FUTURE

FUTURE / Carlos A. González Alemán / Spain

Design a terrace/veranda of the restaurant «Buffet»

 Architecture & Food

FUTURE

The approach to this project has been studying the office buildings which belongs. Its origin is reminiscent rationalist clean lines of the building.

This office building is purely rationalist. The modernity of the building made with their windows repetitive serialization. We make a controlled rate at all times.

FUTURE / 2

The project aims to accommodate a terrace adjacent to the restaurant. This terrace given the small entity will have to be new to the office building but without forgetting its origin, to which it belongs.

FUTURE / 3

We want something NEW BUT INTEGRATED.

The main idea of the project part of the facade of the office building and to mark it we turn again to form the new not only in form but in materials.

FUTURE / 4

The going up and down our section and space reminiscent of the low and high of temperature.

The TEMPERATURES HAVE NO PROBLEMS IN THE SOUTH. WITH A LITTLE SHADING will suffice.

FUTURE / 6

The main idea is mainly based on a nonlinear cover that angle but we remember the new part, not only in form but lightweight material.

FUTURE / 7

The terrace is articulated seats with centre table, corridor, coffeel table and openings into outer space. In section we can see it clearly. Although winter is better to be inside in the restaurant if we put slats and movable stoves can be out. It is always good to take something at low temperatures why not ? May be.

Carlos A. González Alemán. Arquitecto.


SALAD

SALAD / Carlos A. González Alemán / Spain 

TODAY, I WANT TO EAT A SALAD ( TUNA )

Taste and Feeling

The concept of smell, color, taste — this feelings akin the feeling of optic nerves. Lights, dessert and feelings. We did not want something so obvious but some buildings were calling us.

SALAD
Chose the basic components of a salad and have chosen architecture buildings which were similar. Are alike. No more.

SALAD / 2

SALAD

EXAMPLES ARCHITECTURE

LETTUCE Twirling Tower. Dubai. David Fisher
CUCUMBER Tower Swiss Re. London. Norman Foster
TOMATOES Reichstag. Berlin. Norman Foster
SHREDDED CARROT Tower Agbar. Barcelona. Jean Nouvel
RED ONIONS Ronchamp. Ronchamp. Le Corbusier
EAR IF CORN Marina City. Chicago. Bertrand Goldberg
OLIVES Domo House. Florida. USA

SALAD / 3

Perhaps, these projects were or had root these elements of nature. We’ll never know but we can always invent your origin. We will not be on the right track.

There is no way  Gourmanization of architecture as a salad. A salad is fresh, full of taste, full of feeling, full of textures, full of form … and the easier is in relating it to architecture.

author: CARLOS ANTONIO GONZÁLEZ ALEMÁN

So the next time you eat a salad think you’re eating the world’s architecture. Full of taste and feeling.

We do not want the best lighting, the best textures or just want a good excuse to have fun and see that architecture can be edible. And rather we see how the forms of architecture always arise everyday thing but unusual.


FIVE

FIVE / Marian Dirkzwager, Daniela Parolin, Robert Lensink / Urban ID / Barcelona / Spain

FIVE / Marian Dirkzwager, Daniela Parolin, Robert Lensink

FIVE
It is a matter of taste.

Food and architecture are linked and melted in this conceptual project.

In the culinary world we need a recipe, ingredients, a cooking procedure, love, patient and time. In the culinary world we need to understand the flavours, the structure and the expiration of the products. In the culinary world you want to innovate but at the same time use ancient techniques to surprise your guests. The gastronomy is a mirror of the different cultures, races, ethnical groups and geographic situation within the Russian nation.

This is not much different when we talk about architecture. Where passion is seen back when the different components and are used to create a facade of a local community house. Where creativity, innovation but with ages old techniques are mixed and combined to build a bridge. Where a building has different formats and materials as the geographic situation changes.

Our concept has taken the tastes as a bridge between architecture and gastronomy. The five tastes: sweet, sour, bitter, salt, unami.

We will play with this number (5) to symbolise the gastronomy in all its aspects: in the layers, in the different levels of design, in the colours and in structure, all will be in multiple of five.

Our concept is designed in the different layers, zones and uses of a restaurant, but always in a multiple of five, symbolising the flavours. It is a matter of senses.

A salty dish can be your main course but as a starter you can have a soup with sour cream as a starter and bitter lemon ice cream as a dessert. In our architectural concept you can also have this distinguishment in the design: The 5 flavours will stand for 5 main layers. These layers are present at 5 levels and continuing from exterior to interior: they will have different colours and textures expressing the corresponding taste, from roof until floor: sweet, (yellow, soft texture) sour (color, organic structure), salt (black, bubbled structure), bitter (orange color, textured shiny surface), unami, (magenta, shiny with different shades). Separated by the neutral in between layers (wooden shutters) in quantities always in multiple of 5.