Phone Food
Design Studio
Studio Greg Lynn, Die Angewandte
Students: Velina Iantcheva, Hao Wu
Supervisor: Greg Lynn
Teaching Assistants: Maja Ozvaldic, Bence Pap and Kaiho Yu
Guests: Mariana Ibanez, Patrik Schumacher




Studio Brief

Contemporary Situation:

First there was fast food (convenience)
Then there was slow food (healthy & sustainable)
What is possible now?

Fast food was aligned with automobile culture lifestyle.
Slow food was aligned with local lifestyle.
Now we have the culture of the small screen, GPS and the cloud
- Ordering on phone with GPS and delivery without “address”
- Micromobility added to existing public and private transportation
- Gig worker economy

Your competencies:

Architectural and site planning experimentation, innovation and transformation. The flows of people and things through the site and how they intersect and interact. The position and presence of the building and the site in the city.
The spatial and volumetric experience and its impact on the interaction of people with each other and with the food.
The relationship between place and transportation and the landmark character of the building in the city.


Concept Statement

Air Infrastructure in the center replaces conventional circulation core to drive airflow vertically.

Ferris wheels as the only mechanical circulation provide landing ports in a variety of heights, where isolated floors are extended to link all the occupiable spaces.

Final Review Video



Spatial Experience




Interior Animations



Outdoor Animations



Scooter Animations



Persona Storyboard



Flow Studies




Visual Cone Studies



Human Activities Studies with Unity Simulation



Section in Pan-Through Animation


Sections





Site Plan with Unity Simulation



Delivery Robot Animation



Top View with Unity Simulation







All right received