000			01651nam a22002297i 4500
003			BUT
005			20220512150056.0
007			ta
008			220512s2004 sp o|||| |||| 000 | eng d
020			_a3937718028
041			_aeng _afre _ager _aita
080			_a72.012
245	0	0	_aRestaurant Design / _cdaab
260			_aLondon; _aCologne; _bNew-York; _c2004
300			_a400 pages: _c18 x 3 x 23 cm
490	1		_aDesign Books
520			_aThere are a few planning tasks that so clearly show the effects of globalization as the design of restaurants. This often has less to do with the uniformity of international companies such as Starbucks and McDonalds, but rather individual concepts - the main theme of this book - with diversity like ever. Contemporary Restaurant Design, however, seems to be taking less and less notice of regional culture, at least in cities. Whether Mark Newson creates a property in London or New York, the design displays his signature, unmistakeably and regardless of location. Just as chefs around the world amalgamate different national and regional cuisines into "fusion", so are new worlds of special experience constructed, with unusual combinations of style, colors, materials and lighting. This publication presents 57 examples of this phenomenon, from cities all over the world. On 400 pages with more than 600 vivid colour images and sketches, it shows a diverse range of the newest developments in restaurant design from around the world - a wonderful source of inspiration.
650		0	_92183 _aДизайн интерьера
830			_92754 _aDesign Books
909			_c4
942			_2udc _cBK _n0
999			_c2900 _d2900