Menu Design in America, 1850–1985 - Critiques (2)

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"Decir que la carta de un restaurante es una lista donde aparecen los platos que el establecimiento pone a disposición es decir sólo una parte de la verdad. Cualquiera que haya intentado pedir alguna vez al personal de sala el permiso para llevarse una de sus cartas sabe que sería más fácil irse sin pagar la cuenta que hacerse con este pedazo de la identidad de un restaurante. Menu Design in America, 1850–1985 es una antología recientemente publicada por la editorial TASCHEN que recoge alrededor de 800 cartas de restaurantes de Estados Unidos. Como explica en el prefacio Jim Heimann, editor de este libro y coleccionista de cartas de restaurantes, se trata de la edad dorada de las cartas de los restaurantes, dado que a partir de finales del siglo XIX el número de los restaurantes en Estados Unidos se multiplicó y se afirmó la costumbre de ir a comer afuera."— Lainformacion.com, Madrid, Espagne
"Apetito de arte. A finales del siglo XIX, la carta de menú se transforma en una apreciada pieza de diseño. Menu Design in America reúne 800 muestras de fabulosas portadas de menús de Estados Unidos."— Telva, Madrid, Espagne
"Una lista curata, accattivante e dallo stile in sintonia con lo spirito del ristorante è di sicuro un potente strumento di marketing. Al pari della confezione dei prodotti, il menu fa la differenza nelle scelte dei golosi. Ma non è sempre stato così, almeno non fino a quando i ristoranti si sono diffusi in maniera massiva nel Novecento. Allora la carta, con tutta questa concorrenza, è divenuta una potente ammaliatrice. A settembre, esce per TASCHEN Books Menu Design in America 1850-1985 … che raccoglie per amanti della grafica vintage e per i buongustai più di 800 diverse carte che raccontano le evoluzioni del gusto in quasi 200 anni di storia americana."— repubblica.it, Italie
"Qualcuno li colleziona, qualcun altro li incornicia. Venduti come memorabilia, sottratti di soppiatto dai turisti in cerca di souvenir a costo zero, ci sono menù dei ristoranti che fanno gola. Si tratta di quelli che non sono soltanto una lista di piatti, bevande e pietanze messa nero su bianco, ma piccoli capolavori dell'illustrazione che danno la fotografia di un'epoca. E raccontano la storia (non solo culinaria) di un Paese, della sua cultura e della sua estetica. ... A raccontare dalle origini questa colorata storia, concentrandosi proprio sugli Stati Uniti, è un volume, in uscita a settembre per TASCHEN, intitolato Menu Design in America, 1850-1985 ... che soddisfa chi ha fame d'arte con una scelta à la carte di oltre 135 anni di menù graficamente significativi, selezionati dal critico gastronomico di Esquire John Mariani e dal redattore del New York Times Steven Heller."— Il Venerdì, Roma, Italie
"Siamo quello che mangiamo. O, almeno, quello che inghiottiamo racconta qualcosa di noi. In Menu Design in America (TASCHEN, 392 pagine, 40 euro) sono raccolti i listini di tavole calde, diner e ristoranti d'America dagli anni Cinquanta a oggi."— Riders, Milano, Italie
"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
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Menu Design in America, 1850–1985

Menu Design in America, 1850–1985

Jim Heimann, Steven Heller, John Mariani
Couverture rigide, 9.8 x 12.5 in., 392 pages
$ 59.99
Edition multilingue: Allemand, Anglais, Français
Disponibilité: En stock
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