Gastronomy - Variations and Combinations
"Architecture begins with the menu." Justus Dahinden's bon mot provides a key to gastronomic planning. The menu defines the market position of a restaurant, the preparation of meals and, not least, the dining space. By dividing the subject into basic gastronomic concepts - individual forms, systems and mass catering - we shall examine various restaurant types with different forms of food preparation and their possible combinations.
