Spatial logic at different scales: An empirical study on emerging online catering in Beijing  

作　　者：Qiang Sheng Zhixuan Wang 

机构地区：[1]School of Architecture and Design,Beijing Jiaotong University,Beijing 100044,China

出　　处：《Frontiers of Architectural Research》2024年第5期1009-1021,共13页建筑学研究前沿（英文版）

基　　金：National Natural Science Foundationof China(Grant No.52278002).

摘　　要：Rapid development of online economy has great impact on the everyday life.However,whether real space still matter on the location choice of these new economies remains as a controversial question.This research starts with spatial analysis on shared kitchen as an emerging new type of online catering space in Beijing across three scales:city,street,architecture.Using social media data and cellular signal data,different density factors are tested at city scale to explain the performance of these economies.Using space syntax model,the spatial accessibility of takeaway only,dine-in with takeaway service and conventional restaurants are compared in central and suburban areas.It is found that their different spatial logic:at city scale,takeaway only restaurants gathered in the high-density area,and diffused to the area with poor accessibility.At street and architectural scale,online catering in general shows higher dependence on accessibility,but there is a clear difference between central and suburban cases of takeaway only restaurants:in central areas,online catering could bear more disadvantageous positions like backstreet or under the ground of buildings than it in suburban case.

关 键 词：Online catering Shared kitchen Food delivery service Spatial logic Space syntax ACCESSIBILITY 

分 类 号：TU247.3[建筑科学—建筑设计及理论]