Tactical Zone II

45.0

300

9-15 years

Tây Ninh

1900 1800

1778

Water Buffalo/Cattles

2, (D 3,7, io xi

40.0

80.0

50.0

0.0

8T n) CD

Life span

1.0

90.0

2000

LIFE TRANSFER: Sediments would contain dioxin, the ingestion of contaminated soil was passed through absorbtion and nuitrients.

2.0

0.45

45.0

500

Rice/ Vegetables 15

3.0

50.0

300

2.25

4.0

100 years and more

10.0

50.0

1900 1700

2,3 (D ,7 io ,8 T xin C pg DD /g c ) TE onta Q m pg iati H /g on in um pg tak anD /g e p io er xin da yT EQ H In um pg tak an /k e Da g/d ily ay M dio axm PC xin iu D in m li D /F fe mit TE edin fo Q g r (n stu g/k ff g) s

Maximum Limit

d ate in m rs to . re nta ie co arr osu to er b exp aps, ess oth her te c ent ch cc v su t a and furt ncrepre tes to n si d in ve ces the s co an a s c ary foo iox pre n m to g fe fro re sutrap ond the of d is tin on t sec up ed ep ruc ti easu en n t st st ula m dimed tothereclea rs on op nt e e ﬁby c al p mend se ort om n b s. h c sp fr in a T as lo ta s a an d c ean t il n are tec constem g tr s, a so l m a d d procon n sy bein amlate nic re h Se ratiofrom d st e iso tec ﬁlt xin s ann th riate d diopon The rop p . as ple ap o h pe ug ro th

100.

90.0

500

Average amount

Th us erm te es thal r m em pe erm ed ra tu al e iati re n o of erg n 33 y a 7 t ce th lc e iu s

100.

80.0

100

Life span (half-life)

100,000

Life span (half-life)

300,000

90.0

81.8

2,3 (D ,7 io ,8 T xin C pg DD /g c ) TE onta Q m pg iati /g on H u in m pg tak an /g e p Dio er x da in yT EQ H In um ta a M pg/k ke n D ail dio axm g/d y PC xin iu ay D in m li D /F fe mit TE edin fo Q g r (n stu g/k ff g) s

g in n be soo d h an on ic d n g m wh tho t. e n aso n ay se duri aw e m ime on ils th d so rain so er e se on vy ted wev th o an s m ea a ha nd h minife. Hy cle am a tan -l rl tn hts con half clea ie g f e V li n th rs o at it use d ca l, sude yea d th Be piva ero 1-3 iﬁe tro ed ke cert lp ta g he uld ein b wo ot n is

Ire

Life span (half-life)

N a cli tur m al W ate ay

100.

Gre ch lic Cze pub da Re

100.

2,3 (D ,7 io ,8 T xin C pg DD /g c ) TE onta Q m pg iati /g on H u in m pg tak an e D /g pe io r d xin ay H TE In um Q pg tak an /k e Da ily M g/d dio axm ay PC xin iu D in m li D /F fe mit TE edin fo Q g r (n stu g/k ff g) s

700,000

Huế

100

tea

2 5

cirtus tree coffee beans

coconuts

banana

rice

nuts

sweet cassava potato

Natural Rubber

Vegetables

Northern Central coast

Corn

2.5

1.5

compound feeding stuff Aquatic animal product/byproduct Fish oil Other land animal product

2.25 0

Animal Fats include milk fat and egg fat

Central Highlands

Minerals

all feed materials from plant origin

d axm PC ioxin iu D in m li D /F fe mit TE edin fo Q g r (p stu g/g ff fa s t)

900,000

Life span (half-life)

1,000,000

Quảng Trị

2.6

2,3 (D ,7 io ,8 T xin C pg DD M /g d axm ) PC ioxin iu D in m li D /F fe mit TE edin fo Q g r (n stu g/k ff g) s M

3,000,000

Life span (half-life)

5,000,000

2,3 (D ,7 io ,8 T xin C pg DD /g c ) TE onta Q m pg iati H /g on in um pg tak an /g e p Dio er x in da yT EQ H In um pg tak an /k e Da M g/d ily d axm ay PC ioxin iu D in m li D /F fe mit TE edin fo Q g r (n stu g/k ff g) s

7,000,000

South east

Southern Central coast

Mekong River Delta

The by product of agent orange is dioxin where it was the most harmful chemical of all. Dioxin would be stored in lipids( fat) which it was transferred by “life transfer” and respiratory system.

10 million litres

1 million litres 4million litres

Vie tn 195 am W 4-1 a 972 r

2 million litres

19 6

2.5 million litres

19 6

e th w of elo % gb 70 vin an li th are ore s ne. M iliey li m fa vert po

18million litres 19 million litres

19 6

ple

17million litres

d te ore ec m aff r r e 3 o pe th e n of av re % s h ild 22 tim ch vic able dis ily m fa

tio

19 6

lio

mil

Sediment/soil

on illi m xin 4.8le an op dio th pe by d ore nt) m rce ecte pe s aff a w

19 70

ula

Po p

Vie t

1 million litres

Fre -19 nch 54 Colo

niz

atio

Children of Veterans II -Spina Biﬁda -Achonodroplasia (bone growth disorder) -Hydrocephalus due to aqueductal stenosis -Hallerman-Streiff syndrome -Williams Syndrome -Congenital talipes equinovarus (clubfoot) -Sundactyly (fused digits)

Acute lymphoblastic Leukemia

Children of Veterans I

Detox-in-Dioxin -Tracheoesophageal ﬁstula -Congenital heart disease -Pyloric Stenosis -Hirschprung’s disease -Imperforate anus -Undescended testicle -Poland Syndrome -Hypospadias

Satida Adsavakulchai Instructor: Hadin Charbel 32

Chronic Leukemia

Diabetes type II

Population directly exposed

-Respiratory Cancer -Hepatoma (Liver Cancer) -Hodgkin’s disease -Sarcoma -Prostate Cancer -Skin Cancer -Leukemia( Chronic Lymphocytic) -Diabetes Type II -Chlorance

skin cancer

Healthy Body

Detox-in-Dioxin is a living propaganda that detoxes both food and the body through reconceiving traditional building components as rehabilitatione devices which are integrated into the affected people's every day life routines. For example, the aquaponic facade promotes stretching through Community

the act of watering plants; which also avoids using contaminated soil but instead just water. Affected and non-affected people are linked by a common exchange of food, the former providing a home grown meal in exchange for external foods used for mapping regional contamination.

Food Industries

As the power of visual images ended the Vietnam war, the use of photograph as well as media has drifted.

Community

Food Industries Design programs where normal furniture and routines are transformed into a living exercise. Each program introduces basic movements such as pulling, climbing, stretching and walking but would be presented especially for these people to living normally.

Community

Food Industries Living propaganda posters to introduce a new way to detox dioxin.

Elevation and section of shophouse typology transformation and expansion in the city.

Community

Food Industries 36

Propoganda poster #1.

Propoganda poster #2.

Propoganda poster #3.

Propoganda poster #4.

Community

Food Industries

Bricks as feedbacks of the contaminated plants preserved after testing for levels of contaminations.

Bubble floorings to experiment with balancing through different hardness and materialities.

Basils growing by aquaponic system/ introduce birth-defects to stretch.

slantingly arranged to

Exercising doorknobs to again promotes hand strength.

Community

Food Industries

Fiji - Kokoda Waris Majitnapakul Instructor: Thomas Lozada 38

These traditional home stays grow overtime by connecting Fijians and Tourists as they are odten disconnected by hotels and the idea that lcoals and tourrists don't mix. The concept of mutualism between things is architecturalized as a guiding principle, which is deployed here as a means for Community

Tourists to collaborate with Fijians intheir daily working routines in exchange for a local and traditional accomodation. The phases of each stay varies according to the time of year, as either wet-season or dry-season, which provide various interpretations for these engagements.

Food Industries

Phasing Plan.

Community

Food Industries 40

First Period - Traditional Homestay

Second Period - Vale Leka

Third Period - Main Hall

Farming and Handicraft - Sequence of activity with tourist cycle.

Community

Food Industries

Feedback Diagram. 1.more quality product 2.cultural exchange 3.vacation mindset 4.restaurant and hotel 5.clear characteristic 6.economic growth 7.tourism control

Dry Season Perspective View.

Cooking and Site analysis - Cooked by tourist, taught by Fijian.

Activity Place - Courtyard Type at Night, Performing art and Culture

Community

Food Industries

Everyone can cook Paweenda Patathamaporn Instructor: Danny Wills 42

The project begins by examining the stereotype that the main responsibility of women at home is as food suppliers which increase their value in the family. How can architecture produce a culinary society that doesn’t involve politics, religion, or an preconceived gender role. “FOODOO” is an Community

ap that educates people on recipes, ingredients, and nutrition, empowring an emancipation from industrialized and instant food. Architecturally, it hosts the co-cooking space as “Food Tourism” aimed at people who live in urban areas and without or limited access to their own kitchen.

Food Industries

Introduction In the past, women were generally responsible for everything that connected to the meal of the family; preparing, cooking and serving. So they didn’t have time to take care of themselves or did activities that they would like, while men can do anything outside home and prefer to do nothing about houseworks. These reflects the inequality among genders. A culinary cycle The places that women were always hanging around are vegetable garden, ranch, market, and kitchen; planting crops in the garden, feeding animal in ranch, finding the spices in market and cooking in kitchen. While the main responsibility of women at home are as food suppliers which increase their value in the family, some families has a limited budget so women has to learn to prepare healthy meals within budget. It seem like culinary things are their whole lives; but it’s not, a lot of women aren’t expert in this skill. If women don’t have the responsibilities above, they can do anything that match with their skills and it would be better than confining them in kitchen every time. The societies of women In many cultures, Culinary skill is a part of an ordinary process about gender socialization. Like in the traditional, women raise crops for domestic use and exchange products and services with other women. Among Palestinian women in Israel, this proficiency expresses itself in the ability in the selection vegetables for cooking that are inexpensive and nourishing. The exchange of gastronomic and the mutual helps that go along with daily culinary activities create a unique female experience and sisterhood, also the contact between Palestinian and Jews in Israel has patterns of imitation, including the trends that found expression in table manners and the culture of eating. For example , Falafel is assumed to be the national dish of Israel which both of two cultures has on the table. Due to their obligation and reciprocity, they have their own community which doesn’t concern about politics, religion, or affray in any argument. On the other hand, women are always in these societies and don’t have opportunity to criticize any argument. They are limited to be only in their societies. Gender role Women as mother and wife are expected to be follower who supports men; the leader of family. Their duty is supporting men by taking care of children and cooking at home. Like in Palestinian culture, women are generally responsible for preparing meals at home. Thus, while women are still in a culinary cycle; most places that they haven’t belonged to them, they just go out to buy or plant in small area at home and an only space that belongs to them is the kitchen. They cannot be the owners that suppose to be the men who run business in the cycle. There was the exaggeration of women’s role said that they have to stay at home, sometimes going so far as working mother was judged as not a good mother or imply that a woman's job is finding a man and that the primary purpose for women at work was to help men succeed. It refers to the cultural expectations to classify the role in social that women are the minor. But nowadays Jewish women want to free and equalize domestic responsibilities, also Palestinian women expect her husband to help shopping or cooking. Manifesto. “WHY DON’T WE USE TECHNOLOGIES TO LIBERATE WOMEN FROM THE KITCHEN?”

Freely Technologies In 1950s, most advertisements have chosen women to sell their products and services that are about home, it is a good way to portray some products such as electric appliances that can help women manage the houseworks. For example, Palestinian women baked flatbreads by using a taboun - a clay oven that was dug into the earth and can see only its dome above the surface. Later they switched to use the electric oven instead, it makes the process easier and save more time than the traditional one. Women socially are seen as the one who manages everything at home at that time, cooking and any houseworks are their responsibilities. It means electric appliances make their lives in the kitchen better but it doesn’t help get them out of kitchen according to the social value. So why don’t we use modern technology to make changes in women’s daily lives even though the society of exchanging products will disappear. Women’s abilities Generally, people get the education which increases the value of human by cognitive development in an equal level among men and women. When we grow up, women have the responsibility for housework and cooking. Within this responsibility, they have lower chances to express their abilities properly. Providing that women are free from kitchen, they can use abilities to develop anything in which the quality of human life can also be improved. Although women tend to lack of strength comparing to men, they have thoughts that are more sensitively and delicately. Thus, there will be the increasing of high quality resources develop the world.

Community

Food Industries Food Tourism diagram between architecture, space and app.

Community

Food Industries

FOODOO app diagram.

Identity

Social Connection

Community

Food Industries

Spicy Fabrics Siwakarn Sabpaisarn Instructor: Pratana Klieopatinon 46

Spices can be expericenced through the 5 human senses. The project is a one-day experience program located in Al Fahidi, the historical neighborhood in Dubai, which allows visitors to experience Emirati culture through the use of spices. It is designed to fit within the existing Sheikh Mohammed Centre for Community

Cultural Understanding (SMCCU) a well ventilated vernacular style building. The project provides 3 interactive workshops which guide one through the understanding culture elements through 1) spice dying, 2) cooking sessions, 3) a cultural exchange of knowledge.

Food Industries

Dying Fabrics Experiments - variation of colors.

A block of the interactive map.

Physical models of the fabric track and hooks.

Experiment of acrylic blocks of spices reflect into different colors by shining the light from the bottom.

Community

Food Industries Ecosystemic Diagram of Shawarma and other wraps.

Community

Food Industries

Diagram of values , trade routes and periodic table of spices.

Community

Food Industries 50

SMCCU, site analysis about the ventilation and how other elements affects the space and overall building.

Courtyard transformation in relation to activities.

The redesigned Islamic pattern using the most common technique called 'Kite and Dart'.

Diagram showing how the rails work and how to hang fabrics using pins in order not to damage them.

Community

Food Industries

Top Views of how the fabrics are transformed and moved in different times.

Interior views of how people interact with the fabrics and spaces.

Community

Food Industries

Sky Street Food Nicharee Sammapan Instructor: Romea Muryn 52

Street food remains a loved culture and tradition in Thailand which is now being removed due to its impact on pedestrian experience and environmental sanitation. Existing infrastructures are prposed as a new platform organizing and promoting sustainable street food practices via 5 steps. 1) Community

Location character study, 2) Vendor education on sanitary standards, 3) Allocating suffiecient and desginated vendor space, 4) Establishing a programmatic cycle, 5) Accommodate associated facilities; wet cleaning area, market, concert area, storage, waste area and eating area.

Food Industries

Axonomatric tyypology.

and

Plan

BTS

extension

Community

Food Industries Interior perspective.

Collages of the street food now based on 3 actors: Sellers, Pedestrain and Customers.

Community

Food Industries

Education center.

Amphitheater.

Cultural center.

Stall.

Community

Food Industries

Cycle Camp Tinn Kiewkarnkha Instructor: Patrick Donbeck 56

The project examines the relationship between farming and agriculture as a once sustainable practice. Located in Samoa and centered around the Lu'au activities and feasts, the proposal examines a circualr material economy that incorporates animals, vegetation, and humans. Community

In many ways, this transforms architecture along the lines of functioning as a machine, except not excluisevly for domesticity and instea operating between the holistic and inclusive aspects of traditional and contemporary modes of living on the small polynesian island.

Food Industries

Base plan.

Flea market diagram.

Community

Food Industries Material Flow infrastructure.

Long section.

Community

Food Industries

Layout plan.

Community

Food Industries Attraction / Repulsion diagram.

Ecosystemic diagram.

Comfort zone diagram.

Feedback Diagram

Green space diagram.

Community

34 . 0 % 16 . 0 % 8 . 1 % 2 . 1 % 1 . 8 %

Food Industries

australia american samoa new zealand fiji tokelau . . . . .

% % % % %

8 3 2 1 1

. 6 %

7 4 6 2 0

india other asia japan indonesia malaysia

. 6 %

. 5 %

samoa exportation

80 70 60 50 40 30 20

oceania 62 % asia 21 % north america 8.4 % europe 4.2 % south america 3.5 % africa 0.75 %

61 Community

colombia united kingdom

restaurant hotel tourist attractions

Dymaxion map. Housing orientation diagram.

united states

Day time circulation diagram.

Evening circulation diagram.

Food Industries

Ducks House Pichamon Taksinawong Instructor: Thomas Lozada 62

Rice farming practices today are very different from those in the past as new technology plays a major role, and sometimes replaces the work of human and living organisms such as ducks. The value of ducks on a farm are both to fertalize and reudce the presence of pests, thus the project Non Humans

seeks to kill to birds with on stone. The creation of a Duck house that is made from rice straw, as it is both an insulatory and sustaibale material, would see a balance between the old and new, maintaining technology as an actor while giving space to traditional forms of labor.

Food Industries

Design interaction plate explaining the detils about th Ducks house.

Non Humans

Food Industries 64

First design of ducks house

Interior of first design.

Interior of the second iteration.

Structure and shingles of second iteration.

Food Industries

Final iteration of Duck house.

The interior of the duck house showing the duck seats created by bamboo.

The bamboo structure is tied by ricestraw rope.

Structure and partially complete Duck house.

Food Industries 66

Section and materials.

Collage of the design in context.

Feedback diagram from the design interaction.

Food Industries

Feedback diagram.

Food Industries

Louhan Zhai Varinda Suphantharida Instructor: Hadin Charbel 68

This house exaggerates the horizontality between human and pig in order to promote a hypersymbiotic relationship between human, nonhuman, plants, architecture and environement; a form of zero-waste on all fronts. The architecture performs as the host and provider for the living

organisms inside, while the insiders live in a sustainable routine; harvesting water, human excrement and pig excrement into a garden. In order to remove the hiearchy between human and pig, subtle architectural moves are made in order to faciliate the connectivity between the two.

Food Industries

Revealing Diagrams.

Densely populated urban areas have industrial sewage systems that require a mass form of treatment that sees human excrement as a contaminant.

Smaller rural systems with smaller quantities interpret the value in human waste differently.

Concealing Diagrams.

The black pochĂŠ demonstrates how we normally perceive of our relationship to living and plumbing.

A sub-concious preference to remove excrement from our daiy lives and responsibilities.

This model demonstrates how important each flush is...

...as a potential forest that is perpetually fed...

...revealing starting point, process, and outcome.

Food Industries INTERACTION SPACE

PIG LIVING AREA

RAIN COLLECTOR POOL

RAMP

RAMP PIG EATING AND RELAXING AREA

Diagram of living protocol and human / pig symbiotic architectural elements.

Food Industries

ACTIVITIES

LOCATION

PIG

MIDDLE GROUND

INSULIN

SLEEP

TOILET

SHARE PATH

SLEEP

SHARE PATH

TOILET

GARDEN

COOK

EAT

COOK

EAT

POOL

SNACK

TOILET

POOL

TOILET

EAT

COOK

SLEEP

EAT

SNACK

SLEEP

WASH

INSULIN

SLEEP

LOCATION

HUMAN

ACTIVITIES

Parallel routine diagram of human and pig overlapping interactions.

Diagram of different seasons with the house adaptations.

Food Industries

Microecosystem Manachanok Tantraporn Instructor: Déborah López Lobato 72

The extinction and overconsumption of thai pigs is a problem of ‘speciesism’. This micro-ecosystem is introduced to reuse the pig’s waste instead of valuing pigs as meat; which in turn fues the subecosystems of the architecture. On one level, durian trees are sustained and fertalized by the

pigs excrement. The second level introduces mud interaction where people and pigs have a playful and relaxing engagement together. Third is the artificial wetland, which rejuvinates the exterior context of the Chao Phraya river. At the exit visitors are introduced to Meat 2.0.

Food Industries

Feedback diagram.

Protocol and mediatization.

Food Industries Design elements shows system and relation inside the micro-ecosystem space.

Micro-ecosystem in the Yan Nawa context.

Food Industries

Sub-ecosystem between pig, durain tree, banana tree and people.

Artificial wetland section diagram.

and

interspecies

space

Food Industries

Picking Machine Hattakarn Lertyongphati Instructor: Sergi Serrat 76

Pig tailed macaques, a breed of monkey, are used and exploited to pick coconuts in many farms in Indonesia. The proposed device performs as a coconut picking machine and a power station. The device consists of two types of arms, one for supporting the machine to the ground and the

other for extending up to the tree tops to collect coconuts controlled by farmers and getting power from integrated wind turbines. Since it would be located among the coconut trees and in the macaque usual habitat. It is also designed to blend in with nature as well as for nature to overtake.

Food Industries

Collage. Consequence: Deforestation.

Collage. Consequence. Tourist VS Cattle.

Collage. Consequence: Animal Cruelty.

Ecosystemic diagram.

Food Industries Protocol Document.

Feedback Collage.

Food Industries

Depiction of the machine working at night.

Inner arm grip to attach to the tree trunk shape

Wind turbine, Core Structure, Charging platform.

Extendable outer arms to reach for coconuts on treetops.

A height extension of maximum 25 meters to elevate the machine up the tree trunk

Cross section cut of how the machine could split open in order to attach to the tree trunk.

Food Industries 80

Responsive facades according to sunlight.

The structure allows adult macaques, mothers and infants to have a sense of security as well as a shared space.

Device navigation plan diagram.

Electricity production and its operating time.

Non Humans

Food Industries Interior view of the core structure displaying the layerings of different sheltering spaces.

A depiction of how pigtailed macaques could interact or take shelter within the structure.

Non Humans

Food Industries Design process and references.

Non Humans

Food Industries

Close up view of the overlapping supports.

Depiction of where the macaques take shelter.

Close up of the facade model.

Structural mock-up.

Layering of spaces to produce a sense of privacy to the macaques.

Front view.

Non Humans

Food Industries

Village Strategic Plan Lalida Attawetkul Instructor: Romea Muryn 84

The project reimagines a quality of labor in China by supporting small self-sufficient community and reducing land taxes for small farmland ownerships. The by-product is the diversification of crops to get the most use out of existing land. Strategies are applied to the context to improve the village or Growth

small community in 5 main aspects; natural land resources, technology, farmland, attractions, and village proximities. These keysolutions are applied to village's existing conditions which are available and abandoned green areas.

Food Industries

Design Interaction. Key of the master plan of Guangdong village according to program established.

Growth

Food Industries Ecosystemicdiagram - Rice production in China.

Growth

Food Industries

Protocol of 5 main aspects; natural land resources, technology, farmland, attractions, and village proximities.

Growth

Food Industries Design Interaction - Guangdong village is surrounded with several villages with similar and unique characteristics within each of them.

Diagram showing various unique qualities of each village.

Growth

Food Industries

Protype. Village 1:2000 physical model.

Growth

Food Industries Design Development of Daphne.

Daphne in Farmagotchiland Preeyanuch Natthapan Instructor: Déborah López Lobato 90

Daphne was naiad nymph in Greek mythology, she was extremely beautiful and was loved and pursued by Apollo. However, she didn’t love him back, while Apollo’s try to take over and rape her, she decided to transform into a plants. The designed artifact and spatial design is Growth

movable, expandable and plantable, shaped by the human body and actions, such as the way people walk and gesture to create form. The artifact has an integrated system of it's own to provide water, sunlight, and a canopy for growing; creating a new Daphne like architecture.

Food Industries

Research on farming and gardening ingredients and production in Tokyo.

Growth

Food Industries 92

Collage. Urban&Local. Possibilities for urban people and lifestyles could be combined with local people and lifestyles.

Collage. The use of Technology. How technology could control the production, inspired from 'TAMAGOTCHI' the virtual pet.

Collage. The number 2.0 is a research on knowledge exchange betwen local and urban people.

Manifesto on how Japanese people could be made aware of what they are eating and empowering them.

Growth

Food Industries

Function of the "FARMAGOTCHI" ; History, Notification, Communities, Help Center, Rate us and setting.

"FARMAGOTCHI" user interface diagram.

Comic (Left to Right) . Using the application and growing the virtual plant.

Growth

Food Industries

Parking Farming Yuka Sato Instructor: Payap Pakdeelao 94

For the residents of Java, Bali, and Madura islands, tumpeng is synonymous with joyful and formal events. The philosophy behind Tumpeng is related to the geographical condition of Indonesia (especially on the islands of Java, Bali, and Madura areas). When the Javanese began to take in cultural Growth

influences from Hindu, the cone-shaped rice was recognized as a replica of the Mahameru, which they believed to be where the gods reside. The proposal connects these beliefs through the architecture as both a building and a phone app, where growing, living and feasting are combined.

Food Industries

View from the building.

Interaction between carpark and structure.

Material diagram.

Protocol. Application for urban farmer helping to control the environment inside the containers.

Growth

Food Industries Appearance of farmer and visitor.

Growth

Food Industries

Plant planning logic diagram.

The container use 2 types of the hydroponic: EBB and flow system and Drip irrigation system.

Connection with the Urban Environment.

Connection between ground floor area for car pack and pedestrian access.

Growth

Food Industries

Coconut Learning Center Premmika Taechavarangkul Instructor: Rebecca van Beeck 98

The Coconut Learning Center is a farming model integrated within a learning center in Kegalle, Sri Lanka. Factors of decreasing coconut numbers are drought, disease, pest, and the growing population. But the most pertinent is that the trees are past their productive prime age. A long Growth

term strategy and plan has to be implemented to boost the coconut production. The center would also be a place for related coconut corporations and research groups to meet for exchange of knowledge on coconut productions and for them to provide inputs for further development.

Food Industries

System protocol of the farm model in the learning center from nursery to processing stage.

Growth

Food Industries View when entering the learning center.

View illustrating the relationship between outdoor structures and visitors.

100

Growth

Food Industries

The nursery area with farmers selecting the ideal seednuts.

A way of storing the seednuts in an outdoor storage area with the use of coconut leaves.

After storing seednuts, they transferred into nursery beds.

the are the

The seednuts are fully grown into seedlings that can be grown into coconut palms.

For example, in this case, some symptoms are found on the palms which are done by rhinoceroes beetles.

Coconut climbers are used for farmers to climb up in order to detect for pests that could harm the coconut palms

The steps to taking care of the seednuts before getting harvested.

Rhinoceroes beetles are found around the plantation area.

The mechanical method is to set up light traps following the first rain in summer and monsoon period to attract and kill adult beetles.

The cultural method to get rid of beetles would be to burn all coconut trees in the garden which are likely to serve as breeding ground. Spaces left in between coconut palms can be used as spaces for intercropping.

Soil are equally distributed on top of the seednuts.

For the trap method, set up beetle traps to trap and kill the beetles which may be hanged in plastic bucket.

Intercropped plants are chosen according to years of the coconut palms and the shade they provide corresponding to the needs of the specific crop.

Multistory crops can be grown depending on the height of the coconut palms and the chosen crop.

Growth

An example of a possible combination of intercrops would be bananas, taro, and papaya.

101

Food Industries

Forest Conquest Prin Parinyanusorn Instructor: DĂŠborah LĂłpez Lobato 102

Forest Conquest is a portable artifact for the strategic re-occupation of the forest as an action against deforestation in Indonesia as a result of the expansion of palm oil. As the world's largest palm oil exporter, this results in a network that connects people globally through their liquid Craft

forest commodity. The indigenous people of the Sungai Utik village in Indonesia devised a plan of action for inhabiting the forest at a level that parallels that of the occupation in order to prevent deforestation by using local materials on site and a foldable quick-deploy strategy.

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The changes that palm oil expansion have provoked.

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103

Food Industries Inhabiting forest by Sungai Utik village in Indonesia and Hambi Bleibt in Germany. Analysis of rainforest material.

104

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Kitchen Network collage connecting palm oil exports around from Indonesia to the world.

Familiar daily life products that include palm oil as an ingredient.

Indigenous people gathering as an act of protest against the deforestation.

Manifesto. "In the sphere of Palm oil production".

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105

Food Industries System studies of Umbrella and Emilio Perez PiĂąero system.

106

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Forest Conquest Protocol: Hacking the product, Website, Contract and Construction manual.

The fallen of the artifact, after 10-15 years the structure falls apart and start to decompose back to nature.

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107

Food Industries An artifact design element.

108

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Food Industries Turbine as Power Source. Use of rainwater's kinetic energy to generate electricity to power electronic devices.

2D Expansion System. Development of a bamboo structure that can expand in two dimmensions. electronic devices.

3D Expansion System. Development of a bamboo 3D structure. The mechanism is locked by the length of the bamboo. Use of the design of the Forest Conquest Artifact.

The electricity system, 2D and 3D expansion system.

Foldable chair that uses bamboo as main structure frame and rattan canes as elastic and flexible seating surface.

Rattan Canes.

Yoga ball generated by rattan canes that through dipping them in water are bend and woven to lock the form of the curvature.

Bamboo generating a chair.

The overall dimension of the Forest Conquest Artifact.

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109

Food Industries A group of the Forest Conquest participants protesting against the deforestation company.

110

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The occupation view of the artifact.

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111

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Forest Conquest Artifact Construction Manual.

Contract created to spread the knowledge of this construction manual.

Hacking Strategy for the products generated by palm oil production.

Hacking Codes

Harvesting process and tips.

Cut preparation of the artifact.

Type of joints

Element explanation and components.

Element dimension and scale.

The artifact assembly process.

The explanation of the expansion system.

Final Expanded prototype.

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Turbine device Development.

Turbine device graphical description.

Sitting device Development.

Sitting device graphical description.

Sleeping device Development.

Sleeping device graphical description.

Cooking device Development.

Cooking device graphical description.

Final Assembly process of the Artifact.

Artifact assembling process.

Expansion system.

Final Expanded prototype.

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113

Food Industries After scanning a QR code, the livecam page will be show with the live construction and the participants of Forest Conquest.

Homepage showing a prologue and interaction of the artifact.

114

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Roof structure model in compressed state.

Roof structure half-way extended.

Fully extended of the roof structure.

Vertical structure in a compressed state.

Vertical structure being half-way extended.

Fully expanded vertical structure of the artifact.

Single main module.

Expansion system in two-dimensional way.

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115

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Recycled Figurations Chayanisa Ongarjphanchai Instructor: Hadin Charbel 116

The homeless in India depend on trash as their only dependable resource. The project proposes a reinterpretation of 'trash' and provides a strategy for self-siffiency in three areas: food, clothing, and shelter. A transformative cart is designed through discarded materials, giving a space for Craft

workshops where trash is treated and repurosed in unique goods and architectural soltuions. Different routes provide different materials form the city and the street condition. The workshop is a tools of knowledge transcends social economic status.

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Ecosystemic diagram of street cycle analysis in New Delhi showing street condition, pollution, sanitation, and environment.

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117

Food Industries Storyline and design of trasnformative workshop cart that could be formed into a triangular module that creates an aggregation of cart transformations.

Three workshop carts use different components and tools with distinct space use and movement. Comparing the use of cart on street situation and event.

118

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Triangular module of three workshops attached together, with shared triangle trash cage in the center.

Process of workshop with the use of space, illustrated different circulation on space in street situation and event situation.

Route from Chandi Chowk street to event site with analysis of street condition. Specific routes for specific type of trash for specific use.

Detail of cart structure and assembly.

Aggregation of carts into a hexagon transformation.

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Cart transformed into a full enclosure as a private housing space.

119

Food Industries 120

Collection of distinct materials in cart construction.

Different Characteristics of trash for different parts of the cart component.

Plastic bag with symbol and color coding hanging in front of street indicate type of trash found in that route.

Color mixing theory and arrangement system that guide the hexagon transformation.

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Suggustion of tools and technique in constructing column.

Extendable roof and floor frames.

Use of hammer and nails and rope tiring technique for floor surface.

Technique for constructing grip.

Clove hitch technique for attaching basket cap into a flat surface with rope tiring bottle supported at the bottom.

Wall Constrution technique.

Plastic roof and awning process.

Wheel construction and attachment technique.

Extendable roof and floor frames.

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121

Food Industries Narrative representation of two different scenario from two homeless guy since the beggining to feedback.

122

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Collecting trash as normal routine. Hearing the radio transmitted message and starting to build the cart from scraps. Collect waste for food workshop.

Pushing the cart through street, updating plastic bag as going into the route and collect trash.

Digging the soil and dust for brick workshop and updating plastic bag.

Plan. Color coding system of hexagon formation.

View of a brick making guy looking into the event formation.

Color coding arrangement of hexagon formation in isometric and side elevation.

Imperfect formation hexagon illustrate uncontrollabilty flexibility.

Painting process, in order to complete the circular formation.

Color arrangement and formation are imperfection.

Workshop could be use to sustain their living and also selling to get cash.

of the and

Colored cart give playful feeling which reduce the feeling of living with trash.

Public get more curious to the event, at this point they could join but should put themselve like homeless people.

Back to the same routine after event, start to teach his kids to build thier own cart: continuity of knowledge.

Working as trash picker, heard the message and start to build the cart from scraps.

Use the brick and color to build his own house: the main intention of workshop.

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Use the brick and color workshop knowledge to sell brick and get enough cash to sustain his living.

123

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Prototype of columns and extendable roof frame construction using collected scraps from street.

Use of plastic sheet as an awning and roof.

Plastic transformed into an enclosed cocoon which create more spcae in the interior, the curve part are flexible which will not affect street.

Plastic trasnformed into an opened tent and extend out the component which incrase more space of working.

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Food Industries 1:1 Scale prototype on cart construction.

Workshop process with brick molding and food dye coloring.

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125

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A Celebration in Modification of Food Santhila Chanoknamchai Instructor: Patrick Donbeck 126

'A Festival To Celebrate Modification and Evolution in Food' promotes new alternative food cultivation in the gap between producers and consumers; fiction and reality. It is a vision of when human, technology and nature comes together for one goal, which is to improve food sustainability. It Craft

is an annual event; a temporary pavilion that travels from place to place to host the activities. It is a living organism: it grows, breeds, and dies. And in this cycle, human performs as pollen in this artificial-natural cycle helping to propagate forward.

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Module.

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127

Food Industries 128

A Synthetical Nature.

A replication of natural form using technological means to create an animistic connection.

GMO Seed Border Bank: An idea of food for all; no boundaries, no laws, no cultures restraining us.

A Submersive Specialized Food Zone.

A temporary platform that travels along the international waters to celebrate cultivations.

Machines as the New Religion: A 1960s technological utopia where humans, machine and nature comes together in harmony.

Cosmic diagram.

Virtual Supermarket: A futuristic world where technology is used to create visual connection between consumers and producers.

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Ecosystemic Diagram: After China's 1960s economics revolution, China's food production has changed forever.

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129

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Festival to Celebrate Modification and Evolution of Food.

Overlapping space to connect and encourage interactions between interspecies: human and chickens.

Social Dining, Chinese important culture, has been used to attract people to the festival.

Product can be harvested straight from the structure.

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System Map: The festival serves as a medium to create a vision where human, nature, and machine come together for food sustainability.

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131

Food Industries The growing chambers expand to different length to serve for different purposes.

Free standing strands serves to harvest wind and water for energy and resource.

Modular system allows a high level of freedom in the configurations and aggregations.

Nutrient mist that flows along the chambers creates a thermal comfortability to the interior.

132

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Structure is a self-sustainable harvesting energy from the nature.

system,

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133

Food Industries Protocol: A trajectory map of the seasonal plants that are grown on the structure.

Feedback: The process of the structure can be adopted at both urban and agricultural scale.

134

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A relaxing, leisure space for both humans and chickens.

The component-based system allows the structure to be installed anywhere.

Modular, Component-based system.

Kigome weaving: an ancient Chinese weaving technique for food storage baskets.

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This festival promotes food sustainability through social interaction, science and culture.

135

Food Industries Thanakorn Phonthanakornkul

Choomcherd Virapat

Apisada Hanbunjerd

Sakaokaew Jindawitchu

Chidapa Kongsuphol

Koonanan Panyahom

136

Appendix

BUSAN 42

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equal

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Yuyu Thanapond

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Food Industries

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seed.

Yuyu Thanapond

Appendix

137

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Editors: Déborah López Hadin Charbel Design: Déborah López Hadin Charbel Book Edition Design: First Typeface: Avenir © 2020 International Program of Design and Architecture, Faculty of Architecture, Chulanlongkworn University, Bangkok, Thailand INDA Office Room 409, Faculty of Architecture C h u l a l o n g ko r n U n i v e r s i t y, Phayathai Road Bangkok, 10330 Thailand www.cuinda.com Printed in Ponferrada, Spain, 2020

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