Research Book_IAD4010_M00930120_Laure Tshilumba Kabuika.pdf

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Laure Tshilumba Kabuika
M00930120
Research book
IAD4010 Explore - Scale and place
Date of submission: 8th January 2024

01
Site Analysis
Site mapping
Journey to Oxford Street
4-12
02
Building Analysis
Interior’s building analysis
Exterior’s building analysis
13-26
03
Project’s brief
Site mapping
Journey to Oxford Street
27-39
04
Case Studies
The long table
Bompass & Parr
The tourist Gaze
40-46

05
Pitch 5
Reflective statement
Food production
Statistics of obesity in
England
47-58
06
Pitch 20
Street Intervention
Building Intervention
Room Intervention
59-77
07
Pitch 40
Site mapping
Design’s process
Case studies
Design development
78-104

Abstract
Through the production of a Research Field Book
I will identify, apply and illustrate explorative
research techniques that challenge preconceptions
and redefine what constitutes the ‘interior’.
The book will provide a platform to nurture new
thinking in the understanding of urban environments.
I will explore a variety of creative and advanced
investigation methods, and engage in designing,
prototyping, and narrative discourse, that re-imagines,
reuses and transforms existing urban interiors.
Communication skills will also be advanced through
‘Pitch’ based presentations, discussion and reflection
that identifies a post-graduate level of practice based
enquiry via detailed and appropriately informed
research.
5
Research book: Abstract

Pedestrian connections
Green spaces
Train stations Retail
Entertainment
Car’s Congestion
Key activities
area
Secondary
routes
People
crowdness
Oxford Street
Marks &
Spencer
Walking
distance
Marks & Spencer
Marble
Arch

Figure 1
Bond
street
Oxford
circus

8
Site Analysis: Oxford Street
Oxford Street is by far one of the
busiest and most visited destina-
tions in London. The area is highly
connected with many people who
travel using either buses, tube or
other public transport.
As there is a high amount of traffic
in the area, it can cause the busy
street to get congested by cars
and pedestrians, daily. The high
street usually isn’t very crowded
during the early hours of the day,
however, between the hours of
noon and 2pm, as well as 6pm to
7pm, is where it gets the liveliest
and becomes overcrowded. Satur-
day tends to be the busiest day of
the week, while Sunday is the qui-
etest.
The weekdays also have signifi-
cant amounts of people travelling
to and from work during the day,
which is why it can be quite hectic
too.
The street can create overwhelm-
ing feelings for people who aren’t
used to big crowds, which can trig-
ger the overstimulation of senses.
Westminster City Council recog-
nises the need for a coordinated
district-wide approach and that
the pandemic offers a once-in-a-
lifetime opportunity to rethink this
important piece of London.
The aim is to deliver innovative
solutions that make a real differ-
ence, both in the short-term and
into the future. With elements of
delivery already underway and
through ongoing engagement
with residents, businesses and
partners, the Oxford Street District
delivery programme will unlock
the district’s true potential, se-
curing its success and growth for
generations to come.

9
Train station on Oxford Street
People crowdness
Light traffic
Medium traffic
Heavy traffic
Bond street
station
Marble Arch
station
Marks &
Spencer
The walking distance from bond street
station or marble arch is about 15min
Marble
Arch
Oxford
Circus
Bond
street
Figure 2
Figure 3

Site Writing: Journey to Oxford Street 10
My journey to Oxford Street started from totten-
ham court road station where we wre all walking
towards the Marks & Spencer. A walk that takes
45min - 1 hour depends on your pace.
The feeling of the street was such as it felt over-
whlemed because of the crowdness.
As I was walking down the street to our
site ‘‘Marks and Spencer”, I felt like everything was
going on much higher speed around me wonder-
ing why everyone seem in the rush to go some-
where as I usually take my time to observe and find
myself in area.
While Walking down the street in the midst of
people and noises resonating if there are corners
where you can listen to silence.

There are many shops along the street, which has given the street the reputation of
major retail hub. Some have amazing glazing facades and others have a facade that is
not really interacting with the people outside, it seems difficult to see the interior of the
stores and both designs give differents feelings from outside.
The stores with these amazing facades, give you the luxury vibes almost as it is wel-
coming you to enter the shop as everything feels attrative. The ones with a facade less
presentable were therefore less inviting.
Site Writing: Journey to Oxford Street 11

Finish
Start
M&S
Selfridges
Tottenham
court road
The photographers
Gallery
Bond street
station
The starting point of our journey to the site was
Tottenham court road and the finishing point was
Marks & Spencer.
Throughout the journey, I highlighted buildings that
are mainly taken by tourists in which people find the
interests to visit.

14
Figure 4

The exterior of Marks & Spencer from Oxford Street is consist
of a multi storey building with the sign precising the name of
the store.
From the ground floor, it is almost impossible to view articles
from inside the building from their opaque windows covering
everything, therefore it is giving a less pleaseant and attractive
look to the store.
Walking along the side of the building towards the second
building of Marks & Spencer, it constitutes of a series of col-
umns supporting the building with a second entrance through
the food hall.
Walking down to the back of the building which is approxima-
tively two blocks away from Oxford Street, the feeling is quite
sad and scary. The walk feels almost dangerous because there
is barely people at the back expect from delivering trucks.
And as for the building, the facade is constitues of concrete
and bricks giving an ancient look, not really modern. Walls of
bricks are built up inside the store blocking all the natural light
from penetrating the building.
Building Analysis: Interior 15

Oxford Street
Pedestrian de
Traffic Analysis
The chosen site for this
project is Marks &
Spencer Mable Arch also
known as M&S.
The site is located at 458
Oxford street, set at the
junction of Oxford Street
& Orchard Street, at the
heart of central London: a
world-famous retail desti-
nation.
Marks & Spencer started in
1884 as a stall in an open
market in Leeds, Yorkshire.
It is one of the world’s
great British retailers which
offers trusted value prod-
ucts across its own label
Food, Clothing & Home
businesses in the UK and
internationally.
The retailer of shop and of-
fices above occoupied the
largest premises of three
interconnected buildings
that make up the site.
The store have served the
community for many years
and it’s losing slowly it’s
identity. Most people that
we found shopping are
mainly elderly.
The store is struggling to
commercialised its prod-
ucts therefore it is fail-
ing to contribute to the
vibrancy of the Oxford
Street district, animate
neighbouring streets and
provide an improved retail
experience.

Orchard Street
ensity Analysis Function Analysis
Brasserie of Light
Selfridges
Adding onto to the pan-
demic impact, customers
fundamentally changed
how they shopped choos-
ing online shopping, home
delivery and out of town
retail parks instead of tra-
ditional high streets.
Discussions arise around
this subject wether or not,
M&S should be demol-
ished or be given another
revamp for a new purpose.
Some critics argue that
knocking down a build-
ing in the heart of London
creates an unnecessary
carbon footprint, unfor-
tunately the decison of
knocking down will not
meet the sustainability
standards that the gov-
ernment is trying to imple-
ment in the city of London.
It is now in the centre to
the current debate about
how we develop buildings
that might not be fit for
purpose anymore.
The character of retail-
ers is changing which has
been accelerated by the
Covid-19 pandemic, the
area has seen a dramat-
ic drop in footfall and a
growing number of busi-
ness closures.

The retailer has poor-quality struc-
tures and asbestos challenges,
which although completely safe.
It provides a series of inefficient
retail spaces with numerous
internal columns and level changes
accessible with escalors which are
the only elements giving a sens of
verticality.
Each level is dedicated to a depart-
ment: The basement is the food
hall, the ground and the first floor
are women department, the sec-
ond floor is the men’s floor and the
the third floor is the home depart-
ment.
The atmosphere of the place feels
odd and outdated.
The back of the site also includes
the red-brick Neale House on the
western part of the site.
The category of people inside
M&S are mainly elderly that come
for shopping reducing the
frequency usage by other age
group
GROUND FLOO

OR
NT FLOOR
BASEMENT FLOOR
GROUND FLOOR
D FLOOR
The basement shows clearly how the
building is supported by multiple
columns that are placed from the
basement to the fifth floor.
The floor is accessible using a lift
or an escalator, leading to the food
hall. The windows completely
covered are blocking lights from
entering the building.
E
n
t
r
a
n
c
e
Entrance
The basement shows clearly how the
building is supported by multiple
columns.
The floor is accesible by lift or
escalor, and is occupied by the
food/groceries.
Access to another floor using an escalator
Main access on the ground floor to the
building
Windows totally covered
Columns
Columns
Access using Lift
Access using Lift

FIRST FLOOR
THIRD FLOOR
THIRD FLOOR
The first floor is the women’s wear
department. It extends over the
entire surface of the floor. The space
is widely used but because of the
windows that are covered, the floor
as other floors are lighten up with
artificial lights.
The third floor is the last floor acces-
sible by public. The floors above are
private and occupied by M&S of-
fices extended to the next building
attached by a bridge.
Columns
Access using Lift
Columns
Access using Lift
Windows totally covered

Main Entrance Main Entrance Escalator leading to floors
Women’s wear Women’s wear Women’s wear
Men’s wear Men’s wear Men’s wear
Food hall Food hall Food hall

Building Analysis: Women’s wear 22
Womenswear is located on the ground floor, ahead just by
the entrance and on the first floor is located to the right of
the store as you exit the lift, also accesible through the es-
calotor. The majority of aisles are clear of obstructions but
there is no particular assistance while shooping there is no
particular signs for differents categories of items.
On the first floor, you have lingerie, beauty sections, shoes
and other articles.
Lights
The ground/wom-
enwear floor is well
lighted and ceiling
Aisle
Items are placed
along the aisle mak-
ing the walk in the
shop long.
Columns
Columns in the main
structures holding
up the building and
it really visible while
shopping.
1 2 3
2
1
1 1
1
3
3
3

Building Analysis: Men’s wear 23
Menswear is located on the second
floor, ahead as you exit the lift, also
accessible via escalator.
On the men department, the atmo-
sphere is less pleasant, items are less
organised, the ceiling height is lower
with a feeling of being compressed,
adding to that the lack of natural light
throughout the floor, the shopping
experience is less joyable, therefore
men spend lesstime shopping and in-
steadthey are assisted by their female
friends, partners.
Lights
The third floor is darkest and
depressed of all floors.
It is barely lit and because of
the lack of the atmosphere,
male shoppers spend approx-
imatevively 10-20 minutes.
1 Clothes display
Clothes are mixed up and
there is no clear visibility
on particulars items making
shopping a challenge. There
is the only floor where it is
almost empty
2 Aisle
The majority of aisles have a
width of 100cm+, giving just
enough space for people to
walk because on the side there
is a change of flooring demar-
cating items display
3
1
2
3

Building Analysis: Food hall 24
The Food Hall is located on the
basement level, ahead as you exit
the lift, also accessible through the
escalator.
The level is also well-lit with artifi-
cials lights. The height ceiling is sig-
nificantly low.
There is no particular signs to indi-
cate where articles are display on
the floor or maybe if there is one it is
not really visible by most shoppers
Lights
The ground/womenwear floor is well
lighted and ceiling
1
Columns
Column in the main structures hold-
ing up the building. They can be de-
structing and they allow you to deter-
mine height ceiling
2
Food display
Column in the main structures hold-
ing up the building. They can be de-
structing and they allow you to deter-
mine height ceiling
3
1
1
1
2

Building Analysis: Exterior 25

Building Analysis : SWOT 26
Strenghts
Many windows
1. Big entrance right on Oxford Street
2. The ground has a high ceiling making
the shop looks spacious
Weaknesses
Narrow space
1. There is no natural lights inside the
building
2. Dark space
1. No clear indication making the shop-
ping experience hard to find articles
3. Courtyard not usable
4. Low floor height ceiling
Opportunities
Good location
1. Because of the location (opposite Zara)
and since it is right on Oxford Street, the
building is easily accesible.
Threats
1. As there are level differences between
each floor, the stairs make it difficult to
understand
2. The rear of the building is unoccupied
making it less safe to walk around late

Oxford Street welcome almost millions of
visitors every year. Despite the down fall of
the street since the pandemic, Oxford street
is about is culture, open gardens, heritage,
shopping, innovation.
There are different programme to acco-
modate everyone, which definitely attract
a good number of people and especially
tourists who seem interested in going the
world’s most visited destinations.
People use mode of transports to get to
the destinations, buses and trains are most
taken by people.
Brief: Reasons to visit London 28
Figure 5
Figure 6
Figure 7

Travelers and tourism represents the largest economic indus-
try in the world, accounting for 9.4% of the world GDP and
8.2% of all employement. (reference the tourist gaze).
Tourists experiences mainly multi-sensuous ways, touching,
smelling hearing as well as how the space is related to them,
they are not just looking for objects but for unforgetable expe-
riences and sometimes a one-time moment.
There are large increases in tourists emanating from different
countries.
Figure 8

Leisure Business
Tourists are moving constantly,
they are constantly seeking adven-
tures.
It is sometimes necessary to get
away from the ordinary experiences
of everyday life. They are looking for
diversion and amusement.
Visiting Friends and family
Gastronomical holidays
Attend events
City breaks
Wedding holidays
Travelers or tourits can go on trip
for business:
Attending conferences and
meetings

Culture Relocation
Tourists that travel to experience
heritage architecture and culture
that make up a city’s essence. The
most famous cities are molded to
create physical landscape that
tourists wish to inhabit and making
those cities places for destinations.
Tourists travel to seek for new
adventure.
For most of people when travelling,
they are looking for new experiences
and in some cases tourists and
travelers can be fall for the countries
they are visiting and decide to
relocate.

Brief: Tourism statistics 32
USA
11 million France
6 million
Spain
4 million
Italy
3 million
Germany
5 million
Nationalities that visit London the most in 2019
The total number of
visitors to London has
climbed from 11 million
in 2002 to more than 19
million in 2016, according
to data by the Office for
National Statistics (ONS)
made available on Lon-
don Datastore.
They spent more than 111
million nights and close to
£11.9 billion.
International visits to
London have grown over
260% to 11.2 million ar-
rivals in 2022. This growth
equates to an additional
8,121,000 arrivals
compared to 2021.
London expected to re-
ceive 41.3% of total
international visits to the
UK as a whole in 2022.
The United States is by
far the first country to visit
the UK (1,678,000 arrivals
or 15% of total interna-
tional arrivals), followed
by France, Germany and
Italy.
Figure 9

16.1 16.28
17.47
18.19
19.38
20.53
21.71
21.07
21.71
2.72
16.12
2011 2012 2013 2014 2015 2016 2017 2018 2019 2021 2022
0
5
10
15
20
25
Number
of
visits
in
millions
Source: https://www.statista.com/statistics/487467/overseas-vis-
its-to-london-united-kingdom/#:~:text=Despite%20the%20signifi-
cant%20annual%20increase,reaching%2016.1%20million%20in%20
2022. [accessed 25/10/2023]
The number of overseas tourist visits to
London, United Kingdom, rebounded in
2022, following a sharp drop due to the
coronavirus (COVID-19) pandemic.
The countries that spend the most
will start are Asia, Central and South
America, and the United Arab Emirates
replacing the Netherlands, the Irish
Republic and African countries as high
spenders.
Tourists spend most of their money on
accomodation, food and beverage
activties, transports services, cultural
activities, sport activities, exhibitions
and conferences
2022
2021
2020
2019
2018
2017 28,396
26,508
28,449
6,210
5,646
26,500
Year
Visitors spending
(Millions )
Percentage change
from the previous year
-
-6.6%
7.3%
-78.1%
-9%
369.3%
Overseas Visitors spending in the UK
Source: https://travel.radicalstorage.com/uk-tourism-statistics/
Overseas visitor spending in the UK
Figure 11
Figure 10

Brief: Users 34
User 1
Tourists
As one of the busiest street in Lon-
don, Oxford Street attracts many
tourits every year.
They are constantly looking for new
adventures, tasting food, new places.
The tourists are my first target for my
intervention.
We count many tourists on Oxford Street but
there are also people who live and work on
Oxford Street.
Some of them during break are looking to
relax or they are looking for something to eat.
My intervention will help consume local and
at low cost while learning about the origin of
their food and socialising at the same time.
User 2
Residents

Local Producers
Brief: Users 35
User 3
The aim of my intervention will be to
help local producers to expand their
businesses.Local producers will display
their products and bring people to
help in learning a bit about food pro-
duction.
They can learn about productions of
honey, wine, spices and agriculture.

Tonkotsu
Selfridges
Marble Arch
Aubaine
Selfridges
Din Tai Fung
Selfridges
Taiwan restaurant
French restaurant
Japanese
restaurant
Wasabi Sushi & Bento
Japanese
restaurant
Gopal's Corner
Oxford Street
Ponti’s Italian Chicken
Street food
Italian
restaurant
McDonald’s
Fast food
Kintan Japanese BBQ
Oxford Circus
Japanese restaurant
B

Bond Street
Oxford Circus
28-50 Oxford Circus
Modern European
restaurant
Vapiano Great
Portland Street
Italian restaurant
It exists a large number of restaurants
from food truck to fast food to elegant
restaurant on Oxford Street, from almost
every nations worldwide.
The diversirty helps tourists as well as
residents to have a large options of
food.
This is brought to my intention how I
want to make my design special and
unique.
Figure 12
Restaurants on Oxford

Activities : Growing, Cooking, Eating 38
GROWING
Learn the community how
to grow vegetable.
COOKING
My intervention will be a pla
a chef can come and cook
meal for the people and
them how to make
healhy diet.
EATING/RELAX
The design will be a place of gath-
ering and a place where people can
seat to enjoy the meal cooked by the
chef or by
themselves
Figure 13
Figure 14

w
ace where
delicious
teaching
SOCIALIZE/SOCIAL CAUSE
Interactions that create trust, common bonds and values.
Allowing people to learn about eath other and about food
in a different ways by creating a place where memorable
moments can be shared around a meal.
Differents activities will be organised such as tasting
sessions, workshops and cooking classes.
People will be taught about waste food and food
production and healthy diet.
Activities : Growing, Cooking, Eating 39
Figure 15

They shared a mutual dismay of how society is
doing food badly, leaving people unwell and lonely.
Shamefully, one third of all food grown and
produced is never eaten. And so a new kind of
Community Interest Company was born, with a
team from a variety of social roots that shared one
vision.
The aim is to make locally sourced and lovingly
prepared food available to everyone, regardless of
their social or financial background. Something we
now call Food Equality.
This case study is not just a place where to share
food, but a place of gathering, where everyone from
different background can come and spend time.
There are four areas we are working on to achieve
our mission:
Case Study : The Long table 41
The Long Table is working to change the world
through food.
Figure 16
Figure 17

There are four areas the long table is working on to achieve their mission:
Community Resilience
The long table is working hard to fight anger and
food poverty by providing community hubs and
create food equality.
Food Resilience
The long table wants to make local food more
accessible to everyone. They want to bring food
to the plate and teach the skills to grow and cook
great food with confidence.
Community Canteen
A space for people to congregate and combat
loneliness at the same time. All set around a won-
derful long table, with great food as the centre-
piece.
Training and work opportunities
Through apprenticeships and The Teenage Kitch-
en, young people develop their skills and cook
up a career they’re excited about and that’s help
them on to achieving great things.
Figure 18
Figure 19
Figure 20
Figure 21

As the long table, my idea is
to incorporate a market or a
place to grow food that will help
people to learn about vegetable
and healthy diet
There are four areas I will implement on to achieving my mission:
It is important to work together
as a community, therefore the
design will help with donations
for people that are missing.
My idea is to bring people
together around a table and I
believe that food is one of the
elemnt that bring people
together.
I will use this opportunity to
teach yound and old people to
make food and give that oppor-
tunity to learn also about food
wasting.
Figure 22
Figure 22
Figure 23
Figure 24

Case Study : Bompass & Parr 44
Founded in 2007, the company has grown from just Sam Bompas
and Harry Parr into a team of 30 skilled and ambitious people
eager to generate a wide range of projects.
Sam Bompas and Harry Parr first came to prominence through
their expertise in jelly-making, but the business rapidly grew into
a fully-fledged creative studio offering food and drink design,
brand consultancy and immersive experiences across a diverse
number of industries. The founders’ backgrounds in marketing
and architecture play a key role in the positioning and nature of
the studio’s output.
These are some of the creative approach Bompass & Parr are
considering in their design
Good design
considers
everything
The Studio aims
to make complete
works of art. When
every facet is con-
sidered, design be-
comes self-explana-
tory and maximum
pleasure can be
derived.
Good design
engages all the
senses
The Studio’s exper-
tise in poly-sensory
design affords a
unique starting point
to create
rich and innovative
experiences which tell
sensational stories.
Experiences are
driven by narratives
Every product, place
or person has a
unique story.
Storytelling situates
the experiences that
we build, from shar-
ing the stories of
brands to creating
immersive fantasy
worlds.
Challenges are the
start of a journey
of discovery
The Studio makes
and solves prob-
lem. The prototype
workshop and de-
velopment kitchen
are vital resources
for developing
each project and
informing a de-
tailed understand-
ing of a subject.
Figure 25 Figure 26 Figure 27 Figure 28

Case Study : Bompass & Parr 45
Their food is about experience and that’s what I am planning to deliver in my design.
Bompass & Parr understood how to create from ordinary something extraodinary. We
know that gastronomic foods are usely served into fancy foods where most of people
cannot afford.
My idea is think about to give to the community a taste of fancy and health foods at
the affordable prices.
These are the projects from Bompass & Parr I found useful for my design.
A culinary first: cooking with molten rock
Bompas & Parr offered diners an incredible
opportunity – to eat sumptuous local produce
cooked on a stream of molten lava heated to a
staggering 1,350 degrees Celsius.
Bringing luxury jelly to Arcade Food
Hall
It serves shareable architectural trifles layered
with jelly and blancmange, boozy jelly shots and
nostalgic penny licks.
Figure 30
Figure 31
Figure 32 Figure 33

Case Studies : The tourist Gaze 46
This is a book about pleasure, about
holidays, tourism and travel, about
how and why for short periods people
live their normal place of work and
residence, living new experiences.
At least a part of that experience is
to gaze upon, or view a set of differ-
ent scenes, landscapes or twinscapes
which are extraordinary.
Figure 34

Pitch 5: Reflective Statement 48
A so-called ‘‘performance turn’’
within tourist studies highlights
that tourists experience place in
more multi sensuous ways, touch-
ing, tasting, smelling, hearing and
so on, as well as the materiality of
objects and places and just objects
and places viewed as signs.
Urry J. Larsen J. (2011). The tourist
gaze 3.0. 2nd Edn. SAGE Publica-
tions Ltd.
Tourists gaze to generate
pleasurable experiences within
particular times and spaces.
The places consumed by tourists are
for purposes not activities associated
directly with work.
As we perceive the word tourists, we
can associate them with experience
in a multi sensuous ways.
We are embracing differents cultures
on Oxford Street and people from
differents background.
The street provides a range of
differents activities to residents and
tourists.
The point is to celebrate, encourage,
and teach these communities.
Reflective Statement
We live in world shape by foodhence
the expression, we are what we eat.
Food is very powerful tool,
conceptual tool, design tool to shape
the world differently. Steel C. (2013)
Therefore it is important to ask how
to use food as way of seeing cities
especially oxford street as
productive organic area
The aim of my concept is to educate
tourists and the community while
experiencing about food. This can be
explored through strategies to have
a community that is informed by
creating spaces where they will learn.
This project will offer a platform
where these two communities
(tourists and residents) can emerge
and learn from each other
adaptation strategies for fight for
good causes such as malnutrition
and food processing.

Bompas and Parr understood how
to take people to another level when
experiencing and educating people
about food and drinks. My focus will
be redirected on how, I can give to
people another image on how they
view foods and it’s accessibility.
Sometimes it can become a routine
eating the same meals.
Oxford Street is known as the world’s
most visited destinations, the street
is full of different restaurants offering
differents menus, people have various
choices offered to them.
But what will my interventions make it
special and different from what exist
already along the street?
Pitch 5: Rethinking food 49
What if, we redefine how we eat?
what if we redefine what put on
table? What if we redefine how we
grow food?
Food is the main substance that
we need to make pump the blood
in our system. The way people
interact with food nowadays
differs from places to places, from
cultures to cultures and from a
person to another.

Pitch 5: Food production chain 50
Before we can redefine what we eat, it is
important to think how food shapes us.
We sometimes take for granted the food we
buy from shops or eat in the restaurants that
we forget to ask ourselves these questions how
these foods get our plate, how is it produced.
It is important to understand what is food
production, and I will define it as the process
of transforming raw products into final
products for human consumption.
Figure 35

Most of time, we actually don’t value
food production, tones of food are
thrown away each year, one of three
meals eaten is cooked meal or fast
food increasing english population to
obesity. While global food
production rose by 25% for the past
century, yet millions of people are
dying out of hunger. Steel C. (2013)
It is important to understand the
relationship between food and
human to our everyday lives because
food shape us and mold us. Yet few
of people are conscious on the impact
of food on us and we rarely ask these
questions. Steel C. (2013)
Pitch 5: We are what we eat 51
Figure 36

Pitch 5: Statistics of obesity in England 52
London. The home of full-English breakfasts, hearty
Sunday roasts, greasy pub-meals, Indian curries, Ke-
bab stores and of course, the 50% discount scheme on
fast-food. If you’ve ever traveled to or relocated here,
you’ll know just how tough it can be to keep your diet
in check.
This sprawling metropolis, with its on-the-go, sleep-
when-you’re-dead lifestyle, never ceases to flash in
your face its £2 whopper meal deals, candy-filled cor-
ner-stores and sea of grocery store ready-meals. With
temptation at every street corner, it was certainly a
challenge to motivate to eat healthy.
Obesity rates in England
have risen dramatically
throughout the years.
In 1993, the amount of
people who were obese or
overweight was 52.9%. The
amount of people who were
obese was 14.9%.
There are several causes for these rates. The main
cause is unhealthy eating.
The results of the most recent National Diet and
Nutrition Survey showed that children of all ages
exceeded the daily recommended sugar and saturated
fat allowances but didn’t reach the recommendations
for more beneficial nutrients such as fibre.
Daily recommended amount
(% of daily kcal intake)
Average amount consumed
by children aged 11 - 18
Free sugars
Saturated fats
5
10
12.3
12.6

Pitch 5 : Statistics of obesity in England 53
According to the most recent NHS health survey in England, 25.9% of adults are obese
and a further 37.9% are overweight but not obese. Over 25% of UK adults are classed
as obese.
Obesity rates in the UK are higher in men. 68.6% of men are obese or overweight, com-
pared to 59% of women.
NHS digital survey, 2021
The average salt intake in 2020 was 2.4g higher than
the recommended intake (6g).
Over 50% of the average calorie intake comes from
ultra-processed foods.
25% of men and 11% of women drink more than the
recommended weekly allowance.
Takeaway consumption has increased by 8.3% since
2016.
All of these factors lead to poor diet and obesity.
A balanced diet is important
for healthy living. However,
changing trends in UK diet
culture have added to rising
obesity rates.
Only 28% of adults eat the
daily recommended amount
of fruit and vegetables.
Why are obesity rates increasing?
Figure 37

Pitch 5: Mapping Interventions 54
Marks & Spencer
Figure 38

Pitch 5: Mapping Interventions 55
My intervention Ideas I will explore the
program in more practical way starting from
growing that will take permanent terminology,
cooking that will be temporary and eating that will be
conditionally. I will focus on three key point starting
from site, Kilburn high street and the Kilburn market.
I chose the growing program to be located in
Kinggate community centre as growing need a
permanent space and it is the key activity to start
from,

Pitch 5: Strategies 56
1. Consuming fresh-vegetables (Growing) 2. Cooking food (Cook
Observation
The street next to Zara can be a opportunity because it is one
of most visited shops on Oxfrod street yet a challenge be-
cause it will be necessary to think about how to have enough
light for plants.
Strategie 1: Creating vegetables alley to allow people to grow
vegetables through narrow of the stress
Observation
The second point is situated
not narrow as other street. T
have people cooking under a
Strategie 2 will study how we can make roof vegetable.
Strategie 1: Creating a cookin
hide themselves by p
Strategie 2: Designing pulling
down while cooking and goe
the

Pitch 5: Strategies 57
king lab) 3. Eating
opposite Marks & Spencer and it’s
The area can be an opportunity to
a shade
Observation
The site M&S will be an opportunity to elevate its image
by implementg a program that will attract people in the
building.
ng where people can cook and
pulling the shade down
Strategie 1: The facade can interect by having multiple
entries or different ooints wehre people can seat and eat.
g counter top that can be pulled
es back up to avoid obstructring
street
Strategie 2: Using informal sitting area whenever someone
want to eat and put it back in

Ivy’s project is about giving workers on Oxfrod Street an
opportunity to have a break after a long day.
The concept is about seating, eating, phoning.
My opinion: Working on Oxford Street can be challeng-
ing and exhausting sometimes because the busiest the
street, some workers don’t always have time as many
shops closes late.
Her first idea would be to implement interventions than
allow people to pick up their phone. We can sometimes
end up with emergency calls or calls on work’s matter,
she would like to provide a corner where people can
pick up without stressing about the surrounding.
The second idea is to provide a seating area with chairs
or benches where workers can come after work to relax
or have a time with friends before going back home.
My opinion: I was thinking to give more options than
just seating, because it might get a bit boring.
The third idea is provide a place to eat. As working on
Oxfors Street, vendors can be so much focused on at-
tending customer than they forget to eat.
My opinion: This is a good idea, but maybe she can try
how to make attractie as there are already differents
restaurants they can go to after work. Maybe it can be
a moment where everyone comes with their meal and
share them together, that’s will create more ambiance
and bring people together.
Pitch 5: Ivy’s Feedback 58

Pitch 20: Street 66
Intervention 3: Street
My concept will help people to reconnect with
nature. My design will help to think about food
in a different ways.
The intervention will a greenhouse where peo-
ple can learn about fresh vegetables and how
to grow them will be grown and bought and a
network market to buy foods produced locally.
The design will will be part of the social life of
the street and part of the landscape.
Figure 39

Pitch 20: Street 62
Plant
Grow
Maintain
Observe
Cultivate
My intervention about growing that I con-
sider as Private will be located on Hills Place
street, which is a narrow street located right
by the entrance of Zara.
The space will be a challenge because of the
narrowness of the street yet this will give be
an opportunity to explore the connection
strategies, consider light within that narrow
space and irrigated system to water these
vegetables.
My first intervention will be private, even if
the place will be open to public it will
secured with glass to protect and help to the
development of plants.
The place will act as a plant museum for
tourists and residents.

Pitch 20: Case Study 63
The existing buildings at the complex, which
formally opens this week, were built during the
Victorian era to house a mill that produced paper for
English bank notes.
The buildings were later abandoned and left derelict
until the complex was bought by Bombay Sapphire,
the gin brand owned by alcoholic drinks giant
Bacardi, who commissioned Heatherwick to overhaul
the site, creating a new distillery and visitors’ centre.
BOMBAY SAPPHIRE DISTELLERY by Laverstoke Mill
https://www.heatherwick.com/project/bombay-sapphire-distillery/
https://www.heatherwick.com/project/bombay-sap-
phire-distillery/
https://www.heatherwick.com/pro-
ject/bombay-sapphire-distillery/
Figure 40
Figure 41

Pitch 20: Design’s concept 64
I looked at difference places around London where my ideas can be implemented.
What if we could have these system implemented to some areas of London where
people can have easy access to fresh vegetables.
This is my site, located
at Hills Place Street on
Oxford Street.
This site is located on
Ermin’s Hill Street, next
to St Jame’s Park Station
This site is located on Dacre
street
Growing vegetables
vertically
Providing a platform for
people to walk over
Making vegetables ac-
cessible for people
Figure 44
Figure 43
Figure 42

Pitch 20: Street 65
Vegetables that grow vertically
Cordon tomatoes Cucumbers Climbing beans
Strawberries
Figure 45 Figure 46 Figure 47
Figure 48 Figure 49

Intervention 2: Building
For my second intervention that I consider
as Public will be located at Marks & Spen-
cer.
As my aim is to connect people around
the table, my table will not be round but
pulling tables and chairs that will make the
facade interacting.
The intervention will be multifunction,
people can used it and make different
shape out of it.
Pitch 20: Building 67
Figure 50

My idea for the second intervention is to
give to people choice on how they would
like to set their seating area.
The facade of Marks & Spencer will
interract in such a way people can both
have a view on the street and on what’s
happening inside the building.
The seating area can be pulled out from
the wall if needed and pulled in back
when finished using to allow the facade
to dissolves and the interior space
expands out on to the sidewalk
My idea was inspired by tetris, a concept
where there is an infinite amount of dif-
ferent shapes when assemble gives an-
other.
The wall will constitues an amount of
small pieces capable to be used in a de-
sirable shape.
Pitch 20: Building 68

Pitch 20: Case study 69
As a public forum for emerging voices,
Storefront explores vital issues in art and
architecture with the intent of increasing
awareness of and interest in contempo-
rary design.
Seeking to introduce improbability and
to puncture the facade, Acconci and Holl
challenged this symbolic border which
underlines the exclusivity of the art world,
where only those on the inside belong.
Using a hybrid material comprised of
concrete mixed with recycled fibers, Holl
and Acconci inserted a series of hinged
panels arranged in a puzzle-like config-
uration.
Figure 51
Figure 52 Figure 53
Storefront for Art and Architecture by José Esparza Chong Cuy

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First use can be seating and
working. People can decide to use
the space as working station to
quicky check their emails, or to
finish their lunch before returning
to the office.
The space can also be used to
share a meal together with friends
or families as the chair can be
pulled out to
accomodate a good number of
people.
Second use of the space, the
seating area can be used to relax
and contemplate or sip a coffee
while seating.
The third use of the space can
allow people to stand if needed.
The design is used as per the need
from one person to another
depend.
People can gather in a number of
two or more depending on the
need.
Pitch 20: Axonometry 71

Intervention 1: Room
For my street intervention that I consider
as semi private will be located on Great
Titchfield street opposite TK Maxx.
The location is strategic because I have
noticed a people of people using the street
and because it’s not that narrow.
Pitch 20: Room 72
I decided to implement my
intervention about
cooking where I am looking at
passengers to have a one in
lifetime experience or cooking
as many times they would like
by giving them a cooking pod
which will be semi private.
Figure 54

Pitch 20: Design development 73
The aim of my design is gather the community
together. A principle that goes from an observaion
that people on Oxford Street are always busy and
rarely have time to seat.
I find it important to consider how to bring people
together around a meal because I find that food the
one of the element that gather people despite our
diffrents cultures.

I started looking how I can gather people but still hav-
ing a bit of privacy. For that I started drawings circle
because I believe that convey a sense of community
Designing a pod in a form of circle will accentuate how
the focal point will be the centre of te pod. Thefore
people will have a sense of being together.
I started breaking down circle to distant from each
other since I am to bring people having different ex-
periences by having different pod/pavillion that will
offer different meals and differents ambiance, still
in by having the same objective, a social gathering
around a meal.
Different colours and size for different experience.
People will have to experience a different meal in every
single of the pod, the objective is to have diverse meal,
celebrating, different cultures at the same place.

For the design, I will look at materials that
be assemble together and give a sense of
privacy along
The wooden composition and angles will
give a stable structure
Extra seating tie to the wooden panel of
the pavillion will allow community to use
the space when needed
Having a big umbrellas will be in the center
of the cooking acting as shade.

The purpose of this project was to build a community’s
subsistence agriculture economy through female em-
powerment.
The project is organised in a manner akin to a vernicular
Rwandan village, divided into 17 human scale pavilions
whose clustered arrangement engenders familiarity and
community among occupants.
The project’s concept was to create market for local small
businesses, event space, demonstration farm and restau-
rant services for tourists
Women’s Opportunity Center KAYONZA, RWANDA
by Sharon Davis design
https://sharondavisdesign.com/project/womens-opportunity-center-rwanda/
https://sharondavisdesign.com/project/wom-
ens-opportunity-center-rwanda/
Figure 56
Figure 55
Figure 57

Pitch 20: Design concept 77
The idea is to get way from
the modernised the street
from the existing kiosk that
already exist and to attract
people into the space and
having an experience of
cooking his won meal.
The design will be semi pri-
vate, this means that will be
able to cook and the
materials that I will use will
act as a barrier for privacy if
needed.
The materials such as wood
and glass will help the design
toblend in to the existing
context.
From the floor to roof, the
materials will mimic the
context. The pod will
constitute an extrator fan to
extract the unpleasant odour
and replace it with fresh air as
the pod will be closed while
the person will be inside
cooking his delicious meal.

Pitch 40: Great Titchfield street site analysis 79
Great Titchfield street
Figure 58

There are different access to the
street so create a design that can
be used by the community.
The street is almost 12m wide
and used by a lot of pedestrian.
Great Titchfield street
The reason why I choose to implement
my intervention on this street is because
is the wider of all secondary streets on
Oxford Street and this will allow me to
have enough space to design a space with
a kitchen and have people around the
table

The location is about 15 min walking
distance from Oxford circus
The site is just opposite two of the
most visited shops by tourits making it
visible by public.
The site has different access point
Figure 59

Observation
Going back on Oxford Street, it helps to understand the
main objective of my design. Most of the food truck on
oxford street don’t allow people to seat or to spend
time together if not a grab and go. Therefore this
doesn’t implement social gathering. Especially when it
rains, it is hard for people to stop and buy something.
Pitch 40: Food Trucks on Oxford Street 82

Pitch 40: Location of Food Truck on Oxford Street 83
There is not much distances with certains
food trucks, there are 5 feet from each
other.
And then you have a long walking
distance to get to another food truck.
Figure 60

Pitch 40: Design process 84
I started to look at how I can bring people together
within a space. My first design is small pod where
only person (chef) could use, therefore it wasn’t inter-
perting the sense of gathering.
1st
The glass was supposed to give a bit of opeing to the
chef while cooking.
The solid material was designed in a way to give a bit
of privacy to the chef.
The glass was supposed to rotate in way that the chef
or the person cooking will still have a bit of privacy but
felling totally enclosed by having a sense of bit outside
at the same time.
Design’s concept

I developed my ideas a bit further and
starting expoliring the possibilities to
incorporate people and the chef. I was
trying to give options to the users by
pulling the wall.
My objective in this design was to
incorporate a mechanism on the floor
that will allow the wall to be pulled and
follow the shape the chef can have that
privacy.
I still didn’t achieve my objective of bring
people together, because the person
cooking in the space will feel closed off
and cannot interact with the community.
-
-
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2nd Design’s concept

I started thinking on how I
can give the users different
experiences by adding num-
ber of pod.
I started thinking on how
every pod can have a bit of
privacy by seperating them.

The movement of people within the
space matter.
The wall that I will use will need
to be to a considerable height
but no to high as well to create
boundaries either.

https://sharondavisdesign.com/
project/womens-opportuni-
ty-center-rwanda/
https://sharondavisdesign.com/project/womens-opportuni-
ty-center-rwanda/
Women’s Opportunity Center KAYONZA, RWANDA
by Sharon Davis design
As I mentionned this on pitch 20, The
project’s concept was to create market
for local small businesses, event space,
demonstration farm and restaurant servic-
es for tourists
Women were gathered either outside
the pavillion to sells goods and have
time together after a long day.

The pavillion was a place particu-
larly for women to discuss and
have meeting.
For once in a while, women were
feeling important in the society
of Kayonza because they could
be do everything on their own.
In the same spirit of gatherness, I
thought of having a similar shape
where people could
gather around a table and
around a meal and share with
one another

RICHARD SERRA
I consider space to be a material. The articulation of space has
come to take precedence over other concerns. I attempt to
use sculptural form to make space distinct.
—Richard Serra
Transmitter
Gagosian is pleased to
present a new sculpture
by Richard Serra.
Made of weatherproof
steel, Transmitter (2020)
measures 4 meters in
height, 17.7 meters in
width, and 18.2 meters in
length, and will be
installed in Gagosian Le
Bourget’s vast main
exhibition space.
https://gagosian.com/artists/richard-serra/
https://gagosian.com/artists/richard-serra/
Figure 61
Figure 62

In collaboration with the gallery, the
Centre Pompidou in Paris will pres-
ent a three-day retrospective in early
2022 of Serra’s films and videos,
drawn from the museum’s collection
as well as from the collection of the
Museum of Modern Art, New York.
This is the first time that all of the
artist’s film and video work will be
shown together in Paris. The screen-
ings will be held in Cinéma 2 of the
Centre Pompidou.
RICHARD SERRA
Reserved curve
https://gagosian.com/artists/richard-serra/ https://gagosian.com/artists/richard-serra/
Figure 63 Figure 64

From this design, it was important for me
to understand the occupancy of space
and how people can be together around
a meal or to use the space for other activ-
ities than eating.
3rd Design’s concept
For my third attempt, the space was
enlarged, and
people could seat together, the
materials (bricks) I thought of using
were making the space felt private.
But I started thinking through, may-
be bricks were not really the materi-
als needed as I didn’t want to design
a permanant structure but something
that will be easy to assemble and dis-
semble.
To add up on experience, I was designed a
series of 4 pods interconnected where peo-
ple can easily walk from one pod to another
with the objectives to give more option and
have differents activities.

After being inspired by one of
my case study of Women’s Op-
portunity
Centerin Kayonza, I started
developing my space such as
everyone can gather in one
place where the chef will be
able to interact with people in
the space.

South Africa
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Arc shape
Connecting the Arch shape to
create continuous flow

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User Activity
This area is for people, the community especially tourist to experience and enjoy the
taste of different cuisine.
Enjoying
food
Socialising
Take a
break
Taking
photos
Space Program
The chef will cook
for people
Bartender will make
cocktail and drinks
for people
People having time
to use the pod freely
Cooking
pod
Relaxing
pod
Cooking/
relaxing
pod
Cooking
pod

Pitch 40: Sections 48
The sections represented here
help to evaluate the height
of the space, the pod is about
2.5m high to allow people to
stand and have the feeling of
being crushed down.
The pod have different usage,
people can decide to seat and
relax without having the smell
of the food or they can grab
something to eat cooked by the
chef.
This axono
understand
While taki
away, we c
the space
of people t
spending ti
The design
users.

ometry help to
d the use of the space.
ing the metal sheet
can understand how
can allow a number
to cook and eat while
ime together.
n give option to the
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The ceiling made out of waterproof wood will help
to cover the users from rain and sunlight.
The parametric system will serve as a support for the
roof and extractor for the smell while cooking
The exterior of the pod will be made out of water-
proof black mild steel
The floor is water proof wooden, thermo ayous
20x40mm
Pitch 40: Materials 99
Epoxy resin floor coating is easy to maintain, has
a protectant finish and it is ideal for areas where
there’s a risk of slippage.

Pitch 40: 3D context 100
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Different piece of metal
will be assemble to give
the shape
The parametric system will
serve as a support for the
roof and extractor for the
smell while cooking

Pitch 40: 3D context 101
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The space will have bunch-
es made of wood to allow
people to seat and use the
space at anytime.
Each pod will have a small
kitchen and bunches to
allow the chef to cook and
for people to enjoy the
meal.

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Level 1
3000
3000
485
2515
3620
600
4052
900
GF
0
Level 1
3000
3000
485
2515
600
4021
900
400
485
2515
4769
4005
400
1
1
6
4
8
1 : 50
Section 1
1 : 50
Section 2
1 : 50
Section 3
GF
0
Level 1
3000
3000
2507
485
7545 5000 4095
GF
0
Level 1
3000
3000
485
2515
3620
600
4052
900
GF
0
Level 1
3000
3000
485
2515
600
4021
900
400
485
2515
4769
4005
400
1
1
6
4
8
6
7
8
1
1 : 50
Section 1
1 : 50
Section 2
1 : 50
Section 3
Section 1
1:50
Section 3
1:50

1. Urry, J, & Larsen, J. (2011).The tourist
gaze 3.0. (pp. 1–23). SAGE Publications Ltd.
2. Dallen T. (2005). Shopping tourism,
retailing and leisure. (pp. 5–10). Channel
View Publications
3. Bompass & Parr. (2023). Imminent
Future of Food & Drink 2023. Available at
https://bompasandparr.com/. [Accessed
October 23, 2023]
4. The long table. (2023). Welcome to the
long table. Available at
https://www.thelongtableonline.com/.
[Accessed October 23, 2023]
5. Sharon Davis Design. Women’s oppor-
tunity center. Available at Available ath-
ttps://sharondavisdesign.com/project/
womens-opportunity-center-rwanda/
[Accessed November 27 13, 2023]
6. Steel C. (2013). Hungry City: How Food
Shapes Our Lives. Vintage
7. Bombaysapphire. Bombay sapphire dis-
tellery. Available at https://www.bombay-
sapphire.com/distillery/ [Accessed Octo-
ber 26, 2023]
Research book: Bioblography 105
8. City of London. (2023). Tourism
statistics. Available at https://www.
cityoflondon.gov.uk/things-to-do/
tourism-trends-and-strategies/tour-
ism-statistics/. [Accessed October 23,
2023].
9. City of Westminster. (2021). Oxford
street district framework. (pp. 5–10).
Oxford street district
10. Healthexpress. (2023). Obesity Sta-
tistics 2023: Facts and Figures in the UK.
Available at https://www.healthexpress.
co.uk/obesity-statistics-uk#:~:text=Ac-
cording%20to%20the%20most%20re-
cent%20NHS%20health%20survey,al-
so%20found%20that%20obesity%20
rates%20increased%20with%20age.. [Ac-
cessed January 06, 2024].
11. Richard Serra. Works. Available at
Available at https://gagosian.com/artists/
richard-serra/ [Accessed November 27 13,
2023]
12. Archidaily. Storefront for art and archi-
tecture. Available at https://www.archdai-
ly.com/tag/storefront-for-art-and-archi-
tecture [Accessed October 17, 2023]

Figure 1: Oxford street site mapping. Available at
https://snazzymaps.com/style/19/subtl. [Accessed
October 23, 2023]
November 11, 2023]
November 11, 2023]
Figure 4: Oxford street. Available at https://www.
oxfordstreet.co.uk/. [Accessed October 23, 2023]
Figure 5: Couple tourists vector. Available at
https://www.freepik.com/search?format=-
search&query=community%20around%20food/.
Figure 6: Single tourist vector. Available at
Figure 8: Worldwide popular mounuments. Avail-
able at https://www.freepik.com/premium-vector/
silhouettes-new-york-london-pack_832948.htm.
able at https://www.freepik.com/search?format=-
Figure 10: World map. Available at Worldwide
popular mounuments. https://www.istockphoto.
com/illustrations/polar-research?page=2. [Accessed
November 17, 2023]
Figure 11: People seating. Available at Available at
https://www.vecteezy.com/free-vector/eating-sil-
houette?page=3. [Accessed November 3 2023]
Figure 12: People socializing. Available at https://
www.vecteezy.com/free-vector/eating-silhou-
ette?page=3. [Accessed November 3 2023]
Figure 13: Chef cooking. Available at https://www.
vecteezy.com/free-vector/eating-silhouette?page=3.
[Accessed Nombever 2 2023]
Figure 14: People seating. Available at Available at
Figure 15:
Figure 16: The long table. Available at https://www.
thelongtableonline.com/. [Accessed 10 December
Research book: Illustration 105
23, 2023]
Figure 17: The long table. Available at https://
www.thelongtableonline.com/. [Accessed 10
December 23, 2023]
December 23, 2023]
December 23, 2023]
December 23, 2023]
December 23, 2023]
[Accessed October 8, 2023
Figure 24: Sharing. Available at https://www.
freepik.com/search?format=search&query=com-
munity%20around%20food/. [Accessed October
8, 2023
Figure 25: someone buying. Available at
Figure 26: market. Available at https://www.
freepik.com/search?format=search&query=com-
munity%20around%20food/. [Accessed October
8, 2023
Figure 27: People eating. Available at Available at
Figure 28: People seating. Available at Available
at https://www.vecteezy.com/free-vector/eat-
ing-silhouette?page=3. [Accessed November 3
2023]
2023]
2023]

October 23, 2023]
November 11, 2023]
November 11, 2023]
Figure 36: Oxford street. Available at https://www.
oxfordstreet.co.uk/. [Accessed October 23, 2023]
Figure 37: Couple tourists vector. Available
at https://www.freepik.com/search?format=-
able at https://www.freepik.com/premium-vector/
silhouettes-new-york-london-pack_832948.htm.
able at https://www.freepik.com/search?format=-
Figure 42: World map. Available at Worldwide
popular mounuments. https://www.istockphoto.
com/illustrations/polar-research?page=2. [Accessed
November 17, 2023]
Figure 43: Vegetable. Available at https://i.
pinimg.com/originals/6b/36/14/6b-
3614f3870e1be07189d9784dbe712b.jpg
3614f3870e1be07189d9784dbe712b.jpg
3614f3870e1be07189d9784dbe712b.jpg
3614f3870e1be07189d9784dbe712b.jpg
Figure 47: Bombay sapphire distellery. Available at
https://www.bombaysapphire.com/distillery/ [Ac-
cessed October 26, 2023]
Figure 50: Oxford street site mapping. Available
at https://snazzymaps.com/style/19/subtl. [Ac-
cessed November 20, 2023]
Figure 51: Storefront for art and architecture.
Available at https://www.archdaily.com/tag/
storefront-for-art-and-architecture [Accessed
October 17, 2023]
October 17, 2023]
October 17, 2023]
Figure 54: Oxford street site mapping. Available
at https://snazzymaps.com/style/19/subtl. [Ac-
Figure 55: Women’s opportunity. Available at
Available athttps://sharondavisdesign.com/
project/womens-opportunity-center-rwanda/
Figure 58: Site mapping. Available at Available at
https://snazzymaps.com/style/19/subtl. [Ac-
Figure 59: Site mapping. Available atAvailable at
https://snazzymaps.com/style/19/subtl. [Ac-
Figure 60: Site mapping. Available at https://
snazzymaps.com/style/19/subtl. [Accessed No-
vember 11, 2023]
Figure 61: Transmitter. https://gagosian.com/
artists/richard-serra/ [Accessed November 13,
2023]
Figure 62: Transmitter. https://gagosian.com/
2023]
Figure 63: Reversed curve. https://gagosian.com/
2023]
Figure 64: Reversed curve. https://gagosian.com/
2023]
Research book: Illustration 106

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