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

by Jim Heimann, Steven Heller (Editor), John Mariani

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 more 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 more 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 more than a century of exquisite vintage design

Genres: Design, Nonfiction, Art, Food, Art Design, Food Writing, Reference

392 pages, Hardcover

First published July 1, 2011

Reviews

[David · Rating 4 out of 5]

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 held by the Los Angeles Public Library (http://goo.gl/MgMMC) This quibble aside, it's a fine and unique book, well worth a browse.

[Harvey · Rating 2 out of 5]

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.

[Bryan · Rating 5 out of 5]

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.

[Jonathan Cassie · Rating 4 out of 5]

A really interesting visual history of menu design. I have only three critiques. First, the introductory essay was great, but I wanted more details! Second, I am interested in the development of foodways, so more coverage of internal pages, the "bills of fare" would have been great. Third, much more coverage of the later period would have been great.

[Vidu]

Read for Menu RA job.

[Benjamin Kahn · Rating 3 out of 5]

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.

[Mike · Rating 4 out of 5]

A truly enjoyable read and an extremely detailed compendium of culinary design. From Lincoln,s inaugural dinner to the creation of Spago in 1980,s Los Angeles, this book takes you through the whole experience of dining through the history of the States. Doesn't shy away from the more racy and offensive nature of some the menus in the 30,s-50,s but puts it into context. Choices were made for both historical and design sense.

[Josh · Rating 4 out of 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.)

[Maureen Flatley · Rating 5 out of 5]

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

[H is for Home · Rating 5 out of 5]

Read our review of Menu Design in America: 1850-1985 here