HOTEL FROM A BREAD   
Retirement House(Form-finding experiment)     
Bangkrajao, Samut Prakan, Thailand     
Verasu Saetae     
Tutor :Ekapod H     
 2011     
  
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International Program in design and Architecture     
Chulalongkorn University     













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VerasuStudio_bird
Perspective -- the retirement house surrounded by large trees and it is also next to the canal, connected to floating market.
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Drawings -- Form finding method to create a volume from the starting point of bread mold.



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Manifesto :

  Can Architecture 
Developed from 
How Bread mold 
Occupy space 
Of the bread ?

The project starts with curiosity to understand how mold occupies space inside a bread. How could this simple experiment of bread mold determines the shape of a building and its spatial qualities ? I conducted an experiment of populating molds on a bread as a way to inform design decisions.

 The experiment was carried out for 2 weeks, water has been dropped on the areas of the bread, and it turned out that those areas began to develop mold quicker than other areas which did not receive water. The surfaces of the bread was shirking slowly. The volume of the bread became contracted, as the mold consumed its food and nutrients.

The photo documentation had been made daily. After 2 weeks, I began to analyze and evaluate these documentations and also draw and trace around the space of the bread mold. The forms arrived from the analysis and drawings of the mold-free bread condition to the developed area of populating molds.

The structure of the building is adapted from typical construction method, post and lintel. However, the floor of the building had been subtracted to support the building similarly to how molds would consume the bread and then the exploration of mold-like spatial qualities were explored and gradually manifested in the final design.

Bread mold experimentation

The objective of growing bread mold is to try to understand how mold occupied space and then use its characteristic to influence the design decision.

This photo documentation is done in 2 weeks’ time. The surface of the bread was shirking slowly. The volume of the bread became contracted, as the mold consumed its food and nutrients.