Restaurant Design in 2000’s: A Philosophical, Artistic and Socio-Cultural Analysis
DOI:
https://doi.org/10.21325/jotags.2021.782Keywords:
Art, Design, Modernism, Postmodernism, Restaurant designAbstract
Art is defined as a set of phenomena in which individuals reflect their thoughts and attitudes. The fact that the individual is a social being proves that he is dependent of the developments in the society. Design which is a product of art, is affected to philosophical, cultural and sociological structure of the society. The study’s aim is examining the restaurant design styles in 2000’s and explaining which philosphical and socio-cultural factors have affected to it. The study is theoretical. In the study firstly philosophical and socio-cultural structure of society and art movements in 2000’s were described and restaurant designs trends were tried to explained with these factors. As a result, it is seen that modernization, postmodernization, globalization and technological developments are some factors that have affected to art and design understanding in 2000’s. Minimalism, Maximalism, Retro, Vintage, Neo-Plastism, Eclecticism, Pop Art, Neoclassism, Archigram and Deconstructivism are related to these developments. On the other hand, in restaurant’s design context, cuisine movements and nutrition trends as other socio-cultural factors are effective. İt can be said that Minimalist, Industrial, Futurist, Neoclassical, Rustic, Retro, Maximalist and Eclectic restaurants are related to these factors.
References
Armstrong, J. (2009). The devil, the media, and free speech: Response to John Durham Peters' courting the abyss. Free speech yearbook, 44(1), 147-150.
Baraban, R. S., & Durocher, J. F. (2010). Successful restaurant design. New Jersey: John Wiley & Sons.
Barron, S. Bernstein, S. Fort, I. S. Dear, M. Rodriguez, R., & Fox, H. (2000). Made in california: Art, image, and identity, 1900-2000. Berkeley: University of California Press.
Berghaus, G. (2001). The futurist banquet: Nouvelle Cuisine or performance art? New theatre quarterly, 17(1), 3-17.
Bernstein, H. (1971). Modernization theory and the sociological study of development. The Journal of Development Studies, 7(2), 141-160.
Cohen, R. I. (1998). Jewish icons: Art and society in modern Europe. Univ of California Press.
Diefenbach, J. (1987). The corporate identity as the brand. In Branding: A key marketing tool (pp. 156-164). Palgrave Macmillan, London.
Eagleton, T. (1985). Capitalism, modernism and postmodernism. New Left Review, 152, 60-73.
Featherstone, M. (1995). Undoing culture: Globalization, postmodernism and identity. London: Sage.
Finkelstein, J. (2013). Fashioning Appetite: Restaurants and the making of modern identity. New York: Bloomsbury Publishing.
Gude, O. (2004). Postmodern principles: In search of a 21st century art education. Art Education, 57(1), 6-14.
Galanter, P. (2003). What is generative art? Complexity theory as a context for art theory. In In GA2003–6th Generative Art Conference.
Gazillo, S. (1981). The evolution of restaurants and bars in Vieux-Québec since 1900. Cahiers de géographie du Québec, 25(64), 101-118.
Gentzler, M. D., & Smither, J. A. (2012). Using practical ergonomic evaluations in the restaurant industry to enhance safety and comfort: A case study. Work, 41(1), 5529-5531.
Hall, M. & Mitchell, R. (2003). The changing nature of the relationship between cuisine and tourism in Australia and New Zealand: From fusion cuisine to food networks. In Tourism and gastronomy (pp. 200-220). London: Routledge.
Jarvis, R. K. (1980). Urban environments as visual art or as social settings?. Town Planning Review, 51(1), 50.
Kim, W. G., & Kim, H. B. (2004). Measuring customer based restaurant brand equity. Cornell hotel and restaurant administration quarterly, 45(2), 115-131.
Kivela, J. Reece, J., & Inbakaran, R. (1999). Consumer research in the restaurant environment. Part 2: Research design and analytical methods. International Journal of Contemporary Hospitality Management, 11(6), 269-286.
Larrain, J. (2013). Ideology and cultural identity: Modernity and the third world presence. John Wiley & Sons.
Laudan, R. (2001). A plea for culinary modernism: Why we should love new, fast, processed food. Gastronomica, 1(1), 36-44.
Lees-Maffei, G. (2008). Introduction: professionalization as a focus in interior design history. Journal of Design History, 21(1), 1-18.
Obendorf, H. (2009). Minimalism: Designing simplicity. London: Springer.
Ramseook-Munhurrun, P. (2012). Perceived service quality in restaurant services: Evidence from Mauritius. International journal of management and marketing research, 5(3), 1-14.
Ryder, B. (2005). New bar and club design. London: Laurence King Publishing.
Sadler, S. (2005). Archigram: Architecture without architecture. Cambridge: Mit Press.
Smith, M. P. (1992). Postmodernism, urban ethnography, and the new social space of ethnic identity. Theory and society, 21(4), 493-531.
This, H. (2011). Molecular gastronomy in France. Journal of Culinary Science & Technology, 9(3), 140-149.
Timur Öğüt, Ş. (2008). Turkish restaurants in London: An ethnographic study on representation of cultural identity through design. A|Z ITU Journal of the Faculty of Architecture, 5(2), 62-81.
VanEenoo, C. (2011). Minimalism in Art and Design: Concept, influences, implications and perspectives. Journal of Fine and Studio Art, 2(1), 7-12.
Van Dijk, J. A. (1993). Communication networks and modernization. Communication Research, 20(3), 384-407.
Walker, J. (2019). Art in the age of mass media. LoRoutledge.
Kento (2020). https://kento.shop/about/ (Erişim tarihi:02.12.2020).
Foursquare (2020). Fawiken magasinet. https://tr.foursquare.com/v/f%C3%A4viken magasinet/4d5d3d32590b224ba2c3a96d/photos (Erişim tarihi:02.12.2020).
Foursquare (2020). The eklektik. https://tr.foursquare.com/v/the-eklektik-restaurant--store/58c33134a149263b9e104784 (Erişim tarihi:02.12.2020).
Le Grand Vefour (2020). http://www.grand-vefour.com/
Tripadvisor (2020). Moonflower sagaya. https://www.tripadvisor.com.tr/Restaurant_Review-g1066444-d12995355-Reviews MoonFlower_Sagaya_Ginza_Art_by_teamLab-Chuo_Tokyo_Tokyo_Prefecture_Kanto.html (Erişim tarihi:02.12.2020).
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Journal of Tourism & Gastronomy Studies
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
