# Reading List (Papers)

## Urbanism General

#### [Urban Intensification in Auckland, New Zealand: A Challenge for New Urbanism](https://www.tandfonline.com/doi/abs/10.1080/02673030304239)

#### [The New Urbanism: Critiques and Rebuttals](https://www.tandfonline.com/doi/abs/10.1080/1357480022000039330)

### Kentlands
#### [Physical and psychological factors in sense of community: New urbanist Kentlands and nearby Orchard Village](https://sci-hub.se/https://doi.org/10.1177/0013916503260236)

#### [Valuing New Urbanism: The Case of Kentlands](https://onlinelibrary.wiley.com/doi/abs/10.1111/1540-6229.00779)

#### [Is Kentlands Better than Radburn?: The American Garden City and New Urbanist Paradigms](https://www.tandfonline.com/doi/abs/10.1080/01944360308976293)

#### [Creating Community: Does the Kentlands Live up to Its Goals? The Promise of New Urbanism](https://escholarship.org/content/qt5rh277fg/qt5rh277fg.pdf)
General Notes/Summary:

Specific Notes:
"Pedestrianism would promote sense of community, as the residents experience and get to know their community as well as feel a sense of belonging to the community by being able to walk around it"
- not entirely sure if dis is necessary requirement. u don need to know the people that pass u by on the street, and i wuld argue sometimes that is preferable that u don't know a large portion of the people that pass u by. I like to think sidewalks function better as more of public space than third place. U dont need to know everyone on the street to feel belonging and implicit kinship (see: Imagined Communities).

Random:
- not that relevant but y da fuq r picket fences a tenet of new urbanism, talk abt dem wayyy too much

#### [The quest for community : a study of the Kentlands](https://www.duo.uio.no/handle/10852/16445)
##### General Notes Urbanism
##### Random Thinking Urbanism
I think overall within new urbanism dere is too much focus on density + having essential spaces being sole solution for urban problems and specifically within Kentlands. Dis type of development (alongside other "new urbanist") essentially just a suburb + what new urbanists decided are urbanism essential spaces (town square/parks/wtv). it ignoring what types of behavior/life u want to design for when its designed, and they metrics that are used to measure the success of such developements are quite misguided. e.g. if u are using density as a measure of success, u compeltely ignore 90% of the city (sidewalks, streets, businesses, public space, workplaces, etc.) there are many such cases of high density areas still being what i wuld classify as bad spaces. dis can be for variety of reasons but biggest one i believe is lack of mixed used land. homogeneity in land use case kills a city, town, wtv. since it removes all variance in people flow leaving spaces uninhabited and feeling desolate. perfect example of this in the parks section of "life and death of great american cities", essentially boils down to the point that when an area only has one assigned use case it gives room for undesirable behavior to take over.

### Korean Urbanism
#### [From " Hanoak " to " A-pa-tu " . Korean Urbanism in the XXth Century](https://www.researchgate.net/profile/Raffaele-Pernice/publication/273073231_From_Hanoak_to_A-pa-tu_Korean_Urbanism_in_the_XXth_Century/links/54f6c8890cf21d8b8a5d8cd4/From-Hanoak-to-A-pa-tu-Korean-Urbanism-in-the-XXth-Century.pdf)
- mid

#### [A Modernist Utopia taken over by the ordinary. The consecutives lives of the Seun Complex in Seoul, South Korea](https://limo.libis.be/primo-explore/fulldisplay?docid=LIRIAS1954026&context=L&vid=Lirias&search_scope=Lirias&adaptor=Local%20Search%20Engine&tab=default_tab&query=creator,exact,Kim,%20Joonwoo,AND&mode=advanced&offset=0)

#### [Life Revolution by a Modern Shopping Centre - The Sewoon Complex in Seoul, South Korea](https://limo.libis.be/primo-explore/fulldisplay?docid=LIRIAS1924052&context=L&vid=Lirias&search_scope=Lirias&adaptor=Local%20Search%20Engine&tab=default_tab&query=creator,exact,Kim,%20Joonwoo,AND&mode=advanced&offset=0)

#### [Market-Oriented Urbanism by Apartments - The decision elements of self-destruction and redevelopment by apartments in South Korea](https://limo.libis.be/primo-explore/fulldisplay?docid=LIRIAS1924049&context=L&vid=Lirias&search_scope=Lirias&adaptor=Local%20Search%20Engine&tab=default_tab&query=creator,exact,Kim,%20Joonwoo,AND&mode=advanced&offset=0)

#### [Architecture and Urbanism in Modern Korea](https://www.degruyter.com/document/doi/10.1515/9780824839017/html)

#### [AXES AND ALLEYWAYS: The tradition of duality in contemporary Korean cities](https://www.taylorfrancis.com/chapters/edit/10.4324/9780203094655-13/axes-alleyways-tradition-duality-contemporary-korean-cities-pilwon-han)
- mid

## Cafe General

** **
#### [The Bookstore-Café: Emergence of a New Lifestyle as a "Third Place" in Hangzhou, China](https://www.researchgate.net/publication/332849945_The_Bookstore-Cafe_Emergence_of_a_New_Lifestyle_as_a_Third_Place_in_Hangzhou_China)

**Check refs**
- However, the research on restaurants and diners is likely to take over the concept of the third place (Cheang, 2002; Rosenbaum, 2006), followed by the study of video arcades and gyms (Rosenbaum, 2008). More recently, online networking and virtual reality have caught the attention of scholars, hence several attempts have been made to apply Oldenburg’s concept to this newly emerged context, particularly MMOGs (massively multiplayer online games) (Ducheneaut, Moore, & Nickell, 2007; Steinkuehler & Williams, 2006). Many U.K. bookshops have been reprofiled as destination stores (Clements, 2005; Giles, 2011; Horner, 2009)
- Libraries have been investigated in the context of third place as well (Fialkoff, 2010; Johnson, 2010; Lawson, 2004), and the presence of coffee shops seems to support this view (Waxman, Clemons, Banning, & McKelfresh, 2007)
- Accordingly, a lot of researchers have explicitly commented on the fundamental difference between a bookshop and a coffee shop. Whereas a bookshop is a place where a person might seek to be alone, a coffee shop is apparently a place where socialization is expected. Specifically, Kotler and Armstrong (2006), Dibb, Simkin, Pride, and Ferrell (2006), and Jobber (2010) all point out the significance of the impact of the human factor on customers’ experiences at any servicescape; the waitpersons likewise have a high potential to have favorable relationships with the customers (Adelman & Ahuvia, 1995; Price & Arnould, 1999; Rosenbaum, 2008), and they even offer social support more than just a service. This element of human interaction is also con- cretely supported in the environment of any typical bookstore-café. Christie (2009) claims that a bookstore-café helps combine a conventional leisure space in which people can now perform other types of work, including work using networking devices, with the public sphere, which can have an influence on people’s working temperament.

**Snippets**
"As can be seen from Table 3, from the perspective of in-store consumer experiences, the over- view survey shows that spending time for individual and social purposes is an important compo- nent of the bookstore-café experience for many consumers."
- intresting to look at dis data b/c ur not really seeing at short term lingering, ppl who come in and grab a drink w/ someone, chat a bit and leave. perhaps indicates that going to the bookstore-cafe is the main activity rather than just commodity for drink. more in line w/ parisian cafes rather than NA cafe culture.

"The bookstore-café provides a place for many consumers to enjoy a restorative experience while spending time in a pleasurable setting in conversation with others, very often without considering purchasing food and drink."
- good in terms of functioning as a third place but u still need a way to drive revenue? is it made up in volume? whats the EV of the bookstore?(although ig that just really depends on what metrics u want to be driving)

**General notes**
Looking at table 2 p interesting, honestly did not expect reading/buying books to be the dominant activity. Would want to see revenue breakdown between cafe/bookstore. If revenue is largely driven by bookstore would be concerned about feasibility of replicating exact same model in NA tbh. need to investigating more

On "acting as a leveler"
- not entirely sure how truley inclusive places are and need to be? dey show pictures of different groups of people but how do you know that they are off different social groups, many of dem seem to be doin dere own thing which is kinda opposite of like social level since there is distinct lack of socialization lmeow (although there is also debate as to extent at which you should b pushing social interaction)

"Even though talking is not usually the main activity seen here, as many people preferred to read or work on their laptops, and the tone of conversations varied between the three bookstore-cafés, the playful spirit remained dominant."
- kinda cope lol, dont think u can maintain playful spirit if majority of interaction is limited to periods between solitary work on computer. do believe it can be balanced tho.

"however, bookstore-cafés mark a significant departure from coffee shops by boosting the playful mood and making people want to stay longer than intended because they feel cheerful and accepted."
- what makes it more playful? unsubstantiated and don really make that much sense

When it comes to "regulars":non-regular ratio, I think it is important to benchmark this against non-cafebookstore cafes and bookstores.

Interesting in a general sense but no real substantial takeaways personally. wuld like to see more differentiation between cafe-bookstore and cafe/bookstore independently w/ quantitative evidence.
- On dis point, i think from a qualitative perspective, u can def tell that the bookstore portion does strongly guide the use case of the store.
- e.g. "Although all the elements of a third place are experienced by consumers in the bookstore-café environment, it should be noted that loud conversation rarely takes place."
- contrast this to smth like the parisian cafe, while both promot lingering, the bookstore advocates for lower sound level which in turn drives other behaviors (studying, working, essentially just more individualistic endeavors)
** **

** **
#### [A Bookstore-Café: An Exploration of the Blurring of the Public and Private Spheres](https://opensiuc.lib.siu.edu/cgi/viewcontent.cgi?article=1001&context=kaleidoscope)

**Snippets**
An assumption of this study is that the physical environment is an essential component of the encounter between individuals. Geiryn (2000) asserts that “place” provides a meaningful connection between a physical setting and socialized experiences. In turn, this provides a structure to interaction. This conceptualization of “place” is different from that of “space,” since “space is what place becomes when a unique gathering of things, meanings, and values are removed. Space is place filled by people, practices, objects, and representatives” (p. 3). Places, then, are made through human action, but simultaneously act as an influence on what people do in that space. The examination of a public space that is also commercial in nature, such as a bookstore-café, provides insight into human practices that foster “place” within a public “space.”
The “sense of place” found in environmental features contributes to the structure of the encounter (Duncan, Fiske, Denny, Kanki & Mokros, 1985). Central to the perspective for this project is Barker’s (1963) work involving “behavior settings.” Barker established that routinized patterns of interaction are found in physical arrangements. Rapoport (1982) examined the built environment, defining it as “A setting with a specific set of characteristics and cues” (p. 120), and that it is comprised of space, time, communication, and meaning. Rapoport contends that “The social situation influences people’s behavior, but it is the physical environment that provides the cues” (p. 57).
It follows, then, that typically people act in alignment with their reading of the cues produced in an environment. Once an individual notices and understands a cue, the expectation that they will act as expected within that environment is brought to the forefront. If this is not followed, the person is considered a social deviant (Goffman, 1959).

omo someone finally says it
** **
****
#### [Stellenbosch coffee society: Societal and locational preferences](https://sci-hub.mksa.top/https://www.jstor.org/stable/26690824)
**Snippets**
"A coffee shop is a place where coffee is only a pretext to obtain other experiences. Patrons know “that there is more than coffee, eating and drinking in coffee shops: different kinds of sense, feeling, experience, culture and globalisation” (Sohrabi, 2016: 1)"
****

#### [Café as third place and the creation of a unique space of interaction in UI Campus](https://sci-hub.mksa.top/10.1088/1755-1315/99/1/012028)

#### [CUSTOMER SATISFACTION MEASUREMENT – CLUSTERING APPROACH](https://pdfs.semanticscholar.org/f99e/5ebf00e513e8d5b4445fd7bd3138e9f9843b.pdf)

#### [Influence of Service and Product Quality towards Customer Satisfaction: A Case Study at the Staff Cafeteria in the Hotel Industry](https://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.193.2890&rep=rep1&type=pdf)

#### [Measuring Customer Satisfaction for F&B Chains in Pune Using ACSI Model](https://www.sciencedirect.com/science/article/pii/S1877042814031231)

#### [Use of the Service Attribute Matrix To Measure Consumer Satisfaction](https://journals.sagepub.com/doi/abs/10.1177/109634809401700207)

### Cafe Design

#### [Reading Restaurant Facades: Environmental Inference in Finding the Right Place to Eat. Environment and Behavior](https://sci-hub.mksa.top/10.1177/0013916591232002)

#### [Architecture for the Third Place: How design Can Promote Third-Place Activities in an Indoor, Urban, Midwestern Context](https://library.ndsu.edu/ir/handle/10365/31324)

## Place
#### [Exploring the Social Supportive Role of Third Places in Consumers' Lives](https://www.academia.edu/22369031/Exploring_the_Social_Supportive_Role_of_Third_Places_in_Consumers_Lives)

#### [Return on Community for Consumers and Service Establishments](https://www.academia.edu/22369038/Return_on_Community_for_Consumers_and_Service_Establishments)

#### [A Cup of Coffee With a Dash of Love An Investigation of Commercial Social Support and Third-Place Attachment](https://www.academia.edu/25604753/A_Cup_of_Coffee_With_a_Dash_of_Love_An_Investigation_of_Commercial_Social_Support_and_Third_Place_Attachment)

****
#### [Architectural Determinism](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1314260/pdf/12030684.pdf)
**Snippets**
"Knowledge of the causal links between buildings and behavioural outcomes is limited by the relative scarcity of evaluative research on buildings. Designers may inspire clients and users with visions of benefits at the start of a project, but rarely return to assess whether or not the outcomes have been attained."
so true bestie
****

****
#### [Measuring customer satisfaction of a café and coffee shop colony at a traditional market](https://www.tandfonline.com/doi/abs/10.1080/15378020.2019.1686897)
**Snippets**
Theoretical frameworks
Base Model

Modified Model 1

Modified Model 2

Modified Model 3

**General Notes**
- idt good design for study iwo, dont rlly need to prove base model (failed anyway), should be trying to find weighting of H1, H2, H3 effects on customer satisfaction.

****

## Tea General

****
#### [Effects of Different Steeping Temperatures on the Leaching of Aroma Components in Black Tea by SPME–GC–MS Coupled with Chemometric Method](https://pubmed.ncbi.nlm.nih.gov/30795823/)

- At 60°C, the tea brewed had a delicate and sweet taste, with notes of fresh citrus and floral aromas. The tea had a light and refreshing flavor that was slightly nutty.

- At 70°C, the tea brewed had a slightly more intense flavor, with a slightly grassy and smoky taste. The aroma was more pronounced and had notes of sweet spices and herbal notes.

- At 80°C, the tea brewed had a strong, bold flavor, with notes of roasted and toasted grains. The aroma was intense and had a slight smoky note along with sweet, fruity notes.

- At 95°C, the tea brewed had a strong, bold flavor with a slightly bitter edge. The aroma was intense, with notes of roasted nuts, sweet fruits, and a slight smoky note.

- understanding intensity with brew time

**General Notes**
~80 seems ideal in terms of balancing flavor and astringency, time can be played with, hard to control
****

#### [Antioxidant properties and total phenolics content of green and black tea under different brewing conditions](https://link.springer.com/article/10.1007/s002170050406)

#### [Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions](https://link.springer.com/article/10.1007/s13197-015-1971-4)

#### [How brewing parameters affect the healthy profile of tea](https://www.sciencedirect.com/science/article/abs/pii/S2214799316301795)

****
#### [Effect of Different Brewing Methods on Quality of Green Tea](https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.12084)

**Snippets**

- Parched is Chinese, steamed is Japanese. Camellia sinensis L

"the effect of brewing temperatures and concentrations on the pH values of tea infusions is not obvious"

"It seems that cold brewing was less effective in extracting soluble solids and total dissolved solids than hot brewing. Nevertheless, >72% of soluble solids and >77.9% of total dissolved solids could be contained in tea infusion."

***Sugar***

"Soluble sugars in tea infusions consisted of 66% of sucrose, 17% of glucose and 17% of fructose."
- actually p useful data, want to test matching natural sugar breakdown when sweetening teas vs using other rando sweeteners.

"the sugar concentrations of the cold brewed tea infusions were all consistently lower than those of the hot brewed tea infusion. It seems that during brewing, hot water was more effective in extracting soluble sugars out of the leaves than cold water. Besides, this discrepancy might be partially ascribed to more water
evaporated from the hot brewed tea infusion."
- all relatively low sweetness tho so doesnt really matter but "soluble sugars might be helpful in alleviating and weakening the astringency arising from compounds such as phenols"
- dis culd be done artificially thru matching soluable sugar breakdown?

"sweet AA including alanine, glycine, serine and threonine...The contents of sweet AA in cold brewed tea infusions were higher than those hot brewed tea infusions."
- "Interestingly, the contents of sweet AA, theanine and MSG-like AA were comparable regardless of concentrations used"
- although the actual amount is p irrelevant, u could? argue that the perceieved sweetness level is held up even in lower concentrations as a result of this phenom

"Caffeine is a bioactive component present in tea leaves and is soluble in tea infusion. However, the results showed that the solubility of caffeine in cold water was relatively lower than that in hot water"

"cold and hot brewing methods affected the profile of various catechins, especially the contents of EGC and EGCG. It seems that hot brewing increased the percentages of larger molecules of catechins, especially EGCG, and in turn, decreased the percentages of other catechins. "

- for almost all the rest the cold vs hot was same, but seems to be somewhat significant diff for the higher concentration. **will try to explain later**
- caffeine content for sensory rating is irrelevant b/c no effect on any metrics

**General Notes**
Sensory evaluation is sorta like whatever since its not really adapted for different taste palettes

okay i think i wanna try matching sugar type content breakdown when sweetening drinks and also wanna see if cold brew is relevant or helps for tea + smth such as milk tea or fruit teas.

****

#### [Tea variety and brewing techniques influence flavonoid content of black tea](https://www.sciencedirect.com/science/article/abs/pii/S0889157504000614)

#### [Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea Infusions](https://sci-hub.hkvisa.net/10.1111/1750-3841.13149)

- reaffirms chinese (parched) green tea brewing methodology in both of these for TFC and FRAP

***

#### [Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse](https://pubmed.ncbi.nlm.nih.gov/15161222/)

****
#### [Flavor Chemistry of Tea and Cofee Drinks](https://www.jstage.jst.go.jp/article/fstr/12/2/12_2_71/_pdf/-char/ja)
**Snippets**
"A lower content is considered to be one of the main causes of lower quality in the second and third crops of Sen-cha, because MMP is thought to be one of the most important contributors to the characteristic green note of highgrade Sen-cha."

"It was further shown that the amount of MMP in Ara-cha was much less than that of Sen-cha, and that its concentration in Ara-cha was almost constant regardless of the crop number. It can be assumed from these results that MMP precursors are contained in the tea leaves and in Ara-cha and that MMP is generated during the Sen-cha manufacturing process, although the details of the generation mechanism is still unclear"
****

# Reading List (Books)

## Place

#### [Rethinking Third Places](https://www.e-elgar.com/shop/usd/rethinking-third-places-9781786433909.html)

#### [The Ludic City: Exploring the Potential of Public Spaces](https://www.taylorfrancis.com/books/mono/10.4324/9780203961803/ludic-city-quentin-stevens)

#### [The Life and Death of Great American Cities](https://www.amazon.com/Death-Life-Great-American-Cities/dp/067974195X)

#### [The Great Good Place](https://en.wikipedia.org/wiki/The_Great_Good_Place_(book))

# Random tinking General
seems like cold steeping green teas is optimal for flavor extraction w/o introducing intense astringency
black teas perform better with cold brew over shorter periods

more finely chopping leaves for larger surface area

# Tea Notes
100C is cap on teas
cold brew seems better for green teas -> longer better but there are diminishing returns?
black teas:
- if brewing WITH milk, keep in mind that milk scalds at 83 C so would need to probably do at 80 for ~10? min
- if brewing w/o milk, do 85? for ~7-8?
-