Menu Design in America, 1850–1985 - Critiques (2)
| "Nostalgia may not be what it used to be, but still these menu images, taken from Menu Design, capture a time, place, and innocence that legitimize our thirst for something special coming our way on a tray being lifted high above the throng, certain to satisfy our hunger and quench our desire for the company of a food-friendly red or white. Simple uncomplicated indulgences, graphically inviting. May we serve you?"— Uncorked Magazine, New York, États-Unis |
| "There was a time when the menus -- gorgeously ornate like fine literature -- were as anxiously anticipated as the meals themselves. A new book by TASCHEN, Menu Design in America: 1850-1985 explores the golden age of design and dining through 800 menus, beginning with the bills of fare for the very first restaurants to open during the late 1800's… Design writing treasure Steven Heller pens a historical introduction -- who knew that the menu came about thanks to emerging type foundries rising at the same time as a nascent Parisian restaurant scene? Photographs of the restaurant interiors and detailed captions by culinary historian John Mariani nearly seat the reader at the tables of the dining institutions, many of which are long-faded memories. Hundreds of the menus are owned by TASCHEN executive editor Jim Heimann as part of his private collection -- and Heimann is, in fact, a designer of menus as well. It's difficult not to grow just a bit depressed while paging through the vibrant colors and considered typography. Yes, our briskly rotating seasonal cuisine and availability of local ingredients make it difficult for a restaurant to devote serious production value to a menu that will be out-of-date in a week. Still, today's menus are clearly more of an afterthought. There are exceptions, of course. But if just one restaurant discovers the iconic branding for the Four Seasons in New York City and reconsiders clamping a sheet of laser-printed paper on a clipboard and calling it a menu, this book is a success."— Fastcodesign.com, |
| "Jim Heimann's latest foray into cultural documentation, Menu Design in America 1850-1985, almost leaves off where his earlier (1998) May I Take Your Order: American Menu Design 1920 - 1960 left off. And there is a touch of his (1996) Car Hops and Curb Service: A History of American Drive-In Restaurants (1920-1960) too. But being that the recent book is published by TASCHEN, the title is shorter while the content is more mammoth in every direction. This hardcover brick contains hundreds of rare and rarer menus, which tell a story of American's eating habits from the high to low and all the spots in between. It is a chronicle of how almost entirely anonymous design branded a named commodity, and how that design both befitted and was independent of the theme at hand - eating. Some of the examples are stunningly rendered, others are stereotypically conventional. Some are modern, others are not just old fashioned, but no fashioned. Taken together, however, they are a vivid portrait of how America branded its eateries. I was invited to write the introduction. It was a delicious experience. Below is my lead-in. But don't be fooled, Heimann's book is not some dry history. It lives in the way the menus continue to be relevant to today."— Imprint Magazine, New York, États-Unis |
| "Menu Design in America, although an art book first and foremost, offers a microcosm of Western social history during the past century and a half…This is a must for anyone interested in commericial art and one of the most accessible, something-for-everyone coffee-table tomes of recent years. Menu Design in America is quite simply, a visual feast."— WE Vancouver, Vancouver, États-Unis |
| "A lire, à offrir. Vient de paraître aux éditions TASCHEN un super ouvrage sur l'art graphique des menus en Amérique: Menu Design in America 1850-1985."— Menustory.com, |
| "Graphique et gourmand. L’Amérique au menu. Ne dit-on pas «manger avec les yeux»? Mais aussi avec l’imagination? Et dans ce domaine, le menu joue le premier rôle. Avec le développement des restaurants, il y a deux siècles, le menu est devenu plus qu’une simple liste de plats cuisinés. Menu Design in America est un recueil grand format des plus belles illustrations de cet art graphique. Le livre offre une sélection incroyable de ces objets de papier, avec, en pointillé, l’histoire de la restauration en Amérique. Outre les menus, de nombreux intérieurs de restos sont présentés, invitant le lecteur à une promenade épicurienne à la découverte de plus d’un siècle de repas en ville."— Moustique, Bruxelles, Belgique |
| "Menu Design in America is a must see…very occasionally, there is a large-scale book that is the rare exception (from being boring after the initial flip-through), a book like Menu Design in America: A Visual and Culinary History of Graphic Styles and Design, 1850-1985 with as much thought-provoking brawn as stunning artistic inspiration…TASCHEN is no stranger to the high-dollar, glossy design book, but this is its first food-related topic, albeit here falling under their pop culture category. We're really hoping it's not the last."— LA Weekly, Los Angeles, États-Unis |
| “HBL loves: how a changing society is documented through this usually unremarkable object. From traditional American diners to high-end restaurants and innovative eateries, each menu reveals both its customerbase and the graphic conventions of its time.”— HomeBuildLife.com, |
| “Usually we only get offers this exciting when we're at home watching infomercials in our pajamas, but today we're fully clothed and functional and have just received word from book-publisher TASCHEN that the first 40 people to order its latest book, Menu Design in America, 1850–1985, will get to attend a dinner and Q&A at New York's Soho House for the low, low price of nothing! Grub Street's already taken a look at the book, and what's in there is pretty neat…They'll sign your book for you, as well as feed you nibbles from the Soho House and Mr. Chow's kitchens. If you're one of the lucky few to score an invite, keep an eye out for Jamie Oliver and tell him to chin up!”— Grub Street, New York, États-Unis |
| “Mouth-watering stuff – we can highly recommend it!”— H Is For Home, Lancashire, Royaume-Uni |
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