The restaurant and the rise of modern 'cuisine'

Book chapter (2019)

Authors

F. Bollerey History, Form & Aesthetics - Architecture and the Built Environment

Research Group

History, Form & Aesthetics (Architecture and the Built Environment) (TU Delft)

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Published Date

2019

Language

English

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Faculty

Architecture and the Built Environment

Department

Architecture

Research Group

History, Form & Aesthetics

Abstract

This chapter addresses ‘western’ society and its culinary culture, discussing the development of the art of cooking, those at the forefront and the modern renowned culinary philosophers and their critics. It then deals with the origins of the restaurant as an expression of modern standard of living and the emergence of fast-food restaurants and street food, before assessing new trends in gastronomy regarding their traditional circumstances. The concepts devised for selling and consuming food in public are reflected in the architecture and interior design of the restaurant itself.