james corner field operations: queen elizabeth olympic park

'queen elizabeth olympic park' by james corner field operations, london, UK
the south park hub and legacy attractions
all images courtesy of the olympic park legacy company


new york-based james corner field operations has created the winning proposal for the south hub of the 'queen elizabeth olympic park',
a masterplan which integrates the athletic facilities with events spaces into an extensive parkland for the summer 2012 olympics in london,
united kingdom. the south park will be transformed into a leisure destination for the transient international visitors along as well as
for residents after the games. the site will accommodate a wide range of programming to appeal to a broad spectrum of the public
even on ordinary days along with pleasure gardens for ordinary days.



labyrinth


with a visual connection to the river and surrounding park, points of interest will include an arc promenade,
planting ribbon and hedgerow, event rooms and generous lawns and gardens. the rectilinear hub building
will take the form of an open pavilion stitched into the landscape with views of the nearby orbit sculpture.

enclosed with a series of horizontal and vertical planes, the public and private spaces are divided with spine walls
which become connection points for the lines of plants to meet the structure. projecting through the shell of
the building, the same spine walls become surfaces for art and media projections for public engagement.
an open cafe is placed in the center along with external covered seating and a roof terrace with panoramic views of the
encompassing grounds.



playground



south park hub, LED canvas and arc promenade



the gateway



arc promenade



ticketing and cafe plaza



cafe and plaza entry



winter festival in the event plaza



overview of the site



site plan



floor plan / level 0



section



(left) landscape framework
(center) south park places
(right) event platforms



(left) arc promenade
(right) planting ribbon + hedgerow



(left) event rooms
(right) lawns + gardens



axon of site elements



hub building design diagram



concept sketch of the hub building

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Leaf Tie Cable Organisers by Lufdesign

These leafy cable ties by Korean designers Lufdesign might be mistaken for plants.



Made from plastic, the Leaf Tie Cable Organisers each have one or two leaves sprouting from their ends.



As well as green, the ties are also available in less realistic colours including red and blue.



Check out Richard Hutten’s leafy fridge magnets in our story from 2008.



Here’s a few more words from online seller JetPens:

The Leaf tie cable organizers are a perfect way to add a little nature to your electronic environment.



The zip ties have one or two plastic leaves on the end, making your cord bundles look like branches and giving your cable organization a “green” look.



Let any of the six available colors bring the outside in to your workspace.

 

 

 

 

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Attractive home designs ideas.

Attractive home designs ideas.

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Basque Culinary Center by VAUMM

Spanish architects VAUMM have completed a golden culinary centre for Basque chefs in San Sebastián.



The five-storey Basque Culinary Center is situated against a steep hillside and each floor meets the ground.



Unlike most multi-storey buildings, visitors arrive through entrances on the upper storeys and then descend to floors below.



The centre’s U-shaped plan surrounds a central courtyard, above which a bridge block connects the north and south wings on the top two floors.



The golden facades are made up of perforated metal panels that are decorated with different patterns.



Deeply projecting balconies wrap the exterior elevations and were intended by the architects to resemble a stack of dishes.



VAUMM released images of the original proposals two years ago – see our earlier story here and more stories about VAUMM here.



Photography is by Fernando Guerra.



Here’s some more information from VAUMM:

Gastronomic Science University and Research & Innovation Center for Gastronomic Science- BASQUE CULINARY CENTER in Donostia-San Sebastián.



Record

In may 2009 Mondragon University (Mondragon Unibertsitatea) and Basque Chefs created the Basque Culinary Center Fundation, with the support of the Public Institutions.



The center will be located in San Sebastián, Gipuzkoa, Spain, and will become the head-office of the Gastronomic Science University and Innovation and Research center in Gastronomic Sciences of Mondragon University, so that this building will be singular as the first building where this use programme is brought together.



The Basque Culinary Center has the aim of Professional Training, Research, Innovation and transfer of knowledge of the different areas of the Gastronomic Sciences, generating research proccesses between Universities, Technologic Centres, Companies and Public Institutions (Donostia- San Sebastián Townhall, Diputación Foral Gipuzkoa, Basque Government, Spanish Government through the Science and Innovation Ministry.



General aspects of the proposal

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.



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.



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.



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.



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.



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.



Volume generation

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.



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.



Level 0

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.



Level -1

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”.



Level -2

Architects: VAUMM
Iñigo García Odiaga
Marta Álvarez Pastor
Jon Muniategiandikoetxea Markiegi
Javier Ubillos Pernaut
Tomás Valenciano Tamayo



Level -3

Collaborators:
Naroa Oleaga Barandika, Architecture PFC student
Ander Rodriguez Korta, Architecture PFC student



Level -4 

 

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