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by Madeleine Clarke

t h e

h u n g r y stories

a u c k l a n d


t h e h u n g r y a u c k l a n d stories

by madeleine clarke The Hungry Auckland, by Madeleine Clarke. As part of AD1, “Read, Write Architecture,� MArch(Prof ), 2014. This text explores a design proposal for the Auckland Downtown Shopping Centre site, empolying writing as the major means of design exploration. The design address the politcal, social, economic context of the site and proposes a viable built solution. Tutors- Chris Barton & Raphael Rose


produce

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THE SHAPE OF FOOD The way that food is bought and sold in cities affects the use of public space. Public food markets could once be found at the centre of any and every city built before the motor car. They were both the physical hub and the social activator of the metropolitan, where people gathered to buy fresh food, exchange information and spectate public events. A common ground between the urban and the agrarian. Fast foward to Auckland 2014 and much has changed. In this city, no one journeys into the metropolis to purchase food. Industrialisation has made invisisible the once civic process of food production and trade, so that we are now fed by commercial companies. As a result we buy our food from the anomous suburban supermarket, which has changed the way we inhabit the city fundamentally. The civic aspect of food selling has now disappeared and along with it, much of the character and purpose of Aucklands city centre. This scheme proposes to re-introduce a public market to the heart of Auckland at 11-27 Customs St West, Viaduct (currently occupied by Westfield Shopping Centre Downtown, Zurich Tower and HSBC) and with it establish a thriving commerical centre in the heart of downtown Auckland. The current site lies in a central waterfron position at the junction between two major modes of transport, (ferry and train) yet the site and wider area support only snippets of culture scattered amongst a sea of grey. It is a destination between work and home but fails to be activated as a destination in itself.

90,000 individuals populate downtown Auckland everyday, all within walking distance of the site. This level of patronage provides a series of benefits and would help establish a Market as a vibrant anchor for downtown activity, commerce and culture. The proposal of a Market would see the creation of new buisinesses, the generation of a sustainable employment growth and the recirculation of revenue within the community. A market would therefore play an important role in Auckland’s daytime community, acting as a conduit between the waterfront and the downtown business core. The proximity of everyday workers to the market means it could becomes a place for workers to come routinely for breakfast, lunch meetings, coffee runs, gift buying and other daily shopping needs.

The Auckland Downtown Market seeks to tell a story through food in its full spectrum, from preparation to plate. Agriculture – Commerce – Culinary Art – Gastronomy – Waste Management. (Produce growth  –  Trading of food as a commodity  –  The culinary experience of cooking and preparation  –  Consumption  – Useable organic waste) The scheme considers food within the urban environment, educating the public on farming methods and practices in an urban setting by actively engaging them through a visual intervention in their everyday routine. By showcasing the benefits and technology of urban agriculture it encourages the public to not only think about how we can use out natural resources better from a distance but to actively engage with nature and the possibilities of production within an urban scene on a day to day basis. Auckland’s Downtown Market provides a unique workplace and economic environment that promotes social interaction, future sustainability and engages the wider community of Auckland

All food (herbs and lettuces) grown within the market are sold and served on site, with the excess being sold to surrounding downtown eateries. This highlights the ‘zero food mileage’ concept of a more sustainable food distribution system that reduces energy and transportation costs.

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The Auckland Downtown Market seeks to tell a story through food in its full spectrum, from preparation to plate. Agriculture  –  Commerce  –  Culinary Art  –  Gastronomy  –  Waste Management. (Produce growth – Trading of food as a commodity  –  The culinary experience of cooking and preparation  –  Consumption  – Useable organic waste) The display of food in all of its stages informs the overall layout of the Market. Food production- lettuce and herb trays, Food Preparation  –  Butcher, Fish Monger other market stalls- Cooking- grill counters, bakeries and Dinning areas- restaurants etc.

A MARKET A FARM A CIVIC GOOD. 9


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site strategy

existing site

occupied by zuric tower & hsbc

extending axis

central axis of britomart and ferry building extended through site

thoroughfare

framing britomart

three central thoroughfares divide site

smaller thoroughfares extended to create body of market- site as a conduit

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agriculture

commerce cooking

PRODUCTION

TO PLATE

gastronomy The Downtown Market tells a story of the urban farm, of food in its full spectrum for production to plate. Agriculture  –  Commerce  –  Culinary Art  –  Gastronomy  –  Waste Management. (Produce growth  –  Trading of food as a commodity  –  The culinary experience of cooking and preparation  –  Consumption  – Useable organic waste). The Market uses a customized hydroponic based system that provides fresh greens (herbs and lettuces) for the market stalls and eateries, as well as surrounding businesses in downtown Auckland. The crops are equipped with HEFL, florescent and LED lamps and an automatic irrigation system. All plants are maintained and harvested by the market employees. The display of food in all of its stages informs the overall layout of the Market. Food production- lettuce and herb trays, Food Preparation  –  Butcher, Fish Monger other market stalls- Cookinggrill counters, bakeries and Dinning areasrestaurants etc.

waste management

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The architectural program is broken down based on the types of business owners operating within the market, these are: Market, Retail/Entertainment, Office, Agricultural and Circulation/Public Space. The central space is the market supported by retail and entertainment ventures on the north and south wings. Office spaces fill the floors above and a residential tower sits in the south west corner.

axonometric

program massing

quay street t

ee

str ms

sto

alb

ert

stre

et

albert street

queen street

cu

qu

ee

ground floor

circulation/public space market space

first floor

retail & entertainment

n

stre

et

customs street

second floor

ay

qu

t

ee

str

agricultural space

office space

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16 floor plans

site plan

/

scale 1:2000

ground floor

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scale 1:2000

first floor

/

scale 1:2000

second floor

/

scale 1:2000

third floor

/

scale 1:2000

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ground floor

ground floor / scale 1:1000

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first floor

first floor / scale 1:1000

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second floor

second floor / scale 1:1000

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third floor

third floor/ scale 1:1000

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26 market directory

The process I first began with in book 1 has been that which has shaped the process over the entire project. For every hour of a single day, I described the atmosphere, sensual nature and participants of an imagined market space in downtown Auckland. From there I imagined the types of stores, merchants and community that would occupy that space in order to create the atmospheres, senses and participants in my earlier writing. Thus creating a market place directory before any architectural development had begun. In this sense, my design process was from the inside outthe opposite of general architectural practice where the architect designs a building, a consultant builds it and then a developer fills it with tenants. The directory consists of 64 businesses that operate within the site- some in the market, some retail/entertainment and some office. Each business has its own logo, identity and character that helps shape the downtown markets atmosphere and community. Each business has specific needs so I began by designing to these needs- grouping businesses into types based on needs and designing spaces to suit each group. Spaces can thus be broken down into the cafe, restaurant, market with office space, full counter market stall, half counter market stall, corner counter market stall, small counter market stall, small office, large office: each specifically designed for the chosen merchants and tenants. The design of the overall architecture is therefore directly informed by the people that operate within it. Essentially the building has been designed from the inside out.

FROM THE

INSIDE OUT 27


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3

1

cast iron deisgn company farm and fable great tasting jobs office food moxon jewlers yoga bhoga

a books art market belt bike world the breakfast club charles campbell bespoke tailoring everett pharmacy finch sweing studio fika to go the man salon the living co meat melody wine post script the shop weyer dry cleaning

2 the barrel brothers company city cafe dry honey suckle oyster farm the peoples kitchen trattoria nuovo collection wyne

G bad nut the blind pig cream cycle door co. creamery, dough eight thirty eyescream and friends farley flowers five flying pig the fruit lab gelto green smoothie co hache happy soup harry ramsdens james tea merchant le dent sucree legia boks the living co los tachos no. 1 the magazine meat meat & bread morrison

perrines wine shop poke the bear the porkshop cuts quality seafood market sip slamwich the small garden the stock merchant sushi masters susy’s bakery udders mozarella co whale and co. 845

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30 market directory

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andrew (book 3)

yuki (book 3)

whale & co. Whale and Co, is Auckland’s premier retail seafood seller, providing Downtown Auckland with the freshest and highest quality seafood. You wont find our caliber of fishmongers at your local grocery store! If you prefer to enjoy your seafood at the source, then look no further than our in house restaurant and oyster bar “honeysuckle” located on the level two terrace.

In New Zealand small businesses dominate our industry, with 97% of all enterprises having less than 20 employees and contributing over a third of New Zealand’s Gross Domestic Product. These are businesses that are increasingly engaging in innovation and are less engaged or not interested in generating overseas income. This means that majority of income is repatriated to New Zealand and secondary benefits remain local. . The Downtown Market supports this type business and it is the Kiwi can do, do self attitude that contributes towards thisour own houses, own and run our own es- this is the culture of New Zealand

of small it yourwe own businessbusiness

Auckland’s Downtown Market creates a ‘critical mass’

(an amount necessary or sufficient to have a significant effect or to achieve a result) and a venue that helps incubate successful new businesses. It is this market environment that is best for the incubation of new businesses, as owners do not have to have much experience but are willing to work hard to showcase their personalities as well as their product. Many of whom, later leverage their market presence to grow and expand into wholesaling or further sales bases. Through the creation of new businesses at the Market, a sustainable employment growth is generated. The businesses that run within the market help establish the site as a thriving commercial center in the heart of downtown Auckland, supported by surrounding downtown retail centers. As a local business the dollar spent will provide two to four times more than equivalent non-local businesses while generating new tax revenues for the local government and permanent new jobs for those in the community. This growth of small business is encouraged at the market specially designed space lease to support small businesses. These spaces contain a market space stalls with above office leasing. Rather than having a store at the market and an offsite office and storeroom, the market has spaces that enable owners to collectively run the entire business on site. Whale and Co. is one of these businesses. By fold windows allow the store to open and fish to fill the trays. Behind the window preparation and storage spaces allow other workers to maintain stocks and cut fish. A service alley runs behind these stores allowing fresh deliveries to be bought in daily. Above the stall is a mezzanine office space where secretarial work, product stocks and deliveries can be run and maintained and at the end of the day can be made secure.

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34 elevations

south elevation / customs street / scale 1:1000

east elevation / queen street / scale 1:1000

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looking south east from corner of albert and quay street

west elevation / albert street / scale 1:1000

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38 sections

north south section / scale 1:1000

east west section / scale 1:1000

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42 albert street looking east

kate (book 3)

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t h e

h u n g r y

a u c k l a n d

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Maddie clarke book 4  
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