Redesigning the Traditional Food Kiosk Based on Local Knowledge, Case Study: Siwalankerto District

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• 作者：Gunawan Tanuwidjaja^a ; ^{gunte@petra.ac.id" class="auth_mail" title="E-mail the corresponding author} ; ^{gunteitb2012@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Albert Edwin Wiyono^b ; Ardhian Wibowo^b ; Gregorius Gerry^b ; Lia Margareta Shinata^b ; Ridwan Raynaldo^b
• 关键词：Sustainable and affordable food stall ; local material.
• 刊名：Procedia - Social and Behavioral Sciences
• 出版年：2016
• 出版时间：14 July 2016
• 年：2016
• 卷：227
• 期：Complete
• 页码：560-567
• 全文大小：1057 K

文摘

Siwalankerto Sub-District in Surabaya. Siwalankerto was developed rapidly, influenced by educational facilities development. This further created a demand for sustainable food markets/ food kiosk. On the other hand, the unregulated development of traditional food hawkers along the Siwalankerto road existed. Therefore, Architecture Program Study, Petra University proposed a redesigning strategy for the food kiosks in Siwalankerto Sub-district. The strategy not only would provide healthy-affordable foods for all Siwalankerto's residents, but also would generate income for residents with entrepreneurship and culinary skills.

The literatures reviews on sustainable neighborhood, commercial provision, food production and inclusive design were conducted. Furthermore, observations and interviews were conducted to meatball-selling restaurant and food hawker. Secondly, the locational analysis was conducted to determine possible food kioks. Additionally, the participatory design was conducted based on inclusive design principles.

The seven (7) food kiosk would be proposed for Siwalankerto. The designs would be developed from a typology of food kiosk design (3m-by-3m module). The food kiosk was designed considering the person with disability, such as: wheel chair users, crutch users and persons with vision disability. On the other hand, the layout were designed with proper kitchen and accessible toilet design. Lastly, the culture exploration could also enriched the functional design such as the food kiosk.