Buch, Englisch, 354 Seiten, Format (B × H): 189 mm x 246 mm, Gewicht: 454 g
Reihe: Interior Architecture
Buch, Englisch, 354 Seiten, Format (B × H): 189 mm x 246 mm, Gewicht: 454 g
Reihe: Interior Architecture
ISBN: 978-0-415-36331-0
Verlag: Taylor & Francis Ltd
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.
Autoren/Hrsg.
Fachgebiete
- Sozialwissenschaften Sport | Tourismus | Freizeit Tourismus & Reise Tourismus & Reise: Ökonomie, Ökologie
- Geisteswissenschaften Architektur Gebäudetypen Öffentliche Gebäude, Gewerbliche Bauten
- Geisteswissenschaften Architektur Geschichte der Architektur, Baugeschichte
- Geisteswissenschaften Architektur Innenarchitektur, Architekturdesign
- Geisteswissenschaften Design Architekturdesign
- Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Dienstleistungssektor & Branchen Tourismuswirtschaft, Gastgewerbe
Weitere Infos & Material
Illustration credits. Notes on contributors. Acknowledgements. Introduction. 1. The Restaurant and the Rise of the Modern "Cuisine" Franziska Bollerey 2. The Restaurant: stage set and functional arrangement, the short history of an impossible typology Christoph Grafe 3. Food and cooking – an anthology of literary and other observations 4. Conditions for the Behaviour of Guests Hermann Czech in conversation with Wolfgang Kos 5. Puck, Pip and PS: the pursuit of pleasure, a designer’s account Mark Pimlott 6. A selection of elements of the restaurant Bas Rozenbeek Case Studies 1. Restaurant Le Grand Véfour, Paris (1820). 2. Restaurant Le Grand Boulion Chartier, Paris (1896). 3. Augustiner Beer hall and Restaurant, Munich (1897-1898). 4. Midway Gardens Restaurant, Chicago (1914). 5. Grand Central Station Oyster Bar and Restaurant, New York (1904). 6. Theatre Restaurant Kroll-Oper, Berlin (1922-1923). 7. Bar-Automatique-Restaurant Presto, no. 1, Paris (1930). 8. Restaurant and Hotel Moskva, Moscow (1930-1938). 9. Gondolen Bar and Restaurant, Stockholm (1935). 10. Restaurant Savoy, Helsinki (1937). 11. Restaurant Meilongzhen, Shanghai (1938). 12. Cafés and Restaurants Roma Termini Railway Station, (1948-1950). 13. Restaurant Moskau, Berlin (1959-1964). 14. Grand’s Restaurant, Philadelphia (1961-1962). 15. Boa Nova Teahouse and RestauranT, Leça da Palmeira (1958-1963). 16. Neal Street Restaurant, London (1972). 17. Restaurant Centrale, Beirut (2001). 18. Restaurant Belgo Centraal, London (1994). 19. Restaurant Flash, London (2008). 20. Le Lieu Unique Restaurant, Nantes (1998-2000). Select bibliography. Index.