Menu Design in America, 1850–1985

By The Firelight

Menu Design in America, 1850–1985
Taschen, 9.8 x 12.5 in., 392

Taschen’s Menu Design in America is a fascinating collection of 130 years worth of American menus from restaurants and private parties. While the book is marketed more as an art and design book(Taschen’s primary focus), it’s also a great look at how American’s have eaten in public. The earliest menus are utilitarian and surprisingly large, offering often ten types of hot meat and as many cold meats, along with a little seafood, a couple vegetables  usually of the potato variety, and some deserts. By modern standards its both a surprising number of options with meat and a very limited vegetable offering. Moreover, meats were presented on menus in the manner they were cooked, rather than the preparation of the dish. Boiled as well as roasted beef seems to be on many of the early menus at the same time. As restaurants became…

View original post 302 more words

About Author Annette J Dunlea Irish Writer

Irish Writer Website: http://ajdunlea.webs.com/ Twitter: @adunlea Facebook: https://www.facebook.com/annettejdunleairishauthor
This entry was posted in Blogs And Blogging, Cookery, Cooking, Diet, Food and tagged , , , , , . Bookmark the permalink.