- “The art of dining… more than 400 pages of memorable examples.”
- “…la grande bouffe for the eye, inspirations for the mind and feasts of design history.”
- “The sexy, sinister lost art of the restaurant menu… [Menu Design in Europe] celebrates the toothsome heyday of the European menu. Huge, gaudy and exquisite – they're far from today's limp offerings.”
- “Explore the vanishing art of menu design.”
- “A feast for the eyes…”
- “From an 1891 Parisian bistro to a 1945 Swedish Airlines banquet, Menu Design in Europe collates hundreds of menus to explore the continent’s visual and culinary history.”
- “Within the pages of this book a record of a several centuries of gustatory elation is a reminder that this common object, once a key element to a meal, was elevated to an art form inspiring memories and culinary history.”
Menu Design in EuropeHardcover, 9.8 x 12.4 in., 7.56 lb, 448 pages70Edition: English, French, German Availability: In Stock
Menu Design in Europe70
À la carte European style
A visual and culinary history of graphic styles and design 1800 - 2000
The dominance of French cuisine provided the template for the culinary delights that spread throughout (and beyond) the continent. As restaurants and dining experiences increased in the 19th century, the need for a more formal presentation of available items resulted in a range of printed menus that could be both extravagant and simple. The 1891 menu from Paris’s Le Grand Vefour, with its intricate die-cut design, evokes a bustling Belle Epoque bistro, while the 1932 menu from London’s Royal Palace Hotel transports you to the bar at a spirited, Jazz Age nightspot. On the opposite side of the design spectrum, the menu for the mid-century Lasserre restaurant expresses a surrealistic simplicity. A range of stylistic decades is represented, from masterpieces of Art Nouveau and Art Deco to the graphic appropriations of the German Democratic Republic. Also showcased are the Michelin awarded restaurants of the celebrity chef–era and rarities such as a German military menu from World War II.
More than just bills of fare, these menus often represent a memorable dining experience, at times being presented with as much care and attention to detail as the meal itself. So, although one cannot sit in La Tour D’Argent in 1952 and sample its famous duck dish Le Caneton Tour d’Argent, we can surely imagine what it was like when looking at the waterfowl-themed illustration displaying the night’s offerings. Featuring an essay by graphic design historian Steven Heller and captions by ephemerist and antiquarian book dealer Marc Selvaggio, Menu Design In Europe features menus from leading collectors and institutions, providing a sumptuous visual banquet and historical document of two centuries of culinary traditions.
Steven Heller has produced over 200 books on visual communication and published countless articles in international design magazines. Currently he is cofounder and cochair of the MFA Design program at the School of Visual Arts, New York.
Jim Heimann is the Executive Editor for TASCHEN. A cultural anthropologist, historian, and an avid collector, he has authored numerous titles on architecture, pop culture, and the history of Los Angeles and Hollywood, including TASCHEN’s Surfing, Los Angeles. Portrait of a City, California Crazy, and the All-American Ads series.
Menu Design in EuropeHardcover, 25 x 31.5 cm, 3.43 kg, 448 pages
ISBN 978-3-8365-7873-8Edition: English, French, German
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