Existing plan from a visit to the Amata in Kimisagara, close to the Maison Des Jeunes. Students will be expected to visit amata's and document them similiarly, to understand the limits but to build up a vocabularly of Amata's varieties, critically asking what is good, what works. What are the constraints with trying to service such a small space? What are the social interactions acceptable when drinking and/or eating in an amata. How does one ventilate this space, considering there is large quantities of heated milk? How do you keep the space cool? These are just some of the observations we made, and would expect there are more which will inform design decisions and direct the student's decisions.
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