Building with a Unique Concept as the Culinary Center of Basque Fundation, University of Science Spanish Gastronomy

January 8th, 2012 - Posted in Architecture, Uncategorized

This building will be located in San Sebastián, Gipuzkoa, Spain, and will become the head office of the University of Science and Innovation Science Research gastronomic and gastronomic center of the University of Mondragon, so this building will be a single as the first building in which this program used is brought together -the same. Basque Culinary Center has a goal Professional, Research Training Innovation, and the transfer of knowledge from different areas of gastronomic science, resulting in proccesses research between the University, Technologic Center, Corporate and Public Institutions (Donostia-San Sebastián Townhall, Diputación Foral Gipuzkoa, Basque Government, the Government Spain through the Ministry of Science and Innovation. The new building that houses the Basque Culinary Center head office is located in the Business Park site tangencial technologic Miramon. This proximity to very steep slope of the site assumes the starting point of the proposed architechtonic.

On one side of the building became an icon of gastronomic Sciences University, showing the direction of exterior images based on technologic innovation and leadership, but on the other hand, respect and interact with the low density scale quartier which settles down. This is because the condition of the building doubles why make the most of the slopes to regulate the functional program of the upperside to the negative side, put the public area on the floor access, which allows temporary special program down, while entering the building.

From a conceptual standpoint, generation volumes based on the work scale of iconographical images (stacking plates) and the building itself. The artist Robert Therrien (Chicago 1947) dealing with objects of everyday kitchen as service plates, pots, to lift them into objects of art, by way of accumulation, multiplication scale plane character of these objects takes a contrast with the presence of their iconographical when they assume their new dimensions. The same strategy has been taken with the definition of the volume of the exterior of the building, where the dishes that Therrien will serve as a daily support of the space associated with technologic development and innovation in Gastronomy. In this way we suggest a metaphor that joins Gastronomy and Architecture, a “dish that became again the support of Gastronomy and architectural structures into the floor again the support of the activities.

The volume takes a U-shape, through which the way down the slope it is possible, without forgetting the fact gaving to form an interior space through which all circulation developed. In this way space is configured with activity, where all the relationships and exchanges take place as the two elements are determined for innovation action. From a functional standpoint, it should be mentioned that this diagram is used to let the program set in a summarized manner, in three groups, one associated with the Academic area and one to Practise and the last area to area of ??research. Bringing together in a vertical manner all the space associated with the local gastronomic Practice, as a change-room, Ateliers, precooking kitchen, raw kitchen and access to the other, we get the interconnection between them to the people and the food on the straight path.

In the distance the building showing the different levels that give shape to it, compare the scale to the building of technologic Business Park, while on the roof a short distance into areas used for cultivation of edible and aromatic plants, nearly neutralize the effects of building towards a semi-detached housing nearest. The building expresses itself as an aspect slope conditions taken from a place that emphasizes the character of the support of the floor structure that accumulate as a dishes neatly follow the contour lines. As the structure of the floor will be displayed as support activities, keeping dish iconographical value as an endorsement of the work developed in the kitchen.