Task
In recent years, bacterial fermentation processes have revolutionised the production and refinement of food as well as parts of industry. For example, numerous plastics but also pharmaceutical ingredients are produced microbacterially in bioreactors instead of by means of chemical synthesis. The cultural technique of fermentation is being rediscovered in food production and gastronomy. The pioneer of this movement is the Danish star chef Rene Redzepi, who runs the Noma restaurant in Copenhagen and founded the Nordic Food Lab. Programmatically, the design is based on the Nordic Food Lab and is located in Potsdam for the bachelor's thesis. Formally and constructively, a number of systems are proposed, which are to be digitally described and adapted in terms of design. At the beginning, each student chooses a tectonic system. In the first part of the thesis, the tectonic system is developed geometrically and constructively in a research portfolio, in order to then develop an architectural design with the system in the second part.
Abstract
Koralle is a floating fermentation lab. Due to its setting, the ensemble is located in an exposed position on the water. The basic idea of the project was to create a modern restaurant that differs from traditional restaurants in its approach and where different methods of fermentation can be tested and used. In addition, different vegetables are planted and a place is created where guests and cooks can eat and cook together.
The project is not only special in its location but also in its construction, which is made of steam-bent wood. In this way, a tectonic system is developed, which makes use of long-tested means of shipbuilding, but is not very often used in architecture. The outer skin of the building is made of white textile. In terms of design, the building develops through the superimposition of oval cells, which are divided into different height levels and provide views in all directions. At the highest level the dining area is located with an impressive view of the lake. As a central element, the kitchen plays an important role in establishing contact between the different parts of the restaurant.
Info
Author:
Youssef Daadoush
First Examiner:
Prof. Mirco Becker
Second Examiner:
Prof. Anette Haas
Summer Semester
2020
