Gastronomic Architecture

Gastronomy is a branch of knowledge that encompasses, in addition to cookery, the materials used to prepare meals, the related beverages and the spaces used to prepare and consume food. And various human factors such as cultural, psychological, biological, social and even economic aspects are related to the field of gastronomy. Thus, gastronomic architecture is a complex area that addresses the issues of food environments. This book covers items relevant to the design of gastronomic environments, such as the sensations that the environment, through the use of lighting, comfort, ergonomics and the application of colours, can arouse in the user, as well as sizing, flow studies and legislation.

Autorentext

Cristiane B.P., Master in Civil Engineering - UFPR 2012, specialist in Methodology for University Teachers, Architect and Urban Planner. Coordinator of the postgraduate programme in Lighting Architecture. Professor at Unicuritiba and Positivo University. Caroline G.R.G, Master in Urban Management - PUCPR 2008, Architect, Urban Planner, Civil Engineer. Professor at Unicuritiba.