Urban Public Marketecture

URBAN PUBLIC MARKET ectureJEFFREY YIP

CAL POLY SAN LUIS OBISPOARCHITECTURAL THESIS

BARRY WILLIAMS2010-2011

Respect for food is a respect for life, for

who we are and what we do.

Thomas Keller

”“

3urban publ ic marketecture

To my mother, father, and faithful dog

Cooking, like architecture, manifests itself in building. The cook, like the architect, draws on an infinite array of creative resources which make it possible to create wonders from basic construction materials. But even using the finest marble or the best caviar, success is not guaranteed. Architecture, like cooking, evolves and lasts in the form of memories, tastes, and temperatures.

Ferran Adrià

”

“

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ON THE MENU

starters | ARCHITECTURAL THESIS 6

ARCHITECTURAL STATEMENT 8

NARRATIVE 10

THESIS STATEMENT 12

ABSTRACT 13

PROJECT STATEMENT 14

second course | CASE STUDIES 18

OXBOW PUBLIC MARKET 20

FERRY BUILDING 22

SANTA CATERINA MARKET 24

THE CORSON BUILDING 26

CELJE NEW MARKET 28

third course | SITE ANALYSIS 30

CLIMATE ANALYSIS 34

STREET VIEWS 38

SITE STRATEGIES 42

fourth course | DESIGN CONCEPTS 44

PARTI STUDIES 46

SKIN STUDIES 50

SECTION STUDIES 54

fifth course | PROGRAM 60

sixth course | PROCESS 66

PRAWN CONCEPT 68

STUDY MODELS 70

FACADE STUDIES 72

DETAIL MODEL 74

SKETCHES 76

seventh course | FINAL DESIGN 82

EXPLODED AXONOMETRIC 84

PLANS 85

IMAGES 86

accoutrements | FURNITURE 112

check please | BIBLIOGRAPHY 118

starters

architecturalthesis

9archi tectural thesis

Throughout my course at architecture school, I have come to realize what architectural elements are most

important to me. It is my goal as a designer to create spaces that maintain strong connections to their context,

control light in fascinating ways, and exhibit a richness of details and materials.

I place tremendous value in the relationship between my building and its surrounding context. This

relationship is embodied through strong ties to the local culture, landscape, and community. I believe in creating

welcome additions to a site, not stark conflictions. I recognize a project site as an important tool in shaping my

designs so that it can seamlessly fit into the respective urban or rural environments. The materials and forms

an architect chooses are an expression of the building and a reflection of its surrounding nature, culture, and

people.

Another vital element to my architecture is the effect that light has during all times of the day. I

appreciate it when buildings use light as another facet in their design; many buildings would not be as successful

without the ways they capture or reflect light. I believe that light breathes life into a building, even if it were

empty and void of people. The play of light and shadow affect the perception of a space and can be one of the

most memorable experiences of a building.

I also believe an architect should have a high regard for both design and construction. This means

creating a simple but powerful design with a contemporary palette of wood, glass, concrete, and steel. I always

use materials that are fitting for the building’s environment; often they are designed with richness and exacting

detail and challenge traditional approaches. I am also intrigued with the details behind a building’s construction.

The connections or joints between multiple materials are meaningful to me, as they are critical to expressing a

successful design.

The context, light, and materiality of a building are all very significant in my approach to architecture.

They are fairly basic aspects of architecture, but they are vital to a project’s overall experience. It is no

wonder that many architects focus on these aspects in their design philosophy. I believe that a successful and

architecturally intriguing building must have strong ties to its context, manipulate light and shadow, and respect

design and construction.

ARCHITECTURAL STATEMENT


Caught up in the bustling crowds, drawn to the unbelievable sights, sounds, and smells of food, I knew

at once I had arrived at the right place. It was the grown-up version of a candy store. Ahead of me lay a visual

feast of colors and textures that would make anyone smile. After all, who doesn’t enjoy food? With my bags in

tow, I set out to buy ingredients for tonight’s dinner.

As I begin my adventure, I am greeted by a fusion of sounds. I hear the rhythmic thudding and clacking

as crates of just-picked fruits and vegetables are being emptied and stacked. Vendors are shouting over one

another, proudly claiming that theirs really is the freshest and best. The sweet scents of flowers, herbs, and

pastries infuse the air and draw shoppers to the stalls. As I approach each merchant, my mouth waters at the

sight of the food on display. Oh, look at the beautiful marbling on that ribeye! But with a quick glance across

the hall, I spy an equally delicious halibut too. It’s too easy to get carried away here.

As I wind my way through the commotion of people, I come across several of my friends. Our shared love

of food frequently brings us to the marketplace. We also enjoy being immersed in the wide array of cultures.

As more people are realizing the benefits of eating locally and buying in season, this place has really grown into

being the new active center of our city.

After I make my final purchase of tomatoes and fennel, I begin the walk back from the public market to

my kitchen. As I stroll down the blocks, I look forward to creating a delicious meal that was grown and raised

not too far from my dining table. However, despite the tempting prospect of dinner, I secretly hope that I might

have forgotten something, giving me an excuse to “run to the market” and experience everything all over again.

NARRATIVE

Despite their proximity to agricultural practices, many downtown cores lack

major permanent outlets for selling local foods to the public. These areas can be

improved with an urban public market that engages with the community, promotes

sustainable food practices, and showcases the local flavors.

THESIS STATEMENT


Food cannot be enjoyed if it is not easily accessible to the public. Although located close to rich

agricultural lands, urban areas often lack a permanent place to provide people with fresh, locally sourced foods.

One of the major goals of this project is to create a bustling public market that provides this necessary space and

grows to become the heart of the city. The introduction of a public market can bring daily activity to a downtown

area and help revitalize its surrounding street life.

Initially, I will investigate built marketplaces and observe how they use varying spatial experiences, urban

renewal plans, and social ties to create successful buildings that have become the essence of their cities. I

intend to explore how the spaces and qualities of public markets affect the users’ senses through colors, smells,

sounds, volumes, and light; much in the same way that food affects a diner’s eating experience.

The lack of a daily cultural attraction can render a downtown area lifeless. People need a reason to visit,

shop, and eat downtown. A successful public market site should be centrally located and accessible to a variety

of workers, residents, and visitors. I intend to study a city’s daily flows and activities to determine a suitable

urban location where this market will thrive at all times of the day.

A public market’s success can be gauged by the improved quality of life that it provides to the surrounding

community. A building that promotes sustainable agriculture, emphasizes healthy lifestyles, and encourages

social interaction should have a positive influence on peoples’ health and happiness. Having a downtown location

will also promote more walking, bicycling, and public transit use, creating a lively and active community.

An urban public market should be appropriately scaled and catered to the population and area it serves.

I will further research marketplaces of various sizes and determine whether they successfully accommodate their

city’s population. A market should reflect its exciting local cultures through a wide array of goods, appealing to

an area’s diverse demographics. Both locals and visitors will have a tempting reason to visit the city center to

celebrate the simple, edible transactions of daily life.

ABSTRACT

TYPOLOGY

One of the major goals of this project is to create a bustling public market that will become the heart of Sacramento—where the community participates in a longstanding tradition of buying directly from the grower, producer, or maker. This type of building will help revitalize downtown Sacramento by encouraging community interaction, promoting sustainable farming, and showcasing the local cultures. Like successful public markets around the world, Sacramento’s aims at becoming a civic and cultural icon and breathing life back into a neighborhood. This urban market will focus on selling fresh, local foods to the public and in turn become a daily cultural attraction for both locals and visitors.

CONTEXT

Currently the city only has farmer’s markets once a week, which are widely popular and demonstrate a need for an everyday market. A public market will fulfill this need and bring nearby agriculture closer to the people every day. A successful market site should be centrally located and accessible to weekday workers, weekend shoppers, and everyday residents. My site at J and 16th Streets is in between the commercial downtown center and the residential midtown neighborhood. This provides easy access for everyone at all times of the day.

PROJECT STATEMENT

archi tectural thesis

ORGANIZATION

Through its interactive skin, infused air, and lively energy, this urban market will invite the public to enter and explore. The bustling activity and sensual qualities within the building will command the public’s attention from the street. The market’s fresh, local foods will be showcased through the architecture to provide awareness and to entice the senses. A market should be about the arrival at a place, not just the destination. This market will be organized for wandering and exploring, with meandering halls and a scattered assortment of merchants. Diverse spatial qualities will result from opening up parts of the building through cuts, peels, and slices.

THE LAY OF THE TABLE

THE MEAL

THE TRACE

THE LAY OF THE PLAN

SOCIAL RELEVANCE

A public market will emphasize the social interaction that occurs around food and its growth, sale, and consumption. The introduction of sustainable food practices to the downtown Sacramento community will promote healthier ways of life and contribute to an improved urban fabric. With Sacramento already recognized as one of the healthiest cities in the United States, workers, residents, and visitors will have even more incentives to walk, bike, or take public transit to the downtown and midtown neighborhoods.

PROJECT STATEMENT

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CULTURAL RELEVANCE

The market plays an immense role in the community as a daily cultural attraction. In addition to the art galleries, restaurants, performing arts, and nightlife in the downtown and midtown neighborhoods, a public market will offer an array of goods and attract both locals and visitors to reinforce a lively culture. The market itself should also reflect Sacramento’s diverse and exciting cultures, predominantly Hispanic, Asian, and African-American. My further research of gastronomy, the relationship between culture and food, will also aid in guiding my designs.

ECONOMIC RELEVANCE

Currently, Sacramento’s economic center is spread among various offices downtown and sprawling retail complexes in the suburbs. Public markets reestablish the city’s center and return it to being a hub of activity and commerce. The downtown and midtown areas lack a stimulating attraction for residents to visit regularly. A culinary and gastronomic center of daily activity fills this void and gives people a reason to visit, shop, and eat downtown. The building aims to bring economic vibrancy back to the area and once again celebrate the simple, edible transactions of daily life.

PROJECT STATEMENT

archi tectural thesis

HISTORICAL RELEVANCE

Historically, open-air marketplaces have represented the center of urban activity, where people from around the city gathered, interacted, and shopped. Today, modern marketplaces utilize the newest materials and technology to continue the tradition of bringing fresh food to the public.

Sacramento’s original public market was designed by Julia Morgan and opened in 1923 at J and 13th Streets. For 51 years, the building served as the food shopping mecca of the city and buzzed with food sellers and customers. Afterward, the red-brick structure was reused as an office building. Since 2001, the old market building is now part of the Sheraton Grand Hotel, next to the convention center. The restored atrium now houses the hotel’s lobby, restaurants, bar, and meeting rooms.

My public market will be located only four blocks from this historical center of activity. The modern-day city center remains in almost the same location as it did decades ago. I am proposing a public market at a prominent intersection of Sacramento’s streets, neighborhoods, and attractions, with the hope that it will refocus the sprawling city back to a lively center.

PROJECT STATEMENT

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second course

case studies

case studies

3case studies

The Oxbow Public Market was intended to become the

local gathering space for artisanal food and wine. The market

has helped revitalize the Oxbow district and bring new daily life

to downtown Napa. A scenic outdoor promenade also connects

the building to the Napa River. The market’s simple low-slung

shed and the adjacent brick clad wine pavilion are influenced by

classic agricultural buildings. The building was designed to be

almost transparent, where there is a seamless transition from one

merchant to the next.

I am especially researching this public market because its

size is roughly similar to my site area. It also consists of program

spaces very similar to my own project. I intend to learn how the

different spaces are distributed and their relationships to each other.

I will also look at how the market achieves its clear organization and

sight lines.

OXBOW PUBLIC MARKETNapa, CaliforniaBaldauf Catton & Von Eckartsberg Architects200840,000 SF

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case studies

The architectural rehabilitation of the historic, unused ferry

terminal was intended to give the building a new public life and

bring urban activity back to the waterfront. The redevelopment

consisted of 65,000 square feet of ground floor marketplace space

for gourmet food purveyors and restaurants. Above the market,

175,000 square feet of office space was redesigned on the second

and third floors.

SMWM successfuly merged the old and new. They restored the

building’s central nave to create a captivating, daylit public market

hall that has become a bustling gathering place. I appreciate that

the architect punctured the building with three major cross passages

to help create a permeable ground floor; doing this connected the

Embarcadero to the waterfront and infused life and character back

into the building. This is one of the best examples of a reused

building that transformed an unappealing neighborhood into one

of the city’s most active areas. A public market in Sacramento can

thrive in a city so rooted in agriculture, just as the Ferry Building

has become an icon in San Francisco’s food culture.

FERRY BUILDINGSan Francisco, CaliforniaSimon Martin-Vegue Winkelstein Moris2003238,000 SF

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case studies

The Santa Caterina Market was redesigned on the site of an

older covered market to help revitalize the surrounding community.

The building’s materials and spaces reflect a new modern life, but

also respect the historically-rich site and culture. EMBT created

an undulating, multicolored ceramic tile roof to cover the large

marketplace and capture the public’s attention. The colors represent

the vibrant fruits and vegetables available inside the building.

This is a great example of a building that improved its

surroundings by breathing life and activity back onto the streets.

The building’s iconic, encapsulating roof helped in making it a

prominent civic structure, something that my market strives for.

I would also like to research the architect’s urban renewal plan,

which encompassed the surrounding streets and plazas around the

market. This revitalization plan was immensely successful and

renewed one of Barcelona’s worst neighborhoods with vitality.

SANTA CATERINA MARKETBarcelona, SpainEMBT1848 / 2005310,000 SF

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case studies

The Corson Building is a historical house remade into a

community-centered restaurant, farm, and event space dedicated

to food and its direct connection to celebration, community, and

culture. Chef and owner Matthew Dillon tends on-site farms and

chickens. For the rest of his ingredients, he works with a close

group of local farmers, wine makers, fisherman, and artisans.

Without a menu and seated at communal dining tables, guests eat

whatever the chef serves that is in season and locally available.

Together they take part in a social experiment turned dinner party,

while sharing one of the few human experiences everyone has in

common: eating.

I plan on researching the social relevance of gastronomic

centers like the Corson Building. The intimate sharing and

discourse over food is a social phenomenon that occurs rarely in

buildings nowadays. My spaces will strive to encourage this kind

of social activity, where both the food and building are focused on

celebrating the local flavor and community.

THE CORSON BUILDINGSeattle, WashingtonMatthew Dillon1910 / 20082,000 SF

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case studies

The juxtaposed new and old markets represent the center of

urban activity in Celje. A large steel roof is divided into smaller

split-level surfaces that allow natural light to enter the market stalls

below. The roof surfaces also allow bridging of the entire building

span without intermediary supports. Neutral colored materials are

used to showcase the vibrancy of the market products themselves.

The market is designed as an extroverted urban area, a kind

of covered city square that is inextricably linked to the surrounding

urban space. The almost seamless transition between the market

and the surrounding city square is something I plan to research.

The open pavilion blurs the line between interior and exterior

space and allows the public to easily enter the building. The roof

design is also an intriguing way to let light into the middle of the

building, and I plan on looking at similar ways of daylighting and

ventilation.

CELJE NEW MARKETCelje, SloveniaArhitektura Krušec20094,400 SF

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third course

site analysis

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CONTENTS

DOWNTOWN SITE

MIDTOWN

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SITE ANALYSIS

Sacramento is an ideal site for a new urban public market due to its Central Valley locale and potential for a lively downtown culture. Surrounded by abundant sources of foods, the downtown area currently lacks a daily marketplace to interact with the public and reinforce a “farm-to-table” approach to eating.

I have selected a 57,600 square foot site in downtown Sacramento. Situated at J Street and 16th Street, two of the city’s busiest thoroughfares, the public market responds to the commotion with an equally active energy. The site is centrally located between the commercial downtown center and the residential midtown neighborhood. This location makes it easily accessible to weekday workers, weekend shoppers, and everyday residents. The traffic, noise, and attention from the surrounding neighborhoods will complement the busy daily activity occurring inside.

The site is currently occupied by a Hertz car rental center and public parking lot, which do not reflect the active, culturally-rich area. Nearby restaurants, performing arts venues, and retail buildings have made the area very popular. However, the undeveloped paved car lot at my site is an eyesore that detracts from the surrounding structures, especially for the lofts and businesses across the street.

Being at prominent intersections of the city, the corners of my site have potential for becoming main entrances to the building. Additional openings in the interactive facades will also provide entrances around the building. Because the market will be built over 130 existing parking spaces, the building will have to provide a place to park, most likely with lots below ground. Sacramento’s pleasant climate and pedestrians also generate the need for both covered and outdoor market space.

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CONTENTS

SITE COLLAGE

This collage interprets the city grid of downtown Sacramento and the nearby points of interest, such as restaurants, performance venues, places to live, and places to work. The collage transforms from an aerial view to a perspective view and represents the current rental car center and parking lots as white, unfulfilled space.

s i te analys is

EXISTING POINTS OF INTEREST

RESTAURANTS ARTS & ENTERTAINMENT RESIDENTIAL COMMERCIAL

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CONTENTS

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SITE STRATEGIES

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SITE STRATEGIES

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fourth course

design concepts

PARTI STUDIES

design concepts

STIRRING THE COMMUNITYcontext

This parti represents the surrounding neighborhood visiting and being drawn to the public market. All kinds of

people will be able to use the market, including workers, residents, and visitors. The foods that it provides are universally

attractive to the entire community.

47

ORGANIZED FOR EXPLORATIONtypology

A public market usually houses similarly sized spaces for selling a wide variety of foods. The modular cubes

represent the similar form of various vendors and merchants, but the different colored foods and herbs show that the things

being sold can vary greatly. The organization of a market is also scattered and almost random to encourage wandering,

adventure, and getting lost. Stumbling upon a fantastic food merchant is half of the fun involved in shopping.

PARTI STUDIES

design concepts

SLICES OF SPACEcomposite

The yam is peeled, sliced, and opened much in the way a public market should spill out and interact with the

surrounding streets. The variety of openings, enclosures, and interesting spaces that result from cutting and peeling back

the facade help create an intriguing building.

PARTI STUDIES

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SKIN STUDIES

design concepts

INFUSIONJust as you can smell a delicious meal from far away

in the kitchen, a public market should also be noticed

from a distance through its scents. A permeable facade

allows the appealing smells and sounds of market activity

to spread throughout the building and around it, while also

providing ample ventilation. Stimulated by nearby aromas

and commotion, the public will be intrigued to interact with

the marketplace.

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EXPOSUREIn order to gain public attention and awareness, a

public market should be clearly visible and open to the

outside streets and sidewalks. Blurring the separation

between interior and exterior, the openness that results

is an invitation for the public to enter and explore. In

addition, publicizing the building through integrated

signage attracts the public, announces what happens

inside, and gives the market an iconic status and identity

within the community.

SKIN STUDIES

design concepts

GROWTHA living, green wall reflects the importance of

local and sustainable farming, a key aspect to a thriving

marketplace. The plants growing on the walls embody the

farm-to-table approach, where food does not travel far from

where it was grown and raised. Vertical gardens will harvest

some produce for vendors and provide thermal benefits for

the building, but more importantly they provide public

knowledge of the growing trends in urban farming.

SKIN STUDIES

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SECTION STUDIES

3design concepts

The public market space should be a large, open area that showcases the bustling activity inside. Market goods and customers should be visible from most areas of the building. The second floor will act as a mezzanine and overlook the market space from a more casual setting, maintaining interaction between levels.

A structure consisting of curved steel trusses will be necessary to achieve this large open span. The exterior skin should protect the public from the outside weather, but still allow daylight and natural ventilation through skylights and glazed street-facing facades. The building’s mechanical systems can be integrated into the structure so as not to distract from the pure architecture. The large open market space does not require heavy ventilation; a ventilated core of service space on the east side is only necessary. Artificial lighting will also be incorporated into

OPEN SPACEthe structure to showcase the market stalls and activity. The public will also feel more comfortable with natural materials such as wood and living green walls.

The cheese grater acts as an innovative permeable skin that can filter light, sound, and scents. It will be a common material in my building because of its light appearance and ability to connect spaces through infusion.

Spatially and acoustically, the overarching roof structure should convey to the public that they are under one large roof, whether they are eating in a restaurant, wandering through market stalls, or learning in a cooking class. Clear visibility, spatial understanding, and a lack of interior walls and columns reassures people that they are in the same building and very much a part of the activity.

UNDERGROUND PARKING

PUBLIC MARKET SPACE 16th ST.SERVICE /STORAGE

MEZZANINE RETAIL

SECTION STUDIES

design concepts 57

A clear connection with food sources promotes the building’s strong dedication to local foods. The second floor culinary center and restaurant will utilize the adjacent garden deck for some their ingredients. This emphasizes harvesting foods straight from their source to the kitchen and to the plate. The edible roof deck will be visible from the street, ground floor, and restaurant dining tables. The interaction among these spaces embodies the farm-to-table approach and will make the public more aware of sustainable agricultural practices.

The culinary center and restaurant will be lifted above the public market space, requiring a sturdy floor structure. A transparent skin will allow clear visibility to

LOCALIZED FOODthe rest of the building, so that the public can see what happens inside the kitchens. Additionally, clear glazing between the restaurant, culinary center, and garden will reinforce the close proximity to food sources and also provide generous natural lighting. Both the restaurant and teaching kitchens will require industrial-style ventilation, lighting, electrical, and plumbing systems, which should be concealed within the wall, floor, and roof structures. The interior spaces should evoke modern workshops that are outfitted with the most up-to-date equipment and filled with natural light, encouraging people to watch, learn, and cook together.

RESTAURANTEDIBLE

ROOF DECK

PUBLIC MARKET OUTDOOR MARKET K ST.

SECTION STUDIES

design concepts 59

fifth course

program

SITE AREA: 57,600 SF

TOTAL BUILDING AREA: 141,020 SF

PROGRAM LAYOUT

63program

CULINARY CENTER

The culinary center on the second floor will provide an immersive learning experience for the public. Culinary students will train and cook in a large, open kitchen classroom. The 3,400 square foot classroom will have commercial equipment, proper ventilation, and be near one of the restaurants. Students from the culinary class may be moving between the restaurant kitchen and the classroom, so they should be close by. These classes will be visible to the public through perforated metal screens that will also pass scents and sounds. Students will utilize the garden deck for some of their ingredients. The cooking methods taught in the classes will emphasize the sustainable practices the entire building exhibits.

An 850 square foot demonstration kitchen will also be open to passersby. Teachers and visiting chefs can take the stage and perform a cooking demonstration to an audience seated amphitheater-style.

RESTAURANTS

There will be two restaurants that embody sustainable agricultural practices. They will cook with the seasonal, local ingredients found in the market and picked from the on-site garden deck. A 3,200 square foot casual restaurant will be located off of J Street on the ground floor to complement the popular neighboring eateries. With sidewalk tables and an open facade, this restaurant will encourage people to stroll off of the street and into the dining room.

On the second floor will be a 3,300 square foot farm-to-table restaurant that focuses on the close connection between a food’s source, its preparation, and its consumption. Clear views from the dining room to the open kitchen, outdoor garden deck, and green wall will reinforce the sustainable and healthy cooking methods. An outdoor patio will also provide a pleasant spot overlooking busy downtown Sacramento.

PROGRAM STATEMENT

PUBLIC MARKET SPACE

The public marketplace will be the heart of the building, showcasing the foods from around the region. Moveable modular stalls or pavilions will be home to the individual vendors of cheese, wine, flowers, and other artisanal goods. A market serving Sacramento’s population of about 460,000 people should have between 20 and 30 of these spaces, each approximately 200 square feet. They will be organized in a scattered manner as to encourage exploration throughout the market. Some will be in the middle of the space and very public, while others will be against a wall.

RETAIL SPACE

Along the slowly rising mezzanine ramp are three large retail spaces averaging 800 square feet each. Unlike the market stalls on the ground floor, these shops will sell more packaged products and hard goods such as cooking equipment, spices, wine, and coffee. Lightly separating the retail spaces from the ramp are low perforated metal screens as found in the rest of the building.

ROOF / GARDEN DECKS

On the north side of the second floor is a partially-covered roof deck for guests and market staff to relax and admire the city. A wood slatted roof allows a fitting combination of daylight and shade.

The 8,500 square foot edible garden deck on the south side provides growing space for herbs, fruits, and vegetables to be used in the culinary center and restaurant. Students and chefs will venture onto the deck to pick an ingredient at its peak freshness and prepare it in the kitchen. A roof overhang provides necessary shading for most of the planters.

PROGRAM STATEMENT

program

SERVICE / STORAGE / DELIVERY SPACE

An accessible but more private way for trucks to make deliveries is necessary. This service space cannot be placed on a main street due to the traffic. Therefore, trucks should enter the building’s covered delivery space from the east via J-K Street Alley. This delivery space will be adjacent to the market’s core service space, which includes refrigerators, freezers, food storage rooms, restrooms, and administrative offices. Public market access and freight elevators off of the delivery and service space also allow easy transportation of supplies.

OUTDOOR MARKET SPACE

An outdoor public space is necessary to take advantage of Sacramento’s pleasant climate. The outdoor market space will be located on the south side of the building at the corner of 16th Street and K Street, to take advantage of sun exposure and strong street presence. During market hours, merchants may relocate their stalls and set up in the outdoor plaza to encourage an active street scene. At night, the outdoor space has the potential to hold a night market and continue drawing in people from the neighboring restaurants and nightlife activities. During non-market hours, this area can become a community gathering place.

UNDERGROUND PARKING

Since the market will be taking over 130 existing public parking spaces, a new parking lot will be incorporated underneath the building. Although driving is not encouraged, the parking demand will increase with the addition of a new area attraction. The 69,000 square foot underground floor will provide 155 new parking spaces. Perforated metal panels on the ground will also allow daylighting down to the parking level.

PROGRAM STATEMENT

65

sixth course

process

CIRCULATIONThe organic shape and movement of a prawn plays a large role in driving

my public market’s design. The crustacean’s curling body is interpreted by a long, segmented ramp that begins at the northwest entry and encourages a slower, more subtle transition to the second floor spaces. Wandering and exploration are encouraged by the curving circulation paths and open plan. Along the way, the mezzanine ramp offers visitors expansive views overlooking the public market activity below, including small balconies at each landing. The first floor market space becomes a stage for the performance of food, on display for all to experience.

PRAWN CONCEPT

process

ROOF STRUCTUREThe prawn’s undulating shell also led to the development of the building’s

organic roof structure. The column-free interior and curved steel trusses are an extrusion of the prawn’s exoskeletal structure. Divided into 7 sections, the roof mirrors the divided shell segments in the body. Despite the segmented nature however, both the shell and roof remain continuous as a whole. The roof is highest over the public market space and lowest over more intimate spaces such as the restaurant and roof deck. Furthermore, slitting and splitting the roof into several segments allows for clerestory windows, stack ventilation, and surfaces for photovoltaic panels.

PRAWN CONCEPT

69

STUDY MODELS

3process

WEST FACADE’S SUN EXPOSURE

JUNE 21, 2PMVERY MILD EXPOSURE

JUNE 21, 3PMSOME EXPOSURE

JUNE 21, 4PMHARSHEST EXPOSURE

JUNE 21, 5PMHARSH EXPOSURE

The west facade of the public market experiences the harshest sun exposure, especially in the late afternoon as the sun sets in the summer. A shading study was performed to determine what areas of the west facade needed to be protected, whether it was by the roof overhang, ground level bifold doors, or operable horizontal louvers.

The highest portion of glazing is shaded by the roof overhang, allowing it to be more open. The middle portion of glazing is the most exposed and requires continuous shading through operable horizontal louvers. The lower portion is shaded by the bifold doors, which create an street level awning.

SHADING DEVICES AT WORKDURING HARSHEST SUN EXPOSURE

FACADE STUDIES

process

FACADE STUDIES

73


CONTENTS

ing les ide branch l ibrary 3

CONTENTSFACADE / ROOF DETAIL MODEL

SKETCHES

process

SKETCHES

77

SKETCHES

process

SECTION PROCESS

79

SKETCHES

process

ROOF PROCESS

81

seventh course

final design

EXPLODED AXONOMETRIC

f inal design

UNDERGROUND FLOOR PLANSCALE: 1/64” = 1’-0”

85

J STREET

16

TH

ST

RE

ET

K STREET

FIRST FLOOR PLANSCALE: 1/64” = 1’-0”

f inal design

J STREET

16

TH

ST

RE

ET

K STREET

SECOND FLOOR PLANSCALE: 1/64” = 1’-0”

87

VIEW OF NORTHWEST CORNER / J ST. & 16TH ST.

f inal design 89


CONTENTS

VIEW OF SOUTHWEST CORNER / K ST. & 16TH ST.

ing les ide branch l ibrary 3

CONTENTS

91f inal design

SECTION MODEL


CONTENTS

f inal design

SECTION MODEL

OVERLOOKING RESTAURANT, CULINARY CENTER, EDIBLE GARDEN DECK

3f inal designLOOKING SOUTH

SECTION MODEL

GREEN STAIR

3f inal designEDIBLE GARDEN DECK & KITCHEN


WEST ELEVATION FROM 16th STREET

SECTION A LOOKING EAST

SOUTH ELEVATION FROM K STREET

f inal design

NORTH ELEVATION FROM J STREET

101


CONTENTS

SECTION B LOOKING SOUTH

CONTENTS

VIEW OF INTERIOR ENTRY

CONTENTS

f inal design 105f inal design

VIEW OF DEMONSTRATION KITCHEN AND CLASSROOM

3107f inal design

VIEW OF RESTAURANT BEFORE DINNER SERVICE

109f inal design


CONTENTS

VIEW OF NIGHT MARKET ACTIVITY

CONTENTS

ing les ide branch l ibrary 3111f inal design

accoutrements

furniture

CONTENTS

I rarely have the opportunity to build things at a tangible human scale. I constructed a comfortable and contemporary chair for Vellum, a local furniture design competition. The purpose of a chair can be reduced to being a place for your back, legs, and arms to sit and relax. Countless chairs have been designed to the extremes—overly embellished, wrongly proportioned, and uncomfortably stiff. Instead, I designed a chair that evokes simplicity and openness.

Two intersecting cubes are represented in the chair’s form—the wood structure and the suspended seat. The pine frame is held together with dowels that are countersunk into each joint. Each piece plays a crucial role to the chair’s structure and concept. If the chair were missing even one dowel joint, piece of wood, or cushion component, the chair would be far less clear or practical than it is whole. Sitting in this chair should be a natural and relaxing movement, with soft and functional proportions.

furni ture 3furni ture 115

117

bibliography

bibl iography 119

p. 1 photo Jeffrey Yipp. 2 photo www.flickr.comp. 2 quotation www.frenchlaundry.comp. 4 photo www.flickr.comp. 4 quotation Tasting Architecture, Jamie Horwitzp. 6-7 photo collage Jeffrey Yipp. 8 photo Jeffrey Yipp. 10 image Jeffrey Yipp. 12 photo Jeffrey Yipp. 13 photos Jeffrey Yipp. 14 image 9 Stock Orchard Street, Sarah Wigglesworthp. 16 photos Jeffrey Yip / www.flickr.comp. 18-19 photo Oxbow Public Market, www.flickr.comp. 20-21 photos www.flickr.comp. 21 plan www.oxbowpublicmarket.comp. 22-23 photos www.flickr.comp. 23 drawings www.archrecord.construction.comp. 24-25 photos www.flickr.comp. 26-27 photos www.thecorsonbuilding.comp. 28-29 photos www.flickr.com / www.archdaily.comp. 30-31 photo Jeffrey Yipp. 32 maps www.bing.com/mapsp. 34-35 information http://www.wrcc.dri.edup. 38-41 photos Jeffrey Yipp. 44 photo www.flickr.comp. 45-48 photos Jeffrey Yipp. 49 photos www.flickr.comp. 60 photo www.flickr.comp. 63-65 images Jeffrey Yip / www.flickr.comp. 66 photo www.flickr.comp. 82 www.flickr.comp. 112-113 photo www.flickr.comp. 114-117 photos Jeffrey Yipp. 118 photo www.flickr.com

Copyright © 2011 / Jeffrey YipPublished by Lulu in the United States

All rights reserved. No images created by the author may bereproduced in any form without written consent of the author.

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Urban Public Marketecture