The Blossom is a project to emphasize the value that Turkish cuisine and local products deserve in a sustainable manner. The program aims to increase cultural interaction between houses and soup kitchens for the use of tourists and local people. Facility involves a food academy in which employment and education opportunities for the local people are offered. The easy transfer of local products produced in the greenhouses contributes to the reduction of carbon gas emissions during transportation. In addition, wind collectors not only form the sustainable part of the project but also make the area attractive for foreigners with its iconic sculptural structure.
Author: Pırıl Soymen
Studio: Arch 301, Fall 2021
Instructor(s): Mark Frederickson
