MJAT Portfolio

Mark Jonathan A Thomas

Competition Entry “Airport of the Future”

The importance of processComprehensive DesignInternational Design

Case studySketches

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FGC2011-8YFY9

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As globalization increases, ideas, jobs and the revolutionary ideas behind the manufacturing of goods are dispersed throughout the world creating numer-ous opportunities for people to make money thus augmenting the desire of people to venture out and become vaguely familiar with foreign regions of the world, whether for business or for leisure. The concept of capitalization may seem inert in the consumer�s mind; however it is a nascent force that is pro-liferating power amongst a small group of individuals. The function of an airport therefore can be seen merely as a tool in which this small group can gain con-trol over a massive group of people. No longer is the airport simply a location of transportation, but a place of highly concentrated consumerism, a capi-talist�s jackpot. Marketing and brand-ing illuminate its spaces causing one to spend, at times, copious amounts of money impulsively. Longer layover times cause the masses to remain stag-nant in this infrastructure which leaves no other option than to indulge in its compartments of goods and spaces of nourishment. It may not be necessary to call this an insidious realization, but a natural occurrence, one that should be embraced rather than criticized. The airport of the future should not only embrace this ideology of growing capitalization, but partnered with tech-nology, and utilized by the consumer, it has the potential, through architecture, to mitigate between these two various groups which would therefore prolif-erate this broader �relationship� be-tween the consumer and the one who

Diagrams | 1. Globalization | 2. Jobs allow people to make more money | 3. V5. Checking in is a rigorous process | 6. Gift shops, stores, and restaurants are unavoidable | 7. Signage navigates the passenger | 8. More shopping | 9. As wait time increases, the desire to shop increases | 10. Sustainable airports, natural light and energy conservation | 11. Areas to rest during longer layover periods | 12. UP and AWAY to destination | 13. He goes by the name of ‘sneaker’, ‘jewelry’, etc. | 14. With the passenger he forms a symbiotic relationship | 15. As the passenger spends and shops, he becomes more wealthy | 16. Thus the growth of a capitalist ‘army.’

“BAA Pittsburgh inc...is planning promo-tions to encourage local residents to

-Wall Street Journal

Background Image Source: Harvard Design School guide to shopping

Chung, Chuihua Judy., Jeffrey Inaba, Rem Koolhaas, Sze Tsung. Leong, and Tae-wook Cha. Harvard Design School Guide to Shop-ping. Köln: Taschen, 2001. Print

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Retail Store

Structure

Panels

Mall

Airport

Mall

Part of the Roof

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Left

Top Right

Bottom

Exploded Axon of Main Space

Shopping_Interactive Screens

Leisure_Layover Chair Prototype

Sectional Diagram and Drawing

Section AAProgramsDiagrammatic

Main Entrance

Lobby Space

Check-in // Info

Structure and electrical

Storage and Mechanical

Shopping Center

Customs and Baggage

Claim

Flight Information

Waiting Area//Flight Check-in

Departure[Arrival] Threshold

Competition Entry “Airport of the Future” | 01<<

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the importance of process | 02<<

I contend that an English

Learning Landscape has

the ability to become a

node of exchange between

a foreign and native culture

through surfi cial manipula-

tion. This surface not only

allows the opportunity for

public spaces and peda-

gogical agents to form, it

spatially encompasses the

conceptual idea of an infi -

nite learning community.

“From ESL to ELL”

Reformulating alearning environment for immigrants and non-native English speakers.

Project Type: SchoolLocation: Queens, NY

Learning Group

Mode of Instruction

Implied Classroom Walls

THESIS

LIBRARY & LECTURE LEARNING RETAIL LEISURE

vHello, and how are you? How much does a beer cose

t on

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ednesday? Is there any tax, if so, how much

Research. Investigate. Visualize

the imagined. Produce. Finalize.

Lost in TranslationThe line from the painting to form vari-ous zones and boundaries within the site for the villa. The program of the site is an apple orchard for a family of fi ve that slopes down into a nearby canal where the family boat is kept.

In a sense, the lines taken from the painting acts as an underlying organization method to provide different spatial readings on the site.

Lost in Translation

Lines were taken from a painting that was analyzed to form diff erent spatial zones on a canvas. These lines were then extruded and altered in elevation which formed the site proper.

The program of this project is an apple orchard for a

family of fi ve. The site is anchored by a canal and the

villa is positioned on the center of the site.

comprehensive design | 03<<

HIAWATHA BLVD E

park st

spring st

carbon st

Bus Stop

Site PlanLocation of the cny.foodcenterHIAWATHA BLVD E . syracuse, ny

N

Residential Block

mixed programmatic blockcommercial//residential

syracuse cny.foodcenter

Industrial Class A

Loading Dock AccessMobile Market . Smart Cars . Storage

Micro-Market AccessCollapsable tents . Private Establishments. Networking

Community ParkRecreation . Activity . Gathing space

Ice Skating Access [Winter]

Farmer’s MarketThe Farmers' M arket Federation o f New York i s a grassroots, m embership

organization of f armers' m arket managers, m arket sponsors, f armers and

market supporters. Together, w e have d eveloped a

spectrum of s ervices to

increase the number and capacity of farmers' markets in the state, develop the

scope o f professionalism i n farmers' m arket management and i mprove t he

ability of markets to serve their farmers, their consumers and their host commu-

nities.

Our mission is to support

and promote the viability of farmers' markets through

markets to sellers, buyers and communities.

http://www.nyfarmersmarket.com/

The cny.foodcenter p romotes for the residents o f the

surrounding Syracuse are to leave their homes and join us

in t he c elebration of f ood and t he s ystems i nvolved in

making this establishment possible. The center is a family

oriented place where activities vary from learning new and

meals//kitchen edicate a s well a s growing plots in our

garden located adjacent to the community park and play-

grounds.

- ‘green space’ as community park//gathering areas//vegetation areas

- primary street//pedestrian axis to the cny.foodcenter

- HIAWATHA BLVD, main street adjacent to the cny.foodcenter that encourages

primary acces to the center other than the Farmers Market

- Bus Stop

- Bus Routes

- heavy duty truck access

- mobile market car acces

- Bus Stop

In t he L ate Spring//Summer//Early F all months t he pond t hat

connects the cny.foodcenter and t he pond is a gathering area f or

animals such as ducks for the people to feed and in the winter when it

freezes over, rentable equipment allows for the community to gather

and skate.

In collaboration with Aleena Majumdar

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FRONT ELEVATION

Aerial View of the cny.foodcenter, Syracuse, NY

Front [West] ElevationIn collaboration with Aleena Majumdar

Roof Level

24’ - 1 13/16”

68’ - 4 7/16”

39’ - 2 1/16” 6’ - 2” 22’ - 7 3/8” 4’ - 6 13/16” 4’ - 5 15/16” 25’ - 5 13/16” 27’ - 3 5/16 17’ - 3 1/4” 10’ - 0” 7’ - 5 7/16” 36’ - 1 5/16” 11’ 6 13/16”

101’ - 11 9/16”

36’ - 0 5/8” 4’ - 8 5/16” 6’ - 1”

11’ - 4 15/16” 5’ - 1 15/16”

28’ - 7 15/16” 11’ - 4 3/8” 6’ - 9 13/16”

40’ - 0 5/16”27’ - 5 1/6”52’ - 7 3/8”9’ - 0 3/4”

1’

+24’ - 2 3/4”

First Floor Level

+10’ - 0”

13’ -

2 3

/4”

9’ -

8 5

/8”

26’ - 7 1/4” 35’ - 6 1/4” 33’ - 11 1/16” 14’ - 4 1/16” 33’ - 9 13/16” 13’ - 5 1/16” 16’ - 0 15/16” 24’ - 0”

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exhaust hood

steel cover

pots/pan rack

tasting station

storagestove

2 Person

seating

chrome

supports

frosted

glass barrier sprinklers

FOOD SYSTEMS: TEACHING KITCHENS

Perspectival view of the Teaching Kitchen

Station One [Good for 2] Eating StationStation one consists of an area where a chef prepares meals for two of

the inhabitants of the cny.foodcenter. Not only do these two get to

indulge in the delicious delicacies made from the food grown at the

cny.center, but also learns new recipies and tips on how to be more

brochures are placed on the teaching kitchens.

Station Two [Good for a few] Tasting StationThe other station limits the food preparation to smaller portions so

that people passing by the teaching kitchens who don’t have the time

to observe station one can just enjoy the food made at this ‘tasting

station’ and grab a brochure and go.

Recipies

Brosures

Chef Business Cards

Catering


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01

7’ - 0 7/8” 14’ - 2 1/4” 26’ - 5 1/4” 11’ - 3 5/16”

Roof Level

+20’ - 10 1/16”

5’ -

3 1

/8”

15’ -

6 1

5/16

”15

’ - 6

15/

16”

+15’ - 6 15/16”

Canopy Level

-14’ - 3 3/4”

Cafe Level

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21’ - 10 3/8” 15’ - 4 3/16” 15’ - 10 3/4” 27’ - 9 5/16”

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international design . Florence, Italy | 04<<

Longitudinal Section

ProcessSite

case study | 05<<

NOYES Community and Recreational Center

Cornell, NY

sketches | 06<<

Il Ridentore . Venice, Italy San Maggiore . Venice, Italy Santa Croce . Florence, Italy

Santa Maria Novella . Florence, Italy

Sketches

MJAT Portfolio

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