CULINARY SPACES
08EX12 - SPATIAL INVESTIGATIONS
Professor: Tellios Anastasios
Nazaridou Olympia
Τ
BASIC CULINARY CUTS INSTRUCTIONS FOR BASIC CULINARY CUTS 1.Tourne 2. Paysanne 3.Large Dice 4.Medium Dice 5. Small Dice 6. Brunoise 7. Fine Brunoise 8. Batonnet 9. Julienne 10. Fine julienne
HE CONCEPT THE
Ai TESTING
THE BASIC CULINARY CUTS
Ai TESTING & EXPERIMENTATIONS
THE BASIC CULINARY CUTS
Ai TESTING & EXPERIMENTATIONS
THE 1/4 OF THE MODEL - THE BASE FOR THE VOXELS
GASTRONOMICAL STROLL
THE STAGES OF FOOD
Creation of a visitor space, where the stages of the food correspond to the sequence of the spaces.
GASTRONOMICAL STROLL
THE 3 STAGES OF FOOD
Nature: Fruits and vegetables grow randomly Food preparation: Forming into geometric shapes
Garbage: Throwing away the parts left over from cuts
1 2 3
GASTRONOMICAL STROLL 4 SPACES IN A SEQUENCE
Natural environment: Artificial environment that imitates patterns of nature
Indoor area: Restaurant
Urban space: Configuration that refers to streets and squares
Experimental: Tower leading to isolation pods for either food or activities
1 1 2 3 4 2 3 4
GASTRONOMICAL STROLL
OVERALL PLAN AND SECTION
GASTRONOMICAL STROLL
TOTAL LONGITUDINAL SECTION
+30 59 +19 28 +19 28 +82 39 +82 39 +34 14 +7 98 +26 60 0.00 +7 98 +5 32 +6.65 +7.98 +10 64 +2 66
GASTR OVERAL
THESSALONIKI DESIGN WEEK
DESIGN AND GASTRONOMY
THESSALONIKI DESIGN WEEK
DESIGN AND GASTRONOMY
THESSALONIKI DESIGN WEEK
DESIGN AND GASTRONOMY
THESSALONIKI DESIGN WEEK
DESIGN AND GASTRONOMY
THESSALONIKI DESIGN WEEK
DESIGN AND GASTRONOMY
