113年第2學期-7041 城鄉規劃與設計(二) 課程資訊

評分方式

評分項目	配分比例	說明
上課出席率	20	設計課無故不得缺席
上課參與討論的熱烈程度	40
設計之專業表現	40

教育目標

建築系的設計課通常只討論抽象的設計論述與操作方法，很少考慮構築、圍塑這些空間的材料從哪裡來？它們完成階段性的任務後會到哪裡去？變成什麼？自王澍設計寧波歷史博物館，採用寧波舊城改造時收集而來的青磚、龍骨磚、瓦、碎瓦缸開始，建材循環再利用似乎超脫了純粹務實、節約的考量，也能在創新、批判性的領域佔有一席之地。 在全球以2050年實現淨零碳排（Net Zero Emissions）為目標的當下，台灣建築設計與營建產業準備如何因應？本學期的課程將以此為出發點，透過全球經驗與案例分析、台灣相關公私部門的調研，探索建材循環再利用的可能性。期末將以東海大學建築系館的改造為題，嘗試應用此知識與技術創新的成果。

課程概述

Networking the Canteenscape Conducted by Shih-wei Lo Subject Description The everyday life of the city is crucial to the formation of the city morphology, and even the forge of its character and identity. Among varied modes of daily life, eating specially plays a dominant role bringing forth what a city is. Eating culture enlivens the city, whether by those who provides or consumes foods. A hidden world which has long been neglected but keeps imbuing the city with vigor and thrust is constituted by canteens on streets. They are often categorized as informal sector. However, if based on the research on the ‘arrival city’ phenomenon, those sprawling canteens along streets host most of immigrants from countryside and become temporary niches for their converting into citizenship of the city. An emergent paradigm of urban design caring for the bottom-up development of street life thus signals a new perspective intervening into the urban reality, specifically taking into account of Asian context. Canteen: A temporary or mobile stand at which food is provided. ��catering, snack, eatery, eating house, restaurant Target City/Cuisine Area: Downtown Taichung Municipality Cuisine: Taiwanese, Hakka, Mainlander’s, Japanese, Southeast Asian…

基本資料

必修課，學分數：0-6
上課時間：一/6,7,8,9,四/2,3,4,B,6,7,8,9
修課班級：建築碩1
修課年級：1年級以上
選課備註：碩1A設計課，系館。

參考書目

亞歷山大 Alexander,Christopher《建築模式語言》
東海大學建築研究所A組編纂（2021）《東海大學校園建築模式語言》
Roger Trancik（1986/1997）《找尋失落的空間：都市設計理論》
Wolfgang Sonne（2017/2018）《百年城市規劃史：讓都市回歸都市》
小嶋一浩（2005）《設計活動吧！以學校空間為主軸所進行的Study》