This chapter addresses ‘western’ society and its culinary culture, discussing the development of the art of cooking, those at the forefront and the modern renowned culinary philosophers and their critics. It then deals with the origins of the restaurant as an expression of modern standard of living and the emergence of fast-food restaurants and street food, before assessing new trends in gastronomy regarding their traditional circumstances. The concepts devised for selling and consuming food in public are reflected in the architecture and interior design of the restaurant itself.
|Title of host publication||Restaurants and Dining Rooms|
|Editors||Franziska Bollerey, Christoph Grafe|
|Place of Publication||Abingdon/New York|
|Publisher||Routledge - Taylor & Francis Group|
|Number of pages||80|
|Publication status||Published - 2019|