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Super Saturated

Project Brief - Using “huddled bodies” found in food to generate architectural forms for a distillery in upstate New York that will be tethered to an existing hotel.

Concept - Using alcoholic beverages and berries, we experimented with effervescence and buoyancy in the different liquids. From this we developed a cascading structure that envelopes the berries. These berries become equipment for the distilling process floating around the staggering floor levels.

Studio: PennDesign Second Year Studio with Abby Hume
Group Project with Ramona Adlakha and Mary Swysgood
Project Duration: 4 Months
Completed: May 2017