- By Jim Heimann Steven Heller John Mariani

Menu Design in America: A Visual and Culinary History of Graphic Styles and Design, 1850–1985

  • Title: Menu Design in America: A Visual and Culinary History of Graphic Styles and Design, 1850–1985
  • Author: Jim Heimann Steven Heller John Mariani
  • ISBN: 9783836526623
  • Page: 171
  • Format: Hardcover
  • Menu Design in America A Visual and Culinary History of Graphic Styles and Design Appetite for art over one hundred years of menu graphics Until restaurants became commonplace in the late s printed menus for meals were rare commodities reserved for special occasions As restaur

    Appetite for art over one hundred years of menu graphics Until restaurants became commonplace in the late 1800s, printed menus for meals were rare commodities reserved for special occasions As restaurants proliferated, the menu became than just a culinary listing The design of the menu became an integral part of eating out and as such menus became a marketing toolAppetite for art over one hundred years of menu graphics Until restaurants became commonplace in the late 1800s, printed menus for meals were rare commodities reserved for special occasions As restaurants proliferated, the menu became than just a culinary listing The design of the menu became an integral part of eating out and as such menus became a marketing tool and a favored keepsake.Menu Design is an omnibus showcasing the best examples of this graphic art With nearly 800 examples, illustrated in vibrant color, this deluxe volume not only showcases this extraordinary collection of paper ephemera but serves as a history of restaurants and dining out in America In addition to the menu covers, many menu interiors are featured providing a epicurean tour and insight to than a hundred years of dining out An introduction on the history of menu design by graphic design writer Steven Heller and extended captions by culinary historian John Mariani accompany the menus throughout the book Various photographs of restaurants round out this compendium that will appeal to anyone who enjoys dining out and its graphic and gastronomic history.Nearly 800 stunning examples of menu design Covers than a century of exquisite vintage design

    1 thought on “Menu Design in America: A Visual and Culinary History of Graphic Styles and Design, 1850–1985

    1. Good for what it is. I do find the design of everyday items interesting. There is some not very useful annotation, and a forward of dubious value. Otherwise, it's just looking at the pictures. Some neat stuff, some not very interesting stuff, and a little commentary on the influence of the design as it changes over time. Decent, not spectacular.

    2. The title says it all, it's a compendium of 135 years of menus from restaurants in the United States. Taschen really did a great job with the presentation, the oversized book is filled with full color examples of some really fine commercial art. Most of the menus come from the CIA (Culinary Institute of America)Library and considering the large number of restaurants from Southern California represented in the book I was surprised there were no examples used from the extensive collection of menus [...]

    3. My interests in graphic design and food both caused a hunger for this "coffee-table"-style book.While some of the images are interesting, the book does nothing to explain their seemingly random inclusion. It is not organized in any satisfactory way. No explication of either design or food/menu evolution.If you're looking just for some pretty pictures this might suit. I wanted/expected a lot more and was very disappointed.

    4. A superb collection of graphic ephemera spanning roughly 150 years and the entire United States, but most of the menus seem to be from NY and LA during the '30s through '50s. Art Deco and midcentury modern designs abound alongside some fascinating culinary history. (Frog legs used to be VERY popular.) Highly recommended to all fans of Americana, food history, or design.

    5. An impressive collection. Focus is on large cities. At first, the introductory essays' lengths worried me--is this a text book?--and before the halfway point in the book, I was wishing for historical explanation in more and more detail! (Some menus have explanatory notes. Most do not.)

    6. If you're a foodie this is a fascinating look back at food trends in American restaurants.d also a nostalgic trip down memory lane if you have been to any of the old school spots featured.

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