Master of Architecture – Project
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Food & Architecture -the Cook School
PROJECT
Master degree Project in architecture by Mats Håkansson 2012
English
Index
Part #2 Project (English)
-Index-Project description-Processes exposed in the Cook School-The Context Maps The academical ribbon-The Process Cartographic studies Models and sketches The cycle Conceptual model-The Machines Physical models The Green Machine Infrastructural diagram The Meat Machine Infrastructural diagram The Fish Machine Infrastructural diagram The Waste Machine Infrastructural diagram-The Building Plan 0 Plan 1 Connections, type and interaction Sektion A-A Sektion B-B Sektion C-C Physical model Axonometric view from North-East-The Conclusion-Dedication
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Project (English)
Part #2
Project description
When we meet food-products today we meet a package, and we are, close to never exposed for the production laying behind these products. Historically, these processes has been based in the town centers. This has been a rational way of minimiing transport and have access to fresh goods.
-Why transport meat to the market-square when the cow can walk there itself?
But since the industrial revolution, these productions has been located outside the cities, thus making them “invisible” for the public. In these problematics the Cook School is finding its relevance. It is creating an opening and a possibility to experience food production, both as a student and as a public visitor.
This project is a hybrid as it has a paralell program that is flowing between being a production unit and an academic institution. Here the focus is on exposing the cycle of food, to gain a greater understanding and respect for the origin of the things we eat.
The main issue adressed in this project is the general lack of knowledge regarding food production and the origin of the raw product. A sharp critisism against this un-sustainable and naive way of living has been the point of deparure when going into the design.
The educational focal point is not on the inbound academical institution as an isolated event, but on the publics experience of the work that takes place inside. The production of food is exposed and daramatized by the buildings expressive body. An expressivness inpired by the history of the site, where a shipyard used to lay. An industrial landscape crowded by machines and components soon to be assembled. This geographical context is north-west Malmö, on the edge of the old town, bordering the artificial, 100 year old peninsula called Western-harbour. One of the system the Cook School interact with is Malmö University, whose academic buildings lies like a ribbon between the two historical entities. An other contextual system on the site is Enercon Windtower Production’s storage backyard. The huge windtower components, spread over the field, acts as bordering facade to the Cook School, where it roots itself between the industrial backyard and the canal.
In the Cook School a number of food-production units are set to play, along with consumption and waste-recycling to obtain and examine a small-scale, closed cycle. The units are working with fish-, meat- and vegetable production. Each of these processes are amplified by a machine. These machines symbolize movement, mechanics, progress and production. As components in the greater machinery, they make up the cornerstones of the building.
Morphologically the building has been assembled by strategically distributing the production machines according to contextual features. Between these a one-storey plinth is sunken into the landscape, meeting the canal. The plinth houses the school while its roof work as a landscape flow, for the publics experience-sequence. A journey filled with evocative visions, scents and interactions.
processes exposed in the Cook School
the Context
Western Harbour, Malmö 55 36’26.42”N 12 59’03.85”E
L M S
1812 1912 1938-47
1945 1965 1970
Map of Western Harbour in Malmö with academical buildings highlighted.
The Cook School is layed in to an empty slot in this fictisious ribbon, here it comes to rest between the canal and the huge field of windtower-components.
The closest neighbour is a non-academic building: Enercon Windtower Productions, situated in the old Kockums facilities. This building and it’s program is relevant for the Cook School, hence this one is highlighted as well.
EWP provides a dynamic bordering north-facade, where huge windtowers is constantly being produced, moved around and shipped away. EWP also provides a large quantity of CO2, which is being used as nutrition in the Cook School’s Vegetable machine.
Student housing
World Maritime University
Enercon Windtower Production
Universitetsholmens gymnasium
Cook School
Globala politiska studier
Kultur-samhälle
Studentcentrum
Kårhuset
Konst & kultur
Lärande-samhälle / Bibliotek-IT
Mediagymnasiet
Kultur-samhälle / Teknik-samhälle
0 200
400
500
300
100
907 sqm
4625 sqm
57607 sqm
1855 sqm
2122 sqm
1821 sqm
2344 sqm
3172 sqm
3426 sqm
5576 sqm
5521 sqm
3055 sqm
8922 sqm
Footprint Program
Student housing
World Maritime University
Enercon Windtower Production
Universitetsholmens gymnasium
Cook School
Globala politiska studier
Kultur-samhälle
Studentcentrum
Kårhuset
Konst & kultur
Lärande-samhälle / Bibliotek-IT
Mediagymnasiet
Kultur-samhälle / Teknik-samhälle
0 200
400
500
300
100
907 sqm
4625 sqm
57607 sqm
1855 sqm
2122 sqm
1821 sqm
2344 sqm
3172 sqm
3426 sqm
5576 sqm
5521 sqm
3055 sqm
8922 sqm
Footprint Program
the Process
Chartographic studies of the flow between academic buildings
Model studies of the fish-house and its relation to the expo cylinder.
Sketches and models exploring the food-cycle as a system of events.In these explorations each event is made up by one or a set of component, which together develops into a diagrammatic concept of the building.
Food & Architecture is first and foremost taking shape from the food cycle’s functional systems and the characteristics belonging to these events.
These conceptual models are an exploration of the grid created in the field between the production-units.The units and the grid also ties to contextual features. where it get strengthened. Sketchings on top of model snapshot to add information, going back and forth between model and drawing, bluring the boundries that usually keeps the two media apart, high-lighting certain events as physical zones.
These model/sketch studies became a tool to examine contextual features and to give the system a preliminary programmatic zoning, both through notaion and through actual boundries.
the Machines
Contextual placing of the Machines as the four corner stones of the food-cycle. Their random way of laying out on the field is inspired by the scattred windtower components which are currently occupying the site.
the Green Machine
The Green Machine contains crops grown in suspended bags. They are rotating in a vertical greenhouse, both to give the greens a maximum sun-exposure and to create a viual marker in the artificial landscape
V.IV.II
V.IV
V.V
V.VI
V.III
V.VII
V.VIII
V.X
V.XI
V.XII
W.I
M.VII
M.VIII
M.IX
M.X
M.I
M.II
M.IV
M.V
M.VI
M.III
Delivery of Dead animals
Hang tendering in Meat Machine
Hoisting meat between storeys
Counter weights
Unloading in butchery
Primary buthering
Secondary butchering
Leftovers to Waste Machine
Meat to Kitchen
Counter wheight
F.I
F.II
F.IV
F.V
F.VI
F.VII
F.VIII
F.III
Living fish delivery
Loading into Fish corf
Marking the Fish corves
Fish corf hoisting
Expandable net construction
Unloading into dynamic trays
Killing
Meat to kitchen
Leftovers to Waste MachineV.IX
V.I
V.II
V.IV
V.V
V.VI
V.III
V.VII
V.VIII
V.IX
W.VIII
W.IX
V.X
V.XI
Seed
Planting in Cultivation bags
Loading the Vertical Greenhouse
adding CO2 from Industy
adding Fertilizer from the Waste Machine
Indoor growth / Smaller plants
Transport Crane moving bags
Outdoor growth / Larger plants
Vegetable roller
Watering from large collecting trays
Indoor harvesting, to kitchen
V.XII Leftovers to Waste Machine
W.I
W.II
W.IV
W.V
W.VI
W.VII
W.III
Collecting biological waste
Desintegrator
Digerter tank
Inflating Methane balloons
Gas valve
Powering stoves and ovens
Drain for Digestate (Fertilizer)
Collecting wastewater and slurry
W.X Further treatment on other location
Fertilizer to the Green Machine
the Meat Machine
The Meat machine is a container for hang-tendering whole animals before butchering. It acts as vertical infrastructure for this product. Big wheels rotates and dramatizes the on-going process when the animals are hoisted between floors
F&A MEAT DELIVERY COMPANY
M.VII
M.VIII
M.IX
M.I M.II
M.IV
M.V
M.VI
M.III
W.I
W.I
M.VII
M.VIII
M.IX
M.X
M.I
M.II
M.IV
M.V
M.VI
M.III
Delivery of Dead animals
Hang tendering in Meat Machine
Hoisting meat between storeys
Counter weights
Unloading in butchery
Primary buthering
Secondary butchering
Leftovers to Waste Machine
Meat to Kitchen
Counter wheight
F.I
F.II
F.IV
F.V
F.VI
F.VII
F.VIII
F.III
Living fish delivery
Loading into Fish corf
Marking the Fish corves
Fish corf hoisting
Expandable net construction
Unloading into dynamic trays
Killing
Meat to kitchen
Leftovers to Waste MachineV.IX
V.I
V.II
V.IV
V.V
V.VI
V.III
V.VII
V.VIII
V.IX
W.VIII
W.IX
V.X
V.XI
Seed
Planting in Cultivation bags
Loading the Vertical Greenhouse
adding CO2 from Industy
adding Fertilizer from the Waste Machine
Indoor growth / Smaller plants
Transport Crane moving bags
Outdoor growth / Larger plants
Vegetable roller
Watering from large collecting trays
Indoor harvesting, to kitchen
V.XII Leftovers to Waste Machine
W.I
W.II
W.IV
W.V
W.VI
W.VII
W.III
Collecting biological waste
Desintegrator
Digerter tank
Inflating Methane balloons
Gas valve
Powering stoves and ovens
Drain for Digestate (Fertilizer)
Collecting wastewater and slurry
W.X Further treatment on other location
Fertilizer to the Green Machine
The Fish machine is standing in the water, where it picks up living fish, kept in floating baskets. A big wheel on top of the machine wind in a rope hoisting up the baskets
the Fish Machine
F&A FISH
Mört
F.I
F.I
F.II
F.IV
F.V
F.VI
F.VII
F.VIII
F.III
V.IX
F&A FISH
Mört
F.I
F.I
F.II
F.IV
F.V
F.VI
F.VII
F.VIII
F.III
V.IX
W.I
M.VII
M.VIII
M.IX
M.X
M.I
M.II
M.IV
M.V
M.VI
M.III
Delivery of Dead animals
Hang tendering in Meat Machine
Hoisting meat between storeys
Counter weights
Unloading in butchery
Primary buthering
Secondary butchering
Leftovers to Waste Machine
Meat to Kitchen
Counter wheight
F.I
F.II
F.IV
F.V
F.VI
F.VII
F.VIII
F.III
Living fish delivery
Loading into Fish corf
Marking the Fish corves
Fish corf hoisting
Expandable net construction
Unloading into dynamic trays
Killing
Meat to kitchen
Leftovers to Waste MachineV.IX
V.I
V.II
V.IV
V.V
V.VI
V.III
V.VII
V.VIII
V.IX
W.VIII
W.IX
V.X
V.XI
Seed
Planting in Cultivation bags
Loading the Vertical Greenhouse
adding CO2 from Industy
adding Fertilizer from the Waste Machine
Indoor growth / Smaller plants
Transport Crane moving bags
Outdoor growth / Larger plants
Vegetable roller
Watering from large collecting trays
Indoor harvesting, to kitchen
V.XII Leftovers to Waste Machine
W.I
W.II
W.IV
W.V
W.VI
W.VII
W.III
Collecting biological waste
Desintegrator
Digerter tank
Inflating Methane balloons
Gas valve
Powering stoves and ovens
Drain for Digestate (Fertilizer)
Collecting wastewater and slurry
W.X Further treatment on other location
Fertilizer to the Green Machine
the Waste Machine
The Waste machine is in the same family as the three food machines but it acts in an other way. It has no mov-ing exterior parts, instead it spreads its tubes throughout the building, where it ties the cycle together, as it collects waste, and produces refined products
W.VIII
W.IX
W.I
W.II
W.IV
W.V
W.VI
W.VII
W.III
W.X
W.I
M.VII
M.VIII
M.IX
M.X
M.I
M.II
M.IV
M.V
M.VI
M.III
Delivery of Dead animals
Hang tendering in Meat Machine
Hoisting meat between storeys
Counter weights
Unloading in butchery
Primary buthering
Secondary butchering
Leftovers to Waste Machine
Meat to Kitchen
Counter wheight
F.I
F.II
F.IV
F.V
F.VI
F.VII
F.VIII
F.III
Living fish delivery
Loading into Fish corf
Marking the Fish corves
Fish corf hoisting
Expandable net construction
Unloading into dynamic trays
Killing
Meat to kitchen
Leftovers to Waste MachineV.IX
V.I
V.II
V.IV
V.V
V.VI
V.III
V.VII
V.VIII
V.IX
W.VIII
W.IX
V.X
V.XI
Seed
Planting in Cultivation bags
Loading the Vertical Greenhouse
adding CO2 from Industy
adding Fertilizer from the Waste Machine
Indoor growth / Smaller plants
Transport Crane moving bags
Outdoor growth / Larger plants
Vegetable roller
Watering from large collecting trays
Indoor harvesting, to kitchen
V.XII Leftovers to Waste Machine
W.I
W.II
W.IV
W.V
W.VI
W.VII
W.III
Collecting biological waste
Desintegrator
Digerter tank
Inflating Methane balloons
Gas valve
Powering stoves and ovens
Drain for Digestate (Fertilizer)
Collecting wastewater and slurry
W.X Further treatment on other location
Fertilizer to the Green Machine
The Building
PRIVATE ENTRANCE
PUBLIC ENTRANCE
ALTITUDE NOTATION
OUTDOOR AREA
SCALE 1:100
MACHINE
WATER
PRODUCT
DELIVERY
SERVICE CONNECTION
UNLOADING AREA
BACK ENTRANCE FOR ENERCON WINDTOWER PRODUCTIONS
COLD STORAGE
FREEZE STORAGE
WASTE, RECYCLING & BUILDING SERVICE
DRY STORAGE
CHANGING ROOM
BREAD SCENT DIST
RIBUTOR #2
MAIN WASTE DISTR
IBUTION PIPE
BREAD SCENT DISTRIBUTO
R #1DISTRIBUTION HUB
DELIVERY ROAD
BAKERY
BREAD OVEN
OVEN
WASTE PIPES
OVEN
MAIN BENCH
PREPARATION TABLES
LOADING WAGONS
COLD SMOKER
HOT SMOKER
DISHES
SLUICE
WATER PATH
LIQUID WASTE PUMP-ROOM #2
LIQUID WASTE PUMP-ROOM #1
MEAT MACHINE
RECYCLING MACHINE
FISH MACHINE
VEGETABLE MACHINE
DOCK
FISH CORF
BAY
EXP0-RIMENT KITCHEN
CHANGING ROOM
HALLWAY
SHOWERS
SHOWERS
SHOWERS
SHOWERS
SMOKERY
COOLING PIPES
BACK ROOM
STUDY ROOM
STUDY ROOM
STUDY ROOM
STUDY ROOM
LOUNGE
TRANSPARENT PLASTIC CURTAIN
LECTURES
LIBRARY
EXPOSED WASTE PIPES
ENTRANCE
ENTRANCE
STORAGE CHANGING ROOM
STAFF ROOM
CHANGING ROOM
INFRASTRUCTURAL SPINE
RESTAURANT KITCHEN
CONNECTION BENCH
RESTAURANT
DISHES
STORAGE
PRIMARY BUTCHERING
SECONDARY BUTCHERING
MEAT LAB
MEAT MACHINE
BREAD-SCENTED ENTRANCE
SMOKERY VENT
ATRIUM PASSAGE
HANGING VEGETABLE SACKS
VEGETABLE RAILCAR
RESTAURANT ROOF
WATER COLLECTOR
VEGETABLE TRANSPORT AREA
VEGETABLE LAB
FISH LAB
FUNICULAR FISH TRANSPORT
FISH PROCESSING
MARKET
MARKET
MARKET
PROCESSING
CHIMNEY CLUSTER
TILTED PLANE
NEPTUNIGÅNGEN
+0.0
+1.0
+1.0
+1.0
+2.5
+4.5
+4.5
+4.5
+4.5
WASTE PIPE BOUNDRY WALL
HANGING GARDEN ARCADE
section A-A
section B-B
section C-C
section C-C
section B-B
section A-A
section A-A
section B-B
section C-C
section C-C
section B-B
section A-A
75 60 0153045
Outdoor area
Plan 0
Machine
Product
Water
Private entrance
Public entrance
Altitude notation
PRIVATE ENTRANCE
PUBLIC ENTRANCE
ALTITUDE NOTATION
OUTDOOR AREA
SCALE 1:100
MACHINE
WATER
PRODUCT
DELIVERY
SERVICE CONNECTION
UNLOADING AREA
BACK ENTRANCE FOR ENERCON WINDTOWER PRODUCTIONS
COLD STORAGE
FREEZE STORAGE
WASTE, RECYCLING & BUILDING SERVICE
DRY STORAGE
CHANGING ROOM
BREAD SCENT DIST
RIBUTOR #2
MAIN WASTE DISTR
IBUTION PIPE
BREAD SCENT DISTRIBUTO
R #1DISTRIBUTION HUB
DELIVERY ROAD
BAKERY
BREAD OVEN
OVEN
WASTE PIPES
OVEN
MAIN BENCH
PREPARATION TABLES
LOADING WAGONS
COLD SMOKER
HOT SMOKER
DISHES
SLUICE
WATER PATH
LIQUID WASTE PUMP-ROOM #2
LIQUID WASTE PUMP-ROOM #1
MEAT MACHINE
RECYCLING MACHINE
FISH MACHINE
VEGETABLE MACHINE
DOCK
FISH CORF
BAY
EXP0-RIMENT KITCHEN
CHANGING ROOM
HALLWAY
SHOWERS
SHOWERS
SHOWERS
SHOWERS
SMOKERY
COOLING PIPES
BACK ROOM
STUDY ROOM
STUDY ROOM
STUDY ROOM
STUDY ROOM
LOUNGE
TRANSPARENT PLASTIC CURTAIN
LECTURES
LIBRARY
EXPOSED WASTE PIPES
ENTRANCE
ENTRANCE
STORAGE CHANGING ROOM
STAFF ROOM
CHANGING ROOM
INFRASTRUCTURAL SPINE
RESTAURANT KITCHEN
CONNECTION BENCH
RESTAURANT
DISHES
STORAGE
PRIMARY BUTCHERING
SECONDARY BUTCHERING
MEAT LAB
MEAT MACHINE
BREAD-SCENTED ENTRANCE
SMOKERY VENT
ATRIUM PASSAGE
HANGING VEGETABLE SACKS
VEGETABLE RAILCAR
RESTAURANT ROOF
WATER COLLECTOR
VEGETABLE TRANSPORT AREA
VEGETABLE LAB
FISH LAB
FUNICULAR FISH TRANSPORT
FISH PROCESSING
MARKET
MARKET
MARKET
PROCESSING
CHIMNEY CLUSTER
TILTED PLANE
NEPTUNIGÅNGEN
+0.0
+1.0
+1.0
+1.0
+2.5
+4.5
+4.5
+4.5
+4.5
WASTE PIPE BOUNDRY WALL
HANGING GARDEN ARCADE
section A-A
section B-B
section C-C
section C-C
section B-B
section A-A
section A-A
section B-B
section C-C
section C-C
section B-B
section A-A
0 45 603015 75
PRIVATE ENTRANCE
PUBLIC ENTRANCE
ALTITUDE NOTATION
OUTDOOR AREA
SCALE 1:100
MACHINE
WATER
PRODUCT
DELIVERY
SERVICE CONNECTION
UNLOADING AREA
BACK ENTRANCE FOR ENERCON WINDTOWER PRODUCTIONS
COLD STORAGE
FREEZE STORAGE
WASTE, RECYCLING & BUILDING SERVICE
DRY STORAGE
CHANGING ROOM
BREAD SCENT DIST
RIBUTOR #2
MAIN WASTE DISTR
IBUTION PIPE
BREAD SCENT DISTRIBUTO
R #1DISTRIBUTION HUB
DELIVERY ROAD
BAKERY
BREAD OVEN
OVEN
WASTE PIPES
OVEN
MAIN BENCH
PREPARATION TABLES
LOADING WAGONS
COLD SMOKER
HOT SMOKER
DISHES
SLUICE
WATER PATH
LIQUID WASTE PUMP-ROOM #2
LIQUID WASTE PUMP-ROOM #1
MEAT MACHINE
RECYCLING MACHINE
FISH MACHINE
VEGETABLE MACHINE
DOCK
FISH CORF
BAY
EXP0-RIMENT KITCHEN
CHANGING ROOM
HALLWAY
SHOWERS
SHOWERS
SHOWERS
SHOWERS
SMOKERY
COOLING PIPES
BACK ROOM
STUDY ROOM
STUDY ROOM
STUDY ROOM
STUDY ROOM
LOUNGE
TRANSPARENT PLASTIC CURTAIN
LECTURES
LIBRARY
EXPOSED WASTE PIPES
ENTRANCE
ENTRANCE
STORAGE CHANGING ROOM
STAFF ROOM
CHANGING ROOM
INFRASTRUCTURAL SPINE
RESTAURANT KITCHEN
CONNECTION BENCH
RESTAURANT
DISHES
STORAGE
PRIMARY BUTCHERING
SECONDARY BUTCHERING
MEAT LAB
MEAT MACHINE
BREAD-SCENTED ENTRANCE
SMOKERY VENT
ATRIUM PASSAGE
HANGING VEGETABLE SACKS
VEGETABLE RAILCAR
RESTAURANT ROOF
WATER COLLECTOR
VEGETABLE TRANSPORT AREA
VEGETABLE LAB
FISH LAB
FUNICULAR FISH TRANSPORT
FISH PROCESSING
MARKET
MARKET
MARKET
PROCESSING
CHIMNEY CLUSTER
TILTED PLANE
NEPTUNIGÅNGEN
+0.0
+1.0
+1.0
+1.0
+2.5
+4.5
+4.5
+4.5
+4.5
WASTE PIPE BOUNDRY WALL
HANGING GARDEN ARCADE
section A-A
section B-B
section C-C
section C-C
section B-B
section A-A
section A-A
section B-B
section C-C
section C-C
section B-B
section A-A
75 60 0153045
PRIVATE ENTRANCE
PUBLIC ENTRANCE
ALTITUDE NOTATION
OUTDOOR AREA
SCALE 1:100
MACHINE
WATER
PRODUCT
DELIVERY
SERVICE CONNECTION
UNLOADING AREA
BACK ENTRANCE FOR ENERCON WINDTOWER PRODUCTIONS
COLD STORAGE
FREEZE STORAGE
WASTE, RECYCLING & BUILDING SERVICE
DRY STORAGE
CHANGING ROOM
BREAD SCENT DIST
RIBUTOR #2
MAIN WASTE DISTR
IBUTION PIPE
BREAD SCENT DISTRIBUTO
R #1DISTRIBUTION HUB
DELIVERY ROAD
BAKERY
BREAD OVEN
OVEN
WASTE PIPES
OVEN
MAIN BENCH
PREPARATION TABLES
LOADING WAGONS
COLD SMOKER
HOT SMOKER
DISHES
SLUICE
WATER PATH
LIQUID WASTE PUMP-ROOM #2
LIQUID WASTE PUMP-ROOM #1
MEAT MACHINE
RECYCLING MACHINE
FISH MACHINE
VEGETABLE MACHINE
DOCK
FISH CORF
BAY
EXP0-RIMENT KITCHEN
CHANGING ROOM
HALLWAY
SHOWERS
SHOWERS
SHOWERS
SHOWERS
SMOKERY
COOLING PIPES
BACK ROOM
STUDY ROOM
STUDY ROOM
STUDY ROOM
STUDY ROOM
LOUNGE
TRANSPARENT PLASTIC CURTAIN
LECTURES
LIBRARY
EXPOSED WASTE PIPES
ENTRANCE
ENTRANCE
STORAGE CHANGING ROOM
STAFF ROOM
CHANGING ROOM
INFRASTRUCTURAL SPINE
RESTAURANT KITCHEN
CONNECTION BENCH
RESTAURANT
DISHES
STORAGE
PRIMARY BUTCHERING
SECONDARY BUTCHERING
MEAT LAB
MEAT MACHINE
BREAD-SCENTED ENTRANCE
SMOKERY VENT
ATRIUM PASSAGE
HANGING VEGETABLE SACKS
VEGETABLE RAILCAR
RESTAURANT ROOF
WATER COLLECTOR
VEGETABLE TRANSPORT AREA
VEGETABLE LAB
FISH LAB
FUNICULAR FISH TRANSPORT
FISH PROCESSING
MARKET
MARKET
MARKET
PROCESSING
CHIMNEY CLUSTER
TILTED PLANE
NEPTUNIGÅNGEN
+0.0
+1.0
+1.0
+1.0
+2.5
+4.5
+4.5
+4.5
+4.5
WASTE PIPE BOUNDRY WALL
HANGING GARDEN ARCADE
section A-A
section B-B
section C-C
section C-C
section B-B
section A-A
section A-A
section B-B
section C-C
section C-C
section B-B
section A-A
Outdoor area
Plan 1
Machine
Product
Water
Private entrance
Public entrance
Altitude notation
0 45 603015 75
Acad
emic
Expo
Kitc
hen
Biog
as P
rodu
ctio
n
Conn
ectio
ns
Mea
t Pro
duct
ion
Vege
tabl
e Pr
oduc
tion
Fish
Pro
duct
ion
Rest
aura
nt
Physical Connections
ScentVisual
Access
Activ
e Fl
oors
4:th3:rd2:nd1:st
Publ
ic In
tera
ctio
n
BIO REACTOR
SERVICE CONNECTION RECYCLING PUMP-ROOM #1PUMP-ROOM #2
FISH
CO
RVES
DO
CK
LOAD
ING
PLAT
FORM
BI-A
REA A
ND WC
STAIRS
FISH LAB
OPEN PROCESSING & PUBLIC MARKET
VERTICAL GREENHOUSE
FARMING
STAIRS
BI-AREA AND WC
VEGETABLE LAB
VEGETABLE PROCESSING & MARKET SLUICE
SMOKERYCHANGING ROOM
BAKERY DISHES KITCHEN
COLD STORAGE
FREEZE STORAGE
DRY STO
RAGE
GO
OD
S RECEPTION
& DISTRIBU
TION
HU
B
CORRID
OR
STORAG
E
BI-AREA AND
WC
STAIRS
ATRIUM PASSAGE
SEPA
RABL
E U
NIT
S
DYN
AM
IC O
PEN
SPA
CE
RESTAURANT 50 se
ats
KITCHEN
DISHES
& K
ITCHEN
WARE
STORA
GE
CHAN
GING
RO
OM
STAF
F RO
OM
GU
EST
WC
BI-AREA AND WC
STAIRS
LOADING SPACE
MEAT LAB
PUBLIC MARKET
PRIMARY BUTCHERING & TRIMMING
HANG TENDERING
BUTCHERING
Acad
emic
Expo
Kitc
hen
Biog
as P
rodu
ctio
n
Conn
ectio
ns
Mea
t Pro
duct
ion
Vege
tabl
e Pr
oduc
tion
Fish
Pro
duct
ion
Rest
aura
nt
Physical Connections
ScentVisual
Access
Activ
e Fl
oors
4:th3:rd2:nd1:st
Publ
ic In
tera
ctio
n
BIO REACTOR
SERVICE CONNECTION RECYCLING PUMP-ROOM #1PUMP-ROOM #2
FISH
CO
RVES
DO
CK
LOAD
ING
PLAT
FORM
BI-A
REA A
ND WC
STAIRS
FISH LAB
OPEN PROCESSING & PUBLIC MARKET
VERTICAL GREENHOUSE
FARMING
STAIRS
BI-AREA AND WC
VEGETABLE LAB
VEGETABLE PROCESSING & MARKET SLUICE
SMOKERYCHANGING ROOM
BAKERY DISHES KITCHEN
COLD STORAGE
FREEZE STORAGE
DRY STO
RAGE
GO
OD
S RECEPTION
& DISTRIBU
TION
HU
B
CORRID
OR
STORAG
E
BI-AREA AND
WC
STAIRS
ATRIUM PASSAGE
SEPA
RABL
E U
NIT
S
DYN
AM
IC O
PEN
SPA
CE
RESTAURANT 50 se
ats
KITCHEN
DISHES
& K
ITCHEN
WARE
STORA
GE
CHAN
GING
RO
OM
STAF
F RO
OM
GU
EST
WC
BI-AREA AND WC
STAIRS
LOADING SPACE
MEAT LAB
PUBLIC MARKET
PRIMARY BUTCHERING & TRIMMING
HANG TENDERING
BUTCHERING
Rooms.Connections, types and public interaction
153045
Section A-A
0 453015
153045
0 453015
Section B-B
153045
0 453015
Section C-C
the Conclusion
Food & Architecture became an exploration of architec-ture as information science; How to observe a building as a system. A system of events, a system of functions, a system of boundries and a system of food.Where do we interact with the building and what can we see? Where is it prohibited to enter and where are we lead? The system grew into living in symbiosis with the visitor, since its utmost purpose was communication. Hence the regulations for the system was set up according to the educational program, to explain the food-cycle, both within the school but even more outwards, to the public sphere.
Thank you so much for your help.Couldn’t have done it without you
Gitte JuulMalin Wahlström
Peter AndrénHenry Stephens
Bahador MohammadiJoel Phersson
Emelie SiemonsenBrian Kessy JensenMalte Rosenquist
Frederik AllanTim Söderström
Anders Skjeldal GaasøNicolai Ramm Østgaard
Alex HamlynMarianna Maczova
Matias Roed Nielsen Jakob Bargmann
Malene HvidtArmin Nicgol
Oliver Pershav
You all rock! Hugs and kisses
//Mats
Mats Håkansson Behrbohm
m.e.hakansson@gmail.com matslovesit.blogspot.com
matserik.com+46 735 331044
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