On View> “Coop Himmelb(l)au: Dynamischer Raumplan” at SCI-Arc

Architecture, On View, Sustainability, West
Thursday, February 12, 2015
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(Courtesy Coop Himmelb(l)au)

(Courtesy Coop Himmelb(l)au)

 

Coop Himmelb(l)au: Dynamischer Raumplan
Southern California Institute of Architecture
960 East Third Street
Los Angeles
Through March 8, 2015

Environmental consciousness and energy conservation have overhauled the blueprint for urban planning. With efficiency at its heart, today’s back-to-nature paradigm will realize the potential of self-sufficient cities powered instead by clean, renewable resources including the sun, wind, water, and earth. The Dynamischer Raumplan is a spatial installation by Vienna-based firm Coop Himmelb(l)au that operates like a machine to visualize the energy lines that shape a city’s morphology.

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In 3D-Printed Sugar

Fabrikator
Friday, June 21, 2013
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Brought to you with support from:
Fabrikator
Fabrikator
Liz and Kyle Von Hasseln have developed a method to 3D print edible sugar.

Liz and Kyle Von Hasseln have developed a method to 3D print edible sugar. (courtesy Sugar Lab)

A team of SCI-Arc–trained architects establish a sweet set up in Southern California.

Liz and Kyle Von Hasseln wanted to bake a birthday cake for a friend but, unfortunately, their rented apartment didn’t have an oven. Not to be deterred, the Southern California Institute of Architecture (SCI-Arc) alumni hit upon a solution that would leave most bakers scratching their heads: They decided to 3D print one.

Earlier that year, the couple had been awarded the school’s inaugural Gehry Prize for their work on Phantom Geometry, a 5-axis fabrication study of UV-cured resin within a shallow vat system that responded to real-time feed back and feed-forward mechanisms. “In our graduate work, we were really interested in the way free form fabrication would influence architecture,” Kyle recently told AN. “We thought a lot about the potential for the intersection of culture and technology that would be accessible to the public, so printing sugar was that.” Read More

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