Menu Design in Europe

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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.

Europe’s reputation as the center of the culinary world is confirmed with this expansive array of restaurant menus from across the continent. The Carlton Restaurant in Wiesbaden, which boasted an elegant Wiener Werkstätte-inspired green and cream design, offered an all-inclusive dinner for four marks fifty, with individual plates mostly at two marks fifty, though what this meant in terms of relative expense is hard to know.A very few of the menus depict certain symbols, and represent human beings in ways, which have since been recognized to be shameful.

One sign of better and more cosmopolitan food is the gradual dwindling of menu French over time, though it lingers on in the socially aspirational world of rotary clubs, livery companies and Oxford colleges, giving birth to such chimeras as ‘dim sum de légumes avec daikon et gingembre confit’. 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. Europe’s reputation as the centre of the culinary world is confirmed with this expansive array of restaurant menus from across the continent. Es erzählt die Geschichte der kontinentalen Küche und bietet zugleich einen umfassenden Überblick über grafische Stile, weshalb sowohl Feinschmecker als auch Designliebhaber auf ihre Kosten kommen.The colourful, sketchy Salts Diner menu was penned by none other than David Hockney, the spot being one that he regularly frequented: “the spontaneity of his drawing is wonderful and it appears he sketched it in situ”, Jim adds. 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. 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. An Original Leather is being used for binding this book with Golden Leaf Printing and designing on Spine, front and Back of the book with edge gilding.

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. The occasion was, Heimann says, ‘a quasi-canonisation … complete with prayers, chants and a banquet’. As often happens with restrictions imposed as emergency measures, it was not reversed when the emergency was over, having proved too useful to the people in charge. The Bear actor’s turn for Calvin Klein has ignited wide debate across the ad industry’s favourite social media channel: LinkedIn. Gezeigt werden auch die Michelin-Restaurants der Starkoch-Ära und seltene Exemplare wie ein deutsches Militärmenü aus dem Zweiten Weltkrieg.WE HAVE MULTIPLE OPTIONS IN COLOR OF LEATHER RED, GREEN, BLUE, MAGENTA, TAN, DEEP BROWN, BLACK WITH DIFFERENT COLOR LABELS. Die Dominanz der französischen Küche lieferte die Grundlage für die kulinarischen Köstlichkeiten, die sich überall auf dem Kontinent (und darüber hinaus) verbreiteten. On the opposite side of the design spectrum, the menu for the mid-century Lasserre restaurant expresses a surrealistic simplicity.