{"id":37474,"date":"2023-07-09T17:16:52","date_gmt":"2023-07-09T15:16:52","guid":{"rendered":"https:\/\/diploma2023.ecolecamondo.fr\/memoire\/fiona-stoss\/au-dela-de-lassiette\/"},"modified":"2023-10-15T16:14:55","modified_gmt":"2023-10-15T14:14:55","slug":"au-dela-de-lassiette","status":"publish","type":"dissertation","link":"https:\/\/diploma2023.ecolecamondo.fr\/en\/memoire\/fiona-stoss\/au-dela-de-lassiette\/","title":{"rendered":"Beyond the plate. From the dramatisation of gastronomy, the radical transformation of the kitchen space"},"content":{"rendered":"\n

De la th\u00e9atralisation de la gastronomie
La radicale transformation de l’espace cuisine<\/p><\/div><\/div><\/article>\n\n\n\n

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\u00ab Lorsqu\u2019on met en spectacle ce que l\u2019on fait et qu\u2019on est content de le faire, alors la satisfaction du client est au rendez-vous. \u00bb<\/em><\/p>\r\n

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Chef Steven Som<\/span><\/p>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/article>\n\n\n\n

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\u00ab La satisfaction des clients doit forc\u00e9ment augmenter, car le fait de travailler devant les clients me motive \u00e0 travailler encore mieux et \u00e0 me surpasser jour apr\u00e8s jour. \u00bb<\/em><\/p>\r\n

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Cheffe p\u00e2tissi\u00e8re Charlotte Huppenbauer<\/span><\/p>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/article>\n\n\n

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\u00ab<\/em> […] Il n’y a plus de limites, le client rentre dans la partie la plus intime d’un chef, sa cuisine. \u00bb<\/em><\/p>\r\n

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Architect d\u2019int\u00e9rieur Ralph Dagher<\/span><\/p>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/article>\n","protected":false},"author":173,"featured_media":37476,"template":"","meta":{"_acf_changed":false,"_metafield_presentation":"In this master\u2019s thesis, I have brought together two worlds that fascinate me: architecture and gastronomy. The subject of my research is a change in the focus of the open kitchen, from a closed space to an open one, in order to explore its dramatic element. Today, chefs and architects are turning their attention to this layout in order to include it among the ingredients to architectural success. Three case studies, interviews with chefs and architects, followed by a sociological analysis, will provide essential insight into our work. There is no doubt that a fully open kitchen layout has its place in the history of architecture.","_metafield_image_toggle":true,"_metafield_image_legend":"","_metafield_gallery":""},"keywords":[169,164,166],"teachers_list_1":[120],"class_list":["post-37474","dissertation","type-dissertation","status-publish","has-post-thumbnail","hentry","keywords-gastronomy","keywords-performing-arts","keywords-service-design","teachers_list_1-aleksey-sevastyanov"],"acf":[],"yoast_head":"\nBeyond the plate. 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