in the cheese-aging room 10-13 degrees of temperature and 80-90% of humidity has to be maintained.
shape inside a shape
double skin
onion strategy
2.12.09
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The topic of this blog is a design for a "fromagerie" - a cheese finishing, aging and production building in Franche-Comté region in France. This is a documentation of my work on the topic of mass. My proposal focuses on expressing hollow, usable space as solid mass. (Studio Lynn, University of Applied Arts, Vienna)
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