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
Thursday, February 26, 2009
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)
Tuesday, December 23, 2008
Preparation for the portolio submission
--- the following tasks are the minimum work you should have in your portfolio
--- all the drawings should be done based on proper scales
--- aware the differences between sketch, plan, section and perspective
--- for drawings (plan, section) use different lines (thick, thin, dot)
--- Tae and I will mark your portfolio first based on the amount of work, then clarity of drawings - how clearly they deliver your ideas - and quality of your work.
PROSTHETICS
compositional drawing1: relation between the fragment, you and your favourite food
compositional drawing2: prosthetics applied to appreciate the circumstance better
drawing3: mechanism of prosthetics
drawing4: plans of prosthetics, describing its materials and mechanism (how it works)in detail in proper scale (1:1 - 1:5)
drawing5: sections of prosthetics (material and mechanism) (1:1 - 1:5)
drawing6: prosthetics in use together with body (part) and wall fragment (1:10 - 1:50)
drawing7: effects your prosthetic makes on the wall
sketch/photograph documents of prosthetic model
KIOSK
drawing1: process of food preparation up to packaging
- describe the process with a time scale
drawing2: plan, section and axonometric of package
drawing3: manufacturing method and material(s) of package
drawing4: application of prosthetic mechanism to kiosk
- show how the mechanism is revised to serve a specific function in your kiosk
drawing5: plan and section of the kiosk mechanism
- show what it does and how it works
drawing6: small plans of kiosk
- describe at least two phases of its transformation or operation
drawing7: small sections of kiosk
- describe at least two phases of its transformation or operation
drawing8: big plan of kiosk
- describe all the structural, mechanism and material features of kiosk in detail
drawing9: big section of kiosk
- describe all the structural, mechanism and material features of kiosk in detail
dwaring10: details of kiosk
- at least two key parts of kiosk
sketch/photograph documents relating to the design development
KIOSK + A WALL FRAGMENT
drawing1: analysis of the site context
- show the location of the wall fragment on a map (drawn, not a downloaded image)
- elevation or perspective of the fragment
- describe key features of the fragment
drawing2: plan - position your kiosk in relation to the fragment
- kiosk can be within, in front of, behind, above or under the fragment
- describe reasons for the positional relation
drawing3: section
drawing4: small plans
- design a space based on the interaction between kiosk and the fragment
- apply the transformation of kiosk to create specific spatiality
drawing5: small sections
drawing6: axonometrics or perspectives of the space changing through time/day/season…
drawing7: big plan - kiosk + a space + a wall fragment
- describe the key scene in detail
drawing8: big section - kiosk + a space + a wall fragment
- describe the key scene in detail
sketch/photograph documents relating to the design development
Tea
--- all the drawings should be done based on proper scales
--- aware the differences between sketch, plan, section and perspective
--- for drawings (plan, section) use different lines (thick, thin, dot)
--- Tae and I will mark your portfolio first based on the amount of work, then clarity of drawings - how clearly they deliver your ideas - and quality of your work.
PROSTHETICS
compositional drawing1: relation between the fragment, you and your favourite food
compositional drawing2: prosthetics applied to appreciate the circumstance better
drawing3: mechanism of prosthetics
drawing4: plans of prosthetics, describing its materials and mechanism (how it works)in detail in proper scale (1:1 - 1:5)
drawing5: sections of prosthetics (material and mechanism) (1:1 - 1:5)
drawing6: prosthetics in use together with body (part) and wall fragment (1:10 - 1:50)
drawing7: effects your prosthetic makes on the wall
sketch/photograph documents of prosthetic model
KIOSK
drawing1: process of food preparation up to packaging
- describe the process with a time scale
drawing2: plan, section and axonometric of package
drawing3: manufacturing method and material(s) of package
drawing4: application of prosthetic mechanism to kiosk
- show how the mechanism is revised to serve a specific function in your kiosk
drawing5: plan and section of the kiosk mechanism
- show what it does and how it works
drawing6: small plans of kiosk
- describe at least two phases of its transformation or operation
drawing7: small sections of kiosk
- describe at least two phases of its transformation or operation
drawing8: big plan of kiosk
- describe all the structural, mechanism and material features of kiosk in detail
drawing9: big section of kiosk
- describe all the structural, mechanism and material features of kiosk in detail
dwaring10: details of kiosk
- at least two key parts of kiosk
sketch/photograph documents relating to the design development
KIOSK + A WALL FRAGMENT
drawing1: analysis of the site context
- show the location of the wall fragment on a map (drawn, not a downloaded image)
- elevation or perspective of the fragment
- describe key features of the fragment
drawing2: plan - position your kiosk in relation to the fragment
- kiosk can be within, in front of, behind, above or under the fragment
- describe reasons for the positional relation
drawing3: section
drawing4: small plans
- design a space based on the interaction between kiosk and the fragment
- apply the transformation of kiosk to create specific spatiality
drawing5: small sections
drawing6: axonometrics or perspectives of the space changing through time/day/season…
drawing7: big plan - kiosk + a space + a wall fragment
- describe the key scene in detail
drawing8: big section - kiosk + a space + a wall fragment
- describe the key scene in detail
sketch/photograph documents relating to the design development
Tea
Wednesday, November 26, 2008
Drawing list for Crit
This is the list of the drawings for the crit next week (year 2) and the following week (year 3)
Related to Prosthetics
- compositional DRAWING 1, 2 : the first week task in completed versions-
- compositional DRAWING 3 : plan and section of prosthetics, describing its materials and mechanism (how it works) in DETAIL in proper scale (1:1 - 1:5)
- compositional DRAWING 4 : prosthetics in use together with body (part) and wall
fragment (1:10 - 1:50)
Related to Kiosk
- diagram 1 : explaining the relation between your food (raw material and basic
ingredients, prosthetic mechanism, facilities to cook and package the food
(the relation could be based on the time flow to prepare the food up to
packaging)
(you can use picture images or even photoshop for this task)
- drawing 1: your prosthetic machanism revised to facilitate the operation/function of your kiosk
(be specific about whether the mechanism involves in cooking, packaging, providing electric energy or whatsoever)
- drawing 2: plan of your kiosk (1:10)
- drawing 3: section of your kiosk (1:10)
You can bring also:
a full-scale functioning prosthetics (or its pictures)
sketches/collages to show how the ideas were developed to the drawings
but discuss them with Tea this Friday first.
Better bring all the drawings to the tutorial this Friday.
Tae
Related to Prosthetics
- compositional DRAWING 1, 2 : the first week task in completed versions-
- compositional DRAWING 3 : plan and section of prosthetics, describing its materials and mechanism (how it works) in DETAIL in proper scale (1:1 - 1:5)
- compositional DRAWING 4 : prosthetics in use together with body (part) and wall
fragment (1:10 - 1:50)
Related to Kiosk
- diagram 1 : explaining the relation between your food (raw material and basic
ingredients, prosthetic mechanism, facilities to cook and package the food
(the relation could be based on the time flow to prepare the food up to
packaging)
(you can use picture images or even photoshop for this task)
- drawing 1: your prosthetic machanism revised to facilitate the operation/function of your kiosk
(be specific about whether the mechanism involves in cooking, packaging, providing electric energy or whatsoever)
- drawing 2: plan of your kiosk (1:10)
- drawing 3: section of your kiosk (1:10)
You can bring also:
a full-scale functioning prosthetics (or its pictures)
sketches/collages to show how the ideas were developed to the drawings
but discuss them with Tea this Friday first.
Better bring all the drawings to the tutorial this Friday.
Tae
Monday, November 17, 2008
Internal Crit_Week 8_081118
From: Taeyoung Kim
Sent: Mon 2008-11-17 PM 12:58
Subject: RE: Tomorrow pin-up presentation
Dear all
We are starting the internal crit at 10:10.
Dave
Selam
Paula
Demetris
Kemi
You will be the first presentation group. Others need to be on time as well.
Present your work based on 5 questions: take away of what (products), to whom, when- the timing (and the duration if necessary), how (the mechanism works) and why (the ultimate design goal you want to achieve).
Tae
Sent: Mon 2008-11-17 PM 12:58
Subject: RE: Tomorrow pin-up presentation
Dear all
We are starting the internal crit at 10:10.
Dave
Selam
Paula
Demetris
Kemi
You will be the first presentation group. Others need to be on time as well.
Present your work based on 5 questions: take away of what (products), to whom, when- the timing (and the duration if necessary), how (the mechanism works) and why (the ultimate design goal you want to achieve).
Tae
Tuesday, November 11, 2008
Task for Week8_081118
From: tea lim [mailto:tealim@hotmail.com]
Sent: Tue 2008-11-11 PM 8:05
Subject:Task for Week8_081118
Dear all
Next Tuesday we will have a pin up review.
--- do the following tasks sent out two weeks ago:
- diagram 1 - explaining the relation between your food (raw material and basic ingredients, prosthetic mechanism, facilities to cook and package the food
(the relation could be based on the time flow to prepare the food up to packaging)
(you can use picture images or even photoshop for this task)
- drawing 1 - your prosthetic machanism revised to facilitate the operation/function of your kiosk
(be specific about whether the mechanism involves in cooking, packaging, providing electric energy or whatsoever)
- drawing 2 - plan of your kiosk (1:10/20)
- drawing 3 - section of your kiosk (1:10/20)
--- DRAWINGS, not sketches
--- both plan and section should show structures and materials - you should be able to answer why
Some guys regularly missing tutorials had better be aware that six guys will be interruped soon and you can join them.
Be in the studio by 10:10.
Rahesh will come either in the morning or afternoon to check technological part of your design work.
Tutorial this Friday at the Maritime from 1:00.
Work hard - two/three weeks left before a crit.
T
Sent: Tue 2008-11-11 PM 8:05
Subject:Task for Week8_081118
Dear all
Next Tuesday we will have a pin up review.
--- do the following tasks sent out two weeks ago:
- diagram 1 - explaining the relation between your food (raw material and basic ingredients, prosthetic mechanism, facilities to cook and package the food
(the relation could be based on the time flow to prepare the food up to packaging)
(you can use picture images or even photoshop for this task)
- drawing 1 - your prosthetic machanism revised to facilitate the operation/function of your kiosk
(be specific about whether the mechanism involves in cooking, packaging, providing electric energy or whatsoever)
- drawing 2 - plan of your kiosk (1:10/20)
- drawing 3 - section of your kiosk (1:10/20)
--- DRAWINGS, not sketches
--- both plan and section should show structures and materials - you should be able to answer why
Some guys regularly missing tutorials had better be aware that six guys will be interruped soon and you can join them.
Be in the studio by 10:10.
Rahesh will come either in the morning or afternoon to check technological part of your design work.
Tutorial this Friday at the Maritime from 1:00.
Work hard - two/three weeks left before a crit.
T
tutorial_week7_081111
At the next pin-up review, you need to be able to present your kiosk clearly based on the previous comments from Tea and me. what, whom, why & how?
I clearly indicated some of you who need to DRAW before being too late, 'no drawings (of the kiosk)' should sound serious.
Vipin
- no bamboos. design the interface, structure/mep to mechanism & operation/movement
Selam
- homeliness to sell, a moving creature with its anatomy and movement
- paper, frame, scale, moving units, joint details
- no drawings
Anna
- start with smell not with smoke, combine other senses like tactile-audio-visual, integrate the geometry with the mechanism. stick to the first sketch and get it evolved. a nice start but reinforce the rationale of the form.
Inga
- staging choreography- be specific with each stage and do fine tuning, too mechanical, be more poetic, interpret it to spatial language, focus on transformation process of water mellon
Asma
- the nice ideas are all lost- sweet & bitterly, lavour & compensation...
- no drawings
Kemi
- be very very specific, define the elements/process of preparing/cooking/packing your TAKEAWAY food
- no drawings
Demetris
- your wall does not catch the ambience, the aura of the first thoughts
- enrich the wall, design the wall, give the presence of your octopus to the wall
- no drawings
Mentor
- traditional : high-tech, the warmth of the stove: robotic arms, 'a kiosk vending machine'
- no drawings
Chris
- get rid of your preconception, integrated skin, should not be separate components like wall/ceiling/floor/structure...
- no drawings
Paula
- give a function to each piece of your egg, design the movement/operation accordingly
- no drawings
Nick
- clarify the sequence of the exchange, visualise and work the mechanism out accordingly.
Wei
- design your tailored workign platform, be minimal, no readymade elements except very very special occasions, all integrated, reveal the very moment of stirring & frying and sell it! be inventive.
Tingwei
- noodle-making choreography, robotic process.
Sam
- design a vertically layered kiosk unit and make a variation according to the types of your takeaway food. be inventive.
Preschant
- curry is lost. clarify what you offer re.'smells'
Dave
- go back to spagetti then don't need any asian references. build your mechanism technically and let it tell the form. make all the components integral to the mechanism.
Tae
I clearly indicated some of you who need to DRAW before being too late, 'no drawings (of the kiosk)' should sound serious.
Vipin
- no bamboos. design the interface, structure/mep to mechanism & operation/movement
Selam
- homeliness to sell, a moving creature with its anatomy and movement
- paper, frame, scale, moving units, joint details
- no drawings
Anna
- start with smell not with smoke, combine other senses like tactile-audio-visual, integrate the geometry with the mechanism. stick to the first sketch and get it evolved. a nice start but reinforce the rationale of the form.
Inga
- staging choreography- be specific with each stage and do fine tuning, too mechanical, be more poetic, interpret it to spatial language, focus on transformation process of water mellon
Asma
- the nice ideas are all lost- sweet & bitterly, lavour & compensation...
- no drawings
Kemi
- be very very specific, define the elements/process of preparing/cooking/packing your TAKEAWAY food
- no drawings
Demetris
- your wall does not catch the ambience, the aura of the first thoughts
- enrich the wall, design the wall, give the presence of your octopus to the wall
- no drawings
Mentor
- traditional : high-tech, the warmth of the stove: robotic arms, 'a kiosk vending machine'
- no drawings
Chris
- get rid of your preconception, integrated skin, should not be separate components like wall/ceiling/floor/structure...
- no drawings
Paula
- give a function to each piece of your egg, design the movement/operation accordingly
- no drawings
Nick
- clarify the sequence of the exchange, visualise and work the mechanism out accordingly.
Wei
- design your tailored workign platform, be minimal, no readymade elements except very very special occasions, all integrated, reveal the very moment of stirring & frying and sell it! be inventive.
Tingwei
- noodle-making choreography, robotic process.
Sam
- design a vertically layered kiosk unit and make a variation according to the types of your takeaway food. be inventive.
Preschant
- curry is lost. clarify what you offer re.'smells'
Dave
- go back to spagetti then don't need any asian references. build your mechanism technically and let it tell the form. make all the components integral to the mechanism.
Tae
Wednesday, November 5, 2008
Field Trip 2 - Dubrovnik
when: 16.01.09 - 20.01.09
budget: about 250 Pounds (flight+accommodation inc. breakfast)
should email to Tea to confirm your attendance
150 pounds as a deposit to be paid in advance (See Tea's email, 05.11.08.)
budget: about 250 Pounds (flight+accommodation inc. breakfast)
should email to Tea to confirm your attendance
150 pounds as a deposit to be paid in advance (See Tea's email, 05.11.08.)
Tutorial_Week6_081104
Prepare the answers with your design-
1. your kiosk sells to whom, when, what and how? Set up your strategy
2. Design the mechanism of your kiosk from the prosthetics
3. Define the takeaway components to feed the mechanism (preparing/cooking/packing/waiting...)
Key words
Selam
- homeliness to sell, a moving creature with its anatomy and movement
- paper, frame, scale
Ivon
- growth, colour/gender, watering/opening/storing/disposing/... to an integrated mechanism
Nick
- from condensing to releasing, ritual, bartering-education-tourism, folding & unfolding to build a unique visual experience/ephemeral territory
Demetris
- climbing customers, a sucking wall, zero gravity, digestion, an inhabitable wall, height/depth variations
Dave
- design the differing status of the water in your prep/restoring/cooking/cleaning process to your kiosk
Dan
- cheese-engineering wall, curing/pinning/wrapping, extracting/shading
For others:
you need to be able to present your key ideas. Start with the three questions at the beginning of this text bearing in mind the ultimate task that Tea posted earlier.
Tae
1. your kiosk sells to whom, when, what and how? Set up your strategy
2. Design the mechanism of your kiosk from the prosthetics
3. Define the takeaway components to feed the mechanism (preparing/cooking/packing/waiting...)
Key words
Selam
- homeliness to sell, a moving creature with its anatomy and movement
- paper, frame, scale
Ivon
- growth, colour/gender, watering/opening/storing/disposing/... to an integrated mechanism
Nick
- from condensing to releasing, ritual, bartering-education-tourism, folding & unfolding to build a unique visual experience/ephemeral territory
Demetris
- climbing customers, a sucking wall, zero gravity, digestion, an inhabitable wall, height/depth variations
Dave
- design the differing status of the water in your prep/restoring/cooking/cleaning process to your kiosk
Dan
- cheese-engineering wall, curing/pinning/wrapping, extracting/shading
For others:
you need to be able to present your key ideas. Start with the three questions at the beginning of this text bearing in mind the ultimate task that Tea posted earlier.
Tae
Wednesday, October 29, 2008
Task for Week6_081104
From: tea lim [mailto:tealim@hotmail.com]
Sent: 291008 7:12am
Subject: Task for Week6_081104
Dear all
We are now designing takeaway kiosks.
Everyone has specific food as well as a certain prosthetic mechanism to appreciate it.
Keep in mind that you, as a cook/operator, deal with only one customer, not two or more at the same time.
This means that your kiosk has to be very compact in size.
And its form should specifically respond to the arrangement of necessary facilities and your actions - see May's work attached.
Also consider how a customer can interact with you or even intervene in/contribute to the operation of your kiosk.
For next Tuesday, do the following:
- diagram 1 - explaining the relation between your food (raw material and basic ingredients, prosthetic mechanism, facilities to cook and package the food
(the relation could be based on the time flow to prepare the food up to packaging)
(you can use picture images or even photoshop for this task)
- drawing 1 - your prosthetic machanism revised to facilitate the operation/function of your kiosk
(be specific about whether the mechanism involves in cooking, packaging, providing electric energy or whatsoever)
- drawing 2 - plan of your kiosk (1:10)
- drawing 3 - section of your kiosk (1:10)
--- see May's work to get what we mean by a 'hard line' drawing
--- tutorial this Friday at the Maritime from 1:00
T
Sent: 291008 7:12am
Subject: Task for Week6_081104
Dear all
We are now designing takeaway kiosks.
Everyone has specific food as well as a certain prosthetic mechanism to appreciate it.
Keep in mind that you, as a cook/operator, deal with only one customer, not two or more at the same time.
This means that your kiosk has to be very compact in size.
And its form should specifically respond to the arrangement of necessary facilities and your actions - see May's work attached.
Also consider how a customer can interact with you or even intervene in/contribute to the operation of your kiosk.
For next Tuesday, do the following:
- diagram 1 - explaining the relation between your food (raw material and basic ingredients, prosthetic mechanism, facilities to cook and package the food
(the relation could be based on the time flow to prepare the food up to packaging)
(you can use picture images or even photoshop for this task)
- drawing 1 - your prosthetic machanism revised to facilitate the operation/function of your kiosk
(be specific about whether the mechanism involves in cooking, packaging, providing electric energy or whatsoever)
- drawing 2 - plan of your kiosk (1:10)
- drawing 3 - section of your kiosk (1:10)
--- see May's work to get what we mean by a 'hard line' drawing
--- tutorial this Friday at the Maritime from 1:00
T
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