Parsons

Student Work

  • Interior Design (BFA)

    Katelyn Mangin

    Pomme De Terre

    This is an interior design concept for a single-ingredient restaurant. Initially I was assigned to study the Belgian waffle and became interested in the way the cream, syrup, and waffle itself are formed into shape. From this shape I became interested in the concepts of molding and draping, and began to form the space by creating blocks of program. Each program was then forced into a membrane structure that covers the entire space, producing a sense of separation. The restaurant is based off a single ingredient, the potato. The French word for potato is pomme de terre, or "apple of the earth." I incorporated a sense of earth into the design with the addition of vine plants and wooden skin - in the style of traditional German Biergartens.
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