Food and architecture /Prof. (Chef) Subhadip Majumder and Ar. Sounak Majumder. (Record no. 73743)

MARC details
000 -LEADER
fixed length control field 03394nam a2200433 i 4500
001 - CONTROL NUMBER
control field 9781952538490
003 - CONTROL NUMBER IDENTIFIER
control field BEP
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240726104641.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 190417s2020 nyua fob 001 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781952538490
Qualifying information
040 ## - CATALOGING SOURCE
Original cataloging agency CaBNVSL
Language of cataloging eng
Description conventions rda
Transcribing agency CaBNVSL
Modifying agency CaBNVSL
050 04 - LIBRARY OF CONGRESS CALL NUMBER
Classification number GT2850
Item number .F663 2020
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Majumder, Subhadip,
Relator term Author
245 10 - TITLE STATEMENT
Title Food and architecture /Prof. (Chef) Subhadip Majumder and Ar. Sounak Majumder.
250 ## - EDITION STATEMENT
Edition statement First edition.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New York, New York (222 East 46th Street, New York, NY 10017) :
Name of publisher, distributor, etc. Business Expert Press,
Date of publication, distribution, etc. (c)2020.
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource (113 pages) :
Other physical details illustrations (some color)
336 ## - CONTENT TYPE
Content type term text
Content type code txt
Source rdacontent
337 ## - MEDIA TYPE
Media type term computer
Media type code c
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term online resource
Carrier type code cr
Source rdacarrier
347 ## - DIGITAL FILE CHARACTERISTICS
File type data file
Source rda
490 1# - SERIES STATEMENT
Series statement Tourism and hospitality management collection,
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note
505 00 - FORMATTED CONTENTS NOTE
Formatted contents note Chapter 1. Foreword --
Title Chapter 2. Introduction to food and architecture --
-- Chapter 3. Food as an experience --
-- Chapter 4. Contextualising eating spaces--a study on thematic restaurants --
-- Chapter 5. Thematic restaurants round the globe --
-- Chapter 6. Social need of thematic restaurants --
-- Chapter 7. Food, architecture, and urbanism --
-- Chapter 8. Food park: developing a sustainable module --
-- Chapter 9. Food park: designing the module at Samalkha, Delhi --
-- Chapter 10. Food park: background research --
-- Chapter 11. Conceptual design for a food hub module at Samalkha, New Delhi.
520 3# - SUMMARY, ETC.
Summary, etc. Food and architecture, the two pillars of human civilization, have intertwined to such extents to sustain the civilization itself, that the connection between the two has visually ceased to exist. The apparent diverse fields of human life have worked upon similar principles through ages from the beginning of mankind and they complemented our existence. Food is fundamental to cross-cultural studies of behavior, thought, and imagery. We eat for many reasons than just to satisfy our appetite. The act of eating is now a way of socializing with others. Hence all major institutes of food service are trying hard to amaze their users with a built environment that complements the served delicacy. Although most of the users might not understand the thought consciously but subconscious mind keeps alarming when things don't fall in place. The book surfs through all the aspects of such two diverse fields and tries to show a parallel through a very socialistic and holistic perspective. It's interesting to understand the intangible logics behind the very tangible aspects of human life.
530 ## - COPYRIGHT INFORMATION:
COPYRIGHT INFORMATION COPYRIGHT NOT covered - Click this link to request copyright permission:
Uniform Resource Identifier <a href="b">b</a>
530 ## - COPYRIGHT INFORMATION:
COPYRIGHT INFORMATION
538 ## - SYSTEM DETAILS NOTE
System details note Mode of access: World Wide Web.
538 ## - SYSTEM DETAILS NOTE
System details note System requirements: Adobe Acrobat reader.
588 ## - SOURCE OF DESCRIPTION NOTE
Source of description note Description based on PDF viewed 10/03/2020.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Social aspects.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Restaurants
General subdivision Design.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Themed enviornments.
655 #0 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Majumder, Sounak,
Relator term
856 41 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://go.openathens.net/redirector/ciu.edu?url=https://portal.igpublish.com/iglibrary/search/BEPB0001018.html">https://go.openathens.net/redirector/ciu.edu?url=https://portal.igpublish.com/iglibrary/search/BEPB0001018.html</a>
-- Click here to access this RESOURCE ONLINE | Login using your my.ciu username & password
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type
DONATED BY:
VENDOR Business Expert Press
Classification part GT2850
PUBLICATION YEAR (c)2020
LOCATION
REQUESTED BY:
--
-- NFIC
-- Cynthia Snell
902 ## - LOCAL DATA ELEMENT B, LDB (RLIN)
a 1
b Cynthia Snell
c 1
d Cynthia Snell
Holdings
Withdrawn status Lost status Damaged status Not for loan Collection Home library Current library Shelving location Date acquired Source of acquisition Total Checkouts Full call number Barcode Date last seen Uniform Resource Identifier Price effective from Koha item type
        Non-fiction G. Allen Fleece Library G. Allen Fleece Library   03/20/2023 Business Expert Press   GT2850 9781952538490 03/20/2023 https://go.openathens.net/redirector/ciu.edu?url=https://portal.igpublish.com/iglibrary/search/BEPB0001018.html 03/20/2023 Online Book (LOGIN USING YOUR MY CIU LOGIN AND PASSWORD)