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Asian Flavours : Creating Architecture for Culinary Culture / ed. by Christian Schittich.

Contributor(s): Material type: TextTextSeries: DETAIL SpecialPublisher: Mnchen : DETAIL, [2015]Copyright date: 2015Description: 1 online resource (144 p.) : numerous illustrationsContent type:
Media type:
Carrier type:
ISBN:
  • 9783955532673
  • 9783955532680
Subject(s): DDC classification:
  • 725/.71095 23/eng/20230216
LOC classification:
  • NA7855 .A78 2015
Other classification:
  • online - DeGruyter
Online resources: Available additional physical forms:
  • Issued also in print.
Contents:
Frontmatter -- CONTENT -- ASIAN CULINARY CULTURE: DIVERSE DISHES, IMPRESSIVE SPACES -- ESSAYS -- PROJECTS IN ASIA -- PROJECTS IN EUROPE -- ADDITIONAL PROJECTS -- AUTHORS -- PHOTO CREDITS
Summary: Ceremonies, rituals und traditions – as well as the fascinating combinations of flavours and unusual ingredients, the culinary customs of Asian countries also arouse great interest in Western cultures. But how are spaces for Asian eating and cooking traditions and processes designed? What kind of surroundings are these kinds of food and drinks consumed in? This book presents the projects of Asian and European architects on both continents, ranging from tea houses and sake bars through to entire restaurants. How are architects adapting and interpreting this cuisine in »our« latitudes? How do they respond to the conditions and cultures in these spaces without simply simulating an »Asian decor«? Enhanced with selected recipes from individual restaurants and essays on various Asian cuisines and culinary cultures, the book is also a travel guide to Europe’s many special Asiatic spaces.

Frontmatter -- CONTENT -- ASIAN CULINARY CULTURE: DIVERSE DISHES, IMPRESSIVE SPACES -- ESSAYS -- PROJECTS IN ASIA -- PROJECTS IN EUROPE -- ADDITIONAL PROJECTS -- AUTHORS -- PHOTO CREDITS

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http://purl.org/coar/access_right/c_16ec

Ceremonies, rituals und traditions – as well as the fascinating combinations of flavours and unusual ingredients, the culinary customs of Asian countries also arouse great interest in Western cultures. But how are spaces for Asian eating and cooking traditions and processes designed? What kind of surroundings are these kinds of food and drinks consumed in? This book presents the projects of Asian and European architects on both continents, ranging from tea houses and sake bars through to entire restaurants. How are architects adapting and interpreting this cuisine in »our« latitudes? How do they respond to the conditions and cultures in these spaces without simply simulating an »Asian decor«? Enhanced with selected recipes from individual restaurants and essays on various Asian cuisines and culinary cultures, the book is also a travel guide to Europe’s many special Asiatic spaces.

Issued also in print.

Mode of access: Internet via World Wide Web.

In English.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 20. Nov 2024)