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Twenty-one projects for new domestic spaces, realised from the end of the 1990s to the present day in

Overview of developments in American restail architecture/design

The authors trace the evolution of the Western garden from the first plots cultivated for pleasure in the Middle East to today's diverse green spaces that challenge traditional ideas about what constitutes a garden. They examine the changing attitude toward nature--as something to be dominated or embraced, ordered or allowed to range freely, exploited or conserved. Examples of the highly prescribed hortus conclusus or enclosed spaces of the Middle Ages are found in the Italian Renaissance gardens and the symmetries of Versailles and Les Tuileries. After the rise of Romanticism in the late eighteenth century, English gardeners such as William Kent and "Capability" Brown embraced the concept that nature should prevail over man's manipulation of it and created gardens that broke through traditional enclosures. A century later, while the American West witnessed both the conquering spirit of the homesteaders and the first stirrings of the conservation movement, urban parks and gardens were created as oases to which all people had access. The book concludes with a look at contemporary gardens, where efforts to reclaim landscapes and repurpose crumbling infrastructure are taking place within an atmosphere of ecological sensitivity--appreciating the idea that the whole planet is a garden and all who live in it are gardeners.

Pier Giacomo Castiglioni (1913-1968) and Achille (1918-2002) are the eldest and the youngest of the three Castiglioni brothers who all studied architecture at the Milan Polytechnic. The two Castiglioni brothers were interested in both technology and art

Third in the series "International Architecture & Interiors" this book focuses on restaurant design, offering a broad and stimulating array of thirty-six designs realized over the last decade in the United States, Japan, and Malaysia. The book offers a comparative overview of new western architecture particularly of the kind emerging in the U.S. where unlike in Europe, restaurant design involves not just the interiors but the building's entire setting sometimes allowing total freedom to experiment new languages and imaginative layout solutions. In this book we delve deeper into the new offering of U.S. interior design, moving from the private to the public sector a field in which restaurants have become of major interest, and which leaves the architect a free rein for innovative and imaginative design solutions for hospitality and comfort. Most of the projects are supplied with project drawings, a technical breakdown listing materials and special solutions adopted, complemented with a closing section of biographical data on the architects cited.