Restaurants and Dining Rooms

Illustration credits. Notes on contributors. Acknowledgements. Introduction. 1. The Restaurant and the Rise of the Modern "Cuisine" Franziska Bollerey 2. The Restaurant: stage set and functional arrangement, the short history of an impossible typology Christoph Grafe 3. Food and cooking â" an anthology of literary and other observations 4. Conditions for the Behaviour of Guests Hermann Czech in conversation with Wolfgang Kos 5. Puck, Pip and PS: the pursuit of pleasure, a designerâs account Mark Pimlott 6. A selection of elements of the restaurant Bas Rozenbeek Case Studies 1. Restaurant Le Grand V©four, Paris (1820). 2. Restaurant Le Grand Boulion Chartier, Paris (1896). 3. Augustiner Beer hall and Restaurant, Munich (1897-1898). 4. Midway Gardens Restaurant, Chicago (1914). 5. Grand Central Station Oyster Bar and Restaurant, New York (1904). 6. Theatre Restaurant Kroll-Oper, Berlin (1922-1923). 7. Bar-Automatique-Restaurant Presto , no. 1, Paris (1930). 8. Restaurant and Hotel Moskva, Moscow (1930-1938). 9. Gondolen Bar and Restaurant, Stockholm (1935). 10. Restaurant Savoy, Helsinki (1937). 11. Restaurant Meilongzhen, Shanghai (1938). 12. Caf©s and Restaurants Roma Termini Railway Station, (1948-1950). 13. Restaurant Moskau, Berlin (1959-1964). 14. Grandâs Restaurant, Philadelphia (1961-1962). 15. Boa Nova Teahouse and RestauranT, Le§a da Palmeira (1958-1963). 16. Neal Street Restaurant, London (1972). 17. Restaurant Centrale, Beirut (2001). 18. Restaurant Belgo Centraal, London (1994). 19. Restaurant Flash, London (2008). 20. Le Lieu Unique Restaurant, Nantes (1998-2000). Select bibliography. Index.