Cycle: Culinary School & Garden

> > > > > > > > > > >

> >

> > > >

MC ELDERRY

> >

A

AL L M W N

> > > > > > > >> > >

> >

> > > > >

O LD TO

>>

>

> > > > > > > > > > > > > >

G

> > > > > > > > >>

LIN IR ST

ST

> >>

S

ES T

AISQUITH

RR

> > > > > >

FO

ST

M > > >>

TT O

>

> > > > > > > > > > > > >

ST

>

>

> >

> > > >

>

> > > > > > > > > > >

> > >>

> > >

> > > > > > > > > > > > > > > > >

> > > >

> > > >

> > > > > >

> > > > > >

> > > > > > > > >

> > >

> > > > >

>

> >>

> > >

CO

T ES RR FO

EN SO R

>

> >

>

> >

>

> > >

RY ER LD cE

> > >

> >

M

> > > > > > > > > > > > > > > >>

> > > > > > > > > > >

> > >

> > > >> >

ST

ST EA

ST

O LD TO

W N

M

ST

ST

AL L

IN LV

ST

ST

ST

> > > > > > > > > > > >

ORLEANS

> > > >

>

>

ST

>>

>

> > > > > > > > > > > > > >> >

> > > >

ORLEANS

> > > > > > > > > > > >

> >

>>

> > > > > > > > >

> > > >

ST

N. EDEN

R M S

ST

EW H

>

> > > > >

T AT

> > > > > > > > > > > > > > > > > >

ST

ST

NEW HOPE

ST

LO

ST

MAY

> >> >

> > > >

>

ST

MULLIKIN

>

>

E ET EX N.

FORREST

IN LV

ST EA

CO

ST

> > > > > > > > > > > > > > > > > > > >

ST

E. LEXINGTON

W

G XIN LE

TO

N

ST

CR

ST ST

COMET

RING N. SP

N. EDEN

ALLEY

HIGH

ST

E YETT E. FA

AVE

N.FR ONT

ST

E. FAIRM

ALLEY

H UIT

N. CENTRAL

AISQ

ST

TENPIN

ST

ST

T OUN

E OR

LINA

ST

S. CENTRAL

ST

ST

GH

E

N.HI

PL TEM

ST

R XETE N.E

LTIM E. BA

BOUNTY

ST

ST

ST

> > >

ST

AVE

SON WAT

>

>

> > > > > > > > > >>

> > >

ST

ST

Y WA ST

LANE

RE

ST

S FALL

O LTIM E.BA

CT

N. CAROLINE

EAST

AVE IRM E.FA

E YETT E.FA

OUNT

> >> > > > > > >

CYCLE: CULINARY SCHOOL & GARDEN

N LE HIL

> > > > > > > > > > > >>

NICOLE MILETTI

TABLE OF CONTENTS

INTRODUCTION

2

RESEARCH

6

PRELIMINARY DESIGN

56

PROPOSED DESIGN

96

BIBLIOGRAPHY

122

1

1

1

BACKGROUND

2

3

Throughout history there has been disintegration between people of different ethnicities. This has caused many people to look at what divides us as a nation, our race, as opposed to what brings us together. Baltimore felt the effects of this problem in April 2015. Riots occurred where stores were damaged and stolen from; both chain stores and mom and pop shops. Police brutality, which is just one of many events that is causing disintegration between races, was the catalyst of this riot. The National Guard was activated and a city curfew was set.

Some neighborhoods in Baltimore still haven’t recovered from these events. The one thing that does bring people together is food. We all need it to survive and many cultures view food as a way to bond with the family. What I am proposing is to build a culinary school with a community garden in the Downtown neighborhood of Baltimore.

This project showcases food from the raw gardening stage to the final cooked plate to remind its users how important sustainability is in our society. Tons of food is wasted throughout the typical food cycle before it even reaches the consumer’s household. This building’s design is focused on showcasing the circular movement of the food cycle while also demonstrating how our food waste can be recycled to create more food. As the users move in a circular path through the different parts of the cycles, each cycle’s environment changes because chefs focus on creating balanced dishes through a number of different dualities: hot/ cold, wet/dry, crispy/soft, big/little, heavy/light elements and faint/strong smells.

4

5

6

2 RESEARCH

USER GROUP NARRATIVES

RESIDENTS The immediate area of the site consists of mostly Whites. Then follows people of Asian, Black and Hispanic descent. The outskirts of the downtown area have blacks and whites. However, the area surrounding the site has a mix of mostly Black, White and Asian descents with very little Hispanics.

Racial Diversity Black

0 - 25%

25 - 50%

50 - 75%

75 - 100% White

0 - 25%

25 - 50%

50 - 75%

75 - 100% Hispanic

0 - 25%

25 - 50% Asian

0 - 25%

25 - 50% Site Downtown Neighborhood

LEGEND

0%

0.7%

0%

5.11%

5.71% 13.2%

2.06%

0%

5.4%

0.13%

1.91%

5.05%

3%

10.8%

68.5%

0.27%

52.7%

35.7% 1.07%

54%

65%

1.19% 0%

6.32%

5.42%

22.4%

1.33% 1.5%

7.77% 13.6%

9.91

97.9%

4.25% 0%

0.36% 0%

5.89%

40.4%

3.4%

14.1%

16.5%

1.69%

15.5 29.8% 75.4% 85.7%

77.7%

9.54%

34.1%

93%

13.1%

88.9%

21.1%

84.2%

28.4%

Black

1

98.8% 100% 90.3%

100%

94.6%

97.5%

15.7%

72% 15.5%

21.6%

48.4%

95.4%

30.1%

94.9%

3.3%

100% 89.6%

90.3%

24%

92.9%

65.5% 100%

87%

25.3% 97%

35.2% 47.3%

96.5%

76.3%

100%

59.7%

69.4%

49.6% 54%

16.4%

91.9%

95.3%

88%

68.5%

96.2%

86.8% 100% 95.4% 99%

87.3%

2.5%

52.3% 61.1%

79.5%

84.1% 97%

13%

17.4%

0%

1.63%

7

63.5% 2.97%

5.3%

49.3%

White

21.8%

23.4%

8.25%

3.25%

32.6%

10%

46.1%

1

3.29%

11.2

0%

4.37%

9.31% 6.97%

0%

43.6%

65.8%

0%

0.13%

0.51%

Asian1

2.08%

0.82%

8.01

9.43%

Hispanic1

20.7% 44.6%

"Baltimore, Maryland." City-Data. 2016.

9.22%

11.1%

3.3%

15.2%

11.1% 1.73%

2.93%

2.34%

0.71%

8.75%

3.21% 2.93%

4.53%

5.55%

2.23%

0%

6.32%

0.46%

0%

0%

0%

13.7%

3.88%

0.91%

1.14%

3.82%

4.26% 6.27%

38.5%

1

2.34%

0% 3.61%

11.9%

2.23%

11.1%

34.3%

3.67%

0.18%

9.04%

0.49%

34.5%

1.24%

11.1%

57.5% 0% 2.55%

79.5%

48.5%

The immediate area of the site consists of the average age of 28 y.o.

The downtown neighborhood has a mixture of people from the age range of 25-34 y.o. The outskirts of Downtown have people that are mostly in their 20s and 30s with a small mix of 40s, 50s, and 60 year olds. Therefore, the mian user group for the site will be between 20-30 year olds; most of whom are female & single.

LEGEND

66.3%

51.4%

62.7%

43.7%

61.2%

54.3%

52.7%

53.3%

50.8%

65.9% 55.7%51.9%

52.2%

37.1%

56.4%

57.2%

54.3%

70.5%

52.1%

55.4%56.5% 88.5%

45.7%

43.2% 66.2%

86.7%

59.5%

69.6%

70.1%

58.9%

53.4%

74.6%

73.7%

73.5%

82.8%

61.9%

29.2%

65.4%

Martial Status - Unmarried

1

71.6%

65.6%

74.4%

78.6%

54.2% 46.5%

47.8%

55.6%

61.3%

40.1%

Female Population

43.2%

42.1%

77.1% 62.9%

50.4%

58.4%

50.8%

38.5% 50.4%

75.4%

61.9% 34.8%

74.3% 41.7%

47% 49.7%

50.8%

55.3%

64%

78.7%

43.8%

32.6%

73.6%

70.9%

73.3%

71.1%

58%

43.6%

54.3%

55.6%

0%

72.2%

71.3%

69.3%

81.2%

48.2%

56.1%

51.8%

Marital Status

0 - 25%

25 - 50%

50 - 75%

75 - 100%

50.9%

1

24

23 28

25

27

29

25

31

40

33 31

32

29

51

34

34

47

27

30 33

31 25

28

32

25 47

26

31 34

31

Median Age1

28

39 27

60

28

39

37

8

Median Age1

27

31

Site Downtown Neighborhood

30 51

22

43

30

29

21 49

36

44

30 20

56

32

32

23

37

25

44

20

40

Median Age

20s

30s

40s

50s

60s

"Baltimore, Maryland." City-Data. 2016.

66.3%

52.5%

60.2%

62.2%

40.3%

55.1%

75.2% 52.6%

70.8%52.8%

69% 34.1%

50.9%

55.8%

11.3% 54%

52.5%

48.7%

12.7%

41.9%

59.4%

1

36.5%

64.8%

42.3% 66.9% 74.1% 73.6%

53.7%

59.5% 35.8%

61.9%

Female Population

0 - 25%

25 - 50%

50 - 75%

75 - 100%

46.8%

OL

STUDENTS & FACULTY

T S

ST

ALL

G

M

LIN TIR S

ST

W N

ES T

AISQUITH

R R

OLD TO

FO

ST

M OTT ST

LE IL H

The students and faculty of the culinary school will be using the space the most. Students will not only be learning cooking techniques and skills but will also run the restaurant, bakery and coffee shop to gain real world experience.

N

ST

ST EA

cE

E LD

Y R R

RR

EN SO

FO

R

M

ES T

ST

OLD TO

W N

M

ST

ST

ALL

IN LV CO

ST

ST

ORLEANS

ORLEANS

ETE EX N.

FORREST

ST EA

IN LV CO

ST

R

ST M AT S

ST

EW TH

ST

S

NEW HOPE

ST

LO

T

W

G XIN LE

TO

N

CR

TOURISTS

ST

ST

COMET

HIGH

EAST

AVE MO

UNT ST

AIR E.F R XETE N.E

ST

ST

TE AYET E.F

PLE

IGH N.H

TEM

ST

ST

ST

ALTIM E.B

E OR

ON WATS

ST

ITH QU AIS

ST

In 2014, 24.5 million tourists visited Baltimore. They spent $5.2 billion.2 Because of the nearby tourist attractions, tourists will be able to stop by the restaurant, bakery or coffee shop. They will be able to take a break in the community garden while taking in the Baltimore atmosphere.

AY SW FALL

YD

ER

H

ST

ET

RE

LLO

EX

S. HIG

IMO E.BALT

STST

S.

ST ST

MA PLOW

N ST

IDEN ES PR

RONT

E.

ST

S.F

TSON WA

IDEN

ES PR

T

ST

T

BE AL

RONT N.F

ST

E YETT E. FA

ST

MA E RL

E.

LO

AR

MB

D

ST

ST

E.

E. LOMBAR

D

S. ET

EX ER

HIGH

ST

ST

S TILE

WN FA

ST HIGH

WN FA

TR

INIT

Y

TR INE

ST

Y LE AL

M

ALLEY

ST

ST

AVE

EASTERN ST

RS ME EM SL

WAY

Attractions Historical Museums Entertainment Retail Tours Visitor Center

S

ILE ST

E RL MA BE AL

PL

E. PRATT

IDEN ES PR

T

EAS

DUKER

T

DUKER ALLEY

FALLS

T

ST

BY AN

S S FALL JONE

TION STELLA CON

LEGEND

AT PR

ST

ST

GR

ST

FLEET

Site

FLEET LIC

FE S. ALBEMARLE

IA

ST

ALICEA ST

AVE

JONE

S FA

9

LLS

1 2

"Baltimore, Maryland." City-Data. 2016.

“Baltimore, Maryland” Google, 2017. Web.

Tourist Attractions2

BUILT: 2009

LOCATION: OMAHA, NE

Demonstration Lab1

39,000 SQ. FT.

The Institute for the Culinary

Production Kitchen1

1

Arts is a state of the art facility. It features a demonstration lab, bistro, production kitchen, and theory labs.

It also has a bakery, coffee shop & multi-purpose confe rence room.1 LEGEND

Program Diagram

Public v. Private Diagram

Circulation Diagram

Program Administration Teaching Areas Food Areas Public Service

TYPOLOGY - INSTITUTE FOR THE CULINARY ARTS

ARCHITECT: HDR ARCHITECTURE

All images from: http://www.archdaily.com/121226/institute-for-the-culinary-arts-hdr-architecture All images from: http://www.archdaily.com/121226/institute-for-the-culinary-arts-hdr-architecture

Circulation Public Private

Public v. Private Public Private

10

“Institute for the Culinary Arts/HDR Architecture.” 2011.

1

ARCHITECT: YOST GRUBE HALL ARCHITECTURE LOCATION: BEND, OREGON

Demonstration Theater2

15,000 SQ. FT.

The most interesting aspect of this building’s design is how much it focuses on not only the students but the surrounding community.

Because this building is on the edge of the campus, it bridges the gap between the students and the general public. They are invited to use the spaces also.

Library2

2

LEGEND Program Administration Teaching Areas Food Areas Service Dining Public Private Public v. Private Public Private Circulation Public Private

TYPOLOGY - JUNGERS CULINARY CENTER

BUILT: 2011

“Central Oregon CC Jungers Culinary Center - Yost Grube Hall Architecture.” 2015.

Meinhold, 2013.

11

1

2

Program Diagram

Public v. Private Diagram

Circulation Diagram All images on this page: https://issuu.com/ygharchitecture/docs/cocc_jungers_culinary_center_bookle

Program Diagram

Public v. Private Diagram

Circulation Diagram

BUILT: 2011

LOCATION: ELYRIA, OH

1

25,000 SQ. FT.

The Hospitality Management Center at Cuyahoga Community College seeks to create a bridge between the former department store structure and the new culinary school. It brings together the raw materials of the exisiting structure with new and vibrant materials, color and lighting.1

Lobby1

Demo Kitchen1

Program Diagram

Private v. Public Diagram

Program Diagram

Public v. Private Diagram

Hallway1

TYPOLOGY - CUYAHOGA COMMMUNITY COLLEGE

ARCHITECT: BIALOSKY + PARTNERS ARCHITECTS

LEGEND Program Administration Teaching Areas Food Storage Service Dining Theater School

Circulation Diagram

Circulation Diagram

Public v. Private Public Private Circulation Public Private 2

12

Vajskop, 2014.

“Cuyahoga Community College Hospitality Management Center.” 2016.

1

ARCHITECT: BIALOSKY + PARTNERS ARCHITECTS LOCATION: ELYRIA, OH

13

3

38,200 SQ. FT.

VIP Dining Area3

Bar3

Lobby2

Private v. Public Diagram

LEGEND Program Administration Teaching Areas Kitchen Food Storage Service Dining

TYPOLOGY - BEN & JANE NORTON CULINARY ARTS CENTER

BUILT: 2013

Public v. Private Public Private Circulation Public Private

“Lorain County Community College Ben & Jane Norton Culinary Arts Center.” 2016.

“Ben and Jane Norton Culinary Arts Center, Lorain County Community College (LCCC).” 2016.

3 Images from Google 1

2

LEGEND Program Diagram Program Administration Teaching Areas Kitchen Food Storage Program Service Diagram Dining Building Outline

Private v. Public Diagram

Circulation Diagram

Circulation Public Private Public/Private Public Private

Public v. Private Diagram

Circulation Diagram

BUILT: 2010

LOCATION: HANGZHOU, CN Upper Level Private Rooms2

2,460 SQ. FT.

This Chinese restaurant is located above a superstore. On the first level, the restaurant features open and semi-private dining spaces. The second floor consists entirely of private rooms, which is typical of Chinese restaurants. The private rooms are suspended above and the bottom of the rooms lights the main dining room.1

Open Dining Space2

Semi-Private Rooms2

LEGEND Program Dining Area Restrooms Bar Kitchen Service Areas (Staff) Vertical Circulation

Program Diagrams

Plunkett, 2013.

“Tang Palace / Atelier Feichang Jianzhu” 2010.

Indirect Lighting

Lighting Diagram

Direct Lighting

14

2

Private v. Public Diagrams

Diffused Lighting

Private v. Public Public Dining Area Semi-Private Dining Area Private Dining Area Private Service Area Public Private (Staff) 1

TYPOLOGY - TANG PALACE RESTAURANT

ARCHITECT: ATELIER FCJZ

15

TYPOLOGY - FORWARD RESTAURANT

BUILT: 2009 ARCHITECT: SAKO ARCHITECTS LOCATION: BEIJING, CN 1,050 SQ. M.

Forward Restaurant focuses on creating a distinct dining experience for each table. This restaurant also has private dining rooms which have retractable partitions and private restrooms. The difference between the semi-private and private dining spaces is the material. The private dining rooms have walls that are angled and the semi-private dining rooms walls are lattice screens.1 LEGEND Program Dining Area Restrooms Bar Kitchen Service Areas (Staff) Vertical Circulation Private v. Public Public Dining Area Semi-Private Dining Area Private Dining Area Private Service Area Public Private (Staff) 1 2

Plunkett, Drew, 2013. 148 - 151.

“Forward in Beijing.” 2016.

Walkway between Dining Areas2

Semi-Private Dining Area2

Private Dining Area2

Program Diagram

Private v. Public Diagram

Circulation Diagram

BUILT: 2009

TYPOLOGY

ARCHITECT: KOICHI TAKADA ARCHITECTS

-

LOCATION: SYDNEY, AU

View toward Entrance1

Dining Tables with Food Conveyor Belt1

focuses on creating a more intimate dining area. The architects designed the walls with a curve to diminish the acoustic noise while also creating the feeling of being in a cave. The tables are organized around the sushi conveyor belt with the open kitchen allowing the customers to see their food being made.

Program Diagram

Public v. Private

Circulation Diagram

Public v. Private Public Semi-Private Private

LEGEND Program Dining Area Food Conveyor Food Prep Area Open Kitchen Storage Restroom

CAVE RESTAURANT

A small japanese restaurant that

Circulation Public Private 16

"Cave Restaurant / Koichi Takada Architects" 2010.

1

ARCHITECT: SFJONES ARCHITECTS

LOCATION: LOS ANGELES, CA

17

Private Dining Area1

The interior of this Japanese restaurant was recently remodeled. It features banquette seating, a private dining area and bar seating. The food prep area is located right in front of the bar seating so customers can see the sushi being made to order. Similar to this restaurant, many Japanese restaurants have private dining areas or rooms.

View from Entrance1

Main Dining Area1

LEGEND Program Dining Area Private Dining Area Food Prep Area Public v. Private Public Semi-Private Private Circulation Public Private

TYPOLOGY - HAMASAKU RESTAURANT

BUILT: 2000

1

Kang, 2015.

Program Diagram

Public v. Private

Circulation Diagram

BUILT: 2014

LOCATION: ROMA, ITALY 350 SQUARE METERS

Zen Sushi Restaurant is the first of its kind in Italy. It is designed like a typical sushi restaurant in Japan where a conveyor belt transports sushi that are placed on different colored plates which indicates the price.

Dining Area with Conveyor Belt Sushi1

Rear Dining Area with Open Kitchen1

View of Semi-Private Dining Room1

Program Diagram

Public v. Private

Circulation Diagram

LEGEND Program Dining Area - Tables Dining Area - Bartop Open Kitchen Public v. Private Public Semi-Private Private

TYPOLOGY - ZEN SUSHI RESTAURANT

ARCHITECT: CARLO

BERARDUCCI ARCHITECTURE

Circulation Private Public

"Zen Sushi Restaurant / Carlo Berarducci Architecture" 2015.

18

1

ARCHITECT: ESRAWE STUDIO & ROJKIND ARQUITECTOS LOCATION: MEXICO CITY, MEXICO

Section1

458 SQ. M.

Dining Area1

meant to have a unique design.

Therefore, this restaurant was designed with influences of historic caves and mountains. Because the restaurant is underground, it changes the experience and lighting.1

Exterior Light Shaft (open stairwell)

Materials: - Marble - Wood

19

Light through glass window

Dining Area1

Each Tori Tori restaurant is

TYPOLOGY - TORI TORI ALTAVISTA

BUILT: 2014

1

"Tori Tori Altavista / ESRAWE Studio + Rojkind Arquitectos" 2016.

Light Diagram

Exterior Light Shaft

BUILT: UNKNOWN

LOCATION: COLLINGWOOD, AU

View toward Entrance1

Vietnamese restaurant that is designed with color which pays homage to typical Vietnamese food vendors.

The space brings together the new and old by leaving the brick exposed and its new design of the blue and white wall panels.1

View from Entrance1

Exterior1

Public v. Private Public Private

LEGEND Program Dining Area Food Prep Area

TYPOLOGY - PHAMILY KITCHEN

ARCHITECT: MICHAEL VON KOOY

Program Diagram

Public v. Private

Circulation Diagram

Circulation Private Public

"Vietnamese Restaurant / Phamily Kitchen" 2015.

20

1

21

TYPOLOGY - KIMONO RESTAURANT

BUILT: 2015 ARCHITECT: NH VILLAGE ARCHITECTS & WORKLOUDGE 03- VIETNAM 6th Floor Dining1

LOCATION: VIETNAM 210 SQ. M.

6th Floor1

5th Floor Hallway1

This project is an addition to the already exisiting KIMONO restaurant. It consists of the 5th and 6th floors which has private dining rooms for guests. The floor plan consists of curved walls, which are meant to make the room have a comfortable atmosphere. The triangular spaces where the curved walls meet are used for lighting. The lights and walls are inspired by traditional Vietnamese lamps which are knitted by hand.

There are no solid walls but rather bamboo material that is used to soften the light.1 Materials: - Bamboo - Stone - Wood "KIMONO / NH Village Architects + WORKLOUGE 03- VIETNAM" 2016.

1

5th Floor Plan1

6th Floor Plan1

BUILT: 2014

LOCATION: LONDON,

ENGLAND

Dining Areas1

190 square meters

The design of this Turkish restaurant is meant to pay homage to the crafts and artisanal culture of Turkey.

Its design features handmade tiles and brass inlaid pieces which are typical of Turkish style. The white oven is reminscent of Turkish pide ovens.1

View from Entrance1

Upstairs Dining Area1

TYPOLOGY - BABAJI RESTAURANT

ARCHITECT: AUTOBAN

LEGEND Program Dining Area Food Prep Area Public v. Private Public Semi-Private

Program Diagram

Public v. Private

Circulation Diagram

Circulation Private Public

22

"Autoban Designs Babaji Restaurant in London." 2015.

1

ARCHITECT: MATTEO THUN & PARTNERS LOCATION: WASHINGTON, DC

View from Entrance2

5,000 SQUARE FEET

Vapiano’s restaurant is designed to be a comfortable atmopshere where families, friends or strangers can eat together. The kitchen consists of stations where the customers can order their food and see it cooked directly in front of them. The designer focused on having natural materials dominate. It lets the customers know that the restaurant focuses on fresh ingredients by having plants scattered throughout the restaurant on tables and shelves.3

Lounge Area2

Dining Area with Food Stations1

23

TYPOLOGY - VAPIANO’S RESTAURANT

BUILT: 2003

LEGEND Program Open Kitchen Dining Lounge Bar Herbs/Plants Public v. Private Public Private

1 “Vapiano, Bethesda - Menu, Prices & Restaurant Reviews - TripAdvisor.”

TripAdvisor. 2016.

2 “Vapiano Photos.” Yelp. 2016. Web. 3 “Vapiano Dining Concept.” Matteo Thun & Partners. Web.

Program Diagram

Public v. Private

BUILT: 2010

LOCATION: TOKYO,

JAPAN 2883.18 SQ. M. This project focuses on creating a place not only for the storage of books but a building where you are sheltered by them. It has a rotating circulation and features catwalks on the 2nd level. All the walls of the building not only become the structure but shelves for the books to be stored and allows the collection to constantly grow.1

Interior1

Interior2

MUSASHINO ART UNIVERSITY MUSEUM & LIBRARY

ARCHITECT: SOU FUJIMOTO

2

Axonometric Floor Plates

24

“Musashino Art University Museum & Library / Sou Fujimoto.” 2011.

MAUM&L: Musashino Art University Museum & Library. 2017.

1

ARCHITECT: KPMB ARCHITECTS LOCATION: EVANSTON, ILLINOIS

415,000 SQ. FT. This project focuses on creating a place not only for the storage of books but a building where you are sheltered by them. It has a rotating circulation and features catwalks on the 2nd level. All the walls of the building not only become the structure but shelves for the books to be stored and allows the collection to constantly grow.1

25

KELLOGG SCHOOL OF MANAGEMENT

BUILT: 2017

Koziarz, 2017.

“Northwestern University, The Global Hub, Kellogg School of Management.” 2017.

1 2

Collaboration Plaza1

Interior2

BUILT: 2013

LOCATION: LONDON, UNITED KINGDOM 117 SQ. M. TO 113 SQ. M.

Aerial View1

View West1 View Looking looking West

The Croydon Community Garden was designed for the Good Food LEGEND Matters Sitecharity. The charity focuses Buildings on helping people who are dealing Circulation with challenges. This can be anyone Major from people with disabilities to young Minor parents to ex-offenders.1

CROYDON COMMUNITY GARDEN & LEARNING CENTRE

ARCHITECT: GERAGHTY TAYLOR ARCHITECTS

LEGEND Program Garden Garden Beds Greenhouse Fruit Cage Learning Centre Picnic Area Parking Car Bicycle

Program Diagram

Circulation Diagram

Circulation Major Minor “Good Food Matters | Geraghty Taylor.” 2015.

Program Diagram

Circulation Diagram

26

1

ARCHITECT: HIGBEE DESIGN COLLABORATIVE LOCATION: SEATTLE, WA

ViewLooking lookingSouth South1 View

View Looking West

ViewLooking looking West West1 View

This garden converts part of the roof of the Mercer Street garage into a community garden in one of Seattle’s densest neighborhood.

Along with having over 100 garden plots, the garden reuses an old airstream trailer as a tool shed.1

View looking West1

30,000 SQ. FT.

THE U UPGARDEN PGARDEN

BUILT: 2012

Program Garden Beds Open Green Space Picnic Area Sitting Area Service Circulation Major Minor

LEGEND

27

1

“The UpGarden.” 2011.

Program Diagram

Circulation Diagram

CORO PROJECT

CORO PROJECT

BUILT: 2015 ARCHITECT: INTEGRATED FIELD LOCATION: SUAN PHUENG, THAILAND 1,345 SQ. M.

Coro CoroGrow Grow& &Harvest Harvest(gardening (gardeningbeds) beds)1

(Viewlooking lookingEast) East)1 Gardening Beds (view

This project is a prototype for the combination of farming lifestyle and the Coro products display. This is the 1st phase, which is designed to be a place for both plant and human life and ability to support different activities at different times, of the Coro project.2 LEGEND

Program Diagram

Circulation Diagram

Program Buildings Garden Beds Open Green Space Picnic Area Sitting Area Service Circulation Major Minor

“CORO Project - Phase 1 / Integrated Field.” 2016.

Program Diagram

Circulation Diagram

28

1

NAMAN SPA

BUILT: 2015 ARCHITECT: MIA DESIGN STUDIO LOCATION: DA NANG, VIETNAM

Hanging Garden1

Courtyard Garden1

Program Diagram

Garden Diagram

Key Design Elements: - Platform walkways - Hanging Gardens - Garden Courtyard

1,7222.26 SQ. FT. (1600 SQ. M)

LEGEND

Program Garden Sitting Area Garden Water Garden Plants

29

Elevated Walkway Spa

1

“Naman Spa / MIA Design Studio” 2015.

Hallway1

BUILT: 1998

LOCATION: WAGENINGEN NETHERLANDS 2,471,700 CU. FT.

Interior Garden with Shading System1

Key Design Elements: - Indoor/Outdoor gardens - Bare materials used; no finishes - Scattered tree groves & alleys - Water channels - Rainwater system - Retractable sun shade system LEGEND

Rainwater System

Garden Summer Winter Rain Sunlight Water Heat

Greenhouse Heat Gains

30

“IBN – Institute for Forestry and Nature Research.”

2017.

1

Interior Garden1

PRECEDENT - IBN INSTITUTE FOR FORESTRY & NATURE RESEARCH

ARCHITECT: STEFAN BEHNISCH

Design Elements: Water

Yueyuan Courtyard Architect: Z + T Studio

Courtyard Pond1

Walkway with dam water2

Waterways2

View from Interior3

View from Exterior3

Courtyard Creek1

Sayamaike Historical Museum Architect: Tadao Ando

Shaw House

Architect: Patkau Architects

“Yueyuan Courtyard.” 2016.

“Historical Museum Sayamaike.” 2017.

3 “Shaw House / Patkau Architects” 2012.

31

1 2

Design Elements: Plants

The Avenues Mall

Architect: Gensler & Pace Kuwait

Plant wall1

Kuwait Mall1

Exterior2

Garden Louvers2

Versa Wall by GSKY1

USA Pavilion Expo Milano 2015

Architect: Biber Architects

2

“Kuwait - The Avenues Mall.” 2017.

“USA Pavilion Expo Milano 2015 | Biber Architects.” 2017

32

1

Design Elements: Lighting

Thermal Baths

Architect: Peter Zumthor

Interior1

Interior2

Interior4

Interior4

Desiderata Alternative High School Architect: Jones Studio

“The Therme Vals / Peter Zumthor” 2009. ”Nothing but Water, Light and Stone.” 2009.

Schielke, 2015.

4 “Desiderata Alternative High School / Jones Studio.” 2011.

33

1 2 3

Interior3

FOOD HISTORY IN AMERICA1 1900 - 1909 Hefty meals of menus featuring meat.

Restaurants offered elk, caribou, bear, moose, etc. However, these were reserved for the upper class. Both the upper and lower classes ate foods with a lot of sugar. The sweet tooth was growing in America.

1910-1919 Because immigration was at an all time high, new flavors started to be introduced into the kitchen ( Italian, German, Jewish, Chinese and Eastern European). In the beginning of the 1910s, processed foods began to made.

1920-1929 Caesar Cardini creates the famous caesar salad because the restaurant kitchen had no food left except romaine lettuce. Its popularity secured a place for salads on the menu.

1930-1939 The Great Depression forced people to make due with less. Cooks started integrating more vegetables and beans.

1930s - Food Ad About Rationing2

1940s - 1st McDonalds

1940-1949 World War II caused women to step out of the kitchens while the men were in Europe fighting. Families had to ration food which resulted in the popularity of prepared foods.

1950-1959 Due to the creation of the national highway system, food prcoessors like Oscar Meyer gained popularity. The rise of Mcdonald’s and other chains began to pop up along highways. Moms found it hard to go back to the kitchen.

1960-1969 With jet travel popular, women began wanting to recreate dishes they ate in Europe. Famous cook Julia Child reintroduces Americans of all classes to the luxuries of French cooking. Hippies started yearning for unprocessed foods.

1970-1979 Exotic restaurants started popping up. The first were Szechuan palaces followed by Hunan, Vietnamese, Korean and Thai.

1980-1989 Oversized restaurant plates start to get smaller. Small portioned plates were thought of as sign of status.

Homes started collecting gourmet foods and gadgets. Chefs started gaining popularity.

Leite, 1999.

Jamie, 2009.

Reporter, 2012.

1 2 3

34

1990-1999 Manufacturers found ways to make everything with reduced fat, low-fat, or fat free. Chefs started fusion cooking which combined different cuisines. People started focusing on herb gardening and simplicity in cooking.

FOOD WASTE1

Manufacturers Waste per month: 2-250 tons

35

Reasons: • overproduction • product damage • technical problems

Restaurants Waste per month: 10-30 tons (full service); 10-20 tons (fast food) Reasons: • over prep of fod • improper ingredient storage • failure to use scraps & trimmings

Retailers

Schools

Waste per month: 5-40 tons

Waste per month: 5-30 tons

Reasons: • overstocked product displays • cosmetic imperfections • oversized packages • expired ‘sell by’ dates • damaged goods

Reasons: • lack of menu flexibility • inflexible portion sizes • fixed food combinations • kitchens over cater • kids served food they dont like

REDUCING WASTE1 The school’s design is related to the food cycle. Year after year, tons of food is wasted through the typical food cycle before it even reaches the consumer. Food will be grown, harvested, cooked, eaten and recycled in one place which will help minimize waste. This building becomes a one-stop shop for food.

Farming

Farming

Manufacturers

Store

Waste

Distributors Recycle

Cook

Consumers

Eat Building’s Food Cycle2

36

Typical Food Cycle2

Retailers

RECYCLING STRATEGIES1

Food Waste: Anything except meat/meat waste, fish/ fish waste, dairy products, grease or oils

Food Scraps:

Water Bins:

lettuce, celery, pineapple, avocado, sweet potato, basil, cilantro, etc.

Grow vegetable/fuit until roots grow

Food Scraps potato peelings, garlic, onion, pumpkin, peppers, tomato, lemons, etc.

37

Compost Bins: Alternate layers of food waste & brown material (dead leaves, branches, sawdust, cardboard, etc.)

Replanted in Soil

Replanted in Soil

Soil Fertilizer

New Plant

New Plant

COMPOST1 There are 6 different ways one could compost. Each way has its advantages and disadvantanges.

What to compost: - leaves - grass clippings - brush trimmings - manure - non-animal food scraps (ex. fruits, vegetables, peelings, bread, etc.)

- old wine - pet bedding from herbivores only (ex. rabbits, hamsters, etc.)

- dry cat/dog food - dust from sweeping/vacuuming - dryer lint - old herbs & spices

Closed Bins2 Advantages: - Good for small spaces Disadvantages: - Harder to harvest materials - Turning is difficult - Can’t do hot composting - Volume is limited

Tumblers2

Disadvantages: - Harder to harvest & com post - Limited Capacity - Can’t do hot composting

“What to Compost.” 2017.

Bement, 2017.

Advantages: - Can be placed where you plan to make a new garden bed - Minimal labor - No turning necessary - Holds as much as you need - Good for anywhere

Advantages: - Easy construction - Large capacity - Good for hot composting - Materials are tidy and partially hidden - Easy to turn and harvest - One bin system fits in most areas

Piling2 Advantages: - No construction needed - Good for hot/cold composting - Easy to turn and harvest - Able to make varying amounts of compost Disadvantages: - Not desirable in small spaces because of appearance

Disadvantages: - Compost isn’t hidden - 3 bin systems requires space

Vermicomposting2 Advantages: - Good for indoors or small spaces - Easy to do in winter Disadvantages: - Bedding material needs to stay moist - Fruit flies can be a problem

38

2

Open Bins2

Disadvantages: - 6 months - 1 year before matter breaks down - Can’t harvest - Can’t do hot composting

Advantages: - Good for small spaces - Easy to turn

1

Pit2

CULINARY ARTS1 The culinary art profession’s main focus is to stimulate all the senses: sight, taste, smell, touch and sound.

- Sight: presentation of the dish is important because it can make or break it. The dish should focus on: Colors Textures

Focal point Support

Decoration & garnish

Sight2

- Touch: textures that are felt with the tongue, teeth and palate3 - Sound: “the forgotten flavor sense”; examples of this are crunch, crack and fizz.

- Taste: last sense to be engaged Sweet Sour Salty Bitter To heighten a diner’s interest in the meal, chefs use contrasting ingredients which creates a balanced dish.

Flavors, flavor strength, moistness, size, temperature, texture, density and color are elements of food that can have contrasting elements.

Dornenburg, 1996.

Brandy, 2016.

39

1 2

Culinary Terms Mind Map

Texture2

Paysanne Fermiere (1/2” x 1/2” x 1/8”)

Regular Julienne (1/8” x 1/8” x 2 - 2 1/2” long

Brunoise (1/8” x 1/8” x 1/8”)

Fine Brunoise (1/16” x 1/16” x 1/16”)

Small Dice (1/4” x 1/4” x 1/4”)

Lozenge (1/2” x 1/2” x 1/8”)

Fine Julienne (1/16” x 1/16” x 2 - 2 1/2” long

Medium Dice (1/2” x 1/2” x 1/2”)

Rondelle (width1/8” or less)

Allumet (1/8” x 1/8” x 1 - 2” long)

One element that chefs focus on is how the food is cut. In order for food to cook uniformly and properly, the ingredients need to be consistent in size.

There are 3 categories of cut styles: strip, cube and others.

Strip cuts include fine julienne, regular julienne, allumet and batonnet. These cuts cause the food to be sliced into long rectangular prisms. Cube cuts include fine brunoise, brunoise, small dice, medium dice and large dice. It creates a box form.

The other type of cuts vary from diamond to circular. This group includes the paysanne fermiere, lozenge, rondelle and tourne.

KNIFE CUTS1

"Basic Knife Cuts." 2013.

Tourne (2” long) 40

1

Large Dice (3/4” x 3/4” x 3/4”)

Batonnet (1/4” x 1/4” x 2 - 2 1/2” long)

"Basic Knife Cuts." Corrieri Culinary: Family Style. WordPress, 5 Sept. 2013. Web. 18 Apr. 2017.

The site is located in the Downtown Neighborhood of Baltimore City. The surrounding buildings are mostly vacant and therefore need a program that will revitalize the area with more pedestrian traffic.

This site was chosen because it is central to residential, business and industrial zones and its accessibility by metro, rail or bus. It is within a mile of the Inner Harbor which is a major tourist attraction in Baltimore and it is also located close to the Arts District.

Surrounding Buildings (looking SE)

Surrounding Buildings (looking SW)

N. Howard St. (looking North)

1 block North of Site

Inner Harbor

Lexington Market

41

SITE ANALYSIS - PHYSICAL & LEGAL

SITE CONTEXT

The site is owned by the City of Baltimore and is undeveleoped.

Because of this, there’s a fence that wraps around the site making it inaccessible. Therefore, there aren’t any pathways on the site.

The difference in elevation between the highest and lowest points on the site is about 4’.

Highest Elevation: 58 ft.

Lowest Elevation: 54 ft.

Site

Site Section

LEGEND

Site Access

Main Access Point

Secondary Access Point

Sun Path Summer Winter

Traffic Patterns Major Minor

42

Site Access

SITE SHADOW STUDIES Downtown Neighborhood of Baltimore City. The surrounding buildings are mostly vacant and therefore need a program that will revitalize the area with more pedestrian traffic.

This site was chosen because it is central to residential, business and industrial zones and its accessibility by metro, rail or bus. It is within a mile of the Inner Harbor which is a major tourist attraction in Baltimore and it is also located close to the Arts District.

Sunset ~5:30pm

12:30pm

Sunrise ~5:30am

12:30pm

Summer Sun (12:30pm)

Winter Sun (12:30pom)

Shadow Study (Summer)

Shadow Study (Winter)

43

The site is located in the

Sunset ~8:30pm

Sunrise ~7:30am

SITE ANALYSIS - CULTURAL & URBAN

forms of entertainment - - Easily accessible through public transportation - - Centrally located to different types of schools but lacks a cooking school - 1/2 mi to Inner Harbor (tourist area), 1 mi to Little Italy

DISADVANTAGES:

LEGEND - Neighboring buildings are vacant Transportation - Unsafe area Metro Light Rail SharedLEGEND Bike Lane Major Roads Transportation Major Metro Highways

Light Rail

Parks Shared Bike Lane Major Roads People Major Highways Dog Parks

Entertainment Venues

Schools

Parks

Transportation

Entertainment People Dog Galleries Art Theaters Entertainment Museums Art Galleries Music Theaters Sports Museums

SITE #1: DOWNTOWN BALTIMORE - CULTURAL/URBAN

ADVANTAGES: ADVANTAGES: -- Centrally located near different

Music

Other

“Baltimore, MD” 2017.

44

1

Sports Schools Preschool Schools University Preschool Beauty University Beauty Language Language Other

LEGEND Zoning Residential Commercial Mixed Use Special Use

45

Site

Zoning

M AL L

G

W N

LIN IR ST

ST

S

T

AVE

ST

ST

ES

AISQUITH

RR

O LD TO

FO

M

ST

M T OT ST

N LE HIL

ST

ST EA

RY ER LD

cE

E RR

EN SO

FO

R

M

ST

CO ST

O LD TO

W N

M

ST

ST

AL L

IN LV

ST

ST

ST

ORLEANS

ST

ORLEANS

ST

MULLIKIN

T XE

ST

N. EDEN

ER

E N.

FORREST

IN LV

ST EA

CO

ST

M T AT S

ST

EW H

ST NEW HOPE

ST

ST

E. LEXIN

LO

ST

MAY ST

W

G XIN

TO

N

ST

LE

CR

ST

ST

COMET

N. SPR

ING

ST

YETT E. FA

N. EDEN

ALLEY

HIGH

E

AVE RONT N.F

ST

E. FAIR

ALLEY

N. CENTRAL

ITH QU AIS

ST

TENPIN

ST

UNT ST

MO

EAST

AVE AIR E.F

R XETE

N.E

ST

S. CENTRAL

ST

BOUNTY

CT

LANE

ST

E OR

ST

ST

AVE

T

> > >

>

>

> > > > > > > > > >>

> >

ST

AY SW

ON WATS

> >

> >> > > > > > > > > > > > > > > > > >

ST

FALL

ALTIM

E.B

> >> > > > > > >

IGH N.H

LINA ST

N. CAROLINE

E OR LTIM

E. BA

LE TEMP

ST

TE AYET E.F

MOUNT

46

LEGEND

47

Buildings Site

Figure Ground

> > > >

S

> >>

> >

>

AL L

MC ELDERRY S

>

AVE

> > > > > > > > > > > > > > >

M

> > > > > > > > > > > >

> >

>

W N

> > > > > > > >> > >

> > > > >

O LD TO

>>

> >>

G

> > > > > > > > >>

LIN IR ST

ST

> > > > > > > >

ST

ST

ES T

AISQUITH

RR

FO

ST

M >

> > >>

TT O

> > > > > > > > > > > > >

ST

> > > > > > > > > > > >>

>

> >

> > > >

> > > >

>

> > > > > > > > > > >

>

> > >

> > > > > > > > > > > > > > > > >

> > > >

> > >>

> >

> > > > > >

> > >

> > >

>

>

> > >

CO

T ES RR

EN SO

FO

R

>

>

> >

> > >

E LD

> > > > > > > > > > > > > >> > > > > > > > >

cE

> > > > > > > > > > > > > >

> >>

> >

ST EA M

Y RR

ST

> > > > > > > > > > >

> > >

> > > >> >

N LE HIL

AL L

ST

O LD TO

W N

M

ST

ST

IN LV ST

ST > > > > > > > > > > > >

ORLEANS

>

> > > > > > > > > > > > > >> >

> > > >

> > > >

>

ORLEANS

ST

>>

>

> > > > > > > > > > > >

ST

> >

>>

> > > > > > > > >

> > > >

> > > > >

N. EDEN

> > > > > > > > > > > > > > >

ST M S

ST

EW H

>

> > > > >

T AT

> > > > > > > > > > > > > > > > > >

R

ST

ST

NEW HOPE

ST

ST

E. LEXINGTON

LO

ST

MAY

> >> >

> > > >

>

ST

MULLIKIN

>

>

E ET EX N.

FORREST

IN LV

ST EA

CO

ST

W G XIN LE

TO

N

ST CR

ST ST

COMET

ING

ST

N. SPR

N. EDEN

ALLEY

HIGH

E YETT E. FA

AVE RONT N.F

ST

E. FAIR

ALLEY

N. CENTRAL

ITH QU AIS

ST

TENPIN

ST

UNT ST

E OR

LINA

ST

S. CENTRAL

ST

ST

BOUNTY

ST

ST

AVE

ST

> > >

>

>

> > > > > > > > > >>

> >

ST

ST

ON WATS

> >

> >> > > > > > > > > > > > > > > > > >

ST

ST

LANE

E OR

ST

AY SW FALL

ALTIM E.B

CT

> >> > > > > > >

IGH N.H

LE TEMP

ST

R XETE N.E

LTIM E. BA

N. CAROLINE

MO

EAST

AVE AIR E.F

TE AYET E.F

MOUNT

48

LEGEND Markets

Farmer’s Markets

Grocery Stores Restaurants Asian Chinese

Japanese

Vietnamese

Thai

Indian

Other Spanish Caribbean Irish Italian Hawaiian Greek African

IT

Middle Eastern Afghan Turkish

IT

49

Site

Restaurants

> > > >

S

> >>

> >

>

AL L

MC ELDERRY S

>

AVE

> > > > > > > > > > > > > > >

M

> > > > > > > > > > > >

> >

>

W N

> > > > > > > >> > >

> > > > >

O LD TO

>>

G

> > > > > > > > >>

LIN IR ST

ST

> >>

ST

ST

ES T

AISQUITH

RR

> > > > > > > >

FO

ST

M >

> > >>

TT O

> > > > > > > > > > > > >

ST

> > > > > > > > > > > >>

>

> >

> > > >

>

>

> > >>

> > > > > > > >

>

> >

>

> > >

> > > > > > > > > > > > > > > > >

> > > >

> > > >

> > > > > >

> > >

> > >

>

> > > > > > > > > > > >

> > >

> >>

> > >

R

> >

> >

>

> > >

>

> > > > >

E LD

T ES RR

EN SO

FO

CO AL L

ST

O LD TO

W N

M

ST

ST

ST

IN LV

S

cE

> > > > > > > > > > > > > >

> >>

> >

ST EA M

Y RR

ST

> > > > > > > > > > >

> > >

> > > >> >

N LE HIL

ST > > > > > > > > > > > >

ORLEANS

>

> > > >

ST

>>

> >

>>

J IT

> > > > > > > > > > > > > >> >

> > > >

>

ORLEANS

>

> > > > > > > > > > > >

ST

> > > > > > > > >

> > > >

> > > > >

N. EDEN

> > > > > > > > > > > > > > >

ST M S

ST

EW H

>

> > > > >

T AT

> > > > > > > > > > > > > > > > > >

R

ST

ST

NEW HOPE

ST

ST

E. LEXINGTON

LO

ST

MAY

> >> >

> > > >

>

ST

MULLIKIN

>

>

E ET EX N.

FORREST

IN LV

ST EA

CO

ST

W G XIN LE

TO

N

ST CR

ST ST

COMET

N. SPR

ST

ING

N. EDEN

ALLEY

HIGH

E YETT E. FA AVE

RONT N.F

ST

E. FAIR

ALLEY

N. CENTRAL

ITH QU AIS

ST

TENPIN

ST

UNT

ST E OR

LINA

ST

S. CENTRAL

ST

ST

IGH N.H

LE TEMP

ST

R XETE N.E

LTIM E. BA

BOUNTY

LANE

ST

E OR

ST

ST

ST

ST

ST

AVE

ON WATS

ST

AY SW FALL

ALTIM E.B

CT

N. CAROLINE

MO

EAST

AVE AIR E.F

TE AYET E.F

MOUNT

ST

IT IT

IT

IT IT IT IT IT

IT IT

50

SITE ANALYSIS - HISTORY

TRAILWAYS BUS TERMINAL LOCATION: 206 W. FAYETTE ST. BALTIMORE, MD

Trailways Bus Terminal in 20082

1961 - 2012 LOT VACANT SINCE AUG. 2012

The proposed site used to house the Trailways/Greyhound Bus Terminal from 1961 - 2012. The building had been vacant since around 2008 because the bus terminal was moved to a different location in Baltimore.

51

Trailways Bus Terminal (1961)1

Waytkus, Liz, and Frampton Tolbert. "The Legacy of Bus Terminals."

Do.co,mo.mo_us. Web.

1

Aerial of Trailways Bus Terminal in 20102

Terminal Rear in 20112

RIOTS

In 2015, Freddie Gray died while in police custody. This caused an uproar in Baltimore. People rioted, ruined businesses and looted. The rioting was so bad that the National Guard had to be deployed.

This was just one of the incidents that has caused segregation of the and in major cities across the country.

Corner next to Site1

Lexington Market1

Property Damage at 7-111 OL

DT OW N

MA LL

ST

ST

NG LI IR ST

OL

ST

AISQUITH

ES T

MA LL

RR

DT OW N

FO

ST

TT MO ST

LEGEND

EN LL

HI

ST

ST EA

cE

RY ER LD

FO

ENS OR

M

RR ES T

CO

OL

ST

DT OW N

ST

ST

MA LL

IN LV ST

Riot Locations Looting Property Damage Looting & Property Damage Fires

ST

ORLEANS

ORLEANS

N.

FORREST

IN LV

ST EA

CO

ST

EX ET ER

ST TT MA HE S

ST

W

ST

ST

NEW HOPE

ST

LO

W

XI LE

NG

TO

N

CR

ST

ST

COMET

HIGH

ST

N.FR ONT

ETT

E

Site

E. FAY

ST

AISQ

ST

UITH

T EAS

AVE T OUN

ST

IRM E.FA

E. B

N.EX R ETE

ST

ST

GH

PLE

N.HI

TEM

ST

TE YET E.FA

ST

LTIM

ORE

TER EXE

D LLOY

STST

S.

S. HIGH

E.

ST

PLO

AN

WM

ST

IDE ES PR

ONT S.FR

ST

SON WAT

ST

AY LSW FAL

ST

E.BA

ST ST ORE

LTIM

E.BA

LO

AR

MB

PRE

NT

SON WAT

ENT SID

ST E ARL EM ALB

G

LO

AR

MB

E.

D

ST

ST

E.

E. LOMBARD

ATT PR

ST

ST

ST

BY AN

TER

EXE

FALLS

S.

JONES

TION TELLA CONS

GR

STI

H HIG

ALB EM

PL

LES

ST

E ARL

SLE MM

WAY

ERS

E. PRATT

ST

S ILE ST

FAW

N

ST H HIG

S

TR

TY INI

ST

EY ALL

NE TRI

FAW

N

MINCE

ALLEY

ST

ST

AVE

EAST

ST

EASTERN

ENT SID PRE

EAST

DUKER

DUKER ALLEY

FALLS

ST

FLEET

FLEET FEL S. ALBEMARLE

ICIA

ST

ALICEANNA ST

AVE

JONE

S FA LLS

Riot Locations1

52

Harris, Emma Patti. "Baltimore Riots: Damage and Incidents of Violence [Map]." The Baltimore Sun. Web. 1

The site is located in the Downtown Neighborhood of Baltimore City. The surrounding buildings are mostly vacant and therefore need a program that will revitalize the area with more pedestrian traffic.

This site was chosen because it is central to residential, business and industrial zones and its accessibility by metro, rail or bus. It is within a mile of the Inner Harbor which is a major tourist attraction in Baltimore and it is also located close to the Arts District.

Site (looking West)

Site (looking North)

Site (looking East)

EXISTING SITE CONDITION SITE PLAN

GENERAL INFORMATION

46’ - 8”

147’ - 11”

71’ - 11 3/4”

8’ - 7”

144’ - 10 1/2”

53

37’ - 3”

155’

8’ - 6”

Site

Harvest

- Market - Food Storage (Dry & Cold)

Cook

Eat Recycle

- Compost

1,500 sq. ft.

- Receiving Area - Offices - Lockers - Restrooms - Mechanical/Electrical - Storage/Janitor Closet

- Demonstration Theater - Dining Lab (2) - Bar/Lounge

2,000 sq. ft./each 2,000 sq. ft.

1,000 sq. ft./each 4,000 sq. ft.

500 sq. ft.

1,000 sq. ft.

500 sq. ft.

Services

- Restaurant (2) - Kitchen - Dry & Cold Storage - Indoor/Outdoor Dining - Instructional Kitchen (2)

9,000 sq. ft total 3,000 sq. ft.

3,000 sq. ft.

3,000 sq. ft.

3,000 sq. ft.

1,000 sq. ft.

1,250 sq. ft./each ( 750 sq. ft. dining/500 sq. ft. back of house)

SPATIAL AND FUNCTIONAL PROGRAM TABLE

Store

- Community Garden - Tree Garden - Vegetable Garden - Herb Garden

500 sq. ft./each 500 sq. ft.

250 sq. ft.

Total Square Footage: = ~37,750 sq. ft.

54

55

3

56

3

PRELIMINARY DESIGN

PROGRAM DIAGRAM

PROGRAM: Administration

Concept Diagram

Culinary School - Administration - Demonstration Theater - Instructional Kitchen School/Public Spaces - Lobby - Indoor/Outdoor Dining Labs - Event Space - Restaurant - Lockers - Bakery - Coffee Shop - Community Garden Service Spaces - Service/Receiving - Food Storage

Coffee Shop

Service

DiningFood StorageOutdoor Receiving Lab Dining Instructional Public Demo Theater Kitchen Event Lab Restaurant Space LobbyAdministration Dining Outdoor

Bakery

Instructional Lockers Kitchen

Coffee Shop

Lab

Bakery

Community Garden

Lobby

Program Adjacencies

Program Adjacencies Lockers

Public Event Space

Instructional Kitchen

Food Storage

Public Event Space

Lockers Instructional Kitchen

Administration

Service

Receiving

Bakery

Community Garden

Program Adjacencies Program Adjacencies

Demo Theater

Coffee Shop

Dining Lab

Public Event Space

FoodCommunity Lobby Outdoor Restaurant Garden Dining Storage Receiving Bakery Demo Lab Theater Instructional Kitchen

Administration

Coffee Shop

Instructional Kitchen

Demo Theater

Service

Demo Theater

Program Adjacencies

57

Dining Lab

Restaurant

Community Garden

Program Adjacencies

Instructional Kitchen

Public Event Space

Demo Theater

PROGRAM SPATIAL ANALYSIS

Theater - Instructional Kitchen School/Public Spaces - Lobby - Indoor/Outdoor Dining Labs - Event Space - Restaurant - Lockers - Bakery - Coffee Shop - Community Garden Service Spaces - Service/Receiving - Food Storage

Dining Lab Restaurant

Lobby

Outdoor Dining Lab

Public Event Space

Model 1

Senses

Sight 1. Community Garden

2. Tree Garden

3. Vegetable Garden

4. Herb Garden 5. Library 6. Offices 7. Demonstration Theater

8 8

19

14

9

11 13 15

16

Touch 10. Receiving Area 11. Lockers 13. Restrooms 14. Mechanical/Electrical 15. Storage/Janitor Closet

9

10

Smell 8. Instructional Kitchen (2) 9. Dining Lab (2)

Touch & Smell 16. Food Storage (Dry & Cold)

7

5

2

6

Taste 17. Bakery (2) 18. Restaurant (3 or 4)

- Kitchen

- Dry & Cold Storage

- Indoor/Outdoor

Dining

1

18

18

18

18

All 5 Senses 19. Event Room

17

3

58

1

Model 2

Senses

17 18 15 11 6 5

Smell 8. Instructional Kitchen (2) 9. Dining Lab (2)

10 16 13

Touch 10. Receiving Area 11. Lockers 13. Restrooms 14. Mechanical/Electrical 15. Storage/Janitor Closet

14

9

15

Touch & Smell 16. Food Storage (Dry & Cold)

9

2

6

5

7

Taste 17. Bakery (2) 18. Restaurant (3 or 4)

- Kitchen

- Dry & Cold Storage

- Indoor/Outdoor

Dining

10 16

1

13

19

8

11

11

8

14

9

15 18

All 5 Senses 19. Event Room 1

3

18 17

9

18

7

Section

8

59

18 10

18

Sight 1. Community Garden

2. Tree Garden

3. Vegetable Garden

4. Herb Garden 5. Library 6. Offices 7. Demonstration Theater

Model 3

Nodes of Space: Interior Gardens

Concept Diagram

LEGEND

School Restaurants Garden

60

Plan Diagram

Section 1

61

Section 2

Concept Diagram

Model 4

Nodes of Space: Interior Gardens

LEGEND

School Restaurant Garden

62

Plan Diagram

63

Form Variation

Model 5

Nodes of Space: Progression

Concept Diagram

LEGEND

School Restaurant Garden

64

Site Plan Diagram

Model 6

Nodes of Space: Progression with Avenues

Concept Diagram

LEGEND

65

School Restaurant Garden

Site Plan Diagram

Model 7

Spatial Model: Grid System with Texture

Physical Model

Pros:

- grid system provides structures and relates back to the history of the site - textured material differentiates garden and closed spaces

Cons:

- angled space goes against grid system and seems out of place - too many posts and not enough surfaces

66

Physical Model

Model 8

Spatial Model: Subtractive Grid

Pros:

- open and closed spaces show possibility for potential garden and school/restaurant spaces

Cons:

67

- grid system needs set rules

Physical Model

Model 9

Spatial Model: Dualities (with Subtractive Grid)

Physical Model

Model Materials: Asian (raw v. cooked) - Raw (natural) materials: - Wood Paper - Cooked (man-made) materials: - Screen Fabric Middle Eastern (wet v. dry) - Wet (blue green plastic/ water textured paper) - Dry (gray rock felt cloth) Gardens (light v. dark) - Different plants need different amount of sunlight spread throughout the spaces - Represented with green felt cloth

68

Physical Model

Pros:

- lots of light filters in all the way to ground floor

Cons:

- not enough division between spaces

1st Floor View

2nd Floor View

Figure Ground

Program Diagram

LEGEND School Teaching Kitchen Demo Theater Restaurants Asian Middle Eastern Italian

69

Garden

3rd Floor View

Model 10

Spatial Model: Dualities (with Subtractive Grid)

Physical Model

Model Materials: Asian (raw v. cooked) - Raw (natural) materials: - Wood Paper - Cooked (man-made) materials: - Screen Fabric Middle Eastern (wet v. dry) - Wet (blue green plastic/ water textured paper) - Dry (gray rock felt cloth) Gardens (light v. dark) - Different plants need different amount of sunlight spread throughout the spaces - Represented with green felt cloth

70

Physical Model

Pros:

- each floor has a different amount of light - 1st floor (darkest) to top floor being the brightest - mixes the different cultures in 1 floor

Cons:

- not enough division between spaces

1st Floor View

2nd Floor View

Figure Ground

Program Diagram

LEGEND School Teaching Kitchen Demo Theater Restaurants Asian Middle Eastern Garden

71

Combinations Demo & Teaching Area/Garden Restaurant/Garden

3rd Floor View

Model 11

Spatial Model: Dualities (with Subtractive Grid)

Physical Model

Pros:

- garden spaces play a bigger role - more dynamic program spaces - visual connection to other culture spaces

Cons:

- less mixture between different cultures - garden sizes need to be reduced

72

Physical Model

2nd Floor View

Figure Ground

Program Diagram

1st Floor View

LEGEND

School Teaching Kitchen Demo Theater

Restaurants Asian Middle Eastern

Garden

73

3rd Floor View

Shadow Studies

Model 12

- garden spaces play a bigger role - more dynamic program spaces

Model 15

- narrow pathways create darker spaces - not ideal for gardens

Shadow Study (Winter)

74

Shadow Study (Summer)

Shadow Studies

Model 16

- dyanmic layout - too many shadows on garden spaces

Shadow Study (Summer) Combined

Shadow Study (Winter) June

Shadow Study (Summer)

Shadow Study (Winter)

Model 17

- central garden space is too dark

75

Shadow Studies

Model 18

Shadow Study (Summer)

Shadow Study (Winter)

Shadow Study (Summer)

Shadow Study (Winter)

Model 19

- garden circulation

- Light

76

Program Models

Public v. Private

Public - Event Room - Restaurant - Restrooms - Community Garden

Semi-Private - Dining Lab - Demonstration Theater - Lockers

Private - Instructional Kitchen - Library - Receiving Area - Food Storage - Offices - Mechanical/Electrical - Storage/Janitor Closet

Green Spaces

Physical Model

Public v. Private

Green Spaces

Physical Model

77

Public v. Private

Program Model

4 Elements

Fire - Instructional Kitchen - Restaurant - Demonstration Theater

Water

Earth

Air

Fire

Earth - Gardens

Water - Restrooms - Mechanical - Lounge/Bar - Storage/Janitor Closet

78

78

Air - Lockers - Dining Lab - Event Room - Library - Receiving Area - Food Storage - Offices

Program Model

Food Cycle

Harvest - Gardens

Store - Food Storage

Cook - Restaurant - Instructional Kitchen - Demonstration Theater

LOUN GE/BA R

DEMO

Eat - Dining Lab - Restaurant Dining

THEAT

DININ GL

AB

ER

RESTAU R

AN T

EVENT ROOM RU. INST EN H KITC

FO O D STORA GE

RESTAU .

IK DININ GL

AB

FO O D STORA GE

Recycle - Compost - Garden

79

79

80

Massing Models

Plated Dishes

Open Plaza Scheme

- open plaza in front & back

of building

- South plaza & North East

plaza are public plazas, West

plaza is a service plaza

Site Plan

Massing

Hier

Site Plan

Massing

Hier

Open Plaza Scheme

- open plaza in front & back

of building

- South East plaza & North East plaza are public plazas,

West plaza is a service plaza

81

The massing of the building is inspired by the way that chefs plate their food. Chefs focus on simplicity and creating a hierarchy using an odd amount of ingredients. This keeps the plate visually interesting.

Terraces

rarchy

Terraces

rarchy

82

Massing

Ligh

Site Plan

Massing

Ligh

Site Plan

Massing

Ligh

Open Plaza Scheme

- open plaza in front & back

of building

- South East plaza & North East plaza are public plazas,

West Plaza is a service plaza

- Multiple opportunities for

terraces

83

Site Plan

Open Plaza Scheme

- open plaza in front & back

of building

- South plaza & North West plaza are public plazas,

East plaza is a service plaza

- East plaza has direct access to

parking

- Open plaza in center of

building for light

Open Plaza Scheme

- open plaza in front & back

of building

- Open plaza in center of

building for light

Terraces

hting

Terraces

hting

Terraces

hting

84

Site Plan

Massing

Hiera

Site Plan

Massing

Hiera

Site Plan

Massing

Hiera

Food Cycle Scheme - Cooking is the central aspect - Open plazas in front and back of site

Edge Condition Scheme - Cooking is the central aspect - Massing meets up with sidewalk - Open plaza in back of site

85

Food Cycle Scheme - Garden is the central aspect - Open plazas in front and back of site

Building Food Cycle

Harvest

Farms & Fishing Boats

6 billion lbs of food wasted every year

Vegetable Garden Tree Garden

Herb Garden

Terraces

Store

Processing/Distribution

73% of food ends up as animal feed

Marketplace

Food Storage

Retail Stores/Restaurants

Cook

4-10% wasted before reaching customer

Instructional Kitchen Demo Theater

Restaurant

Terraces

Homes

Trash

Restaurant Dining

Dining Lab

40-50% of food waste happens in homes

Eat

Recycle Compost Gardens

Terraces

86

archy

archy

archy

Typical Food Cycle1

Site Plan

Massing

Hiera

Site Plan

Massing

Hiera

Site Plan

Massing

Hier

Edge Condition Scheme - Cooking is the central aspect - Public store & dining areas meet up with sidewalk - Open plaza in back of site

Open Plaza Scheme - Public store meets sidewalk - Open plazas in front & back of site

87

Edge Condition Scheme - Garden is the central aspect - Public garden, store & dining meets up with sidewalk - Open plaza in back of site

Building Food Cycle

Harvest

Farms & Fishing Boats

6 billion lbs of food wasted every year

Vegetable Garden Tree Garden

Herb Garden

Terraces

Store

Processing/Distribution

73% of food ends up as animal feed

Marketplace

Food Storage

Retail Stores/Restaurants

Cook

4-10% wasted before reaching customer

Instructional Kitchen Demo Theater

Restaurant

Terraces

Homes 40-50% of food waste happens in homes

Trash

Eat Restaurant Dining

Dining Lab

Recycle Compost Gardens

Terraces

88

rarchy

archy

archy

Typical Food Cycle1

89

Food Cycle Scheme - Food cycle moves in circular rotation - Open plazas in front, back & center of site - Left side focuses on food cycle after cooking; right side focuses on food before cooking

Site Plan

Massing

Hier

Site Plan

Massing

Hier

Food Cycle Scheme - Cooking is the central aspect - Public store & dining areas meet up with sidewalk - Open plazas in front & back of site - Left side focuses on food cycle after cooking; right side focuses on food before cooking

Building Food Cycle

Harvest

Farms & Fishing Boats

6 billion lbs of food wasted every year

Vegetable Garden Tree Garden

Herb Garden

Terraces

Store

Processing/Distribution

73% of food ends up as animal feed

Marketplace

Food Storage

Retail Stores/Restaurants

Cook

4-10% wasted before reaching customer

Instructional Kitchen Demo Theater

Restaurant

rarchy

rarchy

Typical Food Cycle1

Terraces

Homes

Trash

Restaurant Dining

40-50% of food waste happens in homes

Eat Dining Lab

Recycle Compost Gardens

90

Harvest - Gardens Store - Food Storage Cook - Restaurant - Instructional Kitchen - Demonstration Theater

Sketches

Food Cycle

Eat - Dining Lab - Restaurant Dining Recycle - Compost - Garden

91

Proportions

- Hierarchy through different ceiling heights

- Split levels

Spatial Models

Circulation

- Focus on vertical circulation

- All spaces have the same height

- Food cycle creates building

hierarchy

Ceiling Height & Circulation

- Split levels with a focus on vertical circulation

- Each part of food cycle has

different height space with

harvesting areas being the

tallest; recycling areas have

lowest ceiling height

92

Models

Spatial verb for each part of the cycle

- Harvest: Growth

- Store: Contain

- Cook: Split

- Eat: Compress

- Recycle:

View from Cooking space

Spatial verb for each part of the cycle

- Harvest: Growth

- Store: Contain

- Cook: Split

- Eat: Compress

- Recycle:

View from Harvest space

93

Spatial Verb for each part of the cycle

- Harvest: Growth

- Store: Contain

- Cook: Split

- Eat: Compress

- Recycle:

Harvest space

Store space

Cook space

94

95

PROPOSED DESIGN

96

A SUSTAINABLE BUILDING

97

This project showcases food from the raw gardening stage to the final cooked plate to remind its users how important sustainability is in our society. Tons of food is wasted throughout the typical food cycle before it even reaches the consumer’s household. This building’s design is focused on showcasing the circular movement of the food cycle while also demonstrating how our food waste can be recycled to create more food. As the users move in a circular path through the different parts of the cycles, each cycle’s environment changes because chefs focus on creating balanced dishes through a number of different dualities: hot/cold, wet/dry, crispy/ soft, big/little, heavy/light elements and faint/ strong smells.

98

Typical Food Cycle1

Building Food Cycle

Harvest

Farms & Fishing Boats 6 billion lbs of food wasted every year

Vegetable Garden Tree Garden

Store

Processing/Distribution 73% of food ends up as animal feed

Marketplace

Retail Stores/Restaurants 4-10% wasted before reaching customer

Food Storage

Cook Instructional Kitchen Demo Theater

Restaurant

Homes 40-50% of food waste happens in homes

Trash

Herb Garden

Eat Restaurant Dining

Recycle Compost Gardens

99

1

“Food Waste.� 2017

Dining Lab

Definitions

Materials

Plants

a crop or yield of one growing season; to gather

SPATIAL QUALITY: growth

Glass

to place or leave in a location (such as a warehouse, library, etc.) for preservation or later use

SPATIAL QUALITY: contain

to prepare food by the use of heat

Scratched Colored Steel

SPATIAL QUALITY: cut

Ceramic

SPATIAL QUALITY: subtract

to adapt to a new use

to consume gradually; corrode

Mixture of all materials

SPATIAL QUALITY: growth, contain, cut, subtract 100

101

Physical Model

Simple Form

Entrance Gardens

Garden Terraces

Rotating Sunlit Atrium

LEGEND Circulation Public Private Program Harvest Store Cook Eat Recycle Service

Program Diagram

102

Circulation Diagram

STORE 4 - Marketplace 5 - Food Storage

COOK 6 - Restaurant 7 - Instructional Kitchen 8 - Demo Theater

EAT 9 - Restaurant Dining 10 - Dining Lab 11 - Bar/Lounge

RECYCLE 12 - Compost

SERVICES 13 - Receiving 14 - Offices 15 - Restrooms 16 - Mechanical/Electrical Room

N

3

2

3

12

14

4 9

1

1

16 UP

HARVEST 1 - Vegetable Garden 2 - Tree Garden 3 - Herb Garden

UP

6

8

3

2

103

0

1st Floor

8'

16'

24'

40'

EAT 9 - Restaurant Dining 10 - Dining Lab 11 - Bar/Lounge

RECYCLE 12 - Compost

SERVICES 13 - Receiving 14 - Offices 15 - Restrooms 16 - Mechanical/Electrical Room

HARVEST 1 - Vegetable Garden 2 - Tree Garden 3 - Herb Garden

3

2

14

14

8

12

1

1

UP

N

UP

COOK 6 - Restaurant 7 - Instructional Kitchen 8 - Demo Theater

7

10

3

2

0

16'

24'

40'

104

2nd Floor

8'

EAT 9 - Restaurant Dining 10 - Dining Lab 11 - Bar/Lounge

RECYCLE 12 - Compost

SERVICES 13 - Receiving 14 - Offices 15 - Restrooms 16 - Mechanical/Electrical Room

HARVEST 1 - Vegetable Garden 2 - Tree Garden 3 - Herb Garden

N

3

2

10 UP

1

UP

1

12

3

2

105

0

3rd Floor

8'

16'

24'

40'

RECYCLE 12 - Compost

SERVICES 13 - Receiving 14 - Offices 15 - Restrooms 16 - Mechanical/Electrical Room

HARVEST 1 - Vegetable Garden 2 - Tree Garden 3 - Herb Garden

N

3

2

12

1

UP

1

3

2

0

16'

24'

40'

106

4th Floor

8'

HARVEST 1 - Vegetable Garden 2 - Tree Garden 3 - Herb Garden

SERVICES 13 - Receiving 14 - Offices 15 - Restrooms 16 - Mechanical/Electrical Room

N 3

2

DOWN

1

1

3

2

107

0

5th Floor

8'

16'

24'

40'

108

Rooftop Garden

109

Section 1

0

8'

16'

24'

40' 110

111

Section 3

0

8'

16'

24'

40' 112

113

South Elevation

0

8'

16'

24'

0

40'8'

16'

24'

40' 114

115

North Elevation

0

8'

16'

24'

40'

116

117

View from Bar area

4

10

11

12

2

3

1

9

10

12'

The facade of this building is a mixture of glass bricks & red masonry bricks. The interior harvest space has an all glass brick wall and as the user progresses through the cycle, the facade becomes filled with red bricks until it is completely filled in the recycling area.

12 13 14

LEGEND 15 11

9

14'

16

11

10

9

16'

17

1

18

2

3 4 5 6

7

15

18

17

18'

1 - Waterproofing Membrane 2 - Root Barrier 3 - Insulation 4 - Rainwater Retention Layer 5 - Drainage Layer 6 - Filter Fabric 7 - Soil 8 - W14x500 Steel Beam 9 - Hanger Wire 10 - Batt Insulation 11 - Aluminum Main Runner 12 - 1/2 in. Gypsum Board 13 - 2x2 Brick (red) 14 - Mortar 15 - 2x2 Glass Brick with 1/4 in.

Sealing Joint 16 - 14x14 Steel HSS Column 17 - 1/2 in. Suspended Metal attached to Stainless Steel Bolt 18 - Exposed Mechanical Duct 19- 2 ft. Concrete Footing

10

19

0

0

2'

2'

Partial Elevation

118

Wall Section

1'

1'

LEGEND 1 - Waterproofing Membrane 2 - Root Barrier 3 - Insulation 4 - Rainwater Retention Layer 5 - Drainage Layer 6 - Filter Fabric 7 - Soil 8 - Concrete 9 - 6” Deep-Dek Steel Decking 10 - W14X500 Beam 11 - Aluminum Main Runner 12 - 1/2 in. Gypsum Board 13 - 2x2 Brick (red) 14 - Mortar 15 - 2x2 Glass Brick with 1/4 in. Sealing Joint 16 - 14x14 Steel HSS Column 17 - 1/2 in. Suspended Metal attached to Stainless Steel Bolt 18 - Exposed Mechanical Duct

1 2 3

19- 2x2 Brick (red) 20 - Mortar 21 - 2x2 Glass Brick 22 - 1/4” Sealing Joint 23 - 1/2 in. Suspended Metal attached to Stainless Steel Bolt 24 - 14x14 Steel HSS Column 25 - Vegetable Scraps 26- Water 27- 2” Structural Glass 28 - 3/4” Wood Floor 29 - 3/4” Plywood Subfloor 30 - 6” Deep-Dek Steel Decking with concrete fill 31 - 6” PVC pipe 32 - Insulation 33 - Metal Cross Tee 34 - 1/2” Gypsum Board 35 - Ceiling Hanger Wire

4

5

6 7

8

11

14 13

12

15 16 17 18

10

9 0 1"

3"

0 1"

6"

Garden Detail (Harest)

3"

6"

Frosted Glass Detail (Store)

25

24

19

26 27

20

31

21

28 29 30

22 23

32 35

33 34

119

0 1"

Facade (Eat)

3"

0 1"

6"

Hydroponic System (Recycle)

3"

6"

120

121

5

5

BIBLIOGRAPHY

122

“10 Great Traditional Markets around the World.” Momondo. Momondo, 06 Sept. 2013. Web. 01 Dec. 2016.

“African Cuisine.” Wikipedia. Wikimedia Foundation, n.d. Web. 16 Oct. 2016.

“Autoban Designs Babaji Restaurant in London.” @dexigner. Web. Baltimore CityView. City of Baltimore, 2010. Web. 06 Dec. 2016.

“Baltimore, Maryland.” City-Data. Advameg, Inc, 2016. Web. Bement, Lynn. “6 Ways to Make Great Compost.” Fine Gardening, The Taunton Press Inc., 2017, www.finegardening.com/6-ways-make-great-compost.

“Bialosky + Partners Architects.” Ben and Jane Norton Culinary Arts Center, Lorain County Community College (LCCC). Archinect Firms, 2016. Web. 06 Dec. 2016.

“Cave Restaurant / Koichi Takada Architects” 13 Apr 2010. ArchDaily.

Accessed 25 Nov 2016.

“Central Oregon CC Jungers Culinary Center - Yost Grube Hall Architecture.” Yost Grube Hall Architecture.N.p., n.d. Web. 12 Sept. 2016.

“CORO Project - Phase 1 / Integrated Field.” ArchDaily. 2016.

“Customs and Etiquette in Chinese Dining.” Wikipedia. Wikimedia Foundation, 27 Sept. 2016. Web. 13 Oct.2016.

“Cuyahoga Community College Hospitality Management Center.”

Bialosky. Bialosky, 2016. Web. 06 Dec. 2016.

123

“Ethiopian Cuisine.” Wikipedia. Wikimedia Foundation, n.d. Web. 16 Oct. 2016.

“Etiquette of Indian Dining.” Wikipedia. Wikimedia Foundation, n.d.

Web. 16 Oct. 2016.

“Fucina.” Andy Martin Architecture. Andy Martin Architecture, 2016.

Web. 01 Dec. 2016.

“Forward in Beijing.” SAKO Architects. SAKO Architects, n.d. Web. 29 Nov. 2016.

“Food Waste.” GRACE Communications Foundation, GRACE Communications Foundation , 2017, www.sustainabletable.org/5664/food-waste.

Accessed 15 Sept. 2017.

“Good Food Matters | Geraghty Taylor.” Geraghty Taylor. 2016.

Harris, Emma Patti. “Baltimore Riots: Damage and Incidents of Violence [Map].” The Baltimore Sun. The Baltimore Sun, 2016. Web. 10 Oct. 2016.

“Hydroponic Systems 101.” Hydroponic Systems 101 | Learn The Basics of Hydroponics. Fullbloom Hydroponics, 2017. Web. 18 May 2017.

“Indian Cuisine.” Wikipedia. Wikimedia Foundation, n.d. Web. 16 Oct. 2016.

“Institute for the Culinary Arts/HDR Architecture.” ArchDaily. N.p., 2011.

Web. 12 Sept 2016.

“Kaleidoscope - Food Culture.” Cultural China. Cultural-china.com, 2014.

Web.

Kang. “Hamasakus art riddled remodel feels like a serene escape from LA” ArchDaily. 2010. “Zen Sushi Restaurant / Carlo Berarducci Architecture” 25 Apr 2015. ArchDaily.

Kimberly. “Best Ethiopian NYC Restaurants Include Queen of Sheba.”

Mom in the City. N.p., 2016. Web. 16 Oct. 2016.

124

“KIMONO / NH Village Architects + WORKLOUGE 03- VIETNAM” 11 Jun 2016. ArchDaily. Accessed 11 Oct 2016.

Koziarz, Jay. “Northwestern Opens New Kellogg Global Hub at Its Evanston Campus.” Curbed Chicago. Curbed Chicago, 04 Apr. 2017. Web. 17 Oct. 2017.

Kruger, Thean Leonard, and Peter Doyle. “Hydroponics 101: For Investors The Basics.” LinkedIn. LinkedIn, 31 Mar. 2016. Web. 18 May 2017.

“Lorain County Community College Ben & Jane Norton Culinary Arts Center.” Bialosky Cleveland. Bialosky, 2016. Web. 06 Dec. 2016.

MAUM&L: Musashino Art University Museum & Library. Musashino Art University Museum & Library, 2017. Web. 16 Oct. 2017.

Metcalfe, James. “St.Lawrence Market... Farm Fresh for 200 Years.” St Lawrence Market | Our Home Toronto.Tomato Real Estate Blogs, 4 Aug. 2010.

Web. 01 Dec. 2016.

Leite, David. “Dining Through the Decades: 100 Years of American Food.”

Leites Culinaria. Leite’s Culinaria, Inc., 16 Dec. 1999. Web. 29 Sept. 2016.

“Musashino Art University Museum & Library / Sou Fujimoto.” ArchDaily. ArchDaily, 27 June 2011. Web. 16 Oct. 2017.

125

“Night Market.” Exploratrip. WordPress, 26 July 2015. Web. 01 Dec. 2016.

“Northwestern University, The Global Hub, Kellogg School of Management.” Thornton Tomasetti. Thorton Tomasetti, 2017. Web. 17 Oct. 2017.

Plunkett, Drew, and Olga Reid. “Forward, Beijing SAKO Architects.” Detail in Contemporary Bar and Restaurant Design. London: Laurence King, 2013. 148 - 151. Print.

Reporter, Daily Mail. “When McDonald’s Was Just a Tiny BBQ Joint: Black and White Pictures of the First Burger Restaurant before It Went on to Take over the World (and a Hamburger Was Just 15 Cents).” Mail Online.

Associated Newspapers, 2012. Web. 1 Oct. 2016.

Plunkett, Drew, and Olga Reid. “Tang Palace, Hangzhou Atelier FCJZ.” Detail in Contemporary Bar And Restaurant Design. London: Laurence King, 2013. 152-55. Print.

Sichuan Cuisine. N.p., n.d. Web. 12 Oct. 2016.

“Smart Shopping in Istanbul’s Grand Bazaar.” Radisson Blu Blog. Radisson Blu, 06 Nov. 2014. Web. 01 Dec.2016.

“Tang Palace / Atelier Feichang Jianzhu” 17 Sep 2010. ArchDaily. Accessed 29 Nov 2016.

“The UpGarden.” Eric Higbee Landscape Architect RSS. 2016.

“Tori Tori Altavista / ESRAWE Studio + Rojkind Arquitectos” 27 Jul 2016.

ArchDaily. Accessed 14 Oct 2016.

“Urban Cool Meets Farm Fresh: CCC Hospitality Management Center & Pura Vida Restaurant.” IIDA. IIDA - Ohio Kentucky Chapter, 02 Sept.

2014. Web. 06 Dec. 2016.

“Vapiano, Bethesda - Menu, Prices & Restaurant Reviews - TripAdvisor.”

TripAdvisor. 2016.

“Vapiano Photos.” Yelp. 2016. Web. “Vapiano Dining Concept.” Matteo Thun & Partners. Web. “Vietnamese Restaurant / Phamily Kitchen” 16 Feb 2015. ArchDaily. Accessed 2 Dec 2016.

126

“Vintage Food Advertisements of the 1930s.” Vintage Food Advertisements of the 1930s. N.p., n.d.

Web. 13 Oct.2016.

Waytkus, Liz, and Frampton Tolbert. “The Legacy of Bus Terminals.”

Do.co,mo.mo_us. DOCOMOMO US, 2016. Web. 10 Oct. 2016.

“What to Compost.” Planet Natural, 2017, www.planetnatural.com/composting-101/making/what-to-use/.

127

“Zen Sushi Restaurant / Carlo Berarducci Architecture” 25 Apr 2015. ArchDaily.

128