000			03655nam a2200529 i 4500
001			9781952538490
003			BEP
005			20241023114923.0
006			m eo d
007			cr cn |||m|||a
008			190417s2020 nyua fob 001 0 eng d
020			_a9781952538490 _qe-book
035			_a(OCoLC)1198764983
035			_a(CaBNVSL)slc00000798
040			_aCaBNVSL _beng _erda _cCaBNVSL _dCaBNVSL
050		4	_aGT2850
100	1		_aMajumder, Subhadip, _eauthor.
245	1	0	_aFood and architecture / _cProf. (Chef) Subhadip Majumder and Ar. Sounak Majumder.
250			_aFirst edition.
264		1	_aNew York, New York (222 East 46th Street, New York, NY 10017) : _bBusiness Expert Press, _c[(c)2020.]
300			_a1 online resource (113 pages) : _billustrations (some color)
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_adata file _2rda
490	1		_aTourism and hospitality management collection, _x2375-9631
504			_aIncludes bibliographical references (page 107) and index.
505	0		_aChapter 1. Foreword -- _tChapter 2. Introduction to food and architecture -- _tChapter 3. Food as an experience -- _tChapter 4. Contextualising eating spaces--a study on thematic restaurants -- _tChapter 5. Thematic restaurants round the globe -- _tChapter 6. Social need of thematic restaurants -- _tChapter 7. Food, architecture, and urbanism -- _tChapter 8. Food park: developing a sustainable module -- _tChapter 9. Food park: designing the module at Samalkha, Delhi -- _tChapter 10. Food park: background research -- _tChapter 11. Conceptual design for a food hub module at Samalkha, New Delhi.
506			_aAccess restricted to authorized users and institutions.
520	3		_aFood 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			_a2 _ub
530			_aAlso available in printing.
538			_aMode of access: World Wide Web.
538			_aSystem requirements: Adobe Acrobat reader.
588			_aDescription based on PDF viewed 10/03/2020.
650		0	_aFood.
650		0	_aFood _xSocial aspects.
650		0	_aRestaurants _xDesign.
650		0	_aThemed enviornments.
655		0	_a[genre]
655		0	_aElectronic books.
700	1		_aMajumder, Sounak, _eauthor.
776	0	8	_iPrint version: _z9781952538483
830		0	_aTourism and hospitality management collection. _x2375-9631
856	4	0	_uhttps://go.openathens.net/redirector/ciu.edu?url=https://portal.igpublish.com/iglibrary/search/BEPB0001018.html
942			_2lcc _bCIU _cOB _eBEP _QOL _zBEP9781952538490
999			_c73743 _d73743
902			_c1 _dCynthia Snell