RESTAURANT DISSOCIATION
4 A0 Boards_Product Focusing in on the thermodynamic characteristics of a restaurant in Barcelona by capturing the heat of the kitchen to use in the winter and the cool sea breezes for the summer, based on a physiological study of how the human body natural adjusts to the climate. To assist in this, the material palate is chosen based on the conductivity to either absorb heat or pass the heat onto the inhabitant. Architectural Design_SPECTRAL PROCESS