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Rest Stop : a design exploration inspired by micro moment of food Joung, Joo Yeoun 2019

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: a design exploration inspired by micro moment of foodBy Joo Yeoun JoungBSc, Konkuk University, 2003Submitted in partial fulfillment of the requirements for the degree of Master of ArchitectureinThe Faculty of Graduate Studies, School of Architecture and Landscape Architecture, Architecture ProgramCommittee: Chair: Bill Pechet Internal: Mari Fujita External: Alvin SeweThe University of British ColumbiaDecember 2019Joo Yeoun Joung © REST STOPRest StopiiiAbstract Micro moments, borrowed from the micro phenomenology writings of Claire Petitmengin, capture our lived experience, made of sensations, feelings, emotions, thoughts, and actions that we experience in a series of interconnected instant moments. The brief impression of the atmosphere when biting an apple on a picnic captures micro moments: the temperature of the air, the scent of grass, closeness to a friend sitting, glare from sunshine, and the crispy texture of the apple combine to contribute to feelings at the moment of biting the apple. Similarly, the freshness through an open window, the coziness that comes from being in a small space with the smell of my grandmother’s bread just baked, a light leading to the end of a narrow hallway with a cup of aromatic tea, combine to trigger complex emotions and sensations. Could these micro moments, that are evoked by food and space, give us a way to design? To enable us to transfer feelings like these into architecture? This idea is explored via a rest stop on Coquihalla highway where weary travelers will encounter, and even taste healing spaces in a series of highly charged micro moments.ivTable of ContentsAbstractAcknowledgmentList of FiguresPart I  Introduction.........................................................................................  Thesis Statement.................................................................................  Methodology: micro moments    1. What are micro moments?....................................................   2. Micro moments in food and space.......................................     a. Memory.......................................................................    b. Culture........................................................................    c. Participation................................................................    d. Healing.......................................................................    e. Sensory experience....................................................  Conclusion...........................................................................................Part II  Testing micro moments of food into architecture................................   1. Five photos on the way back home......................................   2. Cake stop.................................................................. ...........    3. Final Project: Rest Stop.........................................................    Site Analysis...................................................................    Ingredients from the site................................................    Food Precedent -Temple food.......................................    Architectural Precedent - Nitobe Garden......................    Presentation - Capturing micro moments..................... .    Iterations and Material Study.........................................iiivvi1379141519243134363738384145515254586285vI would like to express my sincere gratitude to Bill for guiding me throughout my graduate project and two studios. I can’t thank enough to my committee members, Mari and Alvin, for their invaluable advice and kind support. My deepest gratitude to my fellow SALA friends for their emotional support.  Special thanks to Shannon, Mika, Yongwook, Victoria, and Theresa for your extended support for final push to complete the graduate project.To my husband, Jay Padungrat, nothing was possible without you. AcknowledgementviList of FiguresFigure 1- My childhood memory of hometown, author Figure 2 - Food and Architecture, authorFigure 3 - Micro moment, acacia scent through buildings, author Figure 4 - Memory I, authorFigure 5 - Memory II, authorFigure 6 - Memory III, authorFigure 7 - “Photo of Ramakien Gallery from the Grand Palace, Thailand.” Bangkok for Visitors, 8 - “Wat Pho, Grand Palace, Thailand”, by Surabutr,, CC BY-SA 3.0Figure 9 - “ Thai Vegetable Carving”, by Takeaway,, CC BY-SA 3.0Figure 10 - Architecture and Cuisine, Hosey, Lance, FAIA. “Architecture and Cuisine.” Architectural Record RSS, Architectural Record, 7 Apr. 2017, 11 - Architecture and Cuisine, Hosey, Lance, FAIA. “Architecture and Cuisine.” Architectural Record RSS, Architectural Record, 7 Apr. 2017, 12 - Participation I, authorFigure 13 - Participation II, authorFigure 14 - Seattle Gum Wall, Diego Delso,, License CC-BY-SAFigure 15 - “Rock Wish Garden.” Beaches of Aruba, 16 - Lovelocks on pont des Arts, Paris, by Disdero,,_Paris.jpgFigure 17 -Healing - Soft touch, authorFigure 18 - Healing, Soft touch, authorviiFigure 19 - Sensory experience in food, authorFigure 20 - Five photos on the way back home, participantsFigure 21 - A sweet indulgence, authorFigure 22 - Collage of a cake bus stop, authorFigure 23 - Site for Cake stop, two random bus stops in Port Moody, authorFigure 24 - Concept sketch of the cake stop, authorFigure 25 - Section study model 1:50, authorFigure 26 - Diagram, authorFigure 27 - Coquihalla Highway, authorFigure 28 - Site, bird eye view, authorFigure 29 - Site, section, authorFigure 30 - Site, plan, authorFigure 31 - Demolished Coquihalla highway toll gate, ChrisStubbs [CC BY-SA 3.0 (]Figure 32 - Site Context, rest stops on the Coquihalla highway., authorFigure 33 - Street view images of the site, Coquihalla highway, Google Street View, Accessed 30 Sep. 2019.Figure 34 - Context images of the siteFigure 35 - Context images of the siteFigure 36 - “Temple food”, CNA. “In Downtown Seoul, Humble Temple Food given a Makeover and a Michelin Star.” CNA Luxury, CNA Luxury, 15 May 2019, 37 - Wooden bell sound at a temple, authorFigure 38 - Hanging Lanterns at Temple, authorFigure 39 - Entrance at Nitobe Garden, UBC, authorFigure 40 - Ticket Booth at Nitobe Garden, UBC, author Figure 41 - Various ground surface texture of Nitobe Garden, authorFigure 42 - Micro Moments, authorFigure 43 - Site map, authorviiiFigure 44 - Axonometric view, authorFigure 45 -First path leading to the tea roomFigure 46 - Plan, Rest Stop, authorFigure 47 - Washroom perspective view, authorFigure 48 - Washroom axonometry view, authorFigure 49 - Washroom plan, authorFigure 50 - Ground surface change, plan, authorFigure 51 - Ground surface change, plan, authorFigure 52 - Staggering railing panels, section, authorFigure 53 - Perspective view of the pier platform, authorFigure 54 - Perspective view of the pier platform, authorFigure 55 - Perspective view of the pergola, authorFigure 56 - Axonometry view of the pergola, authorFigure 57 - xylophone prototype 1, authorFigure 58 - xylophone prototype 2, authorFigure 59 - xylophone prototype 3, authorFigure 60 - Perspective view from the tea  room, authorFigure 61 - Tea room, plan, authorFigure 62 - iteration model 1, authorFigure 63 - iteration model 2, authorFigure 64 - iteration model 3, authorFigure 65 - Material Study 1, berry stains on wood, authorFigure 66 - Material Study 2, authorFigure 67 - Material Study 3, authorFigure 68 - Material Study 4, authorFigure 69 - Material Study 5, authorFigure 70 - Material Study 6, authorFigure 71 - Material Study 7, author1Part 12Figure 1- My childhood memory of hometown 3Introduction Some of my childhood memories of a place were in the apartment town where I grew up in Korea, where twenty-four identical buildings were only distinguishable by giant numbers on the sides of the towers. Once, when I was very young, I heard a sound like the explosion of a tire, or a car backfiring. It was after the chaos subsided that I realized that the sound came from a person falling from a building, committing suicide.Concerning news of suicide appeared from time to time as the suicide rate went higher. Depression and other mood disorders are recognized as the most important risk factors for suicide.1 Our experiences in urban environments that are homogenous can leave us feeling disconnected from place. The lack of diversity leaves little room for engagement to place within our psyche. A study conducted by Professor Colin Ellard illustrates the relationship between an urban built environment and its impacts on psychological mood. He finds that being surrounded by tall buildings and repetitive facades that are low in visible complexity produce a “substantial” negative impact on mood (Ellard 109).The more and more buildings and cities are becoming look alike. Cities are filled with tall and large scale buildings and our experience with the urban environment became similar around the world. These similar environments blur the sense of uniqueness of a place and lose connection to social and traditional values. The urban experience limits our imagination.How can we make a city and architecture to connect with people? How can we hold onto the values that become obsolete from urbanization and capitalism? Juhani Pallasmaa points out that buildings that are born during and after the industrialization period are often criticized for their lack of emotional qualities and focused more on rational sense. He discusses that our emotions, which do not occur the same way as scientific rationality, is the most important atmospheric sense existentially ( Pallasmaa 133).1 I like to suggest that we think about our relationship with food and relationship with architecture and city. The liveliness of cities can be found where food is. Food and architecture share many common aspects, especially the emotions we associate with food could be experienced through architecture as well.  From humble meal to the most extravagant meal, a meal alone to a banquet, a meal that brings memory and makes memory, a meal that makes our heart warm, a meal to share friendship, a meal for survival, the emotion we feel from food could be similar to architecture and city. What we are seeking from architecture could be found in how we experience food. Food and architecture have many common aspects. The physical, emotional and social connection we have with food is and should be the same connection we have with architecture. The key element to look for in food is in its connection to people. We can find what architecture and city need to offer from understanding what food is offering. How can our perception of food be explained and be experienced in architecture? Part 1 of the graduate project is to explore ideas of what food means.Part 2 of the project is to demonstrate the findings of food into architecture.5“ If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”- J.R.R Tolkien, The Hobbit6Figure 2 - Food and Architecture7Thesis StatementThinking and learning from micro moments of our lived experience through the emotional and spiritual connection we have with food and architecture can guide how we envision making spaces through micro moments.8___________ is essential to life, entail culture, tradition and identity. The way of life is reflected in ____________. ___________ is varied by region, affected by climate and geography. ___________ is an art form represents culture.  _________ brings people together and associated with our memory. __________heals us. ___________ is associated with feelings. __________ can move our mind, provide warmth. ___________provide sensory experience.Food =Architecture9Methodology “I consider the loss of contact with our lived experience as the main root of the malaise that affects our society constantly reaching out towards objects and projects. We never leaving ourselves, cutting ourselves off from what is closest, most intimate to us. We become blind to the very texture of our experience. In particular, we live in the illusion of a rigid separation between an inner and an outside world, between ‘me’ and ‘you’, between seeing, hearing, touching, and tasting”        - Petitmengin, “Coming into contact with experience”, Excerpt for Open House, Olafur EliassonMicro MomentsMicro phenomenology describes our lived experiences that are commonly considered inaccessible. Micro moments are conceptualized through the theory of micro phenomenology writings of Claire Petitmengin. Petitmengin says that micro phenomenology captures our lived experience, which is the combination of sensations, feelings, emotions, thoughts, and actions as we live them in a series of interconnected, flash moments. These moments do not have to endure in our memory exactly in the way we first experience them, but we can relive them in different ways when we recollect them.  For example, one might encounter a work of art or a piece of music that leaves an impression on our subconscious, as if in a new dimension of our sense of being. After a while, that person may forget that they’ve had that experience. However, something may 10Figure 3 - Micro moment, acacia scent through buildings11trigger a recollection of that impression, and in remembering in whatever capacity, will at least at that moment - through possible feelings of nostalgia or otherwise - make that person feel whole (Petimengin 56).Emotional qualities of food can be looked at with the lens of micro moments. The snapshot of very fine micro moments of emotional qualities of food contributes to nurturing our minds. We can be more compassionate to each other, be less competitive and remove stress with a healthy mind nurtured by food.For example, the brief impression of the atmosphere when biting an apple on a picnic captures micro moments; the temperature of the air, the scent of grass, closeness to a friend sitting next to me, glare from sunshine, and the crisp texture of the apple. These combine and contribute to the momentary experience of biting an apple, which leads to internal feelings of happiness, contentment, joy, and comfort. Similarly, the emotions and feelings we associate with food can be experienced through architecture as well. The things that evoke these feelings from architecture could look through micro moments.The freshness through an open window, the coziness that comes from being in a small space with the smell of my grandmother’s bread just baked, a light leading to the end of a narrow hallway with a cup of aromatic tea, combine to trigger complex emotions and sensations.When I recall my micro moments of the apartment town from my childhood, I remember the scent of acacia tree leading me to choose which path I may want to walk. Whenever I smell the scent of acacia trees, it makes me nostalgic with memories of my childhood meandering between buildings. The physical experience of walking between buildings had led to internal feelings. When we think about food or space with micro moments, the specific internal feelings can be triggered.12Could these micro moments, that are evoked by food and space give us a way to design? To enable us to transfer these feelings like these into architecture? To begin, I explored the emotions and feelings associated with food and spaces. Because micro moments are personal, intimate experiences that generate individual feelings and emotions, I use my experience with food and space to explore the concept of micro moments further. These were critical in guiding the final design of the project and defining positive themes in memory, culture, participation, and healing of how space and food are related and can contribute to the overall health and wellbeing of individuals through the monotony of increasing homogenized cities.My personal experience will be closely reflected and micro moments of these findings will be resulted in drawings. I will narrow down these learnings from food and space to guide the design of the final project.The defined four themes which directly links food and architecture together; memory, culture, participation, and healing. We know that food touches our emotions and are experienced in innumerable ways; these categories are elements that exist in architecture as well.These four categories are not experienced separately from one another, but they are experienced together through food and space. Other categories also exist that happen at the same time as these four themes. However, these are four to simplify and focus my research.13“Before we can even recognise the memory and name it, before the emergence of images, sounds and emotions which are precise and identifiable, we are overwhelmed by a feeling which does not belong to a specific sensorial register, but which is nevertheless specific and intense, full of carnal and living density.”Swann’s Way, Proustfrom Towards the source of thoughts, Petimengin14Figure 4 - Memory IMemory is not continuous.  It comes and goes. Our thoughts are triggered to think about the experi-ence of the past as we pass through the experience of the subject of triggering. Micro moments in food and space15 Memory can be triggered by micro moments. We do not think of all the memories we have in our daily life. Once we interface a micro moment that we had experienced consciously or unconsciously in the past, our memory is awake. Something that always triggers memories of my mother, and her of her grandmother, is sulbbang. Sulbbang is a simple steamed plain flour dough fermented by traditional Korean rice wine, usually decorated with a few beans. Perhaps, younger generations are not as familiar with sulbbang any more. The sulbbang does not look as fancy as other decorated desserts. Sulbbang was already not very commonly eaten when I was growing up. Older ladies that sell bread on the street would, on rare occasions, sell sulbbang. Whenever my mother found one that sold this dessert, she would always buy one. Unlike carefully decorated cakes being put in boxes, sulbbang is usually tossed into a plastic bag. This simple plain rice cake in a plastic bag would make my mother emotional. She liked to eat it while it was still warm and fresh. It has a white fluffy texture, warm and moist, a little sweet, tart but clean taste. It is not my favorite dessert, but I would be curious to taste it. I wanted to taste it because my  mother would start to share memories of her mother with me when we ate together. The taste, texture, smell, and temperature of sulbbang still trigger memories of my mother sharing her memories of my grandmother to me.  Micro moments can trigger memories in space as well. Although we may not be in the exact same place, certain memories come back to us through experiencing micro moments. For example, when I see leaves falling, I would realize there is a rather chill temperature in the air. It brings me back to a time and it makes me think of a place in my past that I experienced a similar setting. The falling leaves and the air temperature work as micro moments, and they lead me to think of another related event from the past. With this specific example, it reminds me of one moment in my past walking in front of my previous school.  It leads me to think of seeing large platanus leaves falling while I Memory16was walking towards the top of the hill. I can soon think that there was a small pond on top of the hill surrounded by buildings and trees. This memory will lead me to think of another events with friends, and this memory can awaken another memory and it goes on and on. Micro moments of a third person can also transfer the memory of a place.One example of micro moments brings memory of space that was found during a site visit to Japanese Language school and Japanese Hall in Japantown, Vancouver, BC. We learned that the building has been renovated several times, since its opening in 1906 and re-painted several times during renovations. Those children grew up and their children attend the kindergarten now. The lady who guided us through the facility was also a graduate of the school. She showed us a corner of a room. There were a few old wood panels that kept the original painting of the school. Micro moments are captured through memories layered on the old wood panels. Another example of micro moments in space is at a restaurant I visited in Bangkok. Sweet is the name of the restaurant which is located close to a high school in Bangkok. The restaurant has been serving young students for over 30 years.  Numerous graduates have a memory of the restaurant with their own micro moments. The wall is filled with the signatures of people who visited. Watching students in uniform having fun together makes me picture generations of students who share memories of this place. As if traveling in a time machine, I - a stranger to the place and time - could feel how much this place was enjoyed by local youths. Then, micro moments from the restaurant made me nostalgic. It reminded me of a cafeteria in my home town in Korea with memories of the popular dishes I and my friends used to order, how young we were, our uniforms, the weight of the bag we were carrying, the low ceiling, the light coming through the sliding door into rather dark space, smell of spice, vapor coming from boiling pot and hard to reach, very busy servers. A micro moment from an unfamiliar space could also trigger memories.17Figure 5 - Memory IIWhere does memory start and how does it disappear? The edge of memory spreads out softly and per-meates into mundane everyday life. 18Figure 6 - Memory IIIA memory of the place is everywhere. A thread of memory leads to another memory.19Figure 7 - “Photo of Ramakien Gallery from the Grand Palace, Thailand.” Culture20Figure 8 - “Wat Pho, Grand Palace, Thailand”Figure 9 - “ Thai Vegetable Carving”21 Culture is transferred through micro moments in food and space. Micro moments hold the beauty of coherence that the way of life is reflected through different art forms in each culture and tradition. Like art, language and music, food and architecture tell stories of the way people live. There is an immaterial culture of invisible sense that connects different art forms in culture. Micro moments can be delivered by rhythm, color, tone, story, and materials. So when we engage with several art forms of culture, we can feel a coherent sense that transfers from one art form to the other.  Figure 10 - Architecture and Cuisine “In the Catalan region of Spain, the phrase mary muntanya--” sea and mountain”-- captures the area’s unique blend of flavors. Many popular dishes, such as the familiar paella, combine meat and fish, game from mountains and shellfish from the sea, and the most familiar Catalan architecture is a similar mix-ture”22Figure 11 - Architecture and Cuisine“ The opposite of such restraint is the explosive animation of the Barvarian rococo. The desserts that emerged in 18th century Germany were light, swirling confections -- celebratory delicacies -- and the rich ornamentation of rocaille interiors commonly inspires comparisons to such sweets.” For example, there is a stimulating sense of taste,  rhythm, color, and detail that pass through Thai cuisine, Thai music, Thai drawing, and Thai architecture. My dominant impression of micro moments of Thai food is its fullness filled with small bits and pieces of all flavors. Thai foods bring a full flavor of spicy, salty, sweet, and sour harmonized well together to make distinctive taste. Food is often cooked with available ingredients of the local area, so its tropical conditions is reflected in the cuisine.  The colorful tropical ingredients are often used with diverse herbs to make a distinctive Thai flavour.  Micro moments of Thai food connect me with the impression of experiencing other forms of culture such as music, art, and architecture. One example of the space is 23Grand Palace Palace, Thailand. Walking at the palace provided a similar sensation as if having a Thai meal. The light glistens with small pieces of vivid color tiles on facades. The micro sensation that I experience glistening moment from Grand Palace connects to the beating sound of a Thai musical instrument that is made of wood. It provides a similar sensation of the pattering sound of raindrops. This kind of pattering sensation appears in the taste of Thai cuisine, the way how all taste of sweet, salty, sour, spice make overall flavor is spread through the various art forms of Thai culture. Lance Horsey in his article, Food for Thought shares two images below depicting crossing sense between food and architecture. His comparison between paella and  Catalan architecture captures a way of his micro moment that is melted in Catalan culture. Horsey describes that the way locally available ingredients are used such as meat and fish to cook paella is similar to the way how materials  are collected from mountains and sea to make Catalan architecture. Horsey also captures a micro moment of a culture through the interior style of the decorative Bavarian rococo and swirling confections  that emerged in the 18th century in Germany.24Figure 12 - Participation IWhat is it that makes participation? The invisible magnetic fields pull us in.Participation25Figure 13 - Participation II26 One way to bring liveliness to an empty street is food. Food stalls in a market is a good example. It does not need to be a fancy restaurant. Just a simple grab of food can bring this joy to the street.  Food brings micro moments of a soft touch to gatherings.  Micro moments could be captured through an act of sharing, caring and building trust. We can be more compassionate to each other. Many studies prove the benefits of food sharing. One finding of Cornell University’s study shows that food acts as a kind of social glue and it is an effective way of team building. The study suggests that organizations would increase the performance and collaboration of their employees by providing spaces where colleagues can share food ( Kniffin 296). Paella might be one of the most sociable dishes from Spain. When the rice was first introduced and cultivated in Valencia, paella was originally farmers’ and farm laborers’ food prepared at the farm field with available ingredients nearby. Paella was shared directly from the cooking pan. The shallow and wide circular cooking pan for paella sizes vary up to over a meter to serve many people at once. Orange, pine branches and pine cones were used in open fire so the aroma is infused to cooking. Perhaps, some the infused aroma creates micro moments to remember. For others, the way they  share paella from the wide circular pan brings nostalgic micro moments. Thinking of how each ingredient was prepared as digesting them could bring a nourishing micro moment to appreciate. When Koreans make kimchi, it is a party day. Because kimchi is pickled to be consumed during the winter season and also to be shared by extended families, a mountain of cabbages would be delivered. Family members are gathered and ladies in town would form a group to take a turn to help out each family to make kimchi. A temporary workplace would be set to carry out the cooking procedure. The big pile of 27cabbages needs to be washed and pickled before combining them with other spicy ingredients. Laughter and chatter are around as family and friends in town would sit down together to fill in spices to each layer of cabbage. Steamed pork is a classic pair to the fresh-made kimchi on the day of this gathering. Could micro moments encourage participation? A gum wall in Seattle, the rock wish garden in Aruba, the lovelocks in Paris are examples of how individual action contributed to creating interesting textures. Despite concerns about affecting structural and safety issues, the collective action invites participation. In the case of the Seattle gum wall, the gum has been removed several times, but people continue to participate in the collective action of placing gum.  The lock wall spread to many places in the world. The locks have to be removed to accommodate more locks to be hung. Anna Puiganer’s research on kitchen stories around the world introduces collective kitchen types in different regions. The way of how people live in a different region is transferred to the way the kitchen is formed and operated. Her examples of collective kitchen story in Peru, Mexico, hawker centers in Singapore, street vendors in Thailand illustrates that the food has been at the heart of the community building, source of labor, the center of livelihood. The common aspects of how people live are passed through micro moments (Puigjaner, “Kitchen Stories”). The power of food makes us participate, and to socialize could be compared to the pulling effect of a magnet.28Figure 14 - Seattle Gum Wall, Diego Delso29Figure 15 - “Rock Wish Garden.” 30Figure 16 - Lovelocks on pont des Arts31HealingFigure 17 -Healing - Soft touch32 Whenever I am not feeling well, I think of my mother’s cooking; specifically, a porridge dish she makes whenever someone in our family is not feeling well. She makes it with care, with the hope that I would get well sooner. The porridge she makes takes extra effort and care, as all the ingredients must be chopped or ground and must be stirred constantly while it is on the stove. It takes time and attention. Everyone must have his or her soul food that warms and heals oneself emotionally and physically.  While proper nutrients are important to get well, there can be associated micro moments to seeing someone care for you that can give you strength. Drinking coffee is like a ritual for many people to start a day. Drinking coffee became ritual to me as well. It is a small action I can take to comfort myself and it does not require much effort. Micro moments would arise by appreciating the atmosphere of a coffee shop or learned from seeing people enjoying it. The cafe music, the soft light, coffee tables and chairs, aroma of freshly brewed coffee came to me as micro moments and I soon learned to enjoy the bitter taste. When I think of healing spaces, I think of micro moments from natural surroundings. It could be like being in a garden or a forest, or at the seashore but micro moments of healing could occur by just looking at the sky, at the tree leaves gently shaking with a breeze. Carefully  designed Nitobe garden provides ample micro moments of healing. While strolling through the garden, one can easily be calm and sense the whispering sounds coming from nature. Focusing on one’s own step, touching the gravel and noticing the light coming through the leaves bring micro moments.  Sleeping well in the right setting of space provides healing too. A clean bed, fluffy blanket, ambient lighting, a cup of tea and mild music with a slow tempo set good micro moments for a calm atmosphere to fall asleep.33Figure 18 -Healing, Soft touch34Figure 19 - Sensory experience in foodSensory Experience35 Micro moments of food and space are perceived through sensorial experience. We taste food from sight, smell, touch, sound and through memory as we experience space with the same stimuli. A single sensorial experience or combination of more than one senses are evoked by micro moments. Micro moments, in this case, is made up of stimulus arise feelings and emotions. For example, I think salt might be an equivalent stimulus to light in architecture. The amount of salt and the way we use in cooking could bring out more flavorful taste or it could ruin the taste. It is similar in using light in making space. The way how light is used creates a different atmosphere. A night market is made up of micro moments providing a full sensorial experience. The act of cooking is displayed and highlighted under the lights in the dark night, the mixed aroma of boiling oil, glares of yellow lights and the sizzling sound from smoking iron pan, the restless sound of blenders at smoothie stalls, background music and chatters all together make the atmosphere of the night market. Slow steps of people idling through corridors of colorful stalls of food and goods, line-ups formed at particular stalls, watching people walking and eating make a joyful atmosphere.36 Food and architecture are both associated with memory, culture, tradition, participation, and healing, providing sensorial experiences that can be viewed through these shared lenses. Like Zumthor defines atmosphere is perceived through our emotional sensibility (Zumthor 13), food and space can also touch our emotions. Memory, participation, and healing occur through both food and architecture. As we digest food with all senses, we experience space through all senses. How we bring these emotions from food to architecture will be explored in the next chapter.Conclusion37Part II38Testing micro moments of food into architecture IMicro moments on the way back home Micro moments were captured through five photos each from participants living in Vancouver on their way back home. The photos were taken on their way back home as an indicator of the perception and sensation of relaxation the participants may feel after they are free from daily duties and plans.  Most pictures capture experiences while driving and being on the road on their way back home. Each row of pictures is taken from different individuals. People commute on foot and taking transit appears to have more interesting micro moments. The most commuting experience by car consists of similar views of parking and the road. The 39Figure 20 - Five photos on the way back home40pictures also indicate that the speed of movement is relative to the amount of micro moments that can be received. A rest stop is considered where the photos indicate less opportunity for micro moments. 41Figure 21 - A sweet indulgenceCake Bus Stop A cake stop is explored to test micro moments of food into architecture and to enhance the experience in between destinations. The cake stop connects two existing bus shelters with benches, micro gardens and walking paths inspired by the celebratory quality of a cake by deploying popping vivid colors and textures that are sweet, fluffy and soft. Testing micro moments of food into architecture I42Figure 22 - Collage of a cake bus stop43Figure 23 - Site for the cake stop, two random bus stops in Port MoodyFigure 24 - Concept sketch of the cake stop44Figure 25 - Section study model 1:5045 The idea of micro moment is explored via a rest stop on Coquihalla Highway where weary travelers will encounter, and even taste healing spaces in a series of highly charged micro moments. A rest stop is chosen for the design project to continue exploring how micro moments of food and architecture can guide design.Figure 26 - DiagramTesting micro moments of food into architecture IIDesign project: Rest Stop46Site1: 5000COQUIHALLA HWYKELOWNAMERRITTVANCOUVERWHISTLERHOPEREST AREAREST AREACOQUIHALLA LAKE The Coquihalla Highway was built in 1986 when Expo ‘86 was held in Vancouver, British Columbia. It connects the Lower Mainland and the western coast of Canada to Kelowna, Edmonton and many destinations toward eastern Canada. 30,000 travelers use this highway in busy months in July and August. The highway brought an economic boom to the Okanagan and southern interior of BC. Historically, logging has played an integral part in the development of the local economy.Figure 27 - Coquihalla Highway471: 5000COQUIHALLA HWYKELOWNAMERRITTVANCOUVERWHISTLERHOPEREST AREAREST AREACOQUIHALLA LAKEFigure 28 - Site, bird eye viewFigure 29 - Site, section4810M 50M 100M1:500EXISTING PUBLIC WASHROOMEXISTING PUBLIC WASHROOMprevious TOLL GATEFigure 30 - Site, plan49Figure 31 - Demolished Coquihalla highway toll gateToll gate before demolition50Figure 32 - Site context, rest stops on the Coquihalla highway.Current condition of the rest stops on the highway51Site view from google mapFigure 33 - Street view images of the site, Coquihalla highway52Ingredients from the site The demolished toll gate area is left with ample concrete parking surface that connects to the valley of the mountain. Many people stop at the site to use the public washroom. Public washrooms along the highway have similar design to one another. They are functioning but do not have any additional features other than basic washrooms and a refuge inside of washroom building. The mountain view at the site could look monotonous as the visitors have been seeing the same view while they are driving. However, the site provides an opportunity for visitors to enjoy micro moments even during a short visit. The site is chosen to utilize the existing concrete parking surface and to connect underutilized built infrastructure to nature by providing functioning rest area. There is a mix of conifers, deciduous trees, wildflowers and bushes including berries. Conifers are spread towards the valley of the mountain like water in  the sea.  Granite rock was  exposed during the construction of the highway in several areas and plays a key feature of the southern side of the site. The greater the distance down the slope, away from the highway, the less noise from vehicles could be heard. Figure 34 - Context images of the site53Figure 35 - Context images of the site54Food PrecedentsFigure 36 - “Temple food”55 Temple food is food for a clear mind for meditation in practicing Buddhism. The way it uses available ingredients near the temple, the subtle way of cooking to bring out the true taste of ingredients, the unclear boundary between nature and controlled nature allows experiencing healing through harmony with nature. My micro moment experience of temple food came together with the atmosphere of the temple. There were the wooden bell sounds while monks chanting. The calmness, subtlety was in the air. Everything seems to be organized. The hanging lanterns spread above created the soft colored shadow. It felt the speed of movement was slower at the temple. People spoke gently. The natural texture of the ground surface, the scent coming from incense were mixed with wooden columns, the clean, crisp air and the taste of the temple food was a pleasant surprise from what I had anticipated. What is it that creates this atmosphere? How do we digest this atmosphere?Food PrecedentTemple food56Figure 37 - Wooden bell sound at a temple57Figure 38 - Hanging lanterns at temple58Architectural PrecedentNitobe Memorial Garden, UBC Nitobe Memorial Garden is a meticulously designed zen garden. It is known that the paths symbolize ‘journey through life’ from infancy, childhood, teenage years, marriage and on to spiritual growth.  The garden is designed to start to walk on the counterclockwise path as it follows the way of the moon and to be interpreted differently by taking a different path (Nitobe Garden). However, without knowing the intention of the design, you may just stroll around and face the point where the paths are diverging. Without knowing where the path would take you, you may choose the path where your step leads you and enjoy what the path leads you to.  While I was walking in the garden, I was amused by how space provides a different atmosphere from its boundary. As I enter the garden from the street, the setting of the gravel path surrounded by the fence of the garden and the plants will make you feel like you are in a different zone. The height of the garden wall and the plant wall is just high enough to make you feel you are separated from the outside . The walls divide the space but also lets  you enjoy the openness and share the tall trees from outside. As I stroll around the garden, I felt that  time was elongated. It took a while just taking a few steps from the entrance to the next bench I found. I realized that the distance I walked might be less than 20 meters but it perhaps took me at least 5 minutes. I enjoyed listening to the sound of waving tree branches, the sound of gravel as I walk on and just looking at the soft movement of nature. I felt the control of the space was mostly coming from the ground. The different ground level was deployed meticulously to control water through the site and to suggest different views from different levels. Also changing materials of the ground surface controlled speed of walking. While I strolled the garden, I felt rejuvenated and healed from all the anxiety I had outside of this space. 59 The path to the entrance is separated from the plant wall. The contrast between the street and the path to the entrance was set by the plant wall. When you walk on the path, you are already in a different zone. Although the air and the view above the plant wall are shared, it feels like you are in different spaces from outside. The ticket booth is made bamboo carrying age of time.Figure 39 - Entrance at Nitobe Garden, UBCTransition60Figure 40 - Ticket booth at Nitobe Garden, UBCChange of the ground surface texture encourages you to  slow down or stop as if it controls the time and suggests you stop and appreciate.Time61Figure 41 - Various ground surface texture of Nitobe Garden62Presentation63Figure 42 - Micro moments64 This image shows the experience of different individuals. They are all facing one direction away from the highway but there is no same experience. The overall strategy of the project is juxtaposing experience from the highway to the rest area. The experience at the rest stop will take place in the perpendicular direction from the highway. Our body moving fast on the highway towards the slower direction to nature. from sitting in the car to touching the ground, being inside of a car towards outdoor, to touch, to inhale fresh air. From fast-moving views to the static, calm beauty of the mountain, towards waving tree branches with a breeze, to listen to the sounds of nature.The rest stop works as a connector between the rigid infrastructure to nature in an incremental way.65Four fingers of the rest stop that lead you from the parking towards the valley of the mountain.Figure 43 - Site mapSite map66Figure 44 - Axonometric viewThe first finger leads you to the ramp that goes down towards a meditative tea room.The second finger leads you to a  picnic area.The wide third finger has a musical gate that leads you to a cantilevered platform that works like a pier towards the sea of trees.The fourth finger leads you towards a musical pergola and to the explorative platforms.All fingers lead you to a zone that has individual washrooms and to the recreational area where different types of  seating and picnic tables are available.67Figure 45 -First path leading to the tea room68Figure 46 - Plan, Rest stopFrom the parking area to the valley of the mountain, the programs are scattered with bands crossing horizontally.69The first band is the parking area. At arrival, the musical gates are placed at the widest path. Each parking path contains scattered benches and planters. The surface material from the parking path changes and connects to the next bands.The second band includes washrooms. Washrooms are placed close to the parking area as most people stop at the rest area to use the washrooms.The third band of the picnic zone is for people who would like to spend more time after the washroom visit. There are different types of seating areas including reclining loungers, covered picnic tables, hanging chairs and pergola in the second band.The fourth band is sloping down gently towards the valley of the mountain. Visitors can take time to walk down to the pier and the explorative platforms and further down to the meditative tea room.Different types of interventions for micro moments are scattered around within each band.70WashroomFigure 47 - Washroom perspective viewCapturing micro moments71Figure 48 - Washroom axonometry viewEach washroom provides a private garden. The toilet room has a full-length glass wall that connects to the private garden. The upper part of the wooden slat fence of the washroom is half open and the lower  part of the wooden slat is closed to provide privacy. 72Figure 49 - Washroom plan73Figure 50 - Ground surface change, planGround surface material changes throughout the rest area. The surface material is composed of wooden decks, gravel, stepping stones that create a small path within lager paths (fingers).Ground surface material changeCapturing micro moments74Figure 51 - Ground surface change, plan75Staggering panels of the railings creates a subtle texture.Figure 52 - Staggering railing panelsTextureCapturing micro moments76Pier PlatformFigure 53 - Perspective view of the pier platformCapturing micro moments77Figure 54 - Perspective view of the entranceMusical structuresCapturing micro moments78Figure 55 - Perspective view of the pergola79Figure 56 - Axonometry view of the pergola80 From the moment of arrival, you will start to hear the chimes of the wooden bell as the wind blows softly from the frames of the musical gates. Musical structure is deployed at the entrance, pergola, washrooms, explorative area and in front of the tea room. The word xylophone means wood sound in greek. These wood sticks and the wooden walking platform are a different form of xylophone. The hollow wooden bell and the wooden xylophone stepping bar are inspired from a micro moment of temple food experience and adopted from a prototype of wooden xylophone systems (Piper, Jessica, et al). The wooden bell of the monks they rang when they pray and chanting is like background music while experiencing temple food. As the wind blows, the sound of wooden bells will be spread over the rest area.Figure 57 - Xylophone prototype 181Figure 58 - Xylophone prototype 282Figure 59 - Xylophone prototype 383Figure 60 - Perspective view from the tea  room All platforms lead toward the lower part of the tea room. The sunken seating at the tea room provides an experience that our body is cradled by the forest. The tearoom serves tea from locally picked blueberries. The rainwater is collected and makes a small pond in front of the tea room where blueberries are dried to make teas. The wooden xylophone shaped bars in front of the tea room will make a subtle sound if the surface Tea RoomCapturing micro moments84Figure 61 - Tea room, planis tapped with steps. The view of the tip of trees spread down towards the valley of the mountain is layered with the wooden bars, the rainwater pond, and the blueberry drying deck and can be enjoyed while drinking a cup of tea.Many people usually stop at rest stops for a quick visit to washrooms. I hope that through experiencing this rest stop, people can slow down, enjoy micro moments this beautiful nature can provide and be healed.85Iterations and Material StudyFigure 62 - Iteration model 186Figure 63 - Iteration model 287Figure 64 - Iteration model 388Figure 65 - Material Study 1, berry stains on wood89Figure 66 - Material Study 290Figure 67 - Material Study 391Figure 68 - Material Study 492Figure 69 - Material Study 593Figure 70 - Material Study 694Figure 71 - Material Study 795Ellard, Colin. Places of the Heart : The Psychogeography of Everyday Life, Bellevue Lit-erary Press, 2015. ProQuest Ebook Central,, Lance, FAIA. “Architecture and Cuisine.” Architectural Record RSS, Architectural Record, 7 Apr. 2017,, Kevin M., et al. “Eating Together at the Firehouse: How Workplace Commen-sality Relates to the Performance of Firefighters.” Human Performance, vol. 28, no. 4, 2015, pp. 281-306.“Nitobe Garden.” UBC Botanical Garden,, Juhani. “The Sixth Sense: The Meaning of Atmosphere and Mood.” Archi-tectural Design, vol. 86, no. 6, 2016, pp. 126-133.Petitmengin, Claire. “Home.” Microphenomenology,, Claire. “Coming into Contact with Experience.”  Eliasson, Olafur., Eng-berg-Pedersen, Anna., Warsza, Joanna., Werner, Christina., Open House TYT [Take Your Time], Vol.7, Studio Olafur Eliasson, 2017Piper, Jessica, et al. “Amazing Self Playing Wooden Xylophone”, Soundsol,, Anna.  “Kitchen Stories”, Wheelwright Prize Lecture, Harvard GSD,, Hannah, et al. “Suicide.” Our World in Data, 15 June 2015,, Peter. Atmospheres: Architectural Environments ; Surrounding Objects. Birkhäuser, Basel;Boston;, 2006.Work Cited


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