“Highly noticeable design in itself has become an acknowledged competitive strategy, so that the public now expects to be perpetually captivated and entertained and flattered by the novelty and the variety of design in every kind of commodity, not just in the aspect of goods but in their physical ambience. Restaurants are as over-designed as the meals they serve; new boutiques selling wine or cheese or jams or cookies are fitted up like exquisite art galleries, with hushed spatial arrangements so arcane that the goods cannot readily be distinguished from the décor. Such establishments might not sit on the same street with the fake-ethnic diners, but the source of their overt allure is the same.”