A Sustainable Bodega and Hotel

Description

A Sustainable Bodega and Hotel in Rioja presents the studio of the Yale Edward P. Bass Distinguished Visiting Architecture Fellowship taught by John Spence, entrepreneur and chairman of Karma Resorts worldwide with architect Andy Bow, a senior partner at Foster & Partners in London; environmental engineer Patrick Bellew, principal of Atelier Ten; and Timothy Newton of the Yale faculty. The studio proposed designs for a world-class winery and hotel complex in Rioja, Spain where wineries are both vernacular and exuberant in design. The students were challenged to address social, economic, and environmental sustainability in a holistic and integrated way. The project resulted in a range of strategies to sustainably harvest, engage local workforce, integrate landscape, and source materials responsibly. The project features attractions and symbiotic food production to facilitate tourist visits. Edited by Henry Chan and Nina Rappaport the book is designed by MGMT.design and is distributed by Actar D.

John Spence is founder of the resort development company Royal Resorts. Henry Chan is a designer working in New York. Patrick Bellew is a principal of Atelier Ten. Andy Bow is a principal of Foster & Partners. Nina Rappaport is publications director at Yale School of Architecture.

""A Sustainable Bodega and Hotel in Rioja" presents the studio of the Yale Edward P. Bass Distinguished Visiting Architecture Fellowship taught by John Spence, entrepreneur and chairman of Karma Resorts worldwide; with architect Andy Bow, a senior partner at Foster & Partners in London; environmental engineer Patrick Bellew, principal of Atelier Ten; and Timothy Newton of the Yale faculty. The studio proposed designs for a world-class winery and hotel complex in Rioja, Spain where wineries are both vernacular and exuberant in design. The students were challenged to address social, economic, and environmental sustainability in a holistic and integrated way. The project resulted in a range of strategies to sustainably harvest, engage local workforce, integrate landscape, and source materials responsibly. The project features attractions and symbiotic food production to facilitate tourist visits. Edited by Henry Chan and Nina Rappaport "A Sustainable Bodega and Hotel" is an impressively informative, insightful, and thoughtful study that is unreservedly recommended for professional and academic library Contemporary Architecture collections and supplemental studies reading lists." --Midwest Book Review