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From Pot au Feu to Processed Food

The Restaurant as a Modernist Location

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The Architect, the Cook and Good Taste

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Abstract

1250 kg meat, 400 kg fish, 150 kg lobster, 100 kg caviar, 30,000 crabs, 20,000 oysters, and 18,000 bread rolls: these quantities were delivered each day in 1913 to Kempinski, a well-known cosmopolitan restaurant in Berlin’s Leipziger Strasse, which served them to 10,000 guests.1

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References

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Authors
  1. Wilhelm Klauser
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© 2007 Birkhäuser Verlag AG

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Klauser, W. (2007). From Pot au Feu to Processed Food. In: The Architect, the Cook and Good Taste. Birkhäuser Basel. https://doi.org/10.1007/978-3-7643-8483-8_12

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  • DOI: https://doi.org/10.1007/978-3-7643-8483-8_12

  • Publisher Name: Birkhäuser Basel

  • Print ISBN: 978-3-7643-7621-5

  • Online ISBN: 978-3-7643-8483-8

  • eBook Packages: Architecture and DesignEngineering (R0)

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