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Author:
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 398
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Book Description
Author:
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 398
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Book Description
Author: Perry Duis
Publisher: University of Illinois Press
ISBN: 9780252023941
Category : Business & Economics
Languages : en
Pages : 462
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Book Description
Challenging Chicago reveals the survival strategies to which the many people who flocked to the city resorted, especially those of the lower and middle classes for whom urban life was a new experience.
Author: American Institute of Certified Public Accountants
Publisher:
ISBN:
Category : Accounting
Languages : en
Pages : 616
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Book Description
Author: Adolphe Meyer
Publisher:
ISBN:
Category : Cooking (Eggs)
Languages : en
Pages : 160
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Book Description
Author: Joseph Oliver Dahl
Publisher:
ISBN:
Category : Restaurant management
Languages : en
Pages : 392
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Book Description
Author: John Willy
Publisher:
ISBN:
Category : Bars (Drinking establishments)
Languages : en
Pages : 788
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Book Description
Author: Minneapolis Public Library
Publisher:
ISBN:
Category : Books and reading
Languages : en
Pages : 478
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Book Description
Author: Victor Hirtzler
Publisher: DigiCat
ISBN:
Category : Cooking
Languages : en
Pages : 622
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Book Description
The Hotel St. Francis Cook Book is a book by Victor Hirtzler. A cookbook for high profile hotel guests, each day of the year with a different menu provides culinarians with hundreds of recipes for eating pleasure.
Author: Mrs. Herbert B. Linscott
Publisher: Good Press
ISBN:
Category : Fiction
Languages : en
Pages : 170
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Book Description
"Bright Ideas for Entertaining" by Mrs. Herbert B. Linscott was an essential manual for anyone, man or woman, who wished to host people at their home. In this book, Linscott provides readers with an exhaustive list of party games perfect for nearly any occasion and type of crowd. From song games to games of logic and guessing, this text allowed hosts and hostesses the chance to curate an entertaining ambiance.
Author: Franziska Bollerey
Publisher: Routledge
ISBN: 1134228023
Category : Architecture
Languages : en
Pages : 445
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Book Description
According to urban academic myth, the first restaurants emerged in the wake of the French Revolution. From the very beginning in the elegant salons of the latter days of the Ancien Régime, the design of restaurants has been closely related to ideas of how food should be presented and how it may be consumed in public. The appearance and atmosphere created by restaurant owners reflects culturally embedded ideals of comfort, sociability and the good life. As a product of the modern metropolis, the restaurant encapsulates and illustrates the profound change in how its patrons viewed themselves as individuals, how they used their cities and how they met friends or business partners over a meal. The architectural design of environments for the consumption of food necessarily involves an exploration and a manipulation of the human experience of space. It reflects ideas about public and private behaviour for which the restaurant offers a stage. Famous architects were commissioned to provide designs for restaurants in order to lure in an ever more demanding urban clientele. The interior designs of restaurants were often employed to present this particular aspect in consciously evoking an imagery of sophisticated modernity. This book presents the restaurant, its cultural and typological history as it evolved over time. In this unique combination it provides valuable knowledge for designers and students of design, and for everyone interested in the cultural history of the modern metropolis.
