According to urban academic myth, the first restaurants emerged in the wake of the French Revolution. From the very beginning, in the elegant salons of the latter days of the Ancien Régime, the design of restaurants has been closely related to ideas of how food should be presented and how it may be consumed in public.
The architectural design of environments for the consumption of food necessarily involves an exploration and manipulation of the human experience of space. It reflects ideas about public and private behaviour for which the restaurant offers a stage. Famous architects were commissioned to provide designs for restaurants to lure in an ever more demanding urban clientele.
Restaurants and Dining Rooms provides valuable knowledge for designers, students of design and anyone interested in the cultural history of the modern metropolis.
About the Editors
Franziska Bollerey is Professor Emerita of History of Architecture and Urbanism at TU Delft and Head of the Institute of History of Art, Architecture and Urbanism—IHAAU. Bollerey is also Founder and Editor of the architectural journal Eselsohren, published at the University of Wuppertal.
Christoph Grafe is an architect, curator, writer and Professor of Architectural History and Theory at the University of Wuppertal, Germany. Besides teaching architectural design and history, Grafe is a member of the editorial board of the Journal of Architecture.
About the Publisher
Founded in 1836, Routledge has published many of the greatest thinkers and scholars of the last 100 years, including Adorno, Einstein, Russell, Popper, Wittgenstein, Jung, Bohm, Hayek, McLuhan, Marcuse and Sartre. Today, Routledge is the world’s leading academic publisher in the humanities and social sciences, publishing thousands of books and journals each year and serving scholars, instructors and professional communities worldwide.
