Date of Award
2005
Document Type
Thesis
Handle
https://hdl.handle.net/10365/33071
Publisher
North Dakota State University
Rights
NDSU policy 190.6.2
URI
https://www.ndsu.edu/fileadmin/policy/190.pdf
Abstract
An ounce of prevention is worth a pound of cure. Food is a very important aspect that can make a big difference in our lives yet is very often neglected. The main research area of this project will be designing a culinary school that keeps healthy living and a balance life as its primary objective. This will be seen not only in culinary instruction but the environment that they cook in as well. The site location for this project is in Bismarck North Dakota along the Missouri River. This project will be using partial adaptive use as there is already a deserted hotel conference building on the site. History will also play a role in the design of this culinary school. Over the years food preparation has changed dramatically. Researching the history of culinary development and how it has changed, will lead to an understanding of how food will influence architecture.
Recommended Citation
Otteson, Angela Marie, "Culinary School for Healthy Eating: Healthy Choices Without Sacrificing Taste" (2005). Architecture Theses. 118.
https://digitalcommons.ndsu.edu/architecture-theses/118