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 |