Hybrid Food Retail: Mashing-Up the Super Markets for the Experiential Turn | 誠品線上

Hybrid Food Retail: Mashing-Up the Super Markets for the Experiential Turn

內容簡介

內容簡介 Online shopping and changing consumer demands radically transform the food retail industry for the first time since the introduction of the supermarket in the 1930s. After decades of stagnation, food retail is currently one of most creative fields for designers, architects and other professionals developing new formats like bio food markets, ‘to go’ outlets and pop ups. ＜br＞＜br＞This handbook prescribes hybridization – a fusion of supermarket and gastronomy, co-working, hospitalityor performative formats – as a powerful remedy against the digital disruption. As a result of a 3-year research with 60 students of retail design at PBSA Dusseldorf and for the first time in this field, Hybrid Food Retail offers an overview of the history, an encyclopaedic analysis of the elements and highlights the emerging trends in the food retail industry.

作者介紹

作者介紹 Bernhard Franken Alina CymeraBernhard Franken is an architect, artist, writer and professor. His work ranges from corporate architecture, trade fair presentations and brand worlds, to residences, office buildings, retail and hospitality outlets, and urban design. Since 2015 he teaches 3D Communication in Retail Design, Exhibition Design and Communication Design at the Peter Behrens School of Arts in Dusseldorf. Alina Cymera is a visual communication designer. She studied communication design at Peter Behrens School of Arts at the University of Applied Sciences, Dusseldorf, where she completed her master in 2019.

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