logo

2009, Nov– / Basque Culinary Center

previousnext

The idea for the Basque Culinary Center comes from a type of topological surface sometimes referred as Cain & Abel house. This surface divides any given volume into two different spaces, A and B, which are nondetachable and interwoven despite being totally independent. This idea is linked to the rheotomic (from rheo-, flow and -tomos, cut or section) surfaces in projects like the Taichung Metropolitan Opera designed by Toyo Ito, but reshaped here in a more rational fashion.
The building is placed over a sloping lot, adopting the inclination of the land in the ground floor, but retaking the horizontal plane for the rest of the building. The upper floor is made of a series of interconnected plateaus, while the basement floor is hidden beneath the exterior ‘B’ space. All the holes in the conceptual model have been spitted in half by the perimeter except for the central one, that remains as an abstract court containing the vertical communications. The structure is made of concrete until the plateau level, with post-stressed slabs resting over regular reinforced walls. Over that level, a light rib structure made out of OSB boards retakes the shape of the underlying concrete structure, avoiding stability issues derived from the special geometry of the building.

previousnext
Basque Culinary Center
Basque Culinary Center
Basque Culinary Center
Basque Culinary Center
Basque Culinary Center
Basque Culinary Center
Basque Culinary Center
Basque Culinary Center
Basque Culinary Center
Basque Culinary Center
Basque Culinary Center
Basque Culinary Center