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- Creators: Hejduk, Renata
- Status: Published
Description
Promoted by the city to increase land values and provide jobs in the barrios of South Phoenix, industry became a force of massive disturbance along Buckeye Road, interrupting the residential scale with large industrial lots, many of which have been abandoned. However, latent in the landscape are remnants of better times in the vibrant gestures of everyday urbanism.
Inspired by this palate of lively, idiosyncratic street designs—created out of necessity by people making-do—this project seeks to bring identity, value, and vitality to this challenging human environment.
This project uses concepts and processes of disturbance ecology and ecological succession, specifically the role played by pioneer species and biological legacies in the immediate aftermath of the eruption of Mount St. Helens, to develop an urban revitalization plan for Buckeye Road.
Inspired by this palate of lively, idiosyncratic street designs—created out of necessity by people making-do—this project seeks to bring identity, value, and vitality to this challenging human environment.
This project uses concepts and processes of disturbance ecology and ecological succession, specifically the role played by pioneer species and biological legacies in the immediate aftermath of the eruption of Mount St. Helens, to develop an urban revitalization plan for Buckeye Road.
ContributorsWhitesides, Ashley Nicole (Author) / Petrucci, Darren (Thesis director) / Hejduk, Renata (Committee member) / Fischer, Heidi (Committee member) / The Design School (Contributor) / Barrett, The Honors College (Contributor)
Created2016-05
Description
Food’s implication on culture and agriculture challenges agriculture’s identity in the age of the city. As architect and author Carolyn Steel explained, “we live in a world shaped by food, and if we realize that, we can use food as a powerful tool — a conceptual tool, design tool, to shape the world differently. It triggers a new way of thinking about the problem, recognizing that food is not a commodity; it is life, it is culture, it’s us. It’s how we evolved.” If the passage of food culture is dependent upon the capacity for learning and transmitting knowledge to succeeding generations, the learning environments should reflect this tenability in its systematic and architectural approach.
Through an investigation of agriculture and cuisine and its consequential influence on culture, education, and design, the following project intends to reconceptualize the learning environment in order facilitate place-based practices. Challenging our cognitive dissonant relationship with food, the design proposal establishes a food identity through an imposition of urban agriculture and culinary design onto the school environment. Working in conjunction with the New American University’s mission, the design serves as a didactic medium between food, education, and architecture in designing the way we eat.
Through an investigation of agriculture and cuisine and its consequential influence on culture, education, and design, the following project intends to reconceptualize the learning environment in order facilitate place-based practices. Challenging our cognitive dissonant relationship with food, the design proposal establishes a food identity through an imposition of urban agriculture and culinary design onto the school environment. Working in conjunction with the New American University’s mission, the design serves as a didactic medium between food, education, and architecture in designing the way we eat.
ContributorsBone, Nicole (Author) / Rocchi, Elena (Thesis director) / Hejduk, Renata (Committee member) / Robert, Moric (Committee member) / The Design School (Contributor) / School of Geographical Sciences and Urban Planning (Contributor) / Barrett, The Honors College (Contributor)
Created2017-05