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Books Books 1 - 10 of about 12 related to Orange roofs, golden arches: the architecture of American chain restaurants.   

A Better Place to Live: Reshaping the American Suburb

Philip Langdon - Architecture - 1997 - 270 pages
Focusing on the social dissatisfaction with the modern American suburb, Langdon interviewed designers, developers, planners and residents across the USA to see how suburbs are ...
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The Crs Team and the Business of Architecture

Jonathan King, Philip Langdon - Architecture - 2002 - 325 pages
"This book about CRS will fill an important gap in architectural history. It explores the ways architects of the mid-twentieth century developed methods that allowed ...
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Good House Hunting: 20 Steps to Your Dream Home

Dennis Wedlick, Philip Langdon - House & Home - 2005 - 160 pages
Without a doubt, the most important investment of your life will be your home. No other purchase will matter more to your lifestyle, financial future, and personal well-being ...
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New Urbanism: Comprehensive Report & Best Practices Guide

Robert Steuteville, Philip Langdon - Cities and towns - 2003 - 374 pages
Lay-flat perfect binding and durable cover and pages for travel, meetings and charrettes
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American houses

Philip Langdon - Architecture - 1987 - 255 pages
An impressive, comprehensive examination of the state of the housing art in the 80s, based on the author's acclaimed article in The Atlantic. Over 150 photographs, most in color.
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Within Walking Distance: Creating Livable Communities for All

Philip Langdon - Architecture - 2017 - 280 pages
InWithin Walking Distance, journalist and urban critic Philip Langdon looks at why and how Americans are shifting toward a more human-scale way of building and living. He shows ...
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Fast Food: Roadside Restaurants in the Automobile Age

John A. Jakle, Keith A. Sculle - Architecture - 2002 - 416 pages
Eating on the run has a long history in America, but it was the automobile that created a whole new category of dining: fast food. In the final volume of their Gas, Food ...
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Selling 'em by the Sack: White Castle and the Creation of American Food

David G. Hogan - Business & Economics - 1997 - 218 pages
In the wake of World War I, the hamburger was still considered a disreputable and undesirable food. Yet by 1930 Americans in every corner of the country accepted the hamburger ...
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