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