If also for you sitting in a restaurant gives you a thrill and imagine the dishes that will be served soon after is destroyed at first sight by the laminated menus of dishes and creepy snapshots of food captured in all their artificiality copious, well, you have the opportunity to forget all the bad on the menus:
with a delicious dip back in time, Taschen has recently created Menu Design in America – 1850-1985, a collection of over 800 menu and internal diners, cafes, bars and restaurants, historic, all made overseas.
Since the mid-nineteenth century until the eighties colorful, these small masterpieces of illustration tell us how they changed fashions, styles and approach to food in 130-year history of American graphic design and restoration.
For fetishists of the graphic or gourmet enthusiasts, the book is a culinary experience to live with eyes, crafted by three greats: Jim Heimann, editor of Taschen America and cultural anthropologist, Steven Heller, art director and leading name in the neworkese elite graphics, and John Mariani, Esquire journalist and critic gourmet.
We hope to be a source of inspiration for our menu designer, because if the choice to accompany the dishes is a prissy woman signed Mucha Art Nouveau, or lysergic miniatures ranging from Eastern and mystical, even the consommé acquires a completely different flavor …