HBL Book of the Week: Menu Design in America, 1850–1985

Wednesday, 14 September 2011

Menu Design in America, 1850-1985 by culinary anthropologist Jim Heimann (Taschen, 2011) features nearly 800 of the best examples of its title, reproduced in full colour and accompanied by an essay on the history of menu design by graphic designer Steven Heller, and image notes by culinary historian John Mariani.

HBL loves: how a changing society is documented through this usually unremarkable object. From traditional American diners to high-end restaurants and innovative eateries, each menu reveals both its customerbase and the graphic conventions of its time.