Chan Wing Sum. / "Architecture Department, Chinese University of Hong Kong, Master of Architecture Programme 2005-2006, design report." / Includes bibliographical references (leaves 33-35). / Chapter I) --- Introduction --- p.02 / Chapter II) --- Research Studies --- p.03 / Reconsideration of a Kitchen --- p.04 / Function of Food --- p.05 / Chinese Food Culture --- p.05 / Chinese Catering Sequence --- p.07 / Present Situation --- p.07 / Xi'an hawker center --- p.09 / Studies on eating --- p.11 / Studies on cooking --- p.14 / Studies on catering school in Hong Kong --- p.15 / Chapter III) --- Culinary Art / Man / Architecture - Lived experience --- p.17 / Culinary Art --- p.18 / Architecture --- p.20 / Visual sense / Tactile sense / Smell / Sound / Taste / Man - self --- p.27 / Chapter IV) --- Design Experiment --- p.28 / Programme --- p.28 / Concept --- p.28 / Chapter V) --- Bibliography --- p.33 / Chapter VI) --- Appendix --- p.36 / Precedent studies --- p.36 / Site analysis --- p.42 / Model photos --- p.45 / Architectural Drawings --- p.51
| Identifer | oai:union.ndltd.org:cuhk.edu.hk/oai:cuhk-dr:cuhk_325067 |
| Date | January 2006 |
| Contributors | Chan, Wing Sum., Chinese University of Hong Kong Graduate School. Division of Architecture. |
| Source Sets | The Chinese University of Hong Kong |
| Language | English |
| Detected Language | English |
| Type | Text, bibliography |
| Format | print, 51, [11] leaves : ill. (some col.), plans (some col.) ; 30 cm. |
| Coverage | China, Hong Kong, China, Hong Kong, China, Hong Kong |
| Rights | Use of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/) |
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