Restaurants & food service buildings: General resources

American Nightlife Association (“The official trade organization of nightclubs and bars”)

Cheers (industry news magazine published by the Beverage Information Group)

“Club culture,” Architectural design, November/December 2003 (Theme issue)

Girouard, Mark, Victorian Pubs, Yale University Press, TX950.59.G7G57 1984

Grandidge, Roderick, “Public house,” Oxford Art Online, 2003

Kries, Mateo, et al. (Editors), Night fever: designing club cultures 1960-today, Vitra Design Museum, NK2195.N55N54 2018

Micro Brewr (“everything craft beer related, with a focus for people looking at starting their own microbrewery”)

Munuera, I. L., “An organism of hedonistic pleasures : the Palladium,” Log, #41, 2017, p. 102-112

Redstone, E., “Smoke and mirrors,” Harvard design magazine, #44, Fall/Winter 2017, p. 101

Sandoval-Strausz, A. K., “A public house for a new republic: the architecture of accommodation and the American state, 1789-1809,” Perspectives in Vernacular Architecture, v. 9, 2003, p. 54–70 (PDF available via Jstor)

Sismondo, Christine, America walks into a bar : a spirited history of taverns and saloons, speakeasies and grog shops, Oxford University Press, (ebook available via Ebook Central)

Tylevich, Katya, “An architect walks into a bar,” Mark, October/November 2012, p. 134-139 (Bars designed by owner/architects)

Brandimarte, Cynthia A., “‘To make the whole world homelike’: gender, space, and America's tea room movement,” Winterthur Portfolio, v. 30, #1, 1995, p. 1–19 (PDF available via Jstor)

Doyle, Christopher L., “Caffeine culture before Starbucks: shared interests, outlooks, and addictions in eighteenth-century Atlantic world coffeehouses,” Organization of American Historians nagazine of history, v. 18, #3, 2004, p. 33–37 (PDF available via Jstor)

Galindo, Michelle, Coffee time : contemporary cafes, Braun Pub., NA7855.G35 2012

Hess, Alan, Googie: Fifties coffee shop architecture, Chronicle Books, NA7856 .H471 1986

Hu, De, “Starbucks in China: local relevance of global brands,” Time & Architecture, May 2009, p. 126–127

Nepa, Stephen E., “The new urban dining room: sidewalk cafes in postindustrial Philadelphia,” Buildings & Landscapes: Journal of the Vernacular Architecture Forum, v. 18, #2, 2011, p. 60–81 (PDF available via Jstor)

“The next Starbucks,” Architect, July 2008, p. 52-57 (“Five teams of architects from around the country share their visions of the 21st century coffee shop.”)

Topik, Steven, “Coffee as a social drug,” Cultural Critique, #71, 2009, p. 81–106 (PDF available via Jstor)

Baeder, John, Gas, food, and lodging, Abbeville Press, TX909.B24 1982

Gutman, Richard, American diner: then and now, Johns Hopkins University Press, NA755.G87 2000

Heimann, Jim, California crazy: American pop architecture, Revised edition, Taschen, NA730.C2H4 2018

Heiman, Jim, Car Hops and curb service: a history of American drive-in restaurants, Chronicle Books, TX945.H45 1996

Hess, Alan, Googie redux: ultramodern roadside architecture, Chronicle Books, NA7856.H47 2004

Jakle, John A., & Keith A. Sculle, Remembering roadside America : preserving the recent past as landscape and place, University of Tennessee Press, 2011 (ebook available via Ebook Central)

Liebs, Chester H., Main Street to Miracle Mile: American roadside architecture, Johns Hopkins University Press, NA6212.L54 1995

Longstreth, Richard W., City center to regional mall : architecture, the automobile, and retailing in Los Angeles, 1920-1950, MIT Press, HF5429.5.L7L66 1997

Schaucher, Stephan, Plates and dishes: the food and faces of the roadside diner, Princeton Architectural Press, TX945.S333 2005

Witzel, Michael Karl, The American drive-in, Motorbooks International, TX945.W58 1994

Agyeman, Julian, et al. (Editors), Food trucks, cultural identity, and social justice : from loncheras to lobsta love, MIT Press, TX360.U6F6844 2017

Bromell, Nicolas, "The automat: preparing the way for fast food," New York History, July 2000, p. 300-312 (PDF available via Jstor)

Goldberg, Jacob J., “Corporate capital and the techniques of modernity: problems in the mass production of space, image, and experience,” Journal of Architectural Education, v. 48, #4, 1995, p. 227–239 (PDF available via Jstor)

Helphand, Kenneth I., "McUrbia: the 1950s and the birth of the contemporary American landscape," Places, v. 5, #2, 1988, p. 40-49

Hess, Alan, "The origins of McDonald's golden arches," Journal of the Society of Architectural Historians, March 1986, p. 60-67

Langdon, Philip, Orange roofs golden arches: the architecture of American chain restaurants, Michael Joseph, NA7855.L36 1986

Reiter, Ester, Making fast food : from the frying pan into the fryer, McGill-Queen’s University Press, 1991 (ebook available via Ebook Central)

City of Gold, Sundance Selects, TX360.U63 L673 2016 (DVD on the Media Shelf)

Menu collection (massive, Southern California-focused, online visual database available via the Los Angeles Public Library)

Fisher, M. F. K., Two towns in Provence, Vintage Books, DC801.A325F525 1983

Gold, Jonathan, Counter intelligence : where to eat in the real Los Angeles, L.A. Weekly Book, TX907.3.C2L673 2000 / 9780312267230

Grieco, Allen J., Themes in art: the meal, Rizzoli, ND1450.G75 1992

Hamilton, Richard & Vicente Todolí, Food for thought, thought for food, Actar, TX723.5.S7F66 2009

Heimann, Jim, May I take your order? American menu design 1920-1960, Chronicle Books, NC1002.M4H45 1998

Kun, Josh, To live and dine in L.A. : menus and the making of the modern city, Angel City Press, TX909.2.C22 L678 2015

Marinetti, F. T., The Futurist cookbook, Bedford Arts, TX723.M32913 1989

Novero, Cecilia, Antidiets of the avant-garde: from futurist cooking to Eat Art, University of Minnesota Press, 2010 (ebook available via Ebook Central)

Riley, Gillian, Food in art : from prehistory to the renaissance, Reaktion Books, 2014 (ebook available via Ebook Central)

Rowell, Margit, Objects of desire: the modern still life, Museum of Modern Art, N8251.S3R69 1997

Gigante, Denise, Taste : a literary history, Yale University Press, 2005 (ebook available via Ebook Central)

Jayaraman, Saru, Behind the kitchen door, Cornell University Press, 2013 (ebook available via Ebook Central)

Käsmayr, Anneli, & Raphaela Reinmann, Culinary turn: aesthetic practice of cookery, Transcript Verlag, 2017 (ebook available via Jstor)

Perullo, Nicola, Taste as experience : the philosophy and aesthetics of food, Columbia University Press, 2016 (ebook available via Ebook Central)

Rebora, Giovanni, Culture of the fork : a brief history of everyday food and haute cuisine in Europe, Columbia University Press, 2001 (ebook available via Ebook Central)

Strong, Jeremy, At table: educated tastes: food, drink, and connoisseur culture, University of Nebraska Press, 2011 (via Ebrary)

Telfer, Elizabeth, Food for thought : philosophy and food, Routledge, 1996 (ebook available via Ebook Central)

This, Hervé & Malcolm DeBevoise, Building a meal : from molecular gastronomy to culinary constructivism, Columbia University Press, 2009 (ebook available via Ebook Central)

Vega, César, et al. (Editors), The kitchen as laboratory : reflections on the science of food and cooking, Columbia University Press, 2012 (ebook available via Ebook Central)

Waltz, Christopher L. (Editor), Local food systems: background and issues, Nova Science Publishers, 2010 (ebook available via Ebook Central)

Cloonan, Sarah, “Observations on the kitchen as object,” Log, #21, Winter 2011, p. 106

Cromley, Elizabeth Collins, “Frank Lloyd Wright in the kitchen,” Buildings & Landscapes: Journal of the Vernacular Architecture Forum, v. 19, #1, 2012, p. 18–42 (PDF available via Jstor)

Freeman, June, The making of the modern kitchen, Berg, TX653.F74 2004

Hayden, Dolores, “Two utopian feminists and their campaigns for kitchenless houses,” Signs, Winter 1978, p. 274-290 (PDF available via Jstor)

Henderson, Susan R., “Housing the single woman: the Frankfurt experiment,” Journal of the Society of Architectural Historians, September 2009, p. 358–377 (PDF available via Jstor)

Kinchin, Juliet & Aidan O’Connor, Counter space: design and the modern kitchen, Museum of Modern Art, NK2117.K5K54 2011

McGaughey, Sarah, “Kitchen stories: literary and architectural reflections on modern kitchens in Central Europe,” in Helga Mitterbauer (Editor), Crossing Central Europe: Continuities and Transformations, 1900 and 2000, University of Toronto Press, 2017, p. 100–118 (PDF available via Jstor)

National Kitchen & Bath Association (“Established in 1963 as a network of kitchen dealers, it has evolved into the premier association of designers, retailers, remodelers, manufacturers, distributors, fabricators, installers and other industry professionals.”)

Plante, Ellen M., The American kitchen 1700 to the present, Facts on File, TX653.P56 1995

Spechtenhauser, Klaus, The kitchen: life world, usage, perspectives, Birkhäuser, 2006 (PDFs available via SpringerLink)

Cameron, K., “Great good places: new restaurants that look like they’ve been part of their neighborhoods forever …,” Metropolis, July 2010, p. 64–69

Fine, Gary Alan, Kitchens: the culture of restaurant work, University of California Press, TX653.F57 1995

Lobel, Cindy R., “Out to eat: the emergence and evolution of the restaurant in nineteenth-century New York City,” Winterthur Portfolio, Summer/Autumn 2010, p. 193-220 (PDF available via Jstor)

National Restaurant Association (Data, articles)

Reale, B., “A return to dining in style: today’s new restaurants …,” Abitare, July 2016, p. 105–107

“Restaurant design” articles from the Food Newsfeed, of Full Service Restaurant (FSR) magazine

Satler, Gail, “New York City restaurants: vernaculars of global designing,” Journal of Architectural Education, February 2003, p. 27-39 (PDF available via Jstor)

Spang, Rebecca, The invention of the restaurant : Paris and modern gastronomic culture, Harvard University Press, TX910.F8 S667 2001

Waligore, Athena, “Truly eye-catching: for imaginative restaurant designs, watch this space,” Interior Design, June 2017, p. 139-146

See also the James Beard Foundation and the AIA Los Angeles Chapter for annual restaurant design awards

Belasco, Warren & Roger Horowitz, Food chains : from farmyard to shopping cart, University of Pennsylvania Press, 2010 (ebook available via Ebook Central)

Bowlby, Rachel, Carried away : the invention of modern shopping, Columbia University Press, 2002 (ebook available via Ebook Central)

Bridger, J., “Control, lifestyle and the supermarket,” Volume, #33, 2012, p. 126–129

“Designing the modern grocery store: it’s all about the experience,” Architect, August 2017, p. 52–55

Deutsch, Tracey, Building a housewife's paradise : gender, politics, and American grocery stores in the twentieth century, University of North Carolina Press, 2010 (ebook available via Ebook Central)

Longstreth, Richard W., The drive-in, the supermarket, and the transformation of commercial space in Los Angeles, 1914-1941, ​MIT Press, HF5429.5.L7 L663 1999