【作者】 刘自爱；

【导师】 沈粤；

【作者基本信息】 广州大学 ， 建筑设计及其理论， 2010， 硕士

【摘要】 餐饮空间作为消费空间与当前都市人群的生活联系紧密。随着人们物质生活水平的提高,人们对消费空间中的餐饮空间提出了越来越高的要求。这些要求主要表现为:对就餐过程中人的感官体验的高要求;对就餐过程中内心情感的满足的高要求。本文在对餐饮空间设计相关理论研究的基础上,通过对广州地区为主的餐饮空间设计现状的了解和分析发现:当前,从物质技术层面探讨餐饮建筑及餐饮空间的设计已有相关学术成果出现。而从情感角度、情景结合的角度探讨餐饮空间设计的研究较少。而当前越来越重视餐饮消费过程中情感体验的满足的大的背景下,从情感角度、情景结合的角度探讨餐饮空间设计中新问题的解决办法就有了一定的研究意义。论文以广州地区的餐饮空间设计的分析为切入点,并广泛查阅当前国内外餐饮空间设计相关理论与实例,并将二者对比分析。在此基础上,借鉴美学中的“情景交融”的理论、环境心理学及建筑体验等相关理论,并将这几个方面的理论与餐饮空间设计分析相结合,推论出当前餐饮空间存在“情景”体验的可能性。然后在此基础上,结合几种常见的餐饮空间类型,分析其中的情与景的特点。最终在大量分析的基础上,得出餐饮空间情景体验建构的一定方法。文章主要分三大部分。第一部分,以广州地区为主的餐饮空间的调研和分析,发现当前餐饮空间设计存在越来越多的情感体验需求;第二部分,将美学中的“情景交融”的理论、环境心理学、建筑体验相关理论与餐饮空间设计结合研究发现当前餐饮空间设计的情感体验需求的问题,可以从“情景合一”或者说“情景交融”的角度去解决。即发现当前餐饮空间情景体验的可能性。第三部分,通过大量的实例的分析,总结出餐饮空间情景体验的建构的一定方法。并尝试通过实际案例的操作予以论证。更多还原

【Abstract】 As a kind of consumption space, the catering space is closely connected with the life of people in the modern society. With the improvement of living standards, people are having higher and higher requirements for better catering space of the consumption space, such as high requirements for better sensatory experience and satisfied inner emotions in the course of dining.Based on researches into related theories on how to design the catering space and with the help of acquaintance and analysis of the current situation of catering space design mainly for Guangzhou, the thesis points out that there have already been related academic successes concentrating on how to design the catering architecture and the catering space in the material technological perspective at present. However, there are fewer researches into the catering space design in the emotional perspective and in the perspective of combining the feeling with the setting. Therefore, against the overall background that how to satisfy the emotional experience in the course of catering consumption is drawing more and more attention, it is of some significance, in the emotional perspective and in the perspective of combing the feeling with the setting, to research into the solution to the new problems appearing in the course of designing the catering space.With the analysis of the catering space design in Guangzhou as the breakthrough point, the thesis dwells on related theories and examples of the current catering space design home and abroad and has an analysis of them by comparison. On this basis, using some related theories such as the aesthetic theory of“Feeling and Setting Happily Blended”, the environmental psychology and theories on the architectural experience as a source of reference and combing these theories with the analysis of the catering space design, the thesis points out that it is possible for the situational experience to exist in the current catering space. After that, the thesis provides several common types of catering space and analyzes the characteristics of the feeling and the setting in them. Finally, on the basis of abundant analysis, the thesis puts forwards some feasible methods to effectively form the situational experience in the catering space.The whole thesis is mainly divided into three parts. The first part, based on the survey and analysis of the catering space mainly in Guangzhou, points out that there are more and more requirements for emotional experience in the current catering space design. Combing some related theories such as the aesthetic theory of“Feeling and Setting Happily Blended”, the environmental psychology and theories on the architectural experience with the catering space design, the second part points out the problem of the requirement for emotional experience in the current catering space design which can be solved by happily blending the feeling and the setting. In other words, the second part mainly demonstrates the possibility of situational experience in the current catering space. With the analysis of abundant examples, the third part puts forward some feasible methods to effectively form the situational experience in the catering space and tries demonstrating them by analyzing practical examples.更多还原