BUBBLE DISGRAMS

This bubble diagram takes the community kitchen as the central starting point. I then began to consider the relationship between this important space and various other spaces. The food market is the place for the community kitchen to supply the ingredients that people need to carry to the kitchen after they have collected them, so it is important that these two spaces are connected. The dining space is also very close to the kitchen space and should minimise the distance that people have to carry their prepared food.

This bubble map uses the food market as a central starting point. It considers the relationship between spaces by considering the movement of food through them (being collected, carried, washed, heated and cooked, plated and eaten).

Different methods of food storage will be used in this food market, ambient, refrigerated, frozen, etc. These methods of storage require the consideration of equipment and facilities, so it is a challenge to layout the equipment and facilities in relation to the rest of the space.

Ground Floor

OUTLINE PROPOSE 1

The order in which people enter and use each space: entrance - dining area - food market area - bar/heating facilities

The majority of the dining space is laid out at the outermost edge of the space, taking into account the environment in which people dine. The natural light on the edge of the space is excellent and the views are relatively open.

Ground Outline

The idea of a spatial layout with to the previous drawing. Taking shape of the overall building space to change gradually from centre.

Ground Floor Propose 2

Ground Floor Outline Propose

3 with concentric circles was added Taking full advantage of the circular building space allows the function of the from the entrance to the space

Unlike the last idea, this one is more like a pizza. I think in terms of the movement of people through the space, entering in a clockwise or counter-clockwise direction. The proximity of the bar, food market and heating facilities to each other allows for more convenient access to a selection of uses.

First Floor Outline Propose 1

I have arranged the kitchen space in the middle of the entire first floor space, according to the order of cooking and serving. People usually carry their food to the dining table after using the kitchen. This layout allows people to move from the centre towards the outside.

I have boldly switched the kitchen space and the whole circulation converging from the kitchen towards space. This is in line with my desire neighbourly interaction.

Floor Propose 2

First Floor Outline Propose 1

kitchen space with the dining circulation changes, with people towards the centre of the desire for my project to promote

Rethinking the use of the kitchen space, I hoped that there would be cooking teaching activities in this space and that a decentralised kitchen space would not be suitable for demonstrations and teaching. So I developed the first idea again. And the staff room and toilets have been repositioned appropriately.

Food market

Dining space

Bar

Toilet

Heating facilities

Ground Floor Sketch Model

Dining space

First Floor Sketch Model