Architecture 100B

The course focuses on tectonics, materials, and energy considerations into design and has three different projects to develop a concept towards a completely food building in an urban context: research & precedent study, conceptural cut, and the food Hall.

Research and precedent study helps to learn building performances, structures, envelopes, and environment. The second exercise, conceptual cut, guide students to learn technical drawings on in two dimensions. Lastly, with specific programs, students design a food hall building, using all of the knowledge learned from the beginning.

All exercises are done to design a building in a built environment, understanding the complexity of a building itself and the relationships with surroundings. Students deals with urban farm as a program which needs ecological strategies. They also explore materials for this studio project so that they can understand how physically materials connect and eventually built up together.

Project 1A - Precedent study

Study of Shibaura House by Kazuyo Sejima

The bottom of the analytical diagram shows each component of Shibaura House. The abstract form above is my translation of the building inspired by its spatial continuity.

Project 1B - Conceptual cut

The conceptual cut was to explore cornor condition of a facade system. The elevation shown is conceptually unfolded at the cornor to see the facade transitions. The section was to understand how the facade system is attached to the building, understanding the construction details.

Project 1C - Good Food: Urban Food Hall

A primary interest in this particular project was visualizing production process through floating volumes. Urban farm and kitchen are the main production programs that need to be at a particular location to function. Considering the program relationships, the idea of the interest for this project drove the whole building design, making the main production spaces in each distinct volume.

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