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Baking a Building: An Experiment In Activating the Senses

Griffith, Ashley R
http://orcid.org/0000-0002-4895-8475
http://rave.ohiolink.edu/etdc/view?acc_num=ucin1491303753804295

Abstract Details

2017, MARCH, University of Cincinnati, Design, Architecture, Art and Planning: Architecture.
Imagine a blank space: still, quiet, colorless, and full of nothing. One by one begin to add elements. A window drips light into the space. It opens and a breeze lofts in the scent of crisp autumn leaves as they rattle around dancing in the trees outside. The heat of on oven, emitting a tempting aroma of rising bread, warms the space. The smooth texture of the coffee stained table waits to be dusted with crumbs. The space evolved from a boring, blank slate into somewhere thought provoking and emotional. By studying the ways senses can impact space, this thesis strives to bring feeling into the built environment. It is important to design with the senses in mind, because the way in which places are perceived has everything to do with the way people interact with and react to a space. Sight, touch, taste, smell, and sound each work together, which create the moods and tones in any space. Visitors are not only interacting with people and objects in a space, but the inherent properties given to it by design. People remember spaces by both the activities they do in them and the way the space made them feel. The same part of the brain that is in charge of processing our senses is also partially responsible for storing emotional memories. As we perceive various sensations, our brain understands them and enables us to recall and form correlations between places and events. This thesis shall explore ways of evoking the senses in order to create experiences and memories with architecture. This thesis proposes the design for a bakery in the Over- the- Rhine neighborhood of Cincinnati. A bakery has a building typology that uses a standard design process to house a specific set of program requirements. However, rather than issue a “cookie-cutter” bakery program, this thesis enables the bakery to become an experience of the senses that occupants use during the process of baking. The process of baking includes five main stages: preparing, mixing, baking, decorating, and serving. Each stage not only requires different spatial affordances, but various means of sensory engagement as well. Each stage also houses a variety of learning opportunities and social interactions, which enhance the sensory experience at both large and small scale instances.
Aarati Kanekar, Ph.D. (Committee Chair)
Christoph Klemmt, A.A. Dipl. (Committee Member)
30 p.
Architecture
Sensual architecture; the five senses; architectural experience; active bakery; bakery programming; sensory experience

Recommended Citations

Citations

  • Griffith, A. R. (2017). Baking a Building: An Experiment In Activating the Senses [Master's thesis, University of Cincinnati]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1491303753804295

    APA Style (7th edition)

  • Griffith, Ashley. Baking a Building: An Experiment In Activating the Senses. 2017. University of Cincinnati, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=ucin1491303753804295.

    MLA Style (8th edition)

  • Griffith, Ashley. "Baking a Building: An Experiment In Activating the Senses." Master's thesis, University of Cincinnati, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1491303753804295

    Chicago Manual of Style (17th edition)

ucin1491303753804295
172
© 2017, some rights reserved.Creative Commons License Baking a Building: An Experiment In Activating the Senses by Ashley R Griffith is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License. Based on a work at etd.ohiolink.edu.
This open access ETD is published by University of Cincinnati and OhioLINK.