BANQUETING IN USELESS OFFICE BUILDINGS The Recipe Book
By Natasha Hromanchuk, Natalia Hryszko, Soukaïna Lahlou and Ugne Neveckaite Prof. Andre Viljoen & Inês Neto Dos Santos The School of Re-Construction, University of Brighton
U4 building; Vienna, Austria
Table of contents:
04 Axonometric overview of the proposed urban farming and banqueting spaces in U4 building [Vienna, Austria] 06 Kitchen 07 Banqueting space 08 Rooftop greenhouse and urban farming 09 Rooftop seating and tea drinking area 10 Process mapping 12 Material bank(s) 16 Recipes 17 Virtual banquet
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Axonometric overview of the proposed urban farming and banqueting spaces in U4 building Vienna, Austria
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Kitchen
THE ECOLOGICAL FRIDGE POT ZEER by engineer Raouia Lamhar
big terracotta jar
Small terracotta jar
+ Sand
one meter
+
+
er met one thre e
+ Towel
met ers
+
Water
=
= Compost Trolley
X SEVEN
Vegatables
Cake maker : Sprinkles + Chocolate chips + Cocoa + Sugar + Vanilla + Dried fruits
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Fruits
Eggs + vegan milk + vegan cheese
Oils & Fermentation jars : Pickles/ onions/ vegetables
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Cocktail Maker : Wines
Pasta maker : Pasta in forms Rice/ Couscous/ Quinoa/ Chia/ Oat
Encouraging the group work in the kitchen’s worktops
Create gathering points, to stimulate the exchange and social interactions
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Banqueting space
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Rooftop greenhouse and urban farming
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Rooftop seating and tea drinking area
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Process mapping
Building No.1 Vienna, Austria
Building No.2 Kaunas, Lithuania
Building No.3 Bialystok, Poland
Building No.4 Rabat, Morocco
Material bank
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+
+ big terracotta jar
Small terracotta jar
+ Sand
+ Towel
Water
=
one meter
er met one thre e
Vegatables
Fruits
Eggs + vegan milk + vegan cheese
met ers
Pasta maker : Pasta in forms Rice/ Couscous/ Quinoa/ Chia/ Oat
X SEVEN
Cake maker : Sprinkles + Chocolate chips + Cocoa + Sugar + Vanilla + Dried fruits
Oils & Fermentation jars : Pickles/ onions/ vegetables
Material bank
Cocktail Maker : Wines
+
= Compost Trolley
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Material bank Name: “U4 Center”. Location: Vienna, Austria. Date: 1980 and 2002 Previous / existing use: Parking, bus station, metro station, retail, fitness, offices, bars, disco.
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Name: “Workland” co-working space. Location: Kaunas, Lithuania. Date: 1900 Previous / existing use: Bakery, cinema, photo atelier, night club, bank, apartments.
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Name: “Swietojanska Offices”. Location: Bialystok, Poland. Date: 2016. Previous / existing use: Offices. Site surface: 1400 m2. Architect: W&W Architekci.
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Name: “Ryad center”. Location: Rabat, Morocco. Date: no exact date - recent. Previous / existing use: Offices for public or private companies, offices for rental. Site surface: 8319 m2.
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Recipe for the office builing RYAD CENTER - RABAT 10100 For 1 independent complete building : • A lot of Stone • A lot of glass • A lot of concrete • A little bit of wood When walking in the middle of Ryad district, don’t get lost looking at the big companies buildings. Keep your hat on and continue in a right direction towards the “place carré”. Once in the middle of this place, if you see 8 look-alike buildings you are in the right spot. Enjoy your balade in between baby palm trees and plants. If you are tired have a sit on the multiple benches and if you are feeling hot, freshen up in the fountain.
SWIETOJANSKA OFFICES
U4 CENTRE RECIPE
Ingredients: • Terracotta tiles in large quantities • Marble tiles in large quantities • Double doors • Big white leather couch • Coffee table • Reception desk clad in marble tiles • Three big lifts
you need: • your location • the aim You can approach the building from the sides. You will see it immideatly because of the size and colors. Walk along it or go directly from the side streets, it depends on your location. Indicate colorful doors and go inside. You can decide either to go down with the escalator (to the metro), or to go up with lift (to the offices). Also you can just stay there to shop or to take a bus
Banqueting in Useless Buildings
Preparation: Approach the building from Swietojasnka street. Do not enter from the parking side if possible. Go up the stairs clad with marble tile leading up to the front door. Open the double glass door and walk past the ATM. When you want to go to the office, walk through the big opening in the wall clad in glass panels and go towards the lifts. When the lift arrives on the desired floor, exit and walk on the carpeted floor towards the big open space. Enjoy your day in the office!
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Banqueting in the office building- creative writing exercise
“ “
“ “
And then I saw - the crusty dough, sprinkled with big shiny pieces of sugar, brown and with little spillovers of cherry juice on the sides. It smelled fresh and once bitten, the heat of the pastry did warm up the mouth with the scent of cherries, which were tender and big. Once you start eating on those, it is hard to stop and the cherry juice starts dripping down your sleeve like an undercover murderer.
”
“Hurry up they’ve started”. “Started what ?” I’ve thought to myself. I followed his hasty steps around the fountain and when I looked up I saw something. Something I’ve never seen before. Something I’ve felt before. It was happening in between the laughter, the utensils scratching the cooking pots, the drops of water in the fountain, the human voices, the birds singing, the peace and the chaos. Someone in my back patted my shoulder. I looked back and I see two shinning eyes, there was a young girl inviting me to taste her new bread.
It is about the time for nature to reclaim the building back. The seeds of tomatoes are falling out while cutting, tomatoes are overripe and soaking, spilling insides on the cutting board. Community collects this seeds and dries them. Next year they will be planted. The day is coming to an end and the sharp taste of onions stays in your mouth the longest. How do you experience surroundings while eating? The muted noise of cars in the distance goes slowly down and wind spreads flavours around us
” ”
Behind the delicate, deliciously smelling cloud of smoke, I could see two chiefs working around a gas stove placed where there used to be a computer and a cutting board covered with a colourful mixture of tiny pieces of vegetables. Rhythmical noise made by the knife hitting the cutting board and sending to the side neatly cut pieces of bell peppers, soft grey mushrooms and evenly cut onion, was resonating from the smooth marble tiles omnipresent in the reception. The second chef standing in front of the stove was slowly stirring the vegetables in a pan. The deliciously smelling steam was forming spirals under the ceiling and merging in my eyes with the white and grey veins on the marble covering the columns and walls.
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Virtual banquete
Starter: couscous salad
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Main course: home-made pasta with vegetables
Dessert: cherry pastries
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Drink: Moroccan mint tea
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Home made pasta with vegetables
Cherry pastries
[2 options] Pasta instructions:
Pasta ingredients:
A little less than 1.5 cups flour
2 eggs
Pinch of salt
A little bit of olive oil/vegetable oil
of the mound, One at a time, crack the eggs into the center of the well. Stir the eggs in the center, gradually adding the flour from the walls until all the flour has been moistened. Pull together the
[optional]
Instructions:
Crust:
Mix the cornstarch and water together in a small bowl until combined and milky. Set aside. In a
flour and eggs, kneading it into a ball. Knead the ball of dough firmly with both hands for around
1 box frozen puff pastry
10mins Once the pasta dough is smooth and elastic, form into a ball. Cover the dough and allow it
Egg wash: 1 large egg
to rest for 30mins. Divide the dough into 2 pieces. Cover the pieces you aren't working with to
Coarse sugar for garnish
prevent them from drying out. One at a time roll the dough pieces into very thin rectangles. Fold Sauce ingredients [2 options]:
Ingredients: On a flat work surface, stir together the flour and salt in a mound. Make a deep well in the center
cornstarch mixture, then bring to a boil while stirring often. Allow to cool completely at room temperature.
1/2-inch depending on preference. Stay consistent once you pick a size to insure that your pasta
Filling:
cooks evenly. Unfurl the pasta into long noodles. Bring a pot of heavily salted water to boil (you
1 and 1/2 tablespoons cornstarch
of these rectangles will be the bottom pastry pie crust, 3 will be the top. Transfer the 3 bottom
1 and 1/2 tablespoons water
rectangles to the prepared baking sheet. Using a pastry brush, brush the edges of the bottom
500g fresh cherries, pitted and stemmed
1/2 cup (100g) granulated sugar
1 teaspoon fresh lemon juice
1/8 teaspoon salt
want the water as salty as the sea). Add your fresh or dried pasta, boiling until al dente (this will
1-2 cloves garlic
Mushrooms / zucchini
A handful of spinach
Oil for frying
Feta cheese
Chop onion and garlic. Heat oil on the pan and add onion and garlic. Chop the mushrooms, add
Spices of choice (I use salt, pepper,
them on the pan when the onion is golden. Instead of mushrooms you can use zucchini. Fry until
take longer for dried pasta and only a few minutes for fresh). Sauce Instructions:
basil/oregano)
over medium heat until the cherries begin to release their juices– about 4-6 minutes. Stir in the
Line a large baking sheet with parchment paper or a silicone baking mat. On a lightly floured
the dough into a flat roll about two inches wide. Cut the pasta into even ribbons, from 1/8-inch to
1/2 onion
medium saucepan, combine the cherries, sugar, lemon juice, and salt. Stirring occasionally, cook
surface, lay out one pastry sheet. Using a pizza cutter or sharp knife, cut sheet into 6 rectangles. 3
rectangles with the egg wash. Spoon 2-3 Tablespoons of cooled cherry mixture onto each of the 3 bottom rectangles. Place the top rectangles over the cherry filling, lining up the edges as best you can. Crimp the edges with a fork to seal shut. Brush the tops of the pastry pies with egg wash, then sprinkle with coarse sugar. During the last few minutes of chill time, preheat oven to 375°F (190°C). Bake the pastry pies for 30-35 minutes, or until the tops are golden brown.
mushrooms become soft, then add a handful of spinach. Add spices and feta cheese cut into cubes.
This banquet was documented with more visual details in a video we did for the workshop but also through zoom call recordings as the cooking and the eating part were done in group through our screens.
Cooking at
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1 pm (UK Time)
Eating at 7 pm (UK Time)
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Thank you!
Andre Viljoen
Ines Neto dos Santos
Ugne Neveckaite
Natalia Hryszko
Soukaïna Lahlou
Natasha Hromanchuk