Sensory environments in nasi lemak living gallery & learning space, that enhance food learning
People are becoming more conscious of the necessity of recovering food knowledge. Yet, there are only a few building types available to host such an event. Currently, food exhibit spaces only exist in the form of a food factory and a food museum. There is a need for research on building living galle...
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2022
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my-utm-ep.997652023-03-19T10:45:29Z Sensory environments in nasi lemak living gallery & learning space, that enhance food learning 2022 Samsury, Ahnaf NA Architecture People are becoming more conscious of the necessity of recovering food knowledge. Yet, there are only a few building types available to host such an event. Currently, food exhibit spaces only exist in the form of a food factory and a food museum. There is a need for research on building living gallery and exhibit spaces, particularly ones that promote sensory experience, in order to capture the appropriate mood when learning about food. This research began by trying to understand sensory design in enhancing users in food and cultural appreciation. Then, the researcher started to identify design principles in living gallery and exhibit spaces in relation with Nasi Lemak. Through case study analysis, the researcher finds that many buildings are constructed nowadays with ‘sensory and ambient’ factors in mind – the Cite Du Vin, Wine Museum in Bordeaux, France, and the Hiroshi Senju Museum in Nagano, Japan, being just two examples. The research findings outline the design approach and strategies used in creating sensory experiences in food exhibit spaces. For example, the idea of food learning through living gallery, with a food sense environment. Along with this, the building design was planned to include interactive exhibition spaces that contain knowledge of Nasi Lemak that will enhance the sensory experience. This led to the natural conclusion that the relationship between the senses and the building design itself can be an approach that contributes greatly to setting up a functioning Living Gallery and Exhibition building. Finally, the project itself may contribute greatly towards helping improve the food learning experience of both locals and tourists in Kampong Bharu. 2022 Thesis http://eprints.utm.my/id/eprint/99765/ http://eprints.utm.my/id/eprint/99765/1/AhnafSamsuryMFABU2022.pdf application/pdf en public http://dms.library.utm.my:8080/vital/access/manager/Repository/vital:150017 masters Universiti Teknologi Malaysia, Faculty of Built Environment & Surveying Faculty of Built Environment & Surveying |
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Universiti Teknologi Malaysia |
| collection |
UTM Institutional Repository |
| language |
English |
| topic |
NA Architecture |
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NA Architecture Samsury, Ahnaf Sensory environments in nasi lemak living gallery & learning space, that enhance food learning |
| description |
People are becoming more conscious of the necessity of recovering food knowledge. Yet, there are only a few building types available to host such an event. Currently, food exhibit spaces only exist in the form of a food factory and a food museum. There is a need for research on building living gallery and exhibit spaces, particularly ones that promote sensory experience, in order to capture the appropriate mood when learning about food. This research began by trying to understand sensory design in enhancing users in food and cultural appreciation. Then, the researcher started to identify design principles in living gallery and exhibit spaces in relation with Nasi Lemak. Through case study analysis, the researcher finds that many buildings are constructed nowadays with ‘sensory and ambient’ factors in mind – the Cite Du Vin, Wine Museum in Bordeaux, France, and the Hiroshi Senju Museum in Nagano, Japan, being just two examples. The research findings outline the design approach and strategies used in creating sensory experiences in food exhibit spaces. For example, the idea of food learning through living gallery, with a food sense environment. Along with this, the building design was planned to include interactive exhibition spaces that contain knowledge of Nasi Lemak that will enhance the sensory experience. This led to the natural conclusion that the relationship between the senses and the building design itself can be an approach that contributes greatly to setting up a functioning Living Gallery and Exhibition building. Finally, the project itself may contribute greatly towards helping improve the food learning experience of both locals and tourists in Kampong Bharu. |
| format |
Thesis |
| qualification_level |
Master's degree |
| author |
Samsury, Ahnaf |
| author_facet |
Samsury, Ahnaf |
| author_sort |
Samsury, Ahnaf |
| title |
Sensory environments in nasi lemak living gallery & learning space, that enhance food learning |
| title_short |
Sensory environments in nasi lemak living gallery & learning space, that enhance food learning |
| title_full |
Sensory environments in nasi lemak living gallery & learning space, that enhance food learning |
| title_fullStr |
Sensory environments in nasi lemak living gallery & learning space, that enhance food learning |
| title_full_unstemmed |
Sensory environments in nasi lemak living gallery & learning space, that enhance food learning |
| title_sort |
sensory environments in nasi lemak living gallery & learning space, that enhance food learning |
| granting_institution |
Universiti Teknologi Malaysia, Faculty of Built Environment & Surveying |
| granting_department |
Faculty of Built Environment & Surveying |
| publishDate |
2022 |
| url |
http://eprints.utm.my/id/eprint/99765/1/AhnafSamsuryMFABU2022.pdf |
| _version_ |
1776100646401867776 |