master of architecture – project

Food & Architecture -the Cook School

PROJECT

Master degree Project in architecture by Mats Håkansson 2012

English

Part #2 Project (English)

-Index-Project description-Processes exposed in the Cook School-The Context Maps The academical ribbon-The Process Cartographic studies Models and sketches The cycle Conceptual model-The Machines Physical models The Green Machine Infrastructural diagram The Meat Machine Infrastructural diagram The Fish Machine Infrastructural diagram The Waste Machine Infrastructural diagram-The Building Plan 0 Plan 1 Connections, type and interaction Sektion A-A Sektion B-B Sektion C-C Physical model Axonometric view from North-East-The Conclusion-Dedication

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Project (English)

Part #2

Project description

When we meet food-products today we meet a package, and we are, close to never exposed for the production laying behind these products. Historically, these processes has been based in the town centers. This has been a rational way of minimiing transport and have access to fresh goods.

-Why transport meat to the market-square when the cow can walk there itself?

But since the industrial revolution, these productions has been located outside the cities, thus making them “invisible” for the public. In these problematics the Cook School is finding its relevance. It is creating an opening and a possibility to experience food production, both as a student and as a public visitor.

This project is a hybrid as it has a paralell program that is flowing between being a production unit and an academic institution. Here the focus is on exposing the cycle of food, to gain a greater understanding and respect for the origin of the things we eat.

The main issue adressed in this project is the general lack of knowledge regarding food production and the origin of the raw product. A sharp critisism against this un-sustainable and naive way of living has been the point of deparure when going into the design.

The educational focal point is not on the inbound academical institution as an isolated event, but on the publics experience of the work that takes place inside. The production of food is exposed and daramatized by the buildings expressive body. An expressivness inpired by the history of the site, where a shipyard used to lay. An industrial landscape crowded by machines and components soon to be assembled. This geographical context is north-west Malmö, on the edge of the old town, bordering the artificial, 100 year old peninsula called Western-harbour. One of the system the Cook School interact with is Malmö University, whose academic buildings lies like a ribbon between the two historical entities. An other contextual system on the site is Enercon Windtower Production’s storage backyard. The huge windtower components, spread over the field, acts as bordering facade to the Cook School, where it roots itself between the industrial backyard and the canal.

In the Cook School a number of food-production units are set to play, along with consumption and waste-recycling to obtain and examine a small-scale, closed cycle. The units are working with fish-, meat- and vegetable production. Each of these processes are amplified by a machine. These machines symbolize movement, mechanics, progress and production. As components in the greater machinery, they make up the cornerstones of the building.

Morphologically the building has been assembled by strategically distributing the production machines according to contextual features. Between these a one-storey plinth is sunken into the landscape, meeting the canal. The plinth houses the school while its roof work as a landscape flow, for the publics experience-sequence. A journey filled with evocative visions, scents and interactions.

processes exposed in the Cook School

the Context

Western Harbour, Malmö 55 36’26.42”N 12 59’03.85”E

L M S

1812 1912 1938-47

1945 1965 1970

Map of Western Harbour in Malmö with academical buildings highlighted.

The Cook School is layed in to an empty slot in this fictisious ribbon, here it comes to rest between the canal and the huge field of windtower-components.

The closest neighbour is a non-academic building: Enercon Windtower Productions, situated in the old Kockums facilities. This building and it’s program is relevant for the Cook School, hence this one is highlighted as well.

EWP provides a dynamic bordering north-facade, where huge windtowers is constantly being produced, moved around and shipped away. EWP also provides a large quantity of CO2, which is being used as nutrition in the Cook School’s Vegetable machine.

Student housing

World Maritime University

Enercon Windtower Production

Universitetsholmens gymnasium

Cook School

Globala politiska studier

Kultur-samhälle

Studentcentrum

Kårhuset

Konst & kultur

Lärande-samhälle / Bibliotek-IT

Mediagymnasiet

Kultur-samhälle / Teknik-samhälle

0 200

400

500

300

100

907 sqm

4625 sqm

57607 sqm

1855 sqm

2122 sqm

1821 sqm

2344 sqm

3172 sqm

3426 sqm

5576 sqm

5521 sqm

3055 sqm

8922 sqm

Footprint Program

Student housing

World Maritime University

Enercon Windtower Production

Universitetsholmens gymnasium

Cook School

Globala politiska studier

Kultur-samhälle

Studentcentrum

Kårhuset

Konst & kultur

Lärande-samhälle / Bibliotek-IT

Mediagymnasiet

Kultur-samhälle / Teknik-samhälle

0 200

400

500

300

100

907 sqm

4625 sqm

57607 sqm

1855 sqm

2122 sqm

1821 sqm

2344 sqm

3172 sqm

3426 sqm

5576 sqm

5521 sqm

3055 sqm

8922 sqm

Footprint Program

the Process

Chartographic studies of the flow between academic buildings

Model studies of the fish-house and its relation to the expo cylinder.

Sketches and models exploring the food-cycle as a system of events.In these explorations each event is made up by one or a set of component, which together develops into a diagrammatic concept of the building.

Food & Architecture is first and foremost taking shape from the food cycle’s functional systems and the characteristics belonging to these events.

These conceptual models are an exploration of the grid created in the field between the production-units.The units and the grid also ties to contextual features. where it get strengthened. Sketchings on top of model snapshot to add information, going back and forth between model and drawing, bluring the boundries that usually keeps the two media apart, high-lighting certain events as physical zones.

These model/sketch studies became a tool to examine contextual features and to give the system a preliminary programmatic zoning, both through notaion and through actual boundries.

the Machines

Contextual placing of the Machines as the four corner stones of the food-cycle. Their random way of laying out on the field is inspired by the scattred windtower components which are currently occupying the site.

the Green Machine

The Green Machine contains crops grown in suspended bags. They are rotating in a vertical greenhouse, both to give the greens a maximum sun-exposure and to create a viual marker in the artificial landscape

V.IV.II

V.IV

V.V

V.VI

V.III

V.VII

V.VIII

V.X

V.XI

V.XII

W.I

M.VII

M.VIII

M.IX

M.X

M.I

M.II

M.IV

M.V

M.VI

M.III

Delivery of Dead animals

Hang tendering in Meat Machine

Hoisting meat between storeys

Counter weights

Unloading in butchery

Primary buthering

Secondary butchering

Leftovers to Waste Machine

Meat to Kitchen

Counter wheight

F.I

F.II

F.IV

F.V

F.VI

F.VII

F.VIII

F.III

Living fish delivery

Loading into Fish corf

Marking the Fish corves

Fish corf hoisting

Expandable net construction

Unloading into dynamic trays

Killing

Meat to kitchen

Leftovers to Waste MachineV.IX

V.I

V.II

V.IV

V.V

V.VI

V.III

V.VII

V.VIII

V.IX

W.VIII

W.IX

V.X

V.XI

Seed

Planting in Cultivation bags

Loading the Vertical Greenhouse

adding CO2 from Industy

adding Fertilizer from the Waste Machine

Indoor growth / Smaller plants

Transport Crane moving bags

Outdoor growth / Larger plants

Vegetable roller

Watering from large collecting trays

Indoor harvesting, to kitchen

V.XII Leftovers to Waste Machine

W.I

W.II

W.IV

W.V

W.VI

W.VII

W.III

Collecting biological waste

Desintegrator

Digerter tank

Inflating Methane balloons

Gas valve

Powering stoves and ovens

Drain for Digestate (Fertilizer)

Collecting wastewater and slurry

W.X Further treatment on other location

Fertilizer to the Green Machine

the Meat Machine

The Meat machine is a container for hang-tendering whole animals before butchering. It acts as vertical infrastructure for this product. Big wheels rotates and dramatizes the on-going process when the animals are hoisted between floors

F&A MEAT DELIVERY COMPANY

M.VII

M.VIII

M.IX

M.I M.II

M.IV

M.V

M.VI

M.III

W.I

W.I

M.VII

M.VIII

M.IX

M.X

M.I

M.II

M.IV

M.V

M.VI

M.III




Counter weights


Primary buthering



Meat to Kitchen

Counter wheight

F.I

F.II

F.IV

F.V

F.VI

F.VII

F.VIII

F.III




Fish corf hoisting



Killing

Meat to kitchen


V.I

V.II

V.IV

V.V

V.VI

V.III

V.VII

V.VIII

V.IX

W.VIII

W.IX

V.X

V.XI

Seed








Vegetable roller




W.I

W.II

W.IV

W.V

W.VI

W.VII

W.III


Desintegrator

Digerter tank


Gas valve






The Fish machine is standing in the water, where it picks up living fish, kept in floating baskets. A big wheel on top of the machine wind in a rope hoisting up the baskets

the Fish Machine

F&A FISH

Mört

F.I

F.I

F.II

F.IV

F.V

F.VI

F.VII

F.VIII

F.III

V.IX

F&A FISH

Mört

F.I

F.I

F.II

F.IV

F.V

F.VI

F.VII

F.VIII

F.III

V.IX

W.I

M.VII

M.VIII

M.IX

M.X

M.I

M.II

M.IV

M.V

M.VI

M.III




Counter weights


Primary buthering



Meat to Kitchen

Counter wheight

F.I

F.II

F.IV

F.V

F.VI

F.VII

F.VIII

F.III




Fish corf hoisting



Killing

Meat to kitchen


V.I

V.II

V.IV

V.V

V.VI

V.III

V.VII

V.VIII

V.IX

W.VIII

W.IX

V.X

V.XI

Seed








Vegetable roller




W.I

W.II

W.IV

W.V

W.VI

W.VII

W.III


Desintegrator

Digerter tank


Gas valve






the Waste Machine

The Waste machine is in the same family as the three food machines but it acts in an other way. It has no mov-ing exterior parts, instead it spreads its tubes throughout the building, where it ties the cycle together, as it collects waste, and produces refined products

W.VIII

W.IX

W.I

W.II

W.IV

W.V

W.VI

W.VII

W.III

W.X

W.I

M.VII

M.VIII

M.IX

M.X

M.I

M.II

M.IV

M.V

M.VI

M.III




Counter weights


Primary buthering



Meat to Kitchen

Counter wheight

F.I

F.II

F.IV

F.V

F.VI

F.VII

F.VIII

F.III




Fish corf hoisting



Killing

Meat to kitchen


V.I

V.II

V.IV

V.V

V.VI

V.III

V.VII

V.VIII

V.IX

W.VIII

W.IX

V.X

V.XI

Seed








Vegetable roller




W.I

W.II

W.IV

W.V

W.VI

W.VII

W.III


Desintegrator

Digerter tank


Gas valve






The Building

PRIVATE ENTRANCE

PUBLIC ENTRANCE

ALTITUDE NOTATION

OUTDOOR AREA

SCALE 1:100

MACHINE

WATER

PRODUCT

DELIVERY

SERVICE CONNECTION

UNLOADING AREA

BACK ENTRANCE FOR ENERCON WINDTOWER PRODUCTIONS

COLD STORAGE

FREEZE STORAGE

WASTE, RECYCLING & BUILDING SERVICE

DRY STORAGE

CHANGING ROOM

BREAD SCENT DIST

RIBUTOR #2

MAIN WASTE DISTR

IBUTION PIPE

BREAD SCENT DISTRIBUTO

R #1DISTRIBUTION HUB

DELIVERY ROAD

BAKERY

BREAD OVEN

OVEN

WASTE PIPES

OVEN

MAIN BENCH

PREPARATION TABLES

LOADING WAGONS

COLD SMOKER

HOT SMOKER

DISHES

SLUICE

WATER PATH

LIQUID WASTE PUMP-ROOM #2


MEAT MACHINE

RECYCLING MACHINE

FISH MACHINE

VEGETABLE MACHINE

DOCK

FISH CORF

BAY

EXP0-RIMENT KITCHEN

CHANGING ROOM

HALLWAY

SHOWERS

SHOWERS

SHOWERS

SHOWERS

SMOKERY

COOLING PIPES

BACK ROOM

STUDY ROOM

STUDY ROOM

STUDY ROOM

STUDY ROOM

LOUNGE

TRANSPARENT PLASTIC CURTAIN

LECTURES

LIBRARY

EXPOSED WASTE PIPES

ENTRANCE

ENTRANCE

STORAGE CHANGING ROOM

STAFF ROOM

CHANGING ROOM

INFRASTRUCTURAL SPINE

RESTAURANT KITCHEN

CONNECTION BENCH

RESTAURANT

DISHES

STORAGE

PRIMARY BUTCHERING

SECONDARY BUTCHERING

MEAT LAB

MEAT MACHINE

BREAD-SCENTED ENTRANCE

SMOKERY VENT

ATRIUM PASSAGE

HANGING VEGETABLE SACKS

VEGETABLE RAILCAR

RESTAURANT ROOF

WATER COLLECTOR

VEGETABLE TRANSPORT AREA

VEGETABLE LAB

FISH LAB

FUNICULAR FISH TRANSPORT

FISH PROCESSING

MARKET

MARKET

MARKET

PROCESSING

CHIMNEY CLUSTER

TILTED PLANE

NEPTUNIGÅNGEN

+0.0

+1.0

+1.0

+1.0

+2.5

+4.5

+4.5

+4.5

+4.5

WASTE PIPE BOUNDRY WALL

HANGING GARDEN ARCADE

section A-A

section B-B

section C-C

section C-C

section B-B

section A-A

section A-A

section B-B

section C-C

section C-C

section B-B

section A-A

75 60 0153045

Outdoor area

Plan 0

Machine

Product

Water

Private entrance

Public entrance

Altitude notation

PRIVATE ENTRANCE

PUBLIC ENTRANCE

ALTITUDE NOTATION

OUTDOOR AREA

SCALE 1:100

MACHINE

WATER

PRODUCT

DELIVERY

SERVICE CONNECTION

UNLOADING AREA


COLD STORAGE

FREEZE STORAGE


DRY STORAGE

CHANGING ROOM

BREAD SCENT DIST

RIBUTOR #2

MAIN WASTE DISTR

IBUTION PIPE



DELIVERY ROAD

BAKERY

BREAD OVEN

OVEN

WASTE PIPES

OVEN

MAIN BENCH

PREPARATION TABLES

LOADING WAGONS

COLD SMOKER

HOT SMOKER

DISHES

SLUICE

WATER PATH



MEAT MACHINE

RECYCLING MACHINE

FISH MACHINE

VEGETABLE MACHINE

DOCK

FISH CORF

BAY

EXP0-RIMENT KITCHEN

CHANGING ROOM

HALLWAY

SHOWERS

SHOWERS

SHOWERS

SHOWERS

SMOKERY

COOLING PIPES

BACK ROOM

STUDY ROOM

STUDY ROOM

STUDY ROOM

STUDY ROOM

LOUNGE


LECTURES

LIBRARY

EXPOSED WASTE PIPES

ENTRANCE

ENTRANCE


STAFF ROOM

CHANGING ROOM


RESTAURANT KITCHEN

CONNECTION BENCH

RESTAURANT

DISHES

STORAGE

PRIMARY BUTCHERING


MEAT LAB

MEAT MACHINE


SMOKERY VENT

ATRIUM PASSAGE


VEGETABLE RAILCAR

RESTAURANT ROOF

WATER COLLECTOR


VEGETABLE LAB

FISH LAB


FISH PROCESSING

MARKET

MARKET

MARKET

PROCESSING

CHIMNEY CLUSTER

TILTED PLANE

NEPTUNIGÅNGEN

+0.0

+1.0

+1.0

+1.0

+2.5

+4.5

+4.5

+4.5

+4.5



section A-A

section B-B

section C-C

section C-C

section B-B

section A-A

section A-A

section B-B

section C-C

section C-C

section B-B

section A-A

0 45 603015 75

PRIVATE ENTRANCE

PUBLIC ENTRANCE

ALTITUDE NOTATION

OUTDOOR AREA

SCALE 1:100

MACHINE

WATER

PRODUCT

DELIVERY

SERVICE CONNECTION

UNLOADING AREA


COLD STORAGE

FREEZE STORAGE


DRY STORAGE

CHANGING ROOM

BREAD SCENT DIST

RIBUTOR #2

MAIN WASTE DISTR

IBUTION PIPE



DELIVERY ROAD

BAKERY

BREAD OVEN

OVEN

WASTE PIPES

OVEN

MAIN BENCH

PREPARATION TABLES

LOADING WAGONS

COLD SMOKER

HOT SMOKER

DISHES

SLUICE

WATER PATH



MEAT MACHINE

RECYCLING MACHINE

FISH MACHINE

VEGETABLE MACHINE

DOCK

FISH CORF

BAY

EXP0-RIMENT KITCHEN

CHANGING ROOM

HALLWAY

SHOWERS

SHOWERS

SHOWERS

SHOWERS

SMOKERY

COOLING PIPES

BACK ROOM

STUDY ROOM

STUDY ROOM

STUDY ROOM

STUDY ROOM

LOUNGE


LECTURES

LIBRARY

EXPOSED WASTE PIPES

ENTRANCE

ENTRANCE


STAFF ROOM

CHANGING ROOM


RESTAURANT KITCHEN

CONNECTION BENCH

RESTAURANT

DISHES

STORAGE

PRIMARY BUTCHERING


MEAT LAB

MEAT MACHINE


SMOKERY VENT

ATRIUM PASSAGE


VEGETABLE RAILCAR

RESTAURANT ROOF

WATER COLLECTOR


VEGETABLE LAB

FISH LAB


FISH PROCESSING

MARKET

MARKET

MARKET

PROCESSING

CHIMNEY CLUSTER

TILTED PLANE

NEPTUNIGÅNGEN

+0.0

+1.0

+1.0

+1.0

+2.5

+4.5

+4.5

+4.5

+4.5



section A-A

section B-B

section C-C

section C-C

section B-B

section A-A

section A-A

section B-B

section C-C

section C-C

section B-B

section A-A

75 60 0153045

PRIVATE ENTRANCE

PUBLIC ENTRANCE

ALTITUDE NOTATION

OUTDOOR AREA

SCALE 1:100

MACHINE

WATER

PRODUCT

DELIVERY

SERVICE CONNECTION

UNLOADING AREA


COLD STORAGE

FREEZE STORAGE


DRY STORAGE

CHANGING ROOM

BREAD SCENT DIST

RIBUTOR #2

MAIN WASTE DISTR

IBUTION PIPE



DELIVERY ROAD

BAKERY

BREAD OVEN

OVEN

WASTE PIPES

OVEN

MAIN BENCH

PREPARATION TABLES

LOADING WAGONS

COLD SMOKER

HOT SMOKER

DISHES

SLUICE

WATER PATH



MEAT MACHINE

RECYCLING MACHINE

FISH MACHINE

VEGETABLE MACHINE

DOCK

FISH CORF

BAY

EXP0-RIMENT KITCHEN

CHANGING ROOM

HALLWAY

SHOWERS

SHOWERS

SHOWERS

SHOWERS

SMOKERY

COOLING PIPES

BACK ROOM

STUDY ROOM

STUDY ROOM

STUDY ROOM

STUDY ROOM

LOUNGE


LECTURES

LIBRARY

EXPOSED WASTE PIPES

ENTRANCE

ENTRANCE


STAFF ROOM

CHANGING ROOM


RESTAURANT KITCHEN

CONNECTION BENCH

RESTAURANT

DISHES

STORAGE

PRIMARY BUTCHERING


MEAT LAB

MEAT MACHINE


SMOKERY VENT

ATRIUM PASSAGE


VEGETABLE RAILCAR

RESTAURANT ROOF

WATER COLLECTOR


VEGETABLE LAB

FISH LAB


FISH PROCESSING

MARKET

MARKET

MARKET

PROCESSING

CHIMNEY CLUSTER

TILTED PLANE

NEPTUNIGÅNGEN

+0.0

+1.0

+1.0

+1.0

+2.5

+4.5

+4.5

+4.5

+4.5



section A-A

section B-B

section C-C

section C-C

section B-B

section A-A

section A-A

section B-B

section C-C

section C-C

section B-B

section A-A

Outdoor area

Plan 1

Machine

Product

Water

Private entrance

Public entrance

Altitude notation

0 45 603015 75

Acad

emic

Expo

Kitc

hen

Biog

as P

rodu

ctio

n

Conn

ectio

ns

Mea

t Pro

duct

ion

Vege

tabl

e Pr

oduc

tion

Fish

Pro

duct

ion

Rest

aura

nt

Physical Connections

ScentVisual

Access

Activ

e Fl

oors

4:th3:rd2:nd1:st

Publ

ic In

tera

ctio

n

BIO REACTOR

SERVICE CONNECTION RECYCLING PUMP-ROOM #1PUMP-ROOM #2

FISH

CO

RVES

DO

CK

LOAD

ING

PLAT

FORM

BI-A

REA A

ND WC

STAIRS

FISH LAB

OPEN PROCESSING & PUBLIC MARKET

VERTICAL GREENHOUSE

FARMING

STAIRS

BI-AREA AND WC

VEGETABLE LAB

VEGETABLE PROCESSING & MARKET SLUICE

SMOKERYCHANGING ROOM

BAKERY DISHES KITCHEN

COLD STORAGE

FREEZE STORAGE

DRY STO

RAGE

GO

OD

S RECEPTION

& DISTRIBU

TION

HU

B

CORRID

OR

STORAG

E

BI-AREA AND

WC

STAIRS

ATRIUM PASSAGE

SEPA

RABL

E U

NIT

S

DYN

AM

IC O

PEN

SPA

CE

RESTAURANT 50 se

ats

KITCHEN

DISHES

& K

ITCHEN

WARE

STORA

GE

CHAN

GING

RO

OM

STAF

F RO

OM

GU

EST

WC

BI-AREA AND WC

STAIRS

LOADING SPACE

MEAT LAB

PUBLIC MARKET

PRIMARY BUTCHERING & TRIMMING

HANG TENDERING

BUTCHERING

Acad

emic

Expo

Kitc

hen

Biog

as P

rodu

ctio

n

Conn

ectio

ns

Mea

t Pro

duct

ion

Vege

tabl

e Pr

oduc

tion

Fish

Pro

duct

ion

Rest

aura

nt

Physical Connections

ScentVisual

Access

Activ

e Fl

oors

4:th3:rd2:nd1:st

Publ

ic In

tera

ctio

n

BIO REACTOR

SERVICE CONNECTION RECYCLING PUMP-ROOM #1PUMP-ROOM #2

FISH

CO

RVES

DO

CK

LOAD

ING

PLAT

FORM

BI-A

REA A

ND WC

STAIRS

FISH LAB

OPEN PROCESSING & PUBLIC MARKET

VERTICAL GREENHOUSE

FARMING

STAIRS

BI-AREA AND WC

VEGETABLE LAB

VEGETABLE PROCESSING & MARKET SLUICE

SMOKERYCHANGING ROOM

BAKERY DISHES KITCHEN

COLD STORAGE

FREEZE STORAGE

DRY STO

RAGE

GO

OD

S RECEPTION

& DISTRIBU

TION

HU

B

CORRID

OR

STORAG

E

BI-AREA AND

WC

STAIRS

ATRIUM PASSAGE

SEPA

RABL

E U

NIT

S

DYN

AM

IC O

PEN

SPA

CE

RESTAURANT 50 se

ats

KITCHEN

DISHES

& K

ITCHEN

WARE

STORA

GE

CHAN

GING

RO

OM

STAF

F RO

OM

GU

EST

WC

BI-AREA AND WC

STAIRS

LOADING SPACE

MEAT LAB

PUBLIC MARKET

PRIMARY BUTCHERING & TRIMMING

HANG TENDERING

BUTCHERING

Rooms.Connections, types and public interaction

153045

Section A-A

0 453015

153045

0 453015

Section B-B

153045

0 453015

Section C-C

the Conclusion

Food & Architecture became an exploration of architec-ture as information science; How to observe a building as a system. A system of events, a system of functions, a system of boundries and a system of food.Where do we interact with the building and what can we see? Where is it prohibited to enter and where are we lead? The system grew into living in symbiosis with the visitor, since its utmost purpose was communication. Hence the regulations for the system was set up according to the educational program, to explain the food-cycle, both within the school but even more outwards, to the public sphere.

Thank you so much for your help.Couldn’t have done it without you

Gitte JuulMalin Wahlström

Peter AndrénHenry Stephens

Bahador MohammadiJoel Phersson

Emelie SiemonsenBrian Kessy JensenMalte Rosenquist

Frederik AllanTim Söderström

Anders Skjeldal GaasøNicolai Ramm Østgaard

Alex HamlynMarianna Maczova

Matias Roed Nielsen Jakob Bargmann

Malene HvidtArmin Nicgol

Oliver Pershav

You all rock! Hugs and kisses

//Mats

Mats Håkansson Behrbohm

[email protected] matslovesit.blogspot.com

matserik.com+46 735 331044

master of architecture – project

Documents

food production

production of food

cycle of food

food architecture

production units

number of food

vegetable production

production laying