The portfolio should catch the eyes by putting very strong visual stuffs at certain stages.
*1. Visual brief : visually explained research/analysis:
Brief in sketch/collage/photomontage - eyecatching first page with a short manifesto.
*2. Include the visual documentation of the whole design process:
Exploration of diverse medium in the process – high resolution model photos, sketches on top of cad drawings, sketches with a photomontage,…
Visually present what you learn from a research through analysis - diagram, photos, sketches...
Include the preliminary schemes which were developed before finalising the design to show how you tested your ideas to get to the current proposal. But clearly mark the stages to avoid the confusion.
*3. For every drawing, apply different lines - thick, thin, dot
*4. Do show the site contexts in every final drawing
*5. All drawing tasks but highlight the most important drawings such as:
Section drawings of a device – partially coloured, sketched, shaded, textured with the choreography of a body to emphasise the homely condition a device improves/changes and the spatial experiences it offers.
Section drawings of a pod – partially coloured, sketched, shaded, textured with the choreography of a pod to emphasise the spaces it generates, the relationship it changes with respect to the home and the spatial experiences it creates.
*6. Final model photos, 3D:
Be picky with your choice of colours particularly for the 3Ds.
*7. A2 or two joined A3 size three dimensional drawings:
‘Wow’ shot showing how the device/pod changes the home, what it looks like, what the spatial experience is. Try to combine 3D and sketches to balance between soft and hard touches if you’re not confident in your 3D skill.
Sunday, December 20, 2009
Wednesday, September 16, 2009
Thursday, May 7, 2009
Tuesday, April 7, 2009
Task_Term 3
term 3.
length: 5 weeks (inc. Easter break)
The following tasks are to explore the effects of your farm/restaurant make on the wall fragments and the site context.
Through the tasks you are also to refine the spatial qualities of farm, kitchen, dining area and toilets.
- drawing 1-4: (site) plans or perspective describing the influence of your farm-restaurant on the site
context (1:250)each plan should describe the climate/weather factor – spring, summer, autumn, winter describe how the whole site area including farm-restaurant changes in accord to seasons
- drawing 5-8: at least four sections of above plans/perspective (1:250)
--- drawing 1-8 should also describe the “prosthetic” relationship between your project and the site
- drawing 9-12: at least one perspective of the interior of each programme
(farm, ketchen, dining area, toilets) (in proper scale to fit on A3)
describe how users experience each space
describe the “prosthetic” relationship between the wall fragments and programmes
- drawing 13-16:at least one detail plan of each programme, describing materials, mechanism, structure
- particularly where the wall fragments and programmes meet (1:10)
- model 1: model of farm/restaurant (A2)
length: 5 weeks (inc. Easter break)
The following tasks are to explore the effects of your farm/restaurant make on the wall fragments and the site context.
Through the tasks you are also to refine the spatial qualities of farm, kitchen, dining area and toilets.
- drawing 1-4: (site) plans or perspective describing the influence of your farm-restaurant on the site
context (1:250)each plan should describe the climate/weather factor – spring, summer, autumn, winter describe how the whole site area including farm-restaurant changes in accord to seasons
- drawing 5-8: at least four sections of above plans/perspective (1:250)
--- drawing 1-8 should also describe the “prosthetic” relationship between your project and the site
- drawing 9-12: at least one perspective of the interior of each programme
(farm, ketchen, dining area, toilets) (in proper scale to fit on A3)
describe how users experience each space
describe the “prosthetic” relationship between the wall fragments and programmes
- drawing 13-16:at least one detail plan of each programme, describing materials, mechanism, structure
- particularly where the wall fragments and programmes meet (1:10)
- model 1: model of farm/restaurant (A2)
Wednesday, March 11, 2009
Thursday, February 26, 2009
Task for next week_090303
See the attached for the second term tasks.
The 16 drawings are the minimum you should present at the coming crit when we will get a clearer picture on who will pass this year.
- written brief on your farm-restaurant project (100-150 words) --- recommendation
- describe the aim of your project and design approaches/methods
- again, clarify what to sell (cultural and spatial experience) and how to sell it
Term 2 tasks:
- workshop documents 1: networking game (field trip) – distinguish your task from the cowork
- workshop documents 2: block model making
- drawing 1: exploded axonometric of your kiosk (in a proper scale)
- separate components of your kiosk in a functional sense (prosthetic mechanism, cooking part,
serving part, envelop, moving mechanism etc.)
eg. Tingwei, your kiosk consists of a flour-dough production mechanism, a noodle
extracting mechanism, a cooking environment (interior), an envelop (exterior)
and moving mechanism
- drawing 2: site planning (1:250) to describe the strategy (aim, goal) of your farm-restaurant
- draw your own map showing wall fragments you chose with urban contexts (streets, buildings,
the Thames… ) your restaurant may engage with or influence on
- position the components of your kiosk in relation to the wall fragments
- drawing 3-6: axonometrics - the incorporation of kiosk components into farm-restaurant programmes
- think about the programmes below (farm, kitchen, dining area, toilets)
- draw out how each programme adopts a relevant kiosk component
eg. Paula, how do you interpret the egg-shape of your kiosk in your farm-restaurant?
Can you adopt the arrangement of the kiosk facilities (ingredient storage, sink,
chopping board, oven etc.) to the arrangement of the farm-restaurant programmes?
Where does the opening/closing mechanism occur in the farm-restaurant?
eg. Inga, how do you reuse the projection mechanism in your farm-restaurant?
- farm: consider what and how to grow – water source, soil and climate condition
assign a new function to a wall fragment and change its physical properties, if
necessary
- kitchen: how to prepare the farm product and your main dish?
- dining area: how the food is served?
what and how customers appreciate apart from the food?
- toilets: consider the effects of your food on metabolism (ig. digestion)
consider what else can the toilets provide
- drawing 8: site planning (1:250) to describe the strategy and tactics (methods) of your farm-restaurant
- draw your own map showing the layout of your programmes (farm, kitchen, dining area,
toilets)
- draw the connection/circulation between the programmes
- drawing 9-12: at least one section of each programme with a wall fragment and relevant urban contexts
--- reconsider the related culture of each programme
--- be inventive, as you were in designing a kiosk
- drawing 13-16: at least on plan of each programme with a wall fragment and relevant urban contexts
--- every drawing on a A3 or bigger paper
The 16 drawings are the minimum you should present at the coming crit when we will get a clearer picture on who will pass this year.
- written brief on your farm-restaurant project (100-150 words) --- recommendation
- describe the aim of your project and design approaches/methods
- again, clarify what to sell (cultural and spatial experience) and how to sell it
Term 2 tasks:
- workshop documents 1: networking game (field trip) – distinguish your task from the cowork
- workshop documents 2: block model making
- drawing 1: exploded axonometric of your kiosk (in a proper scale)
- separate components of your kiosk in a functional sense (prosthetic mechanism, cooking part,
serving part, envelop, moving mechanism etc.)
eg. Tingwei, your kiosk consists of a flour-dough production mechanism, a noodle
extracting mechanism, a cooking environment (interior), an envelop (exterior)
and moving mechanism
- drawing 2: site planning (1:250) to describe the strategy (aim, goal) of your farm-restaurant
- draw your own map showing wall fragments you chose with urban contexts (streets, buildings,
the Thames… ) your restaurant may engage with or influence on
- position the components of your kiosk in relation to the wall fragments
- drawing 3-6: axonometrics - the incorporation of kiosk components into farm-restaurant programmes
- think about the programmes below (farm, kitchen, dining area, toilets)
- draw out how each programme adopts a relevant kiosk component
eg. Paula, how do you interpret the egg-shape of your kiosk in your farm-restaurant?
Can you adopt the arrangement of the kiosk facilities (ingredient storage, sink,
chopping board, oven etc.) to the arrangement of the farm-restaurant programmes?
Where does the opening/closing mechanism occur in the farm-restaurant?
eg. Inga, how do you reuse the projection mechanism in your farm-restaurant?
- farm: consider what and how to grow – water source, soil and climate condition
assign a new function to a wall fragment and change its physical properties, if
necessary
- kitchen: how to prepare the farm product and your main dish?
- dining area: how the food is served?
what and how customers appreciate apart from the food?
- toilets: consider the effects of your food on metabolism (ig. digestion)
consider what else can the toilets provide
- drawing 8: site planning (1:250) to describe the strategy and tactics (methods) of your farm-restaurant
- draw your own map showing the layout of your programmes (farm, kitchen, dining area,
toilets)
- draw the connection/circulation between the programmes
- drawing 9-12: at least one section of each programme with a wall fragment and relevant urban contexts
--- reconsider the related culture of each programme
--- be inventive, as you were in designing a kiosk
- drawing 13-16: at least on plan of each programme with a wall fragment and relevant urban contexts
--- every drawing on a A3 or bigger paper
Sunday, February 22, 2009
Crit @Gensler
When: 9.30am-5pm 24th Feb
Where: Gensler London Office
Aldgate House, 33 Aldgate High Street
London EC3N 1AH
9:30am Reception at ground level
9:30-9:45am Office tour
9:45-10:00am Pin-up & intro
10:00-1:00pm Introduction
Asma
Anna
Chris
Tingwei
Vipin
Wei
Inga
Ivon
Demetris
1:00-1:30pm Lunch break
1:30-4:30pm
Nick
Prashant
Dave
Paula
Sam
Selam
Mentor
Kemi
Naveed
4:30-5:00pm Wrap-up session
The crit at the Gensler next Tuesday (24th) will be the time to expose yourselves to a practical environment,
a preliminary stage you will eventually step on right after academic experience.
You may hardly get this kind of chances to get comments on your work from a group of leaders of the world biggest architecture firm.
Better, they have keen academic perspectives as well.
Commit yourself first of all on the tasks (13 drawings), without which you will suffer.
Prepare your presentation - from the beginning of the year up to now - 5 minutes max.
Key terms, again, are - what you are selling and how you sell them - as architecture designers.
Bring all the work, including the first term projects.
We are meeting in the lobby at 9:30.
Anyone who will not come, let Tae know asap.
Where: Gensler London Office
Aldgate House, 33 Aldgate High Street
London EC3N 1AH
9:30am Reception at ground level
9:30-9:45am Office tour
9:45-10:00am Pin-up & intro
10:00-1:00pm Introduction
Asma
Anna
Chris
Tingwei
Vipin
Wei
Inga
Ivon
Demetris
1:00-1:30pm Lunch break
1:30-4:30pm
Nick
Prashant
Dave
Paula
Sam
Selam
Mentor
Kemi
Naveed
4:30-5:00pm Wrap-up session
The crit at the Gensler next Tuesday (24th) will be the time to expose yourselves to a practical environment,
a preliminary stage you will eventually step on right after academic experience.
You may hardly get this kind of chances to get comments on your work from a group of leaders of the world biggest architecture firm.
Better, they have keen academic perspectives as well.
Commit yourself first of all on the tasks (13 drawings), without which you will suffer.
Prepare your presentation - from the beginning of the year up to now - 5 minutes max.
Key terms, again, are - what you are selling and how you sell them - as architecture designers.
Bring all the work, including the first term projects.
We are meeting in the lobby at 9:30.
Anyone who will not come, let Tae know asap.
Tuesday, February 17, 2009
Tut_090217 & Task_090224
Tasks for 090224
Complete the followings drawings:
- at least one plan and one section of each programme
--- (farm, kitchen, dining area, toilets - each together with a wall fragment) - 1:100
- one site plan with all the programmes and connections/curculation - 1:250
- at least one detail of each programme (farm, kitchen, dining area, toilets) - 1:10
--- all together, at least 13 drawings
Tea
Vipin
Now you're dealing with the architectural scale- explore spaces, a sequence of architectural spaces, its experience.
Expland the wall with the new topography you bring through horizontal, vertical movements
The choreography of the roofscape will start with the London wall and be unfolded and shape the in-between spaces.
Selam
your dining space will explore diverse vertical relations with the water surface. Can this be related to the ecology of the fish you're farming? Also the geometry starts with that of the London wall, whether radial or focal.
The sense of protection, intimacy, privacy, secureness, ...your enclosed dining space needs to achieve this as well as the water experience. The 'water wall' will contribute to it. It's quite a ritual getting to the dining space. London wall provides the territory to it. Toilets, the reception, the kitchen...all are segregated if you define them as secular.
Dave
Hygiene, clean, simple, pure, controlled, ....back to your scheme. Your dining space is in a way a show-room... or a haven to some people who hate doing or seeing all back of house stuffs. The kitchen- again, a showroom warming the half cooked noodels quickly with its granduer space - will become a part of it. You need to hide the toilets, supports below while elevating the dining space 'above'. Be carefule with your farming, minimise the footprint using an intelligent system through the whole process.
Kemi
Your restaurant is to be truly 'urban. You're bringing the nature back to busy bankers by serving a food which does not need any cooking process or artificial treatment - healthy and sustainable. But to achieve this your farming is crucial. The farm environment which are going to be inserted to the urban setting and transform it, needs to be designed properly - no assuming or sketchy but factual, engineered. Define the spatial sequence and experience of customers, a connection to farming.
Mentor
An opening of the London wall is a gear, a hinge, a pivotal point. All the circulation needs to organised around this point. Look at Carpenter Center by Le Courbusier in Harvard University. Design a space of connection, a circulation space...not a formal game but more networking of different functions and routes.
Wei
You need to think about the logic supporting your design- the shape/form, the position, the distance, ... The sensorial experience of the sound is your selling point. Deal with all the components as 'sound sources', all the spaces are sound-catchers, manipulating devices, maximising the sound effect.
Tingwei
Know what you're doing. Be clear with the components you're dealing with. Can't say you do not know what they are or what they do. The components are working with their functions - not from a formal analogy.
The choreography of the kiosk is now extended to a seasonal cycle of activitieis - growth, harvest, milling, rolling doughs, ... noodles using newly harvested wheats, 1 month stored wheats, ....you're offering noodles with the sense of seasons.
Farming and storing system of wheats are crucial.
Anna
Design the sequence of the smell experience. according to the levels - strong but broad, vacuum, intense but condense and local...
Nick
It's a game of negotiating the territories with your neighbors, between lobsters and customers, between staffs and lobsters/customers...between London wall and the aquariums. Use the model to adjust its parts depending on the contexts they are touching. Define the spaces, the circulations, the experiences, the levels, ...with precision.
Sam
Use the correctly scaled volume. Read carefully Tea's sketch. Think about the circulation around. Define the relationship between each function and London wall - above, under, next to, with 1m distance whatever - this needs to come from you design intent.
I might ask some of you to send photos/images of the drawings midway, so don't put them off to the last minute.
Tae
Complete the followings drawings:
- at least one plan and one section of each programme
--- (farm, kitchen, dining area, toilets - each together with a wall fragment) - 1:100
- one site plan with all the programmes and connections/curculation - 1:250
- at least one detail of each programme (farm, kitchen, dining area, toilets) - 1:10
--- all together, at least 13 drawings
Tea
Vipin
Now you're dealing with the architectural scale- explore spaces, a sequence of architectural spaces, its experience.
Expland the wall with the new topography you bring through horizontal, vertical movements
The choreography of the roofscape will start with the London wall and be unfolded and shape the in-between spaces.
Selam
your dining space will explore diverse vertical relations with the water surface. Can this be related to the ecology of the fish you're farming? Also the geometry starts with that of the London wall, whether radial or focal.
The sense of protection, intimacy, privacy, secureness, ...your enclosed dining space needs to achieve this as well as the water experience. The 'water wall' will contribute to it. It's quite a ritual getting to the dining space. London wall provides the territory to it. Toilets, the reception, the kitchen...all are segregated if you define them as secular.
Dave
Hygiene, clean, simple, pure, controlled, ....back to your scheme. Your dining space is in a way a show-room... or a haven to some people who hate doing or seeing all back of house stuffs. The kitchen- again, a showroom warming the half cooked noodels quickly with its granduer space - will become a part of it. You need to hide the toilets, supports below while elevating the dining space 'above'. Be carefule with your farming, minimise the footprint using an intelligent system through the whole process.
Kemi
Your restaurant is to be truly 'urban. You're bringing the nature back to busy bankers by serving a food which does not need any cooking process or artificial treatment - healthy and sustainable. But to achieve this your farming is crucial. The farm environment which are going to be inserted to the urban setting and transform it, needs to be designed properly - no assuming or sketchy but factual, engineered. Define the spatial sequence and experience of customers, a connection to farming.
Mentor
An opening of the London wall is a gear, a hinge, a pivotal point. All the circulation needs to organised around this point. Look at Carpenter Center by Le Courbusier in Harvard University. Design a space of connection, a circulation space...not a formal game but more networking of different functions and routes.
Wei
You need to think about the logic supporting your design- the shape/form, the position, the distance, ... The sensorial experience of the sound is your selling point. Deal with all the components as 'sound sources', all the spaces are sound-catchers, manipulating devices, maximising the sound effect.
Tingwei
Know what you're doing. Be clear with the components you're dealing with. Can't say you do not know what they are or what they do. The components are working with their functions - not from a formal analogy.
The choreography of the kiosk is now extended to a seasonal cycle of activitieis - growth, harvest, milling, rolling doughs, ... noodles using newly harvested wheats, 1 month stored wheats, ....you're offering noodles with the sense of seasons.
Farming and storing system of wheats are crucial.
Anna
Design the sequence of the smell experience. according to the levels - strong but broad, vacuum, intense but condense and local...
Nick
It's a game of negotiating the territories with your neighbors, between lobsters and customers, between staffs and lobsters/customers...between London wall and the aquariums. Use the model to adjust its parts depending on the contexts they are touching. Define the spaces, the circulations, the experiences, the levels, ...with precision.
Sam
Use the correctly scaled volume. Read carefully Tea's sketch. Think about the circulation around. Define the relationship between each function and London wall - above, under, next to, with 1m distance whatever - this needs to come from you design intent.
I might ask some of you to send photos/images of the drawings midway, so don't put them off to the last minute.
Tae
Thursday, February 12, 2009
Critic_090217
Three more weeks before Easter break and only two weeks afterwards.
Someones already got 3% deduction from the final mark due to absence.
Excuses bring up excuses good enough to ignore that you will fail.
No more warning from this poing on.
Read carefully the tasks (8 drawings) I emailed you last week and complete them.
tutorial tomorrow (Friday) at 1:00.
crit next Tuesday in the Gensler at 9:30
- anyone who cannot or will not come, let Tae know asap at least not to screw up the group activity
- everyone else, email your project brief and some images to her asap
Someones already got 3% deduction from the final mark due to absence.
Excuses bring up excuses good enough to ignore that you will fail.
No more warning from this poing on.
Read carefully the tasks (8 drawings) I emailed you last week and complete them.
tutorial tomorrow (Friday) at 1:00.
crit next Tuesday in the Gensler at 9:30
- anyone who cannot or will not come, let Tae know asap at least not to screw up the group activity
- everyone else, email your project brief and some images to her asap
Wednesday, February 4, 2009
Workshop prepap_090210
workshop – block model making --- 11th Jan, Avery Hill Campus
group 1: Dave, Mentor, Prashant, Selam, Kemi, Naveed, Sam
group 2: Chris, Inga, Wei, Asma, Nick, Tingwei
group 3: Daniel, Demetris, Ivon, Paula, Anna, Vipin
each group should prepare the following:
blue form - EVERYONE needs at least 30cm(L)x20cm(W)x10cm(T)
card board - grey, 1mm thick - EVERYONE needs at least two A1s
cutters - 1 big one + 6-7 small ones + enough blades
sand paper - P100 (one A4 sheet for two people), P400 (three A4 sheets per one person)
mask for each person, bandages
metal rulers
white glue or tacky glue
--- check out 4D Modelshop --- http://www.modelshop.co.uk/
--- coordinators: Mentor, Inga, Vipin
--- arrange shopping among group members and even between groups
group 1: Dave, Mentor, Prashant, Selam, Kemi, Naveed, Sam
group 2: Chris, Inga, Wei, Asma, Nick, Tingwei
group 3: Daniel, Demetris, Ivon, Paula, Anna, Vipin
each group should prepare the following:
blue form - EVERYONE needs at least 30cm(L)x20cm(W)x10cm(T)
card board - grey, 1mm thick - EVERYONE needs at least two A1s
cutters - 1 big one + 6-7 small ones + enough blades
sand paper - P100 (one A4 sheet for two people), P400 (three A4 sheets per one person)
mask for each person, bandages
metal rulers
white glue or tacky glue
--- check out 4D Modelshop --- http://www.modelshop.co.uk/
--- coordinators: Mentor, Inga, Vipin
--- arrange shopping among group members and even between groups
Tuesday, February 3, 2009
Tut_090203
Tasks for next Tuesday
- written brief on your farm-restaurant project (100-150 words)
- describe the aim of your project and design approaches/methods
- again, clarify what to sell (cultural and spatial experience) and how to sell it
- drawing 1: exploded axonometric of your kiosk (in a proper scale)
- separate components of your kiosk in a functional sense (prosthetic mechanism, cooking part,serving part, envelop, moving mechanism etc.)
- drawing 2: site planning (1:250) to describe the strategy (aim, goal) of your farm-restaurant
- draw your own map showing wall fragments you chose with urban contexts (streets, buildings,the Thames… ) your restaurant may engage with or influence on
- position the components of your kiosk in relation to the wall fragments
- drawing 3: site planning (1:250) to describe the strategy and tactics (methods) of your farm-restaurant
- draw your own map showing the layout of your programmes (farm, kitchen, dining area,toilets)
- draw the connection/circulation between the programmes
- drawing 4-8: at least one section of each programme with a wall fragment and relevant urban contexts
- farm: consider what and how to grow – water source, soil and climate condition
assign a new function to a wall fragment and change its physical properties, if
necessary
- kitchen: how to prepare the farm product and your main dish?
- dining area: how the food is served?
what and how customers appreciate apart from the food?
- toilets: consider the effects of your food on metabolism (ig. digestion)
consider what else can the toilets provide
--- reconsider the related culture of each programme
--- be inventive, as you were in designing a kiosk
- drawing 9-11: at least on plan of each programme with a wall fragment and relevant urban contexts
--- every drawing on a A3 or bigger paper
One-to-one tutorial & Design workshop
10th Feb
TBC by Tea
- written brief on your farm-restaurant project (100-150 words)
- describe the aim of your project and design approaches/methods
- again, clarify what to sell (cultural and spatial experience) and how to sell it
- drawing 1: exploded axonometric of your kiosk (in a proper scale)
- separate components of your kiosk in a functional sense (prosthetic mechanism, cooking part,serving part, envelop, moving mechanism etc.)
- drawing 2: site planning (1:250) to describe the strategy (aim, goal) of your farm-restaurant
- draw your own map showing wall fragments you chose with urban contexts (streets, buildings,the Thames… ) your restaurant may engage with or influence on
- position the components of your kiosk in relation to the wall fragments
- drawing 3: site planning (1:250) to describe the strategy and tactics (methods) of your farm-restaurant
- draw your own map showing the layout of your programmes (farm, kitchen, dining area,toilets)
- draw the connection/circulation between the programmes
- drawing 4-8: at least one section of each programme with a wall fragment and relevant urban contexts
- farm: consider what and how to grow – water source, soil and climate condition
assign a new function to a wall fragment and change its physical properties, if
necessary
- kitchen: how to prepare the farm product and your main dish?
- dining area: how the food is served?
what and how customers appreciate apart from the food?
- toilets: consider the effects of your food on metabolism (ig. digestion)
consider what else can the toilets provide
--- reconsider the related culture of each programme
--- be inventive, as you were in designing a kiosk
- drawing 9-11: at least on plan of each programme with a wall fragment and relevant urban contexts
--- every drawing on a A3 or bigger paper
One-to-one tutorial & Design workshop
10th Feb
TBC by Tea
Monday, February 2, 2009
Tut_090127
1. Term 2-1 Group work presentation from Field Trip, Dubrovnik
route: connecting two or more points of the wall
key junctions: food (restaurants, food stores)
virtual junction: a farm in or out of the town
rules: eating (cooking, serving), digesting etc.
--- experiencing the town and the wall
tasks: to design a game board (remapping of Dubrovink Old Town)
to make collages of game experience
on-site test/play presentation: 27 Jan
group 1: Dave, Mentor, Prashant, Selam --- Kemi, Naveed, Sam
group 2: Chris, Inga, Wei --- Asma, Nick, Tingwei
group 3: Daniel, Demetris, Ivon, Paula --- Anna, Vipin
Complete the tasks and its documentation:
the title of the game, a game board with a written brief of the rule/reward/punishment (clearly related to Old city wall and the restaurants) and drawings/renders/collages of urban spatial experience provided through the play
2. Term 2-2 7 weeks
premises:
wall as an instrumental setting - additional/prosthetic programme (farming)
you as a manager of a farm/restaurant
prosthetics as a spatial mechanism - connecting two programmes
tasks:
tasks:
-to design a farm-restaurant
-disassemble a kiosk, position the parts in coordination with one or more wall fragments
-configure a restaurant (consisting of a kitchen, a dining area and toilets minimum)
-configure a farm, providing the main ingredient of food, with another wall fragment
assign each wall fragment a specific function
-develop the programmatic/spatial relation between the elements
programmes:
a (compact) farm providing the main material/ingredient of food
a restaurant(consisting of a kitchen, a dining area and toilets at minimum)
two or more wall fragments, with specific functions,
further discussion:
what to sell (not merely food but spatial experience of eating) and how to sell it
programmatic sufficiency/sustainability - from growing/raising to cooking/eating
eating as a hybrid of physiological and commercial activities
built-environment in the service of production, distribution and consumption of metabolic impulses
users’ roles in consumptive production, productive consumption
Tasks for next week to design a farm-restaurant:
1. More than two London wall sites to be chosen
2. Kiosk elements disassemblage- exploded axonometric of Kiosk fragments
- disassemble your kiosk
3. Site plan and sections with kiosk fragments re-assembled
- position the parts in coordination with one or more wall fragments.
4.Formal sketches of your food and farming ideas (research-based sketches)
5. Formal sketches of your restaurant components (research-based sketches)
route: connecting two or more points of the wall
key junctions: food (restaurants, food stores)
virtual junction: a farm in or out of the town
rules: eating (cooking, serving), digesting etc.
--- experiencing the town and the wall
tasks: to design a game board (remapping of Dubrovink Old Town)
to make collages of game experience
on-site test/play presentation: 27 Jan
group 1: Dave, Mentor, Prashant, Selam --- Kemi, Naveed, Sam
group 2: Chris, Inga, Wei --- Asma, Nick, Tingwei
group 3: Daniel, Demetris, Ivon, Paula --- Anna, Vipin
Complete the tasks and its documentation:
the title of the game, a game board with a written brief of the rule/reward/punishment (clearly related to Old city wall and the restaurants) and drawings/renders/collages of urban spatial experience provided through the play
2. Term 2-2 7 weeks
premises:
wall as an instrumental setting - additional/prosthetic programme (farming)
you as a manager of a farm/restaurant
prosthetics as a spatial mechanism - connecting two programmes
tasks:
tasks:
-to design a farm-restaurant
-disassemble a kiosk, position the parts in coordination with one or more wall fragments
-configure a restaurant (consisting of a kitchen, a dining area and toilets minimum)
-configure a farm, providing the main ingredient of food, with another wall fragment
assign each wall fragment a specific function
-develop the programmatic/spatial relation between the elements
programmes:
a (compact) farm providing the main material/ingredient of food
a restaurant(consisting of a kitchen, a dining area and toilets at minimum)
two or more wall fragments, with specific functions,
further discussion:
what to sell (not merely food but spatial experience of eating) and how to sell it
programmatic sufficiency/sustainability - from growing/raising to cooking/eating
eating as a hybrid of physiological and commercial activities
built-environment in the service of production, distribution and consumption of metabolic impulses
users’ roles in consumptive production, productive consumption
Tasks for next week to design a farm-restaurant:
1. More than two London wall sites to be chosen
2. Kiosk elements disassemblage- exploded axonometric of Kiosk fragments
- disassemble your kiosk
3. Site plan and sections with kiosk fragments re-assembled
- position the parts in coordination with one or more wall fragments.
4.Formal sketches of your food and farming ideas (research-based sketches)
5. Formal sketches of your restaurant components (research-based sketches)
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