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English Year 2013
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Bars and restaurants need to be assertive. Customers tend not to visit them to satisfy basic appetites for food or drink
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A visual look at the architectural details of smaller residential spacesThe Contemporary Design Detailsseries takes a hi
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From trade fair stands to museum concepts, the successful transfer of information to a wide public audience relies o
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Unconventional concepts for reusing existing buildings – economical, ecological and of historical / cultural value.
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Distance learning has been an established teaching technique for some time now and we are not the first to have recourse
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This is the first book to give such close attention to Le Corbusier's approach to the making of buildings. It illus
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