Menu Design in Europe

Product Information

Notes of pot flower, geranium leaf, tulip cashmere wood, rhubarb, vetiver, white amber, powdery musk

Powdery musks add a luxurious interpretation to the iconic KUSH candle. A connotation of opulence and craftsmanship this scent hits deep with textured cashmere woods, white amber and earthy vetiver. Discover the distant and unknown through this exotic tonic of heady pot flower gum. A refined fragrance for the gods, its herbal warmth will seduce your surroundings. Skipping forward to the present day, physical menus are competing with soulless lists of food on Deliveroo and the increasing use of QR codes. Digital menus offer restaurant owners increased flexibility and ease of use in terms of updating their offerings and the tactility of the printed menu is arguably no longer the desirable object it once was. MS Kungsholm, Swedish American Line, 1936 Café de Paris, 1936, Paris polylactic acid (PLA) derived from corn starch. The material is locally sourced, non-toxic and plant-based.

Jiu Jie Decor

Editor Jim Heimann’s new book is a feast for the eyes, featuring hundreds of European menus from 1800 to 2000. At once a history of continental cuisine and a sprawling survey of avant-garde graphic styles. 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. A mid-century Lasserre restaurant expresses a surrealistic simplicity. A range of stylistic decades is represented, from masterpieces of Art Nouveau and Art Deco to Michelin awarded restaurants of the celebrity chef-era and rarities such as a German military menu from World War II.

Notes of bergamot, cardamom, cinnamon leaf, violet, orris, rose, cedarwood, musks, sandalwood, and moss Mapped out through hundreds of images by renowned interior photographers, these gorgeous houses offer inspiration and ideas for your next renovation. Many of the selected homes are owned by creatives—designers, filmmakers, and collectors—whose eye for the perfect synthesis of interior elements is impressive, to say the least. Bringing together wallpaper, furniture, textiles, and objet d’art while cautiously balancing color, texture, and form, the creators of these dynamic spaces practice an art form of their own. Europe’s reputation as the centre of the culinary world is confirmed with this expansive array of restaurant menus from across the continent. From extravagant bills of fare for royal feasts to delectable mid-century minimalist graphics, the gustatory customs of dozens of European countries are revealed in this encyclopedic design compendium.Length: 51.5cm; Height: 35.5cm; Height with shorter strap: 54cm; Height with longer strap: 67.5cm; Width: 16cm Jim Heimann is the Executive Editor for TASCHEN America. A cultural anthropologist, historian, and an avid collector, he has authored numerous titles on architecture, pop culture, and the history of Los Angeles and Hollywood, including TASCHEN’s Surfing, Los Angeles. Portrait of a City, California Crazy, and the All-American Ads series.