PublishedHoaki Books, September 2023 |
ISBN9788419220226 |
FormatHardcover, 270 pages |
Dimensions22.5cm × 16.5cm |
A book that takes the reader on a journey to some of the most cutting-edge examples in restaurant design and architecture from around the world. In our fast-paced global economy, people are working increasingly harder, cooking less and, therefore, spending more and more time in restaurants.
As a result, the restaurant space has become steadily more important in relation to the restaurant owner's conceptual vision. As we are told in the preface to Dining Out: The New Restaurant Interior Design Book, "creating a story that connects with people is a key ingredient in creating a good restaurant design". The book takes the reader on a journey to some of the most cutting-edge examples in restaurant design and architecture from around the world. With a descriptive text for each project, it focuses on thecraftmanship, colour schemes, decorative details, lighting and furnishings that form the identity of the space, serving as a source of inspiration and reference for professional designers, foodies and other people involved in the restaurant business. Interior and exterior photographs, as well as blueprints of each design, present the reader with a rich range of styles, from modern minimalist spaces to ones defined by bold contemporary colours, a sleek industrial look or designs that look to the past for inspiration. We learn about the importance of the relationship between interior design and branding and how the featured designers use different materials to achieve a specific aesthetic and atmosphere, in addition to the functional features of the space, there by allowing them to turn their clients' vision into a reality. AUTHOR: Wang Shaoqiang is a professor at the Guangzhou Academy of Fine Arts (China) and Doctoral Supervisor at the College of Arts and Humanities of the Macau University of Science and Technology. He is a prolific editor whose titles focus on design, art and lifestyle. He is also the editor of Design 360 Degrees magazine and Asia-Pacific Design yearbook. He has been invited to lecture at numerous universities, design academies and organisations, and he has been a jury member for China's most prestigious design and illustration awards. SELLING POINTS: . In our fast-paced global economy people are spending more and more time in restaurants . Fierce competition makes it necessary to define a clear restaurant profile different from the competitors . Descriptive texts, colour schemes, decorative details, lighting and furnishing define the included cutting edge examples useful for designers, decorators and restaurant owners
