Menu Design in Europe

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In many instances, the menu elevated dining to an art, reflecting, in turn, its purpose as an essential part of graphic and culinary history to be retained for posterity. It was perhaps after the Second World War and on into the early 1960s, when ingredients as well as professional cooks were in short supply, that British food reached its nadir. One’s heart goes out to the organisers of a dinner in Leeds on behalf of the trade body of funeral directors in December 1919 to celebrate the end of the Great War. The book's coverage is deepest and most interesting from the 1920s to through the 1960s, and French menus are represented most strongly. With over 6 million of the world’s best eBooks to choose from, Kobo offers you a whole world of reading.

Eighteenth-century England could boast food as good as any on the Continent, but industrialisation and depopulation of the countryside combined to fracture culinary traditions, ushering in the Victorian Age of Indigestion, when quantity had to stand for quality. Erinnert die Speisekarte des Pariser Le Grand Vefour von 1891 mit ihrem komplizierten Stanzmuster an ein belebtes Bistro der Belle Époque, versetzt uns die Speisekarte des Londoner Royal Palace Hotels von 1932 an die Bar eines pulsierenden Nachtclubs des Jazz-Zeitalters. On the opposite side of the design spectrum, the menu for the mid-century Lasserre restaurant expresses a surrealistic simplicity.The second-class traveller on the Lusitania in 1913 was offered a lunch menu of simple fare clearly considered suitable for the less sophisticated palette of what was assumed to be a monoglot traveller. It can be a faux pas to use cutlery at all if eating a burger; asking for a knife and fork in a Chinese restaurant can elicit a withering stare; and during the gastropub craze for serving food on boards, slates or anything except an actual plate, the smooth transfer of food to mouth required concentration. In the case of the tangible menu, the ability to produce a simplified menu sheet that allows immediate pricing of item changes via the computer has eliminated the need of traditional graphics or offset printer. You turn up to the restaurant, sit down, and act like you haven’t already traversed the menu on your phone days before deciding exactly what you’re going to have. One sad loss since then is the ‘entremet’, now almost extinct, though the menus preserve its fossil record.

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. A long menu may be high class, as at La Tour d’Argent, where it is the product of a kitchen full of expert chefs and fresh ingredients. The Red Cross parcel shares the page with the menu for a feast given the following year at Santa Maria de Montserrat for General Franco to mark the second anniversary of his ‘liberation’ of Spain.The restaurant menu, however, holds many pitfalls for those too young or socially awkward to ask questions. Setting off from Paris on 31 July 1912, in one of the Compagnie Wagons-Lits’ Grand Express Européens, it must have been thrilling to sit down to Potage Longchamps (pea soup), roast chicken and bombe glacée as the train rolled south. From extravagant bills of fare for royal feasts to delectable mid-century minimalist graphics, the gustatory customs of dozens of European countries are revealed in this encyclopedic design compendium. Neuware -Jim Heimanns neues Buch Menu Design In Europe ist ein genussvoller Augenschmaus mit hunderten europäischen Speisekarten aus der Zeit vom frühen 19. Three menus from 1945 show simplistic, monotone drawings of soldiers looking over steaming plates of food.