From an 1891 Parisian bistro to a 1945 Swedish Airlines banquet, the new Taschen book Menu Design in Europe collates hundreds of menus to explore the continent’s visual and culinary history.
“The people who designed these menus mostly remained anonymous,” says the book’s editor, Jim Heimann. “We were looking at what trends were out there: in the early 1900s you’ll have art nouveau menus from different countries, then you’ll segue into bold German graphics and French designs. You can see how the covers reflect those particular periods.”
