Food Interaction: A Reclaimed Packinghouse + Food Culture Exchange

FOOD INTER[ACTION]KATHERINE SCHWINGEL

+a reclaimed industrial yard food culture exchange

Copyright 2012. All rights reserved.

No part of this book may be reproduced in any form without written permission from the author.

Made in partial fulfillment of a Bachelor’s Degree in Architecture.

California Polytechnic State University,San Luis Obispo.

Designed and written by Katherine Schwingel.Printed in the United States.

to those who have listenedand discussed this project with me

across multiple tables,over meals and piles of trace

to my parentsfor 22 years of

tireless love and support

to stephaniefor the late night phone calls

and your unwavering friendship

to lisa, madi, and taofor computer bailouts during crunch time

and your unwavering friendship

to christinefor moral support

and roommate rants about everything

i thank you

04

02

TABL

E OF

CON

TENT

S01

03

05

06

the program &the purpose

the people &the place

case studies

design development

sources

food culture suburban growth

+

7

01food culture

“ we forget that people have eaten for a great many reasons other than biological necessity.

food is also about pleasure, about community, about family and spirituality, about our relationship to the natural world, and about expressing our identity.

michael pollan in defense of food

10

Around food, we gather and communicate.

In modern society, this statement conjures images of friends eating at a restaurant or a family sitting around the home dining table. However, our appetites have shaped our environments since the Neolithic period. Nomadic hunter-gatherer groups created permanent settlements once land was utilized for farming. The knowledge of dependable food sources within close proximity allowed other trades to flourish, and urban centers then continued to grow. Cities and their food systems were traditionally spatially interwoven; however, industrialization pushed agriculture to the outskirts as factories and technological industries grew in the city centers. The physical separation of the city’s population from the land that sustained them established the modern man’s psychological relationship with food production and consumption. The lack of exposure to food systems substantially disconnects us from the effort it takes to create food - the producer and the consumer are now two separate entities, sometimes thousands of miles away from each other. Children are now accustomed to thinking food comes from the grocery store, but this can all change with a reintegration of our food systems into the fabric of our cities.

like the table itself, food stages events, congregating and segregating people, and food becomes an architecture that inhabits the body.

“

11

Photograph by Laura Letinsky, Berlin, 2001

Currently, food spaces in our cities solely promote consumption, but this will not sustain communities over time. This project strives to use the community food system concept to promote all processes that encompass the meal - growing, harvesting, cooking, eating, and composting. Engagement and education concerning this perpetual relationship we have and always will have with food drives this proposal. Despite being site-specific in this instance, the integration of food processes in one place, housed by an architectural intervention that supports these activities, may be utilized as a place making device for communities to celebrate local food culture and revitalize their economic and social framework.

pierre bourdieuhabitus of everyday life

12 cheap energy sourcesallow for easy transport

one family’s plot

grew diverse crops

to feed themselves

and their neighbors

at the turn of the 19th century, the average American farmer could feed

6 to 8 people

PRE INDUSTRIAL REVOLUTION

13

POST INDUSTRIAL REVOLUTION

that same plot

may grow one crop

to create biofuel

feed for animals

& the base ingredients

for well preserved food

on supermarket shelves

now the average American farmer can feed

126 people

food, inc.

14

“we’re all looking for someone else to cook for us.“the next American cook is going to be the supermarket...all we need now is the drive-through supermarket.

harry balzer

16

1892

1955

1939

1880s

1872

HORSE DRAWNLUNCH WAGON

LUNCHEONETTE

AUTOMAT

DINING CAR

DINER

FAST FOOD CHAIN

FOOD TRUCK

the convenience of consumption

has surpassed any want of knowledge

of our food’s origins.

but this can be changed.

2010

FAST FOOD THROUGH T IME

1924

17

THE SURGE IN U.S. FARMERS MARKETS

1001974

1,755

there were fewer than

farmers markets.

there were

there were

markets.

markets.

when the federal government passed the Farmer to Consumer Direct Marketing Act.

more and more people care to know how and where their produce is grown, and who is growing the produce. do our cities have the infrastructure to accommodate this alternative method of grocery shopping?

1994

4,3852006

in

in

in

paul knoxsmall town sustainability

18

FOOD & PLACE

19

As our food became more global,

less local, and homogenized, the places

created to house these commodities also

became homogenized. The ‘supermarket’

suddenly becomes a building typology - the

big box architecture many of us have grown

up knowing as ‘the place to buy food.’

But where are these supermarkets?

These three images could be

from almost anywhere in the country - the

corporations’ desire for continuity outweighs

regional considerations that could affect the

design of the space.

21

01suburban growth

22

ORANGE, CA: FROM FARMLAND TO SUBURB

1 8 8 6

232 0 0 7

24

Abandoned industrial properties sit dormant within disconnected suburban networks.

The explosion of industry along transit lines, and subsequent large machinery-oriented spaces expanded the built environment at an alarming rate through the second half of the twentieth century. Extensive square footage provided the means for mechanized work and surplus of product to be delivered across the country and all over the world. Yet, this left the suburbs scaled to these processes, with streets rapidly growing to accommodate the influx of cars and industries being zoned in separate areas from residential life and commercial space. Now many of these industrial properties sit abandoned within disconnected, expansive suburban networks. This proposal strives to exploit the potential for these properties to become thriving community ‘living rooms’ in growing suburbs.

the big design and development project of the next 50 years will be retrofitting suburbia.“

25

ellen dunham-jonesretrofitting suburbia

26 During the Portola Expedition of 1769, Spanish soldiers traveled up the coast of California in search of Monterey Bay after founding the first mission in San Diego. Spanish colonization spread in subsequent years, and once these soldiers retired, many decided to return to Orange County (originally named Rancho Santiago de Santa Ana) and buy land to raise cattle herds, whose hides were being shipped abroad for a substantial profit. As more Europeans began arriving, the partitions of the 200,000 acre Rancho emerged as a problem. Alfred Chapman, one of the lawyers for the owning family, received 4,840 acres as payment for his services, and planned for his share to be turned into viable farmland. He began construction for an irrigation ditch from the Santa Ana River and completed it in 1871. The other family attorney, Andrew Glassell, then laid an eight block townsite around an open Plaza Square, which was then surrounded by ten acre farm lots.

ORANGE, CA H ISTORY

1870s

1910-1945

1950

1960

grapes and grain emerged as cash crops over acres of flat, arable land

vineyards eradicated by disease; orange, walnuts, and apricots become leading tree crops

tract developments replace orange groves as population increases from 12,305 to 26,444 - a 226% increase

World War II veterans and families flock to Orange County for the mild climate, suburban lifestyle, and the prospect of good jobs

27

52% residential

24% openspace

6%

8%

1%5% 4%

use

commercial

resourceareas

industrial

publicinstitutions

mixed

46% singlefamily

11%

9%1%

10%

7%

1%2% 3%

7%

3%multifamily duplex

usemixed

publicinstitution

office

commercial

industrial

agriculture

recreationopen space

planned community

2010 planned land uses(% acreage)

2010 zoning districts(% acreage)

LAND USE TODAY

29

02case studies:food markets

reclaimed structures+

30

PIKE PLACE MARKET

31

Founded in 1907, Pike Place started as a city-

sponsored experiment to assist local farmers

in selling their produce directly to consumers.

After WWII, farming technologies and

transport innovations drastically changed

the local farming economy, which led to the

market’s decline. Shoppers were moving to

the suburbs and shopping at supermarkets.

Despite redevelopment initiatives that

threatened the longevity of the market, it still

stands today and has become a landmark

for the city, and a strong neighborhood

beacon.

SEATTLE , WA

32

LA BOQUERIA

33

The prominence of La Boqueria along

the main thoroughfare of Las Ramblas

establishes the importance of food in the

daily lives of local residents. The size and

selection offered here now draw tourists

from all over the world. The market’s vitality

even today poignantly illustrates what the

Spanish people value - good, fresh food for

themselves and their families. Scale is critical

here - the market really stands to serve the

whole city and visiting tourists, and their

exceptional selection draws residents by

whatever mode of transport is necessary.

BARCELONA, SPAIN

34

EATALY

35

This Italian food hall offers multiple stations

focusing on a specific food as the main

ingredient. The multitude of choices leads to

a wandering sequence through the space.

However, the stacks of imported products in

the more elegant version of the supermarket

within the food hall sterilize the space and is

not perceived as a place for the average

consumer, but rather the affluent city

dweller. And while food is prepared in front

the customer, there is very little knowledge

exchange between cook and customer.

NEW YORK C ITY, NYTPG ARCHITECTURE

36

PLAZA FOOD HALL

37

As with the Eataly Food Hall, the Plaza

Food Hall scales the concept down to

only a few stations where renowned chefs

make food inches from the plate. The entry

market allows customers to buy artisanal

products and specialty goods used in the

restaurant. However, this project also serves

a more affluent customer more interested in

well made and well crafted plates rather

than hands on interaction and an equal

relationship between cook and customer.

NEW YORK C ITY, NYJEFFREY BEERS

38

SUSTENANCE STUDIO

39

Located on Santa Barbara Street in San Luis

Obispo, Sustenance functions both as part

cooking school and part restaurant. Here,

the customers become the chefs and learn

to make a dish alongside others looking to

learn a thing or two about cooking. The main

space contains both kitchen prep area and

dining tables surrounding the central island,

allowing for direct communication at all

phases of the preparation and consumption

process. This main space also houses artists’

exhibits and large events, becoming a bigger

facet of the community.

SAN LUIS OBISPO, CA

40

POTRERO ORGANIC SCHOOLYARD

41

In an effort to address the scarce resources

for organic food in the Potrero Annex,

“this project provides an organic garden,

education center and farmer’s market within

a thriving but underserved community.”

In partnership with Alice Water’s Edible

Schoolyard and Architecture for Humanity,

the proposal has its roots planted firmly

within the community. Essentially this project

becomes a community center, “serving to

connect people to the earth and to one

another.”

AIDL IN DARL INGSAN FRANCISCO, CA

42

SLOW FOOD NATION PAVIL ION

43

“This festival pavilion tells the story of the

making of chocolate through an immersive,

multi-sensory environment that is equal

parts education and appetite. Visitors

enter through a filter of galleries, formed

by stacks of shipping pallets, where display

graphics illustrate the multinational process

of artisanal chocolate production. Beyond

the galleries, a communal tasting table runs

the length of the pavilion, where chocolate

makers share the stories of their craft and

samples of their unique blends.”

SAN FRANCISCO, CAAIDL IN DARL ING

44

CONTEMPORARY ART MUSEUM

45

In Raleigh’s Depot Historic District, an

old building for Allen Forge & Welding

is transformed into a new museum that

has revitalized this struggling area of the

city. The addition of the outdoor canopy

signals the newly renovated interior, but

also creates a reception area for visitors to

mingle during large art events. The potential

of this humdrum building was recognized by

Brooks+Scarpa, and the history of the area

was preserved in their take on the modern

art museum.

RALE IGH, NCBROOKS + SCARPA

46

ARTSCAPE WYCHWOOD BARNS

47

This early 20th century streetcar repair

and maintenance facility has been

abandoned for decades, and Du Toit’s

retrofit transformed the space into artist

studios, housing, community spaces, and

parks. Once the project was completed, a

community led farmer’s market moved onto

the property, and performances have been

completely full capacity. This is an important

example of a successful retrofit that utilized

existing building shells to transform an entire

community and take pride in this former

industrial site that had been abandoned

because of perceived lack of necessity.

TORONTO, CANADADU TOIT ARCHITECTS

48

WALDEN STUDIOS

49

The concrete contruction of an old barn

in Sonoma County provided the strong

physical and historical base for this modern

intervention. The frameless glass box

inserted into the barn as well as carefully

cut portions of the existing walls lend a

lightness to the project and a seamless

transition from interior to exterior space.

Different programmatic areas are defined

by varying ground levels and a mixture of

materials along the ground plane. Walden

Studios takes a more drastic approach

concerning the question of maintaining

existing architecture.

GEYSERVILLE , CAJENSEN & MACY ARCHITECTS

50

URBAN OUTF ITTERS CORPORATE CAMPUS

51

Taking advantage of the necessary open

floor plan of the old shipyard, MS & R

concentrated on furniture interventions and

interior renovation for the corporate campus

of Urban Outfitters. The existing steel

structure of the old Navy shipyard buildings

works in balanced tension with the new

addition of glass and wood in circulation

spaces. This project exemplifies the potential

for existing, abandoned structures to be

given second lives as viable architectural

and experiential spaces.

PHILADELPHIA , PAMS & R , LTD.

53

03the people &the place

54

47% white

38% hispanic

11% asian orpacific islander

1% black3% other

ethnicity

ORANGE, CA DEMOGRAPHICS

136,416people live in the city of orange

6,128students attend chapman university

55

under 5

5-9

10-19

6%

6%

14%

16%

14%

14%

12%

8%

5% 3%

20-29

30-39

40-49

50-59

60-69

70-7980+

49% female 51% male

sex age groups

56

“ never doubt that a small group of thoughtful, committed citizens can change the world. indeed, it is the only thing that ever has.

margaret mead

57

non profit organization founded by long time Orange, CA residents in 2011

runs the farmers and artisans market every saturday 9am-1pm

just received permits to run year-round in november 2011

started a local chef demo series

primary mission: “to cultivate a healthy community through family friendly and community

based educational programs in collaboration with likeminded community organizations”

A BRIEF H ISTORYOF ORANGE HOME GROWN, INC.

many local chefs with restaurants in the downtown plaza fully embrace and

support the market currently, utilizing the fresh produce for their restaurants and

participating in the demonstration series.

59

JIM DAVIS avocados, tangerines, lemons, orangesMOUNTAIN MEADOW mushrooms (7 varieties)GUERILLA BEEKEEPERS honey and honey based productsCARLSBAD AQUAFARM carlsbad mussels, carlsbad oysters, red ogo seaweedKANE FAMILY FARMS avocados

grapes, stone fruits, pomegranatesBOUJIKIAN FARMSPUDWILL BERRY FARMS blueberries, raspberries, blackberries, goldenberries, figs

RAY’S RANCHLA NOGALERAHA’S APPLE FARMHOPKINS AGYAO CHENG FARMGAYTAN FARMSDEY DEY’S BEEFORGANIC PASTURESARMENTA’S FARMSALAN WILLIAMSOC PRODUCEPOLITO FARMSWEISER FARMS

free range eggs, certified organic fruits and vegetableswalnuts, walnut oilcertified organic apples, pears, asian pears, dried apples, jamsalmonds, almond butterasian fruits, asian vegetablesvegetables, strawberries, cantaloupe, watermelonspasture raised, grass fed beef, chicken, lamb, porkcertified organic milkavocadosoranges, limes, lemons, grapefruit, passion fruit, pomegranatescertified organic vegetablescitrus (special varieties) and avocadosbaby potato medley

farmers

ADAM’S RANCHFAT-PLANT MANBABA FOODSANGEL BITE COOKIESGALLERY ON GLASSELLOC BAKING COJULEP’S FLORALDEBBIE’S DELIGHTSEN FUSO

certified olive farmercertified plant growerhummus, pita bread, pita chipsitalian style cookiesolive oil, tapenades, fruit syrups, sourdough bread, ciabattaeuropean artisan breads, assorted pastriesflower arrangementsbaked goods, dessertssmoked olive oils

artisans

CURRENT MARKET VENDORS

60

FARMER D ISTANCES

250 MI

200 MI

150 MI

100 MI

50 MI

Farmers that sell at the Orange Farmers Market come from within 250 miles to deliver straight-from-the-farm produce and other products to Orange residents.

61

la habrabrea

fullerton

yorba lindaplacentia

buena park

orangestanton

anaheim

sealbeach

villa parkcypress

gardengrove

los alamitos

westminstersanta ana

tustinhuntingtonbeach

lake forest

san clemente

dana point

fountainvalley

costamesa

newportbeach

irvine

unincorporatedarea

las flores

coto de caza

mission viejo

ranchosanta

margarita

san juancapistrano

laguna niguel

alisoviejo

lagunahills

lagunawoods

lagunabeach

sunday markets (5)

tuesday markets (5)

wednesday markets (4)

thursday markets (3)

friday markets (3)

saturday markets (9)

29 weekly markets

WEEKLY COUNTY MARKETS

serving 3,018,963 people

62

55

5

22

CONTEXT MAP

OLD TOWNE DISTRICT

PROPOSED SITE CHAPMAN UNIVERSITY ORANGE HIGH SCHOOL

ELEMENTARY SCHOOLSOFFICE PARK DISTRICTDOWNTOWN PLAZA

MAJOR FREEWAYS RAILWAY LINE

57

63

WALKABIL ITY

10 minute walking radius

64

FOOD DESERTS IN ORANGE

Food deserts are geographic areas where access to healthy, fresh produce, dairy, and meat is severely limited or nonexistent for low-income families. Reasons for this may be sheer distance from mainstream supermarkets, high prices, or inadequate public transit.

65

FOOD SOURCE D IAGRAM

RALPH’S

FRESH & EASY

FRESH & EASY

RALPH’S

LA BODEGA MARKET

66

FROM THE STREET

farmer’s market parking lot

packinghouse storage

67

time warner business building

68

VIEW ACROSS THE STREET

chapman universitydodge film studios

abandonedpackinghouses

69

delivery business

farmers marketparking lot

70

SITE: 350 N. CYPRESS AVE.

STORAGE BUILDINGS

OUTDOOR METAL CANOPY

PACKINGHOUSE

LOADING AND COOLING ROOMS

72 1930

2012

SOUTH VIEW OF LOADING AREA

The Villa Park Orchards Packinghouse was established in Villa Park in 1912 when 48 local fruit growers organized to harvest, pack, and market their fruit. In 1967, VPOA moved into the newly available packinghouse in Orange to handle the overflow of produce at their main location. In 1978, packing operations at the original site stopped, and VPOA transferred permanently to the Orange location. Chapman University purchased the packinghouse in 2004 and leased the facility back to VPOA. Packing operations ended in 2006, at which time the facility was the sole remaining operating packinghouse in Orange County. The facility is now on the Registry for National Historic Places. Chapman University uses the building for storage of new furniture shipments currently. Plans for moving the science department to the main packinghouse are in the works.

THE H ISTORIC PACKINGHOUSE

73

PACKINGHOUSE INTERIOR NORTH VIEW OF EXISTING PARKING LOT AND FARMER’S MARKET

74

INS IDE THE PACKINGHOUSE

77

04the program &the purpose

78

01

02

03

04

05

growing

farmer’s market stations

citrus orchardtoolhouse

community garden plots

food waste binsbathrooms

exchanging

cooking

eating

composting

seed bank

demonstration stations

shared kitchencooking studios

restaurantcafe

79

CAFE

30 CURRENT FARMER VENDING SPACES(45 FUTURE)

PRODUCE UNLOADING LOOP

GARDEN PLOTS

INDUSTRIAL KITCHEN

COOKING STUDIOS (3)

BATHROOMS

ORANGE HOME GROWN OFFICES

JANITORIAL SPACE

STALL STORAGE

refrigerationdry storagedishwashingprep areacookingoffice

200 sf200 sf

200 sf

300 sf300 sf

100 sf

6800 sf

4000 sf

2000 sf

1500 sf

900 sf each

900 sf

150 sf

200 sf

150 sf

675 sf

10000 sfCIRCULATION

29075 sf

80

THE PURPOSE

provide a permanent fixture in the community for the emerging farmer’s market

provide an alternative for food procurement and job opportunities in exchange for fresh food

increase walkability of the downtown core between the plaza and chapman university

utilize an abandoned lot for outdoor space residents actually want to use

83

05design development

84

something reused or altered but still bearing visible traces of its earlier form

a manuscript on which the original writing has been effaced to make room for later writing but of which traces remain

THE PAL IMPSEST ’pa-l em(p)-,sest

85

Under the rust and three coats of teal, yellow, and cream paint was a structurally sound pair of metal legs. Under the cobwebs and varnish darkened with time was a solid slab of wood with raised platforms perfect for preparing food. From these raw ingredients a cutting surface formed, which then became the backdrop to new conversation at the first thesis show of the year. The bread knife left the marks of everyone who had taken a piece - a testament to the temporality of ‘perfection’ and denial of the human touch. Now, as a finished object, the cutting surface remains imperfect, with these cuts preserved and new cuts encouraged.

REPURPOSING TWO RUSTED DESK LEGSA ROOM DIV IDER PANEL AND SALVAGED STEELTO CREATE A CUTT ING BOARDAND SERVING TABLE

87

First there was fire. Then the hearth. Then

the dining table. All centers of community, sustenance,

process, and sensory memory. Ideally, each one of us

utilizes a surface for eating three times a day; 1095 times

a year. What if this individual necessity translated into an

urban framework - a city dining table built on community,

sustenance, process and sensory memory?

foodinter[action]cutting&serving table

vellum furniture competition entry 2011

88

FURNITURE AND SPATIAL EXPLORATIONS

market stall ideas front facade treatment | exploration of beacon elements

89

community garden plots as the center of the projectexploration of interstitial space

90

loading docks | storage (proposed demo)

chapman university property

businesses

busier pedestrian & car access

F IRST DEMOLIT ION PROPOSAL

91

open up site for usable land

92

exposed existing structure and finishes.

[authenticity]

PREL IMINARY SECT ION

93

the hearth.pivoting glass doors.

[community interface][social gathering]

94

mansard roof

sawtooth windows

wooden beams

wooden columns

open floor plan

EXIST ING STRUCTURE

95

mansard roof

restored wooden beams

restored south and east facades

infill program

PREL IMINARY DESIGN

96

cooking studios

garden plotsdouble height kitchenrestaurant

coffee bar

officesbathroomsseed bank and toolhouse

PROGRAM ADJACENCIES

97

restoredarable land

public seating area and lawn

farmers market stalls

farmer parking

citrus grove

1” = 120’-0”

PREL IMINARY S ITE PLAN

98

A SHIFT IN FOCUS

infill of the packinghouseconverting the outdoor metal canopy

and redesigning outdoor space

99

Program requirements within the packinghouse proved to be an inefficient solution for the space, so I shifted focus to the outdoor metal canopy located immediately in front of the packinghouse. In keeping with Chapman University’s plans, I foresee the packinghouse being converted to a new science department, with the ability to expand on their Food Science program. The market and cooking labs would work in conjunction with the science department while still providing a comfortable place for the surrounding community.

100

delivery access

open market plan

community garden boxes

widened city sidewalks

outdoor shaded seating

citrus tree orchard

existing packinghouse

SECTION A

F INAL S ITE PLAN

101

outdoor terracedemonstration platformadministration | officesbathrooms

12

2

6

6

3

3

7

7

4

4

8

8

restaurant diningshared kitchenlearning labfood storage

5

5

1

SECOND FLOOR PLAN

102

existing corten steel structure polished concrete

Influenced by the aged rail lines and wood tracks adjacent to the site, the simple forms of the furniture take on this aesthetic, while the industrial character of the site remains intact. Updated with new standing seam metal siding and glass facades for visual transparency, the building retains its character but allows for passersby to witness bustling activity within.

reclaimed woodstanding seam

metal roof and wall

MATERIAL PALETTE

103

SELL & EXCHANGE

polished concrete surface

concrete shelf

steel frame

reclaimed wood

12’ long tables for farmer and artisan product to be displayed with supply storage underneath

FURNITURE SYSTEMS

104

EAT & CONVERSE

table surface

tree planter

communal table that promotes spontaneous conversation, with planters anchored on both sides for young saplings

FURNITURE SYSTEMS

105

reclining and upright seating surrounding planter boxes for herbs to be used on site

herb planter box

movable work surface

reclining seating

upright seating for two

REST & GROW

FURNITURE SYSTEMS

106

steel I-beam

hydraulic cylinder

steel casement window

steel pipe

EAST FACADE DETAIL

existing tapered steel column

cable track for hydraulic cylinders

107

To encourage a comprehensive integration with the surrounding community, it is important to promote an open dialogue between the interior and exterior. The east facade on the ground floor is designed to promote as much as interaction between the two as possible. Two windows in each bay open outward on pivoting hinges, extending the space out and creating an awning for the concrete outdoor bar.

108

MODEL

STRUCTURAL DETAIL MODEL

110

CITRUS ORCHARD SEAT ING PLATFORM

112

replaced steel canopy

existing corten steel structure

north and southglass facades

second floor plate

steel columns

metal siding

STRUCTURAL SYSTEMS

113

EAST FACADE ANDOPEN MARKET F IRST FLOOR

114

SECTION A

LONGITUDINAL SECT ION

116

OPERABLE GARAGE DOOR ENTRY

118

OPEN STAT IONS WHERE LOCAL AND V IS IT ING CHEFS CAN HOLD SEMINARS AND DEMONSTRATIONS TO SMALLER AUDIENCES DURING MARKET HOURS

120

FROM INDUSTRIAL YARD ---

123

--- TO COMMUNITY LIVING ROOM & MARKET

124

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Kashiba, Shiro. Shiro: Wit, Wisdom & Recipes from a Sushi Pioneer. Chin Music Press: Seattle, 2011.

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AvroKo. Best Ugly: Restaurant Concepts and Architecture. HarperCollins Publishers: New York, 2007.

Shapiro, Laura. Something from the Oven: Reinventing Dinner in 1950s America. The Penguin Group: New York, 2004.

Pollan, Michael. “Out of the Kitchen, Onto the Couch.” The New York Times, 29 Jul. 2009. Web. 17 Oct. 2011.

King Corn. Dir. Aaron Woolf. ITVS, 2007. Film.

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Knox, Paul L., and Heike Mayer. Small Town Sustainability: Economic, Social, and Environmental Innovation. Boston: Birkhauser, 2009.

Brigandi, Phil. A Brief History of Orange, California: The Plaza City. The History Press: Charleston, 2011.

SOURCES

Hodgson, Petra Hagen, and Rolf Toyka. The Architect, the Cook, and Good Taste. Birkhauser: Berlin, 2007.

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BOOKS

FILMS

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“Pike Place Market.” www.pps.org. Project for Public Spaces, n.d. Web. 9 Dec. 2011.

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Minner , Kelly . "Urban Outfitters Corporate Campus / Meyer, Scherer & Rockcastle.” http://www.archdaily.com/92989. ArchDaily, 2010. Web. 28 Mar. 2012.

Food Interaction: A Reclaimed Packinghouse + Food Culture Exchange

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