Factory in the field : how might the New Zealand creamery be developed as a compelling tourist destination, whilst enhancing the architecture of the utilitarian factory?
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Authors
Malcolm, Jessica
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Degree
Master of Architecture (Professional)
Grantor
Unitec Institute of Technology
Date
2014
Supervisors
Budgett, Jeanette
Type
Masters Thesis
Ngā Upoko Tukutuku (Māori subject headings)
Keyword
Puhoi Valley Cheese Company
cheesemakers
cheese industry
architecture and tourism
cheesemakers
cheese industry
architecture and tourism
ANZSRC Field of Research Code (2020)
Citation
Malcolm, J. (2014). Factory in the field : how might the New Zealand creamery be developed as a compelling tourist destination, whilst enhancing the architecture of the utilitarian factory? An unpublished Research Project submitted in partial fulfillment of the requirements for the degree of Master of Architecture Professional, Unitec Institute of Technology.
Abstract
The commercial Creamery is New Zealand’s undervalued tourist destination, in a society where people are increasingly separated from the production and original source of food. The creamery has the potential to offer an educational and entertaining experience by heightening the appreciation for cheese, whilst enriching Auckland’s tourist industry. Today’s food production facility often presents us with a mundane and utilitarian typology. The current approach to the design of these factories often lacks architectural expression and neglects man’s spiritual and sensory needs. This project addresses the issues mentioned above, by architecturalising the factory through an engagement with the senses, ultimately producing a more humane workplace and engaging tourist experience.
This research project brings together food production with a tourist experience, offering an opportunity to reconnect people to an essential aspect of life and their association with the environment. The existing Puhoi Valley Cheese Company will be redeveloped to accommodate these vital aspects.
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