Perancangan Pusat Kuliner dan Oleh-Oleh Kota Tebingtinggi dengan Pendekatan Arsitektur Hybrid

Abstract

An area or area that serves as a culinary center and souvenirs can be interpreted as an area intended to meet all culinary needs and souvenirs, both tourists and culinary producers. Culinary and souvenir center as a recreation and refreshing center so that tourists can enjoy a variety of culinary and souvenirs of Tebingtinggi City as a reflection of the culture and characteristics of Tebingtinggi City. The design of this culinary and souvenir center serves as a tourist center in Tebingtinggi City that complements existing public spaces of green open space and public open spaces. In its design, pay attention to all the aspects needed in the design of open spaces and inner spaces that support the design of culinary centers and souvenirs. The use of hybrid architectural approaches in the design of culinary centers and souvenirs can later facilitate in designing and give an attractive and different impression in Tebingtinggi City. Hybrid architectures, which are a combination of several things either function or type, are expected to keep up with developments in the present and beyond