Search Gastronomic as keywords on MyScienceWork's publications...

My project starts from the city Berlin After visiting the site in Friedrichshain I found that people who lived there were not satisfied with the food-eating space nearby throughout my interviews They said that even though there were some restaurants the community was lack of diverse food space and they were willing to go to the West Berlin for food To check if they were right I made a food mapping of the community I found that there are a few restaurants and supermarkets there but not too many And there was just one flexible exterior street market nearby so basically they were right Based on this designing a food-eating space for the community came into my mind br To follow up on the locals idea I went to the west of Berlin and found many diverse food-related activities There are not just many restaurants in the West but also many street markets and an interesting Prinzessinnengarten where people can farm make and cook inside At the time based on the topic of our project Public Condenser I think if I condense many kinds of food-related activities farming making shopping and eating into one building it will provide more opportunities for people to encounter which also suits my understanding towards the word Common where people can make something together and participate into activities constantly Then food could be a good medium to connect people in Berlin from different backgrounds Furthermore facing the trend that eating become more private and people do not want to go out for food and feel lonely a food condenser can take people out and solve these issues very well From the food mapping I consider the REWE supermarket as the best location to build Because it sits in the street full of restaurants they can work well together economically And the site is also near the Warschauer Stra e station so it is accessible for the locals and outsiders Finally the original supermarket will be turned down and a better new flexible market space will show up in the new building br After making sure of my topic about food I divided the program into four parts from farming making and shopping to eating In the farming part people can grow some vegetables ingredients and some plants in the balcony rooftop garden or indoor area In the making part people can cook the food they pick up from the farming part in the shared kitchen chefs can learn cooking from the culinary school and chefs can explore their recipes in the food laboratory citizens can see the food exhibition they can also order the food in the kitchen that is already cooked by the chefs In the shopping part people can shop eat and socialize in a flexible market space including a long indoor market some eating space and relaxed space They can also listen to lectures about food culture in the hall In the eating part people can enjoy a big food square They can also order in two big round-shaped food bars and find food in some open restaurants To condense these multiple food-related spaces in one building I worked out a prototype I call it Vertical Food Forest which will be situated at a specific site and create various food experiences as an interesting and complicated system br Alexander C 1977 A pattern language towns buildings construction Oxford university press Anh-Linh Ngo et al eds An Atlas of Commoning Places of Collective Production Barbara A Perliss A 2006 Invisibile Architecure Experiencing Places through the Sense of Smell Skira Beatley T 2011 Biophilic cities integrating nature into urban design and planning Island Press Bellotti G 2018 Between birds and humans the design of the encounter Doctoral dissertation Massachusetts Institute of Technology Boeri S Xu Y 2015 Biodiversity Vertical Forest in Milan Boie G De Vylder J Vinck I Taillieu J Roose H De Cauter L Decroos B 2018 Unless Ever People Flanders Architecture Institute Antwerp Braungart M McDonough W 2009 Cradle to cradle Random House Cabannes Y Marocchino C Eds 2018 Integrating food into urban planning UCL Press Farr D 2011 Sustainable urbanism Urban design with nature John Wiley Sons Fisker A M Olsen T D 2013 Food architecture and experience design NA 20 1 Daniilidis A 2016 Urban drifting an approach to city comprehension and mapping Sociology Study 6 7 417-435 Gehl J 1987 Life between buildings Vol 23 New York Van Nostrand Reinhold Gehl J Svarre B 2013 How to study public life Vol 2 Washington DC Island press Girardet H 2004 Cities people planet In Globalization Globalism Environments and Environmentalism Oxford University Press Graham R 2010 Feeding the city From street market to liberal reform in Salvador Brazil 1780 1860 University of Texas Press Gunnell K Williams C Murphy B 2019 Design for biodiversity A technical guide for new and existing buildings Routledge Hodgson P H Toyka R Eds 2007 The architect the cook and good taste Walter de Gruyter Hollyer J Castro L Salgado C Cox L Hodgson A Thom W Kwok M 2000 Some Costs and Considerations for Establishing an Entrepreneurial Community Shared-use Kitchen or Test-kitchen Incubator the Examples of the Hamakua Incubator Kitchen Crafts and the Honokaa Ohana Kitchen Project Hunt K J 2018 Hella Jongerius Breathing Colour The Senses and Society 13 2 244-249 Lefebvre H Nicholson-Smith D 1991 The production of space Vol 142 Blackwell Oxford Lefebvre H 2014 The critique of everyday life The one-volume edition Verso Books Mallgrave H F 2018 From object to experience The new culture of architectural design Bloomsbury Publishing Martin-McAuliffe S L Ed 2016 Food and Architecture At the Table Bloomsbury Publishing Maslow A H 1943 A theory of human motivation Psychological review 50 4 370 Merleau-Ponty M 2013 Phenomenology of perception Routledge Moore A 2004 Hedonism Nijaguna B T 2006 Biogas technology New Age International Pallasmaa J 1994 An architecture of the seven senses ARCHITECTURE AND URBANISM-TOKYO- 27-38 Parham S 2015 Food and urbanism The convivial city and a sustainable future Bloomsbury Publishing Philips A 2013 Designing urban agriculture a complete guide to the planning design construction maintenance and management of edible landscapes John Wiley Sons Potteiger M 2013 Eating places food systems narratives networks and spaces Landscape Journal 32 2 261-275 Rhys-Taylor A 2013 The essences of multiculture A sensory exploration of an inner-city street market Identities 20 4 393-406 Rinaldi A Tosi F Ricci D B 2016 From Liquid Kitchen to Shared Kitchen Human-centred design for innovative services of social inclusion in food consumption In Advances in design for inclusion pp 13-25 Springer Cham Rudofsky B 1987 Architecture without architects a short introduction to non-pedigreed architecture UNM Press Safont-Tria J Kwinter S Holl S 2012 Steven Holl Color Light Time Lars Mueller Publishers Spence C 2020 Senses of place architectural design for the multisensory mind Cognitive Research Principles and Implications 5 1 1-26 Stavrides S 2016 Common space The city as commons Bloomsbury Publishing Wheatley J 2007 The sound of architecture Tempo 61 242 11-19 Wolch J Owens M 2017 Animals in contemporary architecture and design Humanimalia 8 2 1-26 Zumthor P 2006 Atmospheres In Atmosph res Birkh user Community centre Architecture Urbanism and Building Sciences Public Building

Gastronomic Architecture: Towards a diverse food space in Friedrichshain

Rediseño de equipo para la deshidratación de medusas con fines gastronómicos / Redesign of a dehydration, jellyfish unit...

La innovación en los destinos turísticos: Burgos (España)

Publication search with Gastronomic as keyword

Gastronomic Architecture: Towards a diverse food space in Friedrichshain

Rediseño de equipo para la deshidratación de medusas con fines gastronómicos / Redesign of a dehydration, jellyfish unit...

La innovación en los destinos turísticos: Burgos (España)

Publication search
with Gastronomic as keyword