Show simple item record

dc.contributor.authorElfeky, Ariejen_US
dc.date.accessioned2018-08-03T08:00:54Z
dc.date.available2018-08-03T08:00:54Z
dc.date.issued2018-08-02en_US
dc.identifier.othervt_gsexam:14703en_US
dc.identifier.urihttp://hdl.handle.net/10919/84479
dc.description.abstractDESIGN OF A BAKERY IN ALEXANDRIA, VIRGINIA Through the evolution of a baker's practices, we can understand the transitions of matter between bread, body and building. The food soil waste system of the bakery becomes an evolutionary process of recovery, remediation, restoration, replenishment, and reuse.en_US
dc.format.mediumETDen_US
dc.publisherVirginia Techen_US
dc.rightsThis item is protected by copyright and/or related rights. Some uses of this item may be deemed fair and permitted by law even without permission from the rights holder(s), or the rights holder(s) may have licensed the work for use under certain conditions. For other uses you need to obtain permission from the rights holder(s).en_US
dc.subjectEnvironmental Designen_US
dc.subjectRegenerative Designen_US
dc.subjectBakeryen_US
dc.subjectCycleen_US
dc.titleCRUMBS- 360 KNEADINGen_US
dc.typeThesisen_US
dc.contributor.departmentIndustrial Designen_US
dc.description.degreeMaster of Architectureen_US
thesis.degree.nameMaster of Architectureen_US
thesis.degree.levelmastersen_US
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen_US
thesis.degree.disciplineArchitectureen_US
dc.contributor.committeechairEmmons, Paul F.en_US
dc.contributor.committeememberLa Coe, Jodi Lynnen_US
dc.contributor.committeememberBreitschmid, Markusen_US


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record