TOMANIA Bar & Restaurant
EGYPTOLOGY 203 Dr. Louise Bertini Alaa Khalil Layla Sabry Moaz Mohamed Sherif Goubran
1.Introduction: 1.Choice of Topic
The choice of this topic was due to the urge to explore one of the Ancient Egyptians’ basic activities of daily living. Understanding the nature of the foods and drinks they consumed, and their importance and significance in their diet. Understanding the rituals and traditions associated with food and drink, and their value at the time. The biggest insight on any culture is revealed through the types of food and quality of daily diets.
1.2.The Choice of Name
Tomania =Tom+ Egyptomania ◦ A simplification of the word Egyptomania to include only Tom (Garlic) referring to the ancient use of garlic in most of the foods. To give a modern implication of the function of the space.
2.Research Outcomes: 1.Site Location: Cornishe Maadi Maadi is one of the prehistoric sites of Egypt and has a lot of history and is close to helwan Criteria:
◦ Aesthetics or Secular Needs: The building is to serve a secular need and therefore is located on the east side of the Nile ◦ Accessibility: The site is directly facing the Nile and has direct access to modern Streets ◦ Source raw material: The material movement is not an issue today. ◦ Orientation: location highlighting aesthetics of the Nile and is located on the north south axis.
2. 2.Design Style & Materials ď‚—â€Ż
Since the aim of the project is to indulge the user in the ancient Egyptian way of life, the style of building is inspired by the house designs of the new kingdom. Generally rectilinear with the use of some arches and different levels.
2. 2. Design Style & Materials ď‚—â€Ż
Mud & mudbrick building techniques will implied to give an authentic an ancient feel to the building. However some new materials such as Concrete, claddings and slabs will be added to ensure the safety of the construction and use. Stone will be used as clad or blocks in columns, door thresholds and lintels.
2. 3.Food Bread:
◦ was one of the most important essential foods of every Egyptians’ daily diet, whether poor or rich; bread had both social and religious value, as it was always given as part of the offerings to the Gods, and also symbolized hospitality.
Bakers mixing and kneading dough and filling bread molds
Vegetables, fruit: ◦ Commoners Food ◦ Garlic: Very commonly used ◦ Onions: Had medicinal value ◦ Egyptian lettuce always seen as a sacrificial gift
◦ Dates: source of protein and sugar & Medical Value ◦ Sycamore Figs: Sacred Tree ◦ Pomegranate: was cultivated and consumed both as fruit and juice.
Spices: ◦ aniseed, cinnamon, coriander, cumin, dill, fennel, fenugreek, marjoram, mustard, and thyme
Meat, Fish & birds: ◦ Meat was for the rich ◦ Birds, geese, ducks, pigeons and teal ◦ Fish was consumed salted for preservation and wasn’t a common food for the rich
Variety of the Egyptian diet
Beer: ◦ National Egyptian drink in ancient Egypt, was drunk with every meal by all Egyptians regardless of their economic status, since wine could only be afforded by the rich. ◦ Made from barley or wheat and dates ◦ Had religious connotations: myth telling how god Re deflected goddess Sakhmet’s anger by giving her beer that was dyed red, which she mistook for blood, and thus saving mankind from destruction.
Egyptians drinking beer in large quantities
Wine: ◦ Widely drunk by the rich and in special occasions. ◦ Process similar to that used today
Cultivation of grapes
◦ Stored in large jars in cellars or under tables.
Other Drinks: ◦ Included variety of juices
◦ Water ◦ Milk
Woman Drinking wine excessively
2.5.Diety Gods Of the Project
The main focus of the Gods are that of households, food and banquets. Main Gods: ◦ Shezmu: God of the wine press and of the precious oils for beauty and embalming ◦ Hathor: Goddess of banquets, music, beauty, dance and arts. ◦ Osiris: God of the underworld but most importantly in this case, he was also known to be God of wine).
2.5.Habits & Traditions
◦ The rich often held banquets, where large amounts and a wide variety of foods were served, and the guests were entertained with dancers and musicians ◦ The daily life included mainly 2 meals: Breakfast: meat and beer Dinner also included meats and bread
◦ Men usually ate alone, sometimes with family ◦ Gatherings were usually in occasions or banquets
The goal aimed to achieve through the design is the representation of everything related to the traditional preparation and making of the ancient foods in addition to the representation of everything related to the traditional dining and drinking process. The use of pharoanic elements such as motifs to display stories of how various activities were done depicted from ancient times. The accurate use of architectural elements from Ancient Egypt to enhance and clarify to the users the architectural aspects of design.
Shot depicting the Nile front facade
3.3. Three Dimensional Shots
3.4 Analysis: 1.General Overview The
building is composed of 2 stories the entrance leads to the top floor through a series of interesting activities and sceneries that decorates the pathway of the visitor. The general form of the building is rectilinear yet the interlocking geometries create a historic colossus.
3.4.2. Main Entrance & Service Entrance ď‚—â€Ż
The entrance is guided by 2 columns surrounded by a fence and guides the visitor straight to the shrine area which is the focal space that directs you into the actual building
3.4.3.Vineyard and Wine making Important in the sense that it shows how wine is made but also creates a great shaded area for relaxation The visitors will be able to engage in the process of the crushing of grapes with their own feet
3.4.4. Animal Barn
A space where the visitors’ children can engage and play with the animals, and is most importantly a reminder and representation of how life worked at the time…)
3.4.5. Shrine ď‚—â€Ż
Placed in a central focal point between the entrance to the complex and the entrance to the restaurant itself, it forces the visitor to go through the space and reflect on the importance of the Gods to the Egyptians at the time: the space will incorporate statues and elements honoring 3 main Gods important to the theme of the project (Shezmu, Osiris, and Hathor)
3.4.6. Grain Silos and bread making ď‚—â€Ż
The visitors will be able to watch the traditional process of bread making, from the crushing of the grains to the baking of the mix
The gardens will be planted fruitful trees such as: pomegranate trees, figs, palm trees for dates, olive trees, barley. Moreover, the wood from these trees and reeds from the Nile will be used to power the ovens.
3.4.8. Displays and Waiting Spaces ď‚—â€Ż
The waiting areas could be engaging areas in the sense that they could contain glass display cabinets showing different party ornaments that the guests would choose from so that the waiters would later place them on their heads during dinner (during banquets, part of the ritual was that servants would give them lotus flowers and put white conical ornament on the guestsâ€™ heads, made from a sweetscented pomade to mask the smell of beer and roast meet)
3.4.9. Banquets & Eating spaces
We chose to place the two eating areas facing the Nile, and the seating would be placed in such a way that the plan would be divided into different private seating surrounding every two columns in a U-shaped form It would also be placed facing the performance stage since part of the ritual was to entertain the guests with dancers and performers
3.4.10. Performance stage ď‚—â€Ż
The stage is elevated and has clerestory windows above and is emphasized with 4 open lotus stone columns
3.4.11. Bar and lounge ď‚—â€Ż
In the inner part of the basement in direct relation to the brewery and cellar. This will include sitting areas and a view to the stage.
3.4.12. Dancing stage ď‚—â€Ż
The stage is on the Nile, and the music will be the same as that on the performance stage and has access on the outdoor
3.4.13. Cellar and Brewery
Published on Aug 17, 2013
A presentation including a detailed research on ancient Egyptian concepts related to food, wine and the behavioral aspects and traditions th...