【威廉懷特小教室】之九-2,討論座位的高度與深度
許多建築師在設計階段,並未仔細考慮公共空間中關於「坐」位的空間細節,如坐緣的適當深度與高度。一般來說,適當的高度範圍應在30-90公分間;而讓人坐下來最自在的深度,大約是面寬76.2-91.4公分的平面—是平面兩側都可以讓人坐下來的寬度。太窄的平面,兩個人坐下來的身體距離會顯得尷尬不自在。無法放鬆坐下來情況下,為了不要碰到另一邊的人,身體會有點緊張的往前靠。很可惜,這樣的空間我們很少在公共空間見到。
這樣的理想寬度並不是說,兩倍的寬度一定得容納兩倍的人數,而是空間寬敞、舒服了,人們會有比較高的意願選擇在公共空間坐下來。
Sitting Depth and Height
Many architect do not think of the depth of the banks. Rarely you will find a bench where you can sit to two sides. 30 to 36 inches (1 inch = 2.54 cm) is the best depth for people to sit comfortably. When it’s smaller, it becomes awkward and uncomfortable and you will see the people lean forward.
With a few additional inches of depth builders can double the amount of sitting space. This means not that it will double the amount of people. The advantage of extra space is the social comfort. People get more choices to sit.
The best sitting height for a bench varies between 1 and 3 foot (1 foot = 30.48 cm).
全文詳見:http://eyesonplace.net/2016/07/24/威廉懷特的小都市空間的社會生活。之九-2/
同時也有1部Youtube影片,追蹤數超過157萬的網紅Cooking with Dog,也在其Youtube影片中提到,This Matcha Roll Cake uses simple ingredients but the sponge cake is light and fluffy. The combination of the matcha, azuki and whipped cream is so de...
36cm to inch 在 Cooking with Dog Youtube 的精選貼文
This Matcha Roll Cake uses simple ingredients but the sponge cake is light and fluffy. The combination of the matcha, azuki and whipped cream is so delicious.
How to Make Matcha Roll Cake
http://cookingwithdog.com/recipe/matcha-roll-cake/
(26x36cm/10¼x14¼ inch sheet)
4 Egg Whites
40g Granulated Sugar (1.4 oz)
4 Egg Yolks
40g Granulated Sugar (1.4 oz)
40g Cake Flour (1.4 oz)
1 tbsp Matcha - Green Tea Powder
120ml Whipping Cream with 35% fat (4 fl oz)
1 tbsp Granulated Sugar for whipped cream
120g Anko - Sweet Bean Paste (4.2 oz)
80g Sweetened Azuki Beans (2.8 oz)
Powdered Sugar
Baking Sheet: 26x36cm/10¼x14¼ in
Thin Kraft or Bakery Paper
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抹茶のロールケーキを作ります。材料はシンプルですが生地はふわふわですよ。抹茶と小豆と生クリームの組み合わせとっても美味しいです。
抹茶ロールケーキの作り方
http://cookingwithdog.com/ja/recipe/matcha-roll-cake/
材料1本分(天板のサイズ:26×36cm)
卵白:4個
グラニュー糖:40g
卵黄:4個
グラニュー糖:40g
薄力粉:40g
抹茶:大1
生クリーム(乳脂肪35%):120ml
グラニュー糖:大1(※生クリーム用)
あん:120g(市販の場合は少なくする)
小豆甘煮(市販):80g
粉糖
敷き紙:薄手のクラフト紙
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