The Babble/On Project

Monday, August 22, 2005

Step Into Cheese

Here's another quick post of the cheese building. I only had time today to make the cheese holes a little more crisp. I also decided to make the two holes on the edge of the glass tower carry straight on back to enhance the "chunkiness" effect, but I'm thinking it might be better to have the holes wrap around the corners. Also note the hole that acts as a doorway on the front. The radius is 12'.


posted by Arazu at 7:04 PM

5 Comments:

  • That's awesome. I agree the cheese holes at the corners should wrap, and not be extended. If you were looking at the building from the back, you might not get what physicists call, "the swiss cheese effect."

    By Anonymous Anonymous, at 7:13 PM  

  • Awesome, and I'd agree with NikolSkaya on the above comment.

    Hmmm, perhaps the swiss-cheese building is a good candidate for some see-through concrete (http://optics.org/articles/news/10/3/10/1/concrete1), no?

    By Anonymous Anonymous, at 11:20 AM  

  • Well, I was imagining the building as part of a crowded downtown in which the side of the building might not be particularly viewable, but I think you guys are right. Also, I think that the holes should be beveled on a curve, so they look more like actual cheese bubbles.

    By Blogger Arazu, at 11:29 AM  

  • This is coming along superbly. Love the door idea. I think I like the geometric perfect circle idea for the "cheese bubbles" instead of doing them on a curve - it's like you're stylizing a natural effect for an architectural purpose. Your architecturalizing dairy occurrences. And maybe on the back (if it will be at all viewable) just have one 'hole' to give the hint of what the building is all about. Right now there's not enough of the concept on the back, but I think it would be a disservice to provide all the cheese information on all sides. Things are more interesting when the viewer has an aha! moment, when the gestalt of their mind pieces it all together. This idea may be moot when the location of the building within a roaring metropolis is taken into consideration.

    By Blogger k, at 11:56 AM  

  • Can you set up some kind of slow-oxidation process of the concrete so that over the course of 50-100 years, the "cheese" seems to be overtaken by "mold"?

    I love this building.

    By Anonymous Anonymous, at 10:24 AM  

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