About this item
Highlights
- 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.
- About the Author: Christian Schittich, Editor-in-chief of DETAIL, Munich, Germany.
- 144 Pages
- Architecture, Interior Design
- Series Name: Detail Special
Description
About the Book
"Along with the ceremonies, rituals and traditions, it's the fascinating combinations of flavours and unusual ingredients that Europeans find delight in when it comes to the cuisines of Asia. Yet, how are spaces designed for these cultures and cuisines? What prevailing atmospheres can be found in such spaces? And how successful are European architects at addressing these cultures--without falling back on the tired clichâes of "Asian decor"? From tea houses and simple noodle kitchens to exclusive sushi restaurants, this publication showcases over 30 projects of Asian and European architects in cities across both continents. In addition to design concepts, the various cuisines and their respective dishes are presented based on the ingredients and an explanation of their methods of preparation. Introductory essays by Asia experts from different backgrounds sketch out the major cuisines of the continent--stretching from Japan to China, across Korea to Southeast Asia, and finishing in India--as well as providing an insider's perspective on the traditional table manners and dining customs of Asian families. As a whole, the publication offers both architects and designers inspiration and insight into Asia's fascinating culinary culture"--Back cover.Book Synopsis
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.
About the Author
Christian Schittich, Editor-in-chief of DETAIL, Munich, Germany.
