| dc.contributor.author | Otteson, Angela Marie | |
| dc.description.abstract | An ounce of prevention is worth a pound of cure.
Food is a very important aspect that can make a big
difference in our lives yet is very often neglected. The
main research area of this project will be designing a
culinary school that keeps healthy living and a balance
life as its primary objective. This will be seen not only
in culinary instruction but the environment that they
cook in as well. The site location for this project is in
Bismarck North Dakota along the Missouri River.
This project will be using partial adaptive use as there
is already a deserted hotel conference building on
the site. History will also play a role in the design of
this culinary school. Over the years food preparation
has changed dramatically. Researching the history of
culinary development and how it has changed, will
lead to an understanding of how food will influence
architecture. | en_US |
| dc.publisher | North Dakota State University | en_US |
| dc.rights | NDSU policy 190.6.2 | en_US |
| dc.title | Culinary School for Healthy Eating: Healthy Choices Without Sacrificing Taste | en_US |
| dc.type | Thesis | en_US |
| dc.date.accessioned | 2023-03-21T15:57:09Z | |
| dc.date.available | 2023-03-21T15:57:09Z | |
| dc.date.issued | 2005 | |
| dc.identifier.uri | https://hdl.handle.net/10365/33071 | |
| dc.subject.lcsh | Cooking schools -- North Dakota -- Bismarck. | en_US |
| dc.rights.uri | https://www.ndsu.edu/fileadmin/policy/190.pdf | en_US |
| ndsu.degree | Bachelor of Architecture (BSArch) | en_US |
| ndsu.college | Arts, Humanities, and Social Sciences | en_US |
| ndsu.department | Architecture | en_US |
| ndsu.program | Architecture | en_US |
| ndsu.advisor | Hatlen, Vince | en_US |
