Contemporary Persian restaurant design in North Carolina

UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
Shahrzad Sabzehzar (Creator)
The University of North Carolina at Greensboro (UNCG )
Web Site:
Travis Hicks

Abstract: Current literature supports the importance of ethnic places in maintaining cultural identity of immigrants. One of the important components of ethnicity is expressed in the manner in which ethnic groups prepare and serve their food. The background behind this selection was inspired by a broad interest in international cuisines among Americans. The purpose of this thesis project was to develop a design concept for a contemporary Persian restaurant. The reason of choosing Iranian ethnic group is they are a little known immigrant group in the U.S. for several reasons. First, they are a relatively small group in proportion to other immigrant groups. Second, because they are a smaller ethnic group and tend congregate to larger cities in this country, they are less noticeable. For this graduate project historic features were identified through observations and visual recordings of historic Persian coffeehouses. Interviews were held with first and second generation Iranian immigrants. Focus group discussions have done with graduate and undergraduate Iranian students enrolled at UNCG and A&T to obtain information on their perceptions of a Persian restaurant. After all the information gathered a case study was followed to illustrate how to use the framework for the design of a prototype for a Persian restaurant in the U.S. with a consistent image, adaptable to various sites and spaces. Presentations for the design included plans, sketches, and perspective views, and Facade designs were proposed.

Additional Information

Language: English
Date: 2014
Restaurant Design, Persians
Restaurants $v Designs and plans
Coffeehouses $z Iran
Food habits $x Social aspects $z Iran

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