Download or read book Detail in Contemporary Bar and Restaurant Design written by Drew Plunkett and published by Laurence King Publishing. This book was released on 2013-03-12 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bars and restaurants need to be assertive. Customers tend not to visit them to satisfy basic appetites for food or drink but for the social opportunities. Their interiors need to occupy the imagination of their customers and to whet the appetite for a return visit. The design that gets the formula right will do as much to prolong the life of the business as the products on offer. As this book demonstrates, the conventions and mechanics of eating and drinking influence how bars and restaurants are conceived in different regions of the world. Whatever the final result users are in sustained, intimate contact with the elements of the space they inhabit and detailing must be refined enough, and visually rich enough, to withstand prolonged scrutiny. This book includes a wide range of international projects and for each one there is a descriptive text, colour photographs, floor plans, sections and construction and decorative details. A bonus CD-ROM contains all the drawings as printed in the book, in both EPS and DWG (generic CAD) formats.
Download or read book Contemporary Restaurants Bars written by Visual Reference Publications and published by Harper Design. This book was released on 2004-08-31 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here are over 60 innovative design solutions for restaurants and bars from across the US and around the world. Featured establishments range from the modest to the more elaborate and sophisticated. There is a cross-section of themes and ideas spanning the romantic to the more eclectic.
Download or read book Contemporary Decor written by Deering Davis and published by . This book was released on 1950 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Contemporary Japanese Restaurant Design written by Motoko Jitsukawa and published by Tuttle Publishing. This book was released on 2012-06-26 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Japanese interior design and architecture book is filled with fresh ideas for restaurateurs and foodies alike. The Japanese approach of introducing classical aesthetics to innovative and exciting dinning spaces expresses the fundamentals of Japanese architecture and design. With evocative texts accompanying stunning photographs, Contemporary Japanese Restaurant Design features 28 of the most cutting-edge dining spaces by the country's leading restaurant designers.
Download or read book Mina Stone Cooking for Artists written by Mina Stone and published by Kiito-San. This book was released on 2015-03-23 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chef Mina Stone has been cooking delicious lunches at Urs Fischer's Brooklyn-based art studio for the past five years and producing private gallery dinners in the New York art world since 2006. Cooking for Artists presents more than 70 of Stone's family-style recipes inspired by her Greek heritage and her love of simple, fresh, seasonal food. The book is designed by Fischer and includes drawings by Hope Atherton, Darren Bader, Matthew Barney, Alex Eagleton, Urs Fischer, Cassandra MacLeod, Elizabeth Peyton, Rob Pruitt, Peter Regli, Josh Smith, Spencer Sweeney and Philippos Theodorides--all members of the community of artists that delights in Stone's cooking.
Download or read book Contemporary Architecture written by Jacobo Krauel and published by . This book was released on 2013 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Smart Casual written by Alison Pearlman and published by University of Chicago Press. This book was released on 2013-04-15 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explores the evolution of gourmet restaurant style in recent decades, which has led to an increasing informality in restaurant design, and examines what these changes say about current attitudes toward taste.
Download or read book Contemporary Restaurants in China written by Chen Ci Liang and published by Page One Publishing Private. This book was released on 2004 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: Restaurant design in China is often enriched by the history of China it would not utilise a simple lifting of a certain style or age, but would distill and abstract the stylistics of design into the point of a philosophy, and from that, the interior design is slowly generated. Therefore, it is unsurprising that such interiors are often accompanied by antiques, Chinese paintings, or may allude to other elements in Chinese design. It could safely be concluded that such an approach would require a true massing of cultural history as its foundation, or it may prove a difficult task to regenerate a substantial design from the seeds of its history. But of course, design should be individual, logical and honest. No matter who the designer, be he European, Mediterranean, American or East-Asian; he is entitled to express his lineage and environment. And so, in the case of China designers, their designs in Contemporary Restaurants in China convey a deep sense of understanding of the following traditional components form, colour, proportion and essence, recombining them to create an environment where the traditional and contemporary may coexist.
Download or read book My Place at the Table written by Alexander Lobrano and published by Rux Martin/Houghton Mifflin Harcourt. This book was released on 2021 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this debut memoir, a James Beard Award-winning writer, whose childhood idea of fine dining was Howard Johnson's, tells how he became one of Paris's most influential food critics Until Alec Lobrano landed a job in the glamorous Paris office of Women's Wear Daily, his main experience of French cuisine was the occasional supermarket éclair. An interview with the owner of a renowned cheese shop for his first article nearly proves a disaster because he speaks no French. As he goes on to cover celebrities and couturiers and improves his mastery of the language, he gradually learns what it means to be truly French. He attends a cocktail party with Yves St. Laurent and has dinner with Giorgio Armani. Over a superb lunch, it's his landlady who ultimately provides him with a lasting touchstone for how to judge food: "you must understand the intentions of the cook." At the city's brasseries and bistros, he discovers real French cooking. Through a series of vivid encounters with culinary figures from Paul Bocuse to Julia Child to Ruth Reichl, Lobrano hones his palate and finds his voice. Soon the timid boy from Connecticut is at the epicenter of the Parisian dining revolution and the restaurant critic of one of the largest newspapers in the France. A mouthwatering testament to the healing power of food, My Place at the Table is a moving coming-of-age story of how a gay man emerges from a wounding childhood, discovers himself, and finds love. Published here for the first time is Lobrano's "little black book," an insider's guide to his thirty all-time-favorite Paris restaurants.
Download or read book Contemporary Sufism written by Meena Sharify-Funk and published by Routledge. This book was released on 2017-12-22 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: What is Sufism? Contemporary views vary tremendously, even among Sufis themselves. Contemporary Sufism: Piety, Politics, and Popular Culture brings to light the religious frameworks that shape the views of Sufism’s friends, adversaries, admirers, and detractors and, in the process, helps readers better understand the diversity of contemporary Sufism, the pressures and cultural openings to which it responds, and the many divergent opinions about contemporary Sufism’s relationship to Islam. The three main themes: piety, politics, and popular culture are explored in relation to the Islamic and Western contexts that shape them, as well as to the historical conditions that frame contemporary debates. This book is split into three parts: • Sufism and anti-Sufism in contemporary contexts; • Contemporary Sufism in the West: Poetic influences and popular manifestations; • Gendering Sufism: Tradition and transformation. This book will fascinate anyone interested in the challenges of contemporary Sufism as well as its relationship to Islam, gender, and the West. It offers an ideal starting point from which undergraduate and postgraduate students, teachers and lecturers can explore Sufism today.
Download or read book Septime written by and published by . This book was released on 2013 with total page 207 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A new generation of unique young cooks is establishing itself in France. Argol is introducing a collection on some of the leading chefs who represent this cuisine. Bertrand Grébaut is undoubtedly the young innovative chef, independent and sincere, who is gently shaking up the codes of French gastronomy, in a restaurant that resembles its traditions. Who is this thirty-years-old chef and what is his cuisine that people the world over are discovering at his restaurant Septime? What was his path toward the culinary world? What is his current undertaking, and especially what are his dishes that put his guests in a state of reverie? This book reflects a year of interviews and photographs, on the origin and construction of his cuisine. While following the seasons, Grébaut reveals, without holding back, the complexity and clarity of his creation, the demands and choices of constantly creating and innovating his menu. Each aspect of his work is uncovered: products, cooking, and pairings, developed recipes that are illustrated step by step, detailed menus, the wine list, and thoughts on the business, his team and the daily life of the restaurant. With this book, Bertrand Grébaut provides gourmets and cooks alike an incredible cooking lesson."--Publisher's description.
Download or read book Traditions and Innovations in Contemporary Tourism written by Mariana Assenova and published by Cambridge Scholars Publishing. This book was released on 2018-12-17 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents significant theoretical and empirical studies of various aspects of hospitality and tourism from the perspectives of both tradition and innovation. With thirty-nine contributors from Bulgaria, Croatia, Indonesia, Italy, Portugal, Slovenia, Switzerland, Turkey, and the USA, it offers a collection of recent regional and marketing studies. The first part is dedicated to traditional tourism and hospitality issues ranging from tourism policy and planning and management practices, through cultural event marketing to the need for more intercultural communication. Special attention is paid to new developments in specialised types of tourism and specific tourist destinations. The second part of the book deals with new developments in the tourism industry offering a range of chapters on new technologies and techniques, the modern concept of urban and city tourism development and specific new and innovative tourism types and products.
Download or read book Mobilizing Hospitality written by Sarah Gibson and published by Routledge. This book was released on 2016-04-15 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: The concept of ’mobility’ has sparked lively academic debate in recent years. Drawing on research from the fields of anthropology, geography, sociology and tourism studies, this volume examines the intersection between mobility and hospitality, highlighting the issues that emerge as we encounter strangers in a mobile world. Through a series of diverse empirical accounts, it focuses on the transnational movement of people in the contexts of migration and tourism and examines how hospitality serves as a way of promoting and policing encounters, questioning how these relations are marked by exclusion as well as inclusion, and by violence as well as by kindness. In addition to exploring the power relations between mobile populations (hosts and guests) and attitudes (hospitality and hostility), the book also examines spaces of hospitality and mobility, such as cities, hotels, clubs, cafes, spas, asylums, restaurants, homes and homepages. In doing so, it makes a significant contribution to the political and ethical dimensions of mobile social relations.
Download or read book Dining Out written by Katie Rawson and published by Reaktion Books. This book was released on 2019-08-12 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: A global history of restaurants beyond white tablecloths and maître d’s, Dining Out presents restaurants both as businesses and as venues for a range of human experiences. From banquets in twelfth-century China to the medicinal roots of French restaurants, the origins of restaurants are not singular—nor is the history this book tells. Katie Rawson and Elliott Shore highlight stories across time and place, including how chifa restaurants emerged from the migration of Chinese workers and their marriage to Peruvian businesswomen in nineteenth-century Peru; how Alexander Soyer transformed kitchen chemistry by popularizing the gas stove, pre-dating the pyrotechnics of molecular gastronomy by a century; and how Harvey Girls dispelled the ill repute of waiting tables, making rich lives for themselves across the American West. From restaurant architecture to technological developments, staffing and organization, tipping and waiting table, ethnic cuisines, and slow and fast foods, this delectably illustrated and profoundly informed and entertaining history takes us from the world’s first restaurants in Kaifeng, China, to the latest high-end dining experiences.
Download or read book Ferran written by Colman Andrews and published by Penguin. This book was released on 2011-11-29 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first-ever biography of Ferran Adrià, the chef behind Spain's renowned El Bulli restaurant, by one of the world's foremost food authorities. Ferran Adrià is arguably the greatest culinary revolutionary of our time. Hailed as a genius and a prophet by fellow chefs, worshipped (if often misunderstood) by critics and lay diners alike, Adrià is imitated and paid homage to in professional kitchens, and in more than a few private ones, all over the world. In his lively close-up portrait of Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef 's rise from resort- hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be "the world's best restaurant." With a new afterword for the paperback edition, Ferran brings to life the most exciting food movement of our time and illuminates the ways in which Adrià has forever altered our understanding and appreciation of food and cooking.
Download or read book Exquisite Corpse written by Sandra Ventura and published by . This book was released on 2002 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Brown Sugar Kitchen written by Tanya Holland and published by Chronicle Books. This book was released on 2014-09-09 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: Brown Sugar Kitchen is more than a restaurant. This soul-food outpost is a community gathering spot, a place to fill the belly, and the beating heart of West Oakland, a storied postindustrial neighborhood across the bay from San Francisco. The restaurant is a friendly beacon on a tree-lined parkway, nestled low and snug next to a scrap-metal yard in this Bay Area rust belt. Out front, customers congregate on long benches and sprawl in the grass, soaking up the sunshine, sipping at steaming mugs of Oakland-roasted coffee, waiting to snag one of the tables they glimpse through the swinging doors. Deals are done, friends are made; this is a community in action. In short order, they'll get their table, their pecan-studded sticky buns, their meaty hash topped with a quivering poached egg. Later in the day, the line grows, and the orders for chef-owner Tanya Holland's famous chicken and waffles or oyster po'boy fly. This is when satisfaction arrives. Brown Sugar Kitchen, the cookbook, stars 86 recipes for re-creating the restaurant's favorites at home, from a thick Shrimp Gumbo to celebrated Macaroni & Cheese to a show-stopping Caramel Layer Cake with Brown Butter–Caramel Frosting. And these aren't all stick-to-your-ribs recipes: Tanya's interpretations of soul food star locally grown, seasonal produce, too, in crisp, creative salads such as Romaine with Spring Vegetables & Cucumber-Buttermilk Dressing and Summer Squash Succotash. Soul-food classics get a modern spin in the case of B-Side BBQ Braised Smoked Tofu with Roasted Eggplant and a side of Roasted Green Beans with Sesame-Seed Dressing. Straight-forward, unfussy but inspired, these are recipes you'll turn to again and again. Rich visual storytelling reveals the food and the people that made and make West Oakland what it is today. Brown Sugar Kitchen truly captures the sense—and flavor—of this richly textured and delicious place.
