EATING SENSE & SENSIBILITY. An Architecture from the Balinese Rice Cuisine

EATING SENSE & SENSIBILITY An Architecture from the Balinese Rice Cuisine

FELICIA TU PI LIAN SUPERVISOR | AR LOUISE TAN TAYLOR’S UNIVERSITY MASTER OF ARCHITECTURE ARCHITECTURE DESIGN THESIS (THS 70110)

Appreciation on the Food culture- Rice, as a symbol of life in Bali, Indonesia. The learning facilities in exhibition typology proposed for the Rice Culinary Centre to enhance the learning on the different process of rice from past, present, to the future.

CONTENT 1 Introduction Rice in Balinese Culture Paddy (Rice) Tour in Bali 2 Problem Statement 3 Research Aim & Research Question 4 Research Goal & Thesis Statement 5 Research 6 Case Study 7 Program & Food Narration 8 Site Analysis Site Introduction Site Description Site Surrounding Site Element Site Tourism Site Nature Element Site SWOT Site Existing Site Strategy 9 Design Design Strategy Axonometric Floor Plan Architectural Floor Plan Elevation Section Sectional Detail Sun shadings Health and Safety Perspective 10 Appendix Building Gross Floor Area Construction Drawings

01 INTRODUCTION

Rice in Balinese Culture 01 Canang Sari / Banten Saiban

02 Rice on Forehead

03 Subak

A small basket of daily offerings to the Sang Hyang Widhi Wasa (Supreme God). The small basket usually contain rice, flowers and incense placed outside the entryway of the house.

After the praying ceremony, people are blessed with holy water and rice on the forehead to symbolize good luck.

Bali traditional irrigation system for the paddy field since 9th century. It is awarded by UNESCO as World Heritage Cultural Landscape

Paddy (Rice) Tour in Bali

There are lots of rice terraces tour provided by the local to the tourist as to understand the rice cultural in Bali. However, there are no venue provided in holding this learning event.

The learning are mainly based on looking at the rice terrace and narration of the tour guide, which sometimes hard to understand and unable to remember as is difficult to visualize the knowledge by simply only through the hearing senses.

02 PROBLEM STATEMENT The movement on restoring the relationship of food and human had brought a new building typology, which serves as a venue in providing knowledge on food / food culture (food museum, food factory) in the form of interactive learning in the exhibition typology. In Bali, the Paddy (Rice) tour is one of the must-go tourist attraction, to understand the Balinese Rice Culture.

Current issues: a. Learning only based on narration of tour guide and looking at rice terrace, without comprehend learning facilities. b. Sensorial experiences only occur in the restaurant typology but not in any food exhibit spaces. c. The Learning does not involve senses, the learning turns to be very surface, does not gives any impact to the learner.

Therefore, there is a need in exploring the architecture for the rice culinary centre in enhancing the learning on food as stated above.

02 PROBLEM STATEMENT

03 AIM To identify the spatial design to enhance the learning of Balinese rice culture through the rice culinary centre.

03 RESEARCH QUESTION How can architecture play a role in enhancing the learning experience on food through senses?

04 GOAL The goal of this thesis is to create awareness through a food experience centre as a learning facilities for international and local tourist. The rice culinary centre act as a platform to engages the local community and public in preserving the food cultures. This thesis demonstrates a method in creating sensorial experience in enhancing the learning on food through sensorial design principals of ‘Atmosphere’

by Peter Zumthor.

04 THESIS STATEMENT The sensory experience generates memory in enhancing the learning on food through the movement in space.

05 RESEARCH

PAST RICE NARRATION – Traditional Ceremony

SPATIAL EXPERIENCES

DESIGN STRATEGY

Street

Inconsistence of the exhibition panels in terms of height (Verticality)

The traditional ceremony usually been seen by the tourist in the street setting when the people march through the street to the community temple. In most of the popular tourist walking street in Bali, the shoplots lined up on both sides of the road. The shoplot are arranged in an inconsistent setting with the units in various form.

Inconsistence of the exhibition panels in terms of height (Horizontal)

Combination of both

PRESENT RICE NARRATION – Rice Production Cycle

SPATIAL EXPERIENCES

DESIGN STRATEGY

The Walkway

The learning transmit through the movement through the walkway in the terraced paddy field.

Not Linear Walkway

Continuous Walkway

Narrow, Not Linear and Continuous Walkway

Feeling while walking on the Walkway As the walkway is situated in between the paddy planted area, people while walking on the walkway will feel that the walkway having boundaries, but being unrestricted. Using the walls in the exhibition spaces in creating the sensorial experiences.

Formal and Consistence

More dynamic but being restricted

Have boundary yet unrestricted. Informal and wider spatial experiences.

PRESENT RICE NARRATION – Rice Production Cycle

SPATIAL EXPERIENCES

DESIGN STRATEGY

The Steps

Linear

Inconsistence

One of the character of the paddy field in Bali which is the steps due to its geographical formation, paddy field is terraced.

Linear, Inconsistence, Informal

Linear, Inconsistence, Informal, but not practical as it is over inconsistence

FUTURE RICE NARRATION – Rice as Super Food

SPATIAL EXPERIENCES

DESIGN STRATEGY

Lights

Sunlight penetrates through the window on the top to constrain on the view, the space is still seems to be too solid even the lights given direction to the users to move in the space

The future exhibition does not required context, which does not need view and connection to the surroundings, but still allow lights into the space so that the user does not feel confined within the solid spaces.

The light also use to provide directions for the user to move around through the exhibition spaces.

The windows arranged gradually upwards.

The user able to view a little through the windows and slowly disconnected to the exterior, but yet it does not provide a clear direction to the user to move around in the space

The windows arranged gradually upwards and gradually smaller. The lights given a clear direction to the user to move in the space.

06 CASE STUDY

CASE STUDY

CASE STUDY 1 JEWISH MUSEUM, BERLIN Architect: Daniel Liberskid Building Type: Museum Location: Berlin, Germany Floor Area: 166,840 sqft

Building form with lots of bending, to creates the emotion of the Jewish when they are in the darkness moment

Having the metal on the floor, with the movement of visitors, the material creates sound in enhancing the emotion in the space

Sensorial Experiences: Uses architectural element such as window shapes, material, building forms, sound of material to creates the emotional experiences while visitors move through different spaces.

Sense of movement + Architectural element= Sensorial Experience

The window shapes metaphor the scar of the Jewish, bring in lights without view, further enhance the emotion of the hardship been through by the Jewish.

CASE STUDY

CASE STUDY 2: CITE DU VIN, WINE MUSEUM Architect: XTU Architects Building Type: Wine-Museum Location: Bordeaux, France Site Area: 13 644 sqm Level: 10 Floors Project Year: 2016 The shapes of the building uses metaphor of swirling of wine, creates a shapes which is seamless, without sharp angles.

Sensorial Experiences: Uses the building form with the sensory movement in spaces, experience the character of wine which is smooth, and changes it appearances through time. The materials also enhances the idea of experience of smoothness.

Sense of movement + Architectural element + Character of food = Sensory Experience

The glass and aluminum (material) further enhance the seamless and smoothness perception on the building.

Uses different intensity of light through the spaces, to direct the movement of user in the space.

07 PROGRAM AND NARRATION

RICE NARRATION ( PROGRAM) PAST The ceremonial exhibition consist of 3 parts: 1.

Food Preparation Exhibition: Ingredients

2.

Food Cooking Exhibition: Method

3.

Food Serving Exhibition: Ceremony

Present The present exhibition showing the paddy production based on the cycle, from seeds to product and until the consumption stage.

Future The future exhibition on paddy as super food. The exhibition consist of 3 parts:

1.

High Nutrient Exhibition: Food Shortage

2.

High Nutrient Exhibition: Seeding

3.

High Nutrient Exhibition: Nutrient Knowledge

2.6 SPATIAL NARRATION (Design Study)

PAST The ceremonial exhibition set up in a street setting as tourist usually see the Balinese ceremony on the streets, as the Balinese march from their ‘Kampung’ until they reach the community temple. The tourist will follow them until it reaches the temple, but the tourist are not allowed to enter into the temple.

PRESENT The paddy production exhibition narrates through scenography of paddy field, by having narrow walkway and steps in the terrace rice field. The sensorial experiences in the space enhances with water flow and rustle sound which is hear while walking at the paddy field.

FUTURE The future rice exhibition designed to be more solid as the exhibition content does not required context. As not to let the user feeling confined within the solid spaces, the lights allowed to penetrates into the space and direct the users to move, follow the sequence of the exhibition spaces.

08 SITE ANALYSIS

Site Context Bali is an island located in Indonesia. It is known for its forested volcanic mountains, and rice paddies. Besides it is also a tourist popular destination for its temple due to the richness and conservation of their culture.

Site Description The site located at Kendiri, in Tabanan regency. It is situated within the agriculture area. It is a popular tourist attraction for rice terraced field, Jatiluwih Rice Terrace and temples, Tanah Lot. The site situated at the country side surrounded by paddy fields and residential area. The site is also located near to the Tanah Lot temple and Pan Pacific Nirwana Resort. There is also few others tourist hot spot near to the site.

The site slightly with slope and is within the Bali International Training and Development Center (BITDEC). The total land area for BITDEC is 25.88 Hectares. The total land area for the site is 6225m2.

In future, BITDEC plan to develop the area into an ecotourism spot with the theme of food, plantation and farm for the local and international tourist.

Key Plan

Location Plan

Site Surrounding

Point of Interest

Tanah Lot Temple

Pan Pacific Nirwana Bali Resort

Site Element

Site Tourism

Site Nature Element

Sun Path

Wind Rose

Water Flow

Site Nature Element

Internal Access

Land Use

Site SWOT

Site SWOT

SITE STRATEGY

1

2

3

4

5

6

09 DESIGN

DESIGN STRATEGY

AXONOMETRIC FLOOR PLAN

Roof & Third Floor Plan

AXONOMETRIC FLOOR PLAN

Second Floor Plan

AXONOMETRIC FLOOR PLAN

First Floor Plan

AXONOMETRIC FLOOR PLAN

Ground Floor Plan

ARCHITECTURAL FLOOR PLAN ROOF PLAN

THIRD FLOOR PLAN

SECOND FLOOR PLAN

MEZANINE FLOOR PLAN

FIRST FLOOR PLAN

GROUND FLOOR PLAN

ELEVATION

FRONT ELEVATION

RIGHT ELEVATION

ELEVATION

BACK ELEVATION

SECTION

SECTION X-X

1 LOBBY 2 TICKETING COUNTER 3 RICE PRODUCTION EXHIBITION: SEEDING 4 RICE PRODUCTION EXHIBITION: PLOUGHING

5 RICE PRODUCTION EXHIBITION: HARVESTING 6 STORE 7 RICE PRODUCTION EXHIBITION: THRESHING & RICE HUSK 8 CULINARY CLASSROOM

9 CULINARY WORKSHOP 10 HIGH NUTRIENT EXHIBITION: INTRODUCTION 11 HIGH NUTRIENT EXHIBITION: FOOD SHORTAGE

12 HIGH NUTRIENT EXHIBITION: SEEDING 13 AV ROOM 14 HIGH NUTRIENT EXHIBITION: NUTRIENT KNOWLEDGE 15 TEMPORARY EXHIBITION

16 FOOD LIBRARY 17 SEATING AREA 18 LIFT LOBBY 19 PANTRY (STAFF) 20 WC 21 OKU WC

SECTION

SECTION Y-Y

1 RICE PRODUCTION EXHIBITION: INTRODUCTION 2 RICE PRODUCTION EXHIBITION: SUBAK SYSTEM 3 RICE PRODUCTION EXHIBITION: SEEDING 4 WC

5 STORE ROOM 6 LOBBY 7 TEMPORARY STORAGE 8 PANTRY 9 MEETING ROOM 10 ADMINSTRATION OFFICE 11 CAFE

12 RESTAURANT 13 KITCHEN 14 RECEPTION 15 SEATING AREA 16 RECEPTION COUNTER (LIBRARY) 17 LIFT

Timber frame infill thatch grass, placed 45 degree

SUN SHADING

The placement of the sun shading at the front elevation as the faรงade having large area exposed to the sun. The sun shading placed on the First Floor and Second Floor as both of the level having large opening.

SUN SHADING

3.8 Health and Safety •

Purpose Group: Places for Assembly

•

Running Distance from Food Plaza: 50m

• The travel distance to the fire escape stairs for each floors does not exceed 61 meter (Sprinklered)which fulfilled the By-Law requirement.

•

The staircase having the width of 1.5 meter as fulfilled the By-Law requirement

FIRST FLOOR PLAN

3.8 Health and Safety •

Purpose Group: Places for Assembly

•

Running Distance from Rice Production Exhibition: Subak System: 33.3m (Does not exit 61m)

SECOND FLOOR PLAN

3.8 Health and Safety •

Purpose Group: Places for Assembly

•

Running Distance from Food Cooking Exhibition: Method: 33.5m (Does not exit 61m)

THIRD FLOOR PLAN

3D Perspective

Drop off to Entrance

Terraced Building Form Metaphor the Balinese Terraced Rice Field

Paddy Production Exhibition: (Along the Narrow Walkway)

Paddy Production Exhibition: (Steps in between different exhibition)

Food Plaza

Outdoor Dining

Restaurant

Culinary Workshop

Ceremony Exhibition

Ceremony Platform

10 APPENDIX

Gross Floor Area THIRD FLOOR Space Lobby Ticketing Counter Ticketing Office Store Room

SECOND FLOOR Area (m2) 79.63 16.60 19.60

Unit 1 1 1

Total (m2)

Area (m2)

Unit

Total

79.63 16.60 19.60

Rice Production Exhibition: Introduction

118.30

1

118.30

Rice Production Exhibition: Subak System

370.80

1

370.80

Rice Production Exhibition: Seeding

196.20

1

196.20

WC (F) WC (M) WC (OKU)

3.40 3.40 3.64

1 1 1

3.40 3.40 3.64

Rice Production Exhibition: Paddy Nursery

111.33

1

111.33

Rice Production Exhibition: Ploughing

169.30

1

169.30

Rice Production Exhibition: Harvesting

96.86

1

96.86

Store Room

4.12

2

8.24

Lift Lobby

29.80

2

59.60

WC (F) WC (M) WC (OKU)

17.65 14.16 3.15

2 2 2

35.30 28.32 6.30

Food Preparation Exhibition: Ingredients

250.80

1

250.80

Food Cooking Exhibition: Method

111.50

1

111.50

Food Serving Exhibition: Ceremony

75.50

1

75.50

Ceremony Platform

26.30

1

26.30

Lift Lobby

76.33

1

76.33

WC (F) WC (M) WC (OKU)

8.80 8.80 3.03

1 1 1

8.80 8.80 3.03

Store Room

2.00

1

2.00

Total

Space

678.89

Total

1210.99

Gross Floor Area MEZANINE FLOOR Space

FIRST FLOOR Area (m2)

Rice Production Exhibition: Threshing and Rice Husk

112.24

Culinary Classroom

43.94

Culinary Workshop

42.00 48.80

Unit

Area (m2)

Unit

Total

112.24

Food Plaza

163.58

1

163.58

2

87.88

WC (F) WC (M) WC (OKU)

3.10 3.10 3.70

1 1 1

3.10 3.10 3.70

1 1

42.00 48.80

Restaurant Serving Kitchen (Restaurant) Café Serving Kitchen (Café) Storage

274.73

1

274.73

39.72

1

39.72

186.04

1

186.04

Administration Office Meeting Room Pantry WC Store Room

27.30

1

27.30

30.17

1

30.17

96.32

1

96.32

High Nutrient Exhibition: Introduction

27.81

1

27.81

13.68

1

13.68

High Nutrient Exhibition: Food Shortage

3.60

2

7.20

8.32

1

8.32

High Nutrient Exhibition: Seeding

113.23

1

113.23

261.37

1

261.37

164.50

1

164.50

17.65 14.16 3.15

2 2 2

35.30 28.32 6.30

1

Waiting Area

82.94

1

82.94

Enquiry Reception

10.18

1

10.18

Enquiry Office

5.20

1

5.20

Temporary Storage

25.92

1

25.92

WC (F) WC (M) WC (OKU)

21.00 18.00 3.05

1 1 1

21.00 18.00 3.05

Total

Space

Total

457.21

WC (F) WC (M) WC (OKU) Store Room

Total

1493.75

Gross Floor Area GROUND FLOOR Space

Area (m2)

Unit

Total

High Nutrient Exhibition: Nutrient Knowledge

156.34

1

156.34

AV Room

38.74

2

77.48

Store Room

14.34

1

14.34

Temporary Exhibition Temporary Exhibition (Outdoor)

221.71 152.95

1 1

221.71 152.95

Gift Shop

80.22

1

80.22

Food Library Back Of House Reception Counter Reception Office

129.88 13.90 17.71 13.72

1 1 1 1

129.88 13.90 17.71 13.72

Main Lobby & Seating Area

262.87

1

262.87

Lift Lobby

15.87

1

15.87

Luggage Storage

14.13

1

14.13

WC (F) WC (M) WC (OKU)

18.62 17.65 3.15

1 1 1

18.62 17.65 3.15

369.56 23.00 2.73 4.70

1 2 1 1

369.56 46.00 2.73 4.70

Restaurant Outdoor Dining WC WC

Space

Area (m2)

Unit

Total

Kitchen Cold Storage Dry Storage Staff Room Receiving Room

241.65 18.88 21.69 19.84 5.70

1 1 1 1 1

241.65 18.88 21.69 19.84 5.70

WC (F) WC (M) WC (OKU)

8.98 8.13 3.10

1 1 1

8.98 8.13 3.10

Total

Grand Total

1961.17

678.89+1210.99+457.21+1493.75+19 61.17 = 5802.01m2