采购产品合作者NaroaOleaga，AnderRodriguez，建筑学PFC学生ProMotorBasque烹饪中心预算1700万欧元制造商装货.多规格少规格

Collaborators Naroa Oleaga, Ander Rodriguez, Architecture PFC students Promotor Basque Culinary Center Budget 17,000,000 € Manufacturers Loading... More Specs Less Specs

架构师提供的文本描述。位于巴斯克烹饪中心总部的新大楼位于米拉蒙技术商业公园的一个交界处。这种接近非常陡峭的斜坡的条件假设了这个建筑方案的出发点。

Text description provided by the architects. The new building that houses Basque Culinary Center the head-office is located in a tangencial site to the Miramon Technologic Business Park. This condition of proximity with the very steep slope of the site assumes the start point of this architechtonic proposal.

 © Fernando Guerra | FG+SG

费尔南多·格拉

这座建筑一方面成为美食科学大学的标志性建筑，向外部展示了一个基于技术和创新领导力的形象，但另一方面，它也尊重并与定居下来的低密度四分位者的规模进行互动。正是由于这种双重条件，建筑物才能最大限度地利用坡度从上到下组织功能项目，将公共区域定位在进入楼层，允许在下楼时，在进入建筑物时使用该项目的特殊性。

On the one hand the building becomes the icon of the Gastronomic Science University, showing towards the exterior an image based on the technologic and innovation leadership, but on the other hand, it respects and interacts with the scale of the low density quartier where it settles down. It´s because of this dual condition why the building makes the most of the slope to organize the functional programme from the upperside to downside, locating the public areas in the access floor, allowing the speciality of the programme while going down, while entering the building.

 © Fernando Guerra | FG+SG

费尔南多·格拉

体积呈U形，沿着它允许的斜坡向下移动，同时又不忘记把形状缝成内部空间的事实，通过这个空间，所有的循环都是通过这个空间形成的。这种方式配置了一个充满活动的空间，其中所有的关系和交换都是作为创新行为的两个确定元素进行的。

The volume takes an U-shape, through which the way down the slope it´s allowed, without forgetting the fact of gaving shape to an interior space through which all the circulations are developed. This way a space full of activity is configured, where all the relationships and interchange take place as two determined elements for the innovation act.

 © Fernando Guerra | FG+SG

费尔南多·格拉

从功能的角度来看，必须指出的是，这张图可以将使用程序分为三组，一组涉及学术领域，另一组涉及实践领域，最后一组涉及研究领域。把所有与美食练习区相关的空间，如更衣室、工作室、烹饪前厨房、生厨房和其他厨房，以垂直的方式聚集在一起，让人们和食物之间以一种直接的方式相互联系起来。

From a functional point of view, it has to be mentioned that this diagram let organize the use programme in a summarized way, in three groups, one of them related to the Academic area and one another to the Practise area and the last one to the Research area. Bringing together in a vertical way all the spaces related to the Gastronomic Practise area, as the changing-rooms, ateliers, precooking kitchen, access to raw and other kitchens, we get the interconnection between them for people and food in a straight way.

 © Fernando Guerra | FG+SG

费尔南多·格拉

在较远的距离上，建筑呈现出不同的造型层次，与科技园的建筑规模相比较，而在较短的距离内，屋顶成为种植食用和芳香植物的区域，几乎中和了建筑对最近的半独立住宅的影响。

At long distance the building shows the different levels that give shape to it, comparing its scale to the buildings of the Technologic Business Park, while at short distance the roofs become areas used for cultivation of edible and aromatic plants, almost neutralizing the effect of the building towards the closest semi-detached housings.

 © Fernando Guerra | FG+SG

费尔南多·格拉

建筑物将斜坡的状况表现为从地面上画出的一个侧面，强调了按等高线堆放的地板结构的支撑力特征，这些结构堆放成杂乱无章的盘子。由于地板结构表现为活动支撑，盘子作为厨房工作的支撑，保持了形象的价值。

The building expresses itself the condition of the slope as an aspect drawn from the place emphasizing the character of support of the floor structure that are piled up as untidy dishes following the contour lines. As the floor structures are shown as activity supports, the dishes keep the iconographical value as the support of the work developed in the kitchen.

 © Fernando Guerra | FG+SG

费尔南多·格拉

体积生成

Volume generation

从概念的角度来看，卷的生成是基于图像(堆积的盘子)和建筑本身之间的比例工作。

From a conceptual point of view, volume generation is based on the scale work between the iconographical image (piled up dishes) and the building itself.

艺术家RobertTherrien(芝加哥，1947年)处理日常厨房用品，如菜肴服务，锅，。将它们提升为艺术对象，通过累加、比例乘法…当这些物体呈现出新的维度时，它们的平面特征与它们的形象存在形成了鲜明的对比。

The artist Robert Therrien (Chicago 1947) handles daily kitchen objects as dish services, pots,.. to uplift them into artistic objects, by means of accumulations, scale multiplications… The plane character of these objects take contrast with their iconographical presence when they assume their new dimension.

在建筑的外部体积定义上也采取了同样的策略，在那里，Therrien的碟子将作为与G天文技术发展和创新相关的空间的日常支持。通过这种方式，我们建议将天文学和建筑联系起来的隐喻；“再次成为天文学支持的菜肴”和“再次成为活动支持的建筑地板结构”。

The same strategy has been taken to the exterior volume definition of the building, where the Therrien´s dishes will function as daily support of the spaces related to the Technologic development and innovation in Gastronomy. This way we suggest the metaphor that joins Gastronomy and Architecture; the “dish that becomes again the support of the Gastronomy” and the “architectural floor structures that become again the support of the activity”.

Architects VAUMM architecture& urbanism

Location San Sebastián, Spain

Category Schools

Project Team Iñigo García Odiaga, Javier Ubillos, Jon Muniategiandikoetxea, Marta Alvarez y Tomás Valenciano

Project Year 2011

Photographs Fernando Guerra | FG+SG

Manufacturers Loading...