Menu Design in Europe 欧洲的菜单设计 欧洲菜单设计美食历史画册摄影集艺术书籍
关于作者 阿尔布雷希特·杜勒（Albrecht Dürer，1471–1528）被视为德国文艺复兴时期最伟大的艺术家，创作了大量作品，从祭坛画到铜版画和肖像画。画家、印刷师、绘图师和艺术理论家，他仍然以木刻作品而闻名
￥ 480 8.0折 ￥ 600 九五品
库存2件
作者TASCHEN GMBH
出版社TASCHEN
ISBN9783836578738
出版时间2022-07
印刷时间2022-07
印数1千册
装帧精装
开本16开
纸张铜版纸
页数448页
字数1千字
定价600元
上书时间2022-11-17
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吉姆·海曼（Jim Heimann）的新书《欧洲菜单设计》（Menu Design in Europe）是一场令人垂涎欲滴的盛宴，书中介绍了从19世纪初到千年末的数百种欧洲菜单。欧洲的菜单设计既有欧洲大陆美食的历史，也有广泛的图形风格调查，满足了美食家和设计爱好者的需求。
法国美食的主导地位为遍布整个大陆（甚至更远）的美食提供了模板。随着19世纪餐馆和餐饮体验的增加，对可用物品的更正式展示的需求导致了一系列既奢华又简单的印刷菜单。1891年巴黎Le Grand Vefour餐厅的菜单以其复杂的模切设计，让人联想到一家热闹的Belle Epoque小酒馆，而1932年伦敦皇家宫殿酒店的菜单则将您带到一家充满活力的爵士时代夜总会的酒吧。在设计光谱的另一边，世纪中期的Lasserre餐厅的菜单表达了一种超现实主义的简洁。从新艺术和装饰艺术的杰作到德意志民主共和国的图形拨款，几十年来的风格都有体现。此外，还展示了米其林奖的名厨餐厅，以及二战时期的德国军事菜单等罕见美食。
这些菜单不仅仅是账单，往往代表着一种令人难忘的用餐体验，有时会像用餐本身一样细心和注重细节。因此，尽管人们不能坐在1952年的La Tour D‘Argent品尝其著名的鸭子菜肴Le Caneton Tour D‘Argent，但我们可以想象，当看到展示当晚美食的水鸟主题插图时，会是什么样子。《欧洲菜单设计》（Menu design In Europe）以平面设计历史学家史蒂文·海勒（Steven Heller）的一篇文章和著名星历学家和古董书经销商马克·塞尔瓦乔（Marc Selvaggio）的字幕为特色，以主要收藏家和机构的菜单为特色，提供了一场华丽的视觉盛宴和两个世纪烹饪传统的历史文献。
Jim Heimann’s new book on Menu Design in Europe is a mouthwatering feast for the eyes, featuring hundreds of European menus from the early 19th century to the end of the millennium. At once a history of continental cuisine and a sprawling survey of graphic styles, Menu Design in Europe satisfies the craving for foodies and design enthusiasts alike.
The dominance of French cuisine provided the template for the culinary delights that spread throughout (and beyond) the continent. 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. The 1891 menu from Paris’s Le Grand Vefour, with its intricate die-cut design, evokes a bustling Belle Epoque bistro, while the 1932 menu from London’s Royal Palace Hotel transports you to the bar at a spirited, Jazz Age nightspot. On the opposite side of the design spectrum, the menu for the mid-century Lasserre restaurant expresses a surrealistic simplicity. A range of stylistic decades is represented, from masterpieces of Art Nouveau and Art Deco to the graphic appropriations of the German Democratic Republic. Also showcased are the Michelin awarded restaurants of the celebrity chef–era and rarities such as a German military menu from World War II.
More than just bills of fare, these menus often represent a memorable dining experience, at times being presented with as much care and attention to detail as the meal itself. So, although one cannot sit in La Tour D’Argent in 1952 and sample its famous duck dish Le Caneton Tour d’Argent, we can surely imagine what it was like when looking at the waterfowl-themed illustration displaying the night’s offerings. Featuring an essay by graphic design historian Steven Heller and captions by leading ephemerist and antiquarian book dealer Marc Selvaggio, Menu Design In Europe features menus from leading collectors and institutions, providing a sumptuous visual banquet and historical document of two centuries of culinary traditions.
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