Hospitality & Culinary Arts

"Ceremonies, rituals und traditions – as well as the fascinating combinations of flavours and unusual ingredients, the customs of Asian countries also arouse great interest in Western cultures. But how are spaces for Asian eating and cooking traditions and processes designed? What kind of surroundings are these kinds of food and drinks consumed in? This book presents the projects of Asian and European architects on both continents, ranging from tea houses and sake bars through to entire restaurants. How are architects adapting and interpreting this cuisine in our latitudes? How do they respond to the conditions and cultures in these spaces without simply simulating an Asian decor? Enhanced with selected recipes from individual restaurants and essays on various Asian cuisines and culinary cultures, the book is also a travel guide to Europe's many special Asiatic spaces." - Publisher

"This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers." - Publisher

"An internationally renowned chemist, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomy the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Hervé This unites the head with the hand in order to defend and transform culinary practice." - Publisher