About this product

Product Identifiers

PublisherAbbeville Press, Incorporated

ISBN-100789208326

ISBN-139780789208323

eBay Product ID (ePID)30528785

Product Key Features

Book TitleRestaurant Design

Number of Pages192 Pages

LanguageEnglish

Publication Year2004

TopicInterior Design / General, Buildings / Public, Commercial & Industrial

IllustratorYes

GenreArchitecture

AuthorBethan Ryder

FormatHardcover

Dimensions

Item Height1 in

Item Weight50.9 Oz

Item Length10.6 in

Item Width10.6 in

Additional Product Features

Intended AudienceTrade

LCCN2004-052820

Dewey Edition22

Dewey Decimal747/.8571/09045

SynopsisThe restaurant boom of the last twenty years has led to an increase in both the volume and diversity of restaurants in the worldGCOs major cities. Consumer expectations have risen dramaticallyGCorestaurants have become so much more than simply places to eat.As living space in the city shrinks and city dwellers have less private room to call their own, they are increasingly choosing to dine out in public spaces. These arenas are where the modern urbanite GC performsGC his or her identityGCowhere we eat and drink defines, to an extent, our social selves. Modern technology and communications have made us more mobile than ever, leading to an unprecedented awareness of other cultures. This is reflected in the rich diversity of food and design on display in todayGCOs restaurants. In the twenty-first century, eating out is as much about entertainment as nourishment.Now restaurants can look like anything from a bedroom (such as SupperGCo club Roma) to the Arabian-style Nomads in Amsterdam or the futuristic Pod in Philadelphia. As long as thereGCOs somewhere to rest a plate, when it comes to inspiration, the world is the restaurant designerGCOs oyster. Restaurant Design celebrates the most inspirational and beautiful restaurant spaces from around the worldGCoplaces built to seduce diners and fire the imagination. After a brief introduction tracing the history of restaurant design, the book is divided into five categories: Global, Retro-Pop, Modern Classics, High Concept, and New Baroque.Internationally renowned designers featured include Christian Liaigre, David Rockwell, Philippe Starck, David Schefer, Jordan Mozer, Patrick Jouin, and Karim Rashid. From the modern elegance of Craft in New York to the quirky decadence of LondonGCOs Les Trois Gar+ons, this muse of a book features dining environments to suit every mood and every taste., The restaurant boom of the last twenty years has led to an increase in both the volume and diversity of restaurants in the worldG s major cities. Consumer expectations have risen dramaticallyG restaurants have become so much more than simply places to eat.As living space in the city shrinks and city dwellers have less private room to call their own, they are increasingly choosing to dine out in public spaces. These arenas are where the modern urbanite G performsG his or her identityG where we eat and drink defines, to an extent, our social selves. Modern technology and communications have made us more mobile than ever, leading to an unprecedented awareness of other cultures. This is reflected in the rich diversity of food and design on display in todayG s restaurants. In the twenty-first century, eating out is as much about entertainment as nourishment.Now restaurants can look like anything from a bedroom (such as SupperG club Roma) to the Arabian-style Nomads in Amsterdam or the futuristic Pod in Philadelphia. As long as thereG s somewhere to rest a plate, when it comes to inspiration, the world is the restaurant designerG s oyster. Restaurant Design celebrates the most inspirational and beautiful restaurant spaces from around the worldG places built to seduce diners and fire the imagination. After a brief introduction tracing the history of restaurant design, the book is divided into five categories: Global, Retro-Pop, Modern Classics, High Concept, and New Baroque.Internationally renowned designers featured include Christian Liaigre, David Rockwell, Philippe Starck, David Schefer, Jordan Mozer, Patrick Jouin, and Karim Rashid. From the modern elegance of Craft in New York to the quirky decadence of LondonG s Les Trois Gar+ ons, this muse of a book features dining environments to suit every mood and every taste., The restaurant boom of the last twenty years has led to an increase in both the volume and diversity of restaurants in the worldGÇÖs major cities. Consumer expectations have risen dramaticallyGÇörestaurants have become so much more than simply places to eat.As living space in the city shrinks and city dwellers have less private room to call their own, they are increasingly choosing to dine out in public spaces. These arenas are where the modern urbanite GÇ¥performsGÇ¥ his or her identityGÇöwhere we eat and drink defines, to an extent, our social selves. Modern technology and communications have made us more mobile than ever, leading to an unprecedented awareness of other cultures. This is reflected in the rich diversity of food and design on display in todayGÇÖs restaurants. In the twenty-first century, eating out is as much about entertainment as nourishment.Now restaurants can look like anything from a bedroom (such asSupperGÇô club Roma) to the Arabian-style Nomads in Amsterdam or the futuristic Pod in Philadelphia. As long as thereGÇÖs somewhere to rest a plate, when it comes to inspiration, the world is the restaurant designerGÇÖs oyster. Restaurant Design celebrates the most inspirational and beautiful restaurant spaces from around the worldGÇöplaces built to seduce diners and fire the imagination. After a brief introduction tracing the history of restaurant design,the book is divided into five categories: Global, Retro-Pop, Modern Classics, High Concept, and New Baroque.Internationally renowned designers featured include Christian Liaigre, David Rockwell, Philippe Starck, David Schefer, Jordan Mozer, Patrick Jouin, and Karim Rashid. From the modern elegance of Craft in New York to the quirky decadence of LondonGÇÖs Les Trois Gar+ºons, this muse of a book features dining environments to suit every mood and every taste.

LC Classification NumberNK2195.R4R9324 2004