Restaurants and dining rooms / Franziska Bollerey and Christoph Grafe.

By:

Franziska Bollerey

Contributor(s):

Material type: Text

TextSeries: Interior architecture seriesPublisher: London ; New York, NY : Routledge Taylor & Francis Group, 2019Description: xxiii, 330 pages : illustrations ; 25 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9780415363327

Subject(s):

DDC classification:

647.95 23 BOL-R 2019 876579

LOC classification:

TX945 .R467 2019

Contents:

The restaurant and the rise of the modern "cuisine" / Franziska Bollerey -- The restaurant : stage set and functional arrangement, the short history of an impossible typology / Christoph Grafe -- Food and cooking : an anthology of literary and other observations -- Conditions for the behaviour of guests / Hermann Czech in conversation with Wolfgang Kos -- Puck, Pip and PS: the pursuit of pleasure, a designer's account / Mark Pimlott -- A selection of elements of the restaurant Bas Rozenbeek -- Case studies.

Summary: "According to urban academic myth the first restaurants emerged in the wake of the French Revolution. From the very beginning in the elegant salons of the latter days of the Ancien Régime, the design of restaurants has been closely related to ideas of how food should be presented and how it may be consumed in public. The appearance and atmosphere created by restaurant owners reflects culturally embedded ideals of comfort, sociability and the good life. As a product of the modern metropolis, the restaurant encapsulates and illustrates the profound change in how its patrons viewed themselves as individuals, how they used their cities and how they met friends or business partners over a meal. The architectural design of environments for the consumption of food necessarily involves an exploration and a manipulation of the human experience of space. It reflects ideas about public and private behaviour for which the restaurant offers a stage. Famous architects were commissioned to provide designs for restaurants, in order to lure in an ever more demanding urban clientele. The interior designs of restaurants were often employed to present this particular aspect in consciously evoking an imagery of sophisticated modernity. This book presents the restaurant, its cultural and typological history as it evolved over time. In this unique combination it provides valuable knowledge for designers and students of design, and for everyone interested in the cultural history of the modern metropolis"-- Provided by publisher.

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Holdings ( 1 )
Title notes ( 3 )

Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode	Item holds
Books	Lahore School of Architecture Library Book Cart	Book	647.95 BOL-R 2019 876579 (Browse shelf(Opens below))	Available		876579

Total holds: 0

Includes bibliographical references (pages 317-322) and index.

"According to urban academic myth the first restaurants emerged in the wake of the French Revolution. From the very beginning in the elegant salons of the latter days of the Ancien Régime, the design of restaurants has been closely related to ideas of how food should be presented and how it may be consumed in public. The appearance and atmosphere created by restaurant owners reflects culturally embedded ideals of comfort, sociability and the good life. As a product of the modern metropolis, the restaurant encapsulates and illustrates the profound change in how its patrons viewed themselves as individuals, how they used their cities and how they met friends or business partners over a meal. The architectural design of environments for the consumption of food necessarily involves an exploration and a manipulation of the human experience of space. It reflects ideas about public and private behaviour for which the restaurant offers a stage. Famous architects were commissioned to provide designs for restaurants, in order to lure in an ever more demanding urban clientele. The interior designs of restaurants were often employed to present this particular aspect in consciously evoking an imagery of sophisticated modernity. This book presents the restaurant, its cultural and typological history as it evolved over time. In this unique combination it provides valuable knowledge for designers and students of design, and for everyone interested in the cultural history of the modern metropolis"-- Provided by publisher.