摘要
为了迎合商业空间的多元复杂性质与需求,设计者对于餐饮空间的设计规划也需要越来越全面。餐饮空间是借由物质的实质去提升心理感知层面,用不同的设计导向去让消费者感受到空间信息。本文以四项元素:二维设计、三维设计、四维设计、意境设计,来探讨餐饮空间的构成。空间的规划,设计师多以设计经验为基准,而较为缺少对餐饮空间构成的理论性探讨。因此,文章以空间句法理论(Space Syntax)作为基础,其图形量化分析软件作为工具,模拟对整体空间进行解析时,空间分析、轴线分析、视域分析、空间关系该如何进行,评估便捷值对空间构成的影响。
In order to cater the diversity, complexity and demand of commercial space, the designer has to be thoughtful in design plans of dining space. Dining space enhances consumers＇ psychological perception through material substance. By using different design orientations, spatial information of dining space is perceived by consumers. In this paper, the composition of the dining space is explored with the four elements： two-dimensional design, three-dimensional design, four-dimensional design, and artistic conception. The arrangement and design of the space is mostly based on the experience of designers, which leads to quite limited academic discussions on dining space. Thus, based on Space Syntax, graphical quantitative analysis software is used to analyze the whole space. Moreover, the methods of spatial analysis, axis analysis, horizon analysis and spatial relation are given. Finally, the effect of convenient value on spatial structure is also evaluated.
作者
韩笑
HAN Xiao(Design and Arts School of Beijing Institute of Technology, Beijing 100081, China)
关键词
餐饮空间
多维设计
空间句法理论
dining space, multi-dimensional design, space syntax
