中文简介：

欧洲作为烹饪世界中心的声誉在这本来自欧洲大陆的各种餐厅菜单中得到了证实。从奢华的皇室盛宴到美味的世纪中叶极简主义图形，几十个欧洲国家的美食习俗在这本百科全书式的设计汇编中得以展现。美食家的天堂一本关于欧洲烹饪和绘画的游记吉姆·海曼的新书《欧洲菜单设计》是一场令人垂涎欲滴的视觉盛宴，其中收录了从19世纪初到本世纪末的数百份欧洲菜单。这既是一部欧洲大陆的美食史，又是对图形风格的全面调查，满足了美食家和设计爱好者的渴望。法国菜的主导地位为传播到整个（和超越）欧洲大陆的美食提供了模板。随着19世纪餐厅和用餐体验的增加，对现有项目进行更正式展示的需求导致了一系列既奢侈又简单的印刷菜单的出现。1891年巴黎Le Grand Vefour餐厅的菜单，采用了复杂的模切设计，让人联想到繁华的“美好时代”小酒馆，而1932年伦敦皇家宫殿酒店的菜单则将你带入了爵士时代的夜店酒吧。与此相反，上世纪中叶的Lasserre餐厅的菜单表达了一种超现实主义的简约。从新艺术和装饰艺术的杰作到德意志民主共和国的图形挪用，呈现了几十年的一系列风格。此外，还展示了名厨时代的米其林获奖餐厅，以及二战时期的德国军用菜单等稀有物品。它们不仅仅是菜单，还往往代表着一种令人难忘的用餐体验，有时其呈现方式与用餐本身一样，都是经过精心设计和关注的。因此，尽管人们无法在1952年坐在巴黎La Tour D'Argent餐厅品尝其招牌血鸭Le Caneton Tour d'Argent，但当我们看到展示当晚菜品的水禽主题插图时，肯定可以想象那是什么样子。本书收录了平面设计历史学家史蒂文·海勒（Steven Heller）的一篇文章，以及知名短篇小说家和古籍商马克·塞尔瓦乔（Marc Selvaggio）的说明，收录了主要收藏家和机构的菜单，为两个世纪的烹饪传统提供了丰盛的视觉盛宴和历史记录。编辑吉姆·海曼（Jim Heimann）是TASCHEN美国的执行编辑。作为一名文化人类学家、历史学家和狂热的收藏家，他撰写了许多关于建筑、流行文化以及洛杉矶和好莱坞历史的书籍，包括TASCHEN的《冲浪》、《洛杉矶：城市肖像》、《疯狂的加利福尼亚》和《美国广告》系列。作者史蒂文·海勒（Steven Heller）已经出版了200多本关于视觉传达的书籍，并在国际设计杂志上发表了无数的文章。目前，他是纽约视觉艺术学院MFA设计项目的共同创始人和联合主席。欧洲菜单设计吉姆·海曼，史蒂文·海勒精装，25 x 31.5厘米，3.43公斤，448页ISBN 978-3-8365-7873-8语言版本：英语、法语、德语

英文简介：

Europe's reputation as the center 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.Gourmand's ParadiseA culinary and graphic travelogue through EuropeJim 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.The editorJim 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.The authorSteven Heller has produced over 200 books on visual communication and published countless articles in international design magazines. Currently he is cofounder and cochair of the MFA Design program at the School of Visual Arts, New York.Menu Design in EuropeJim Heimann, Steven HellerHardcover, 25 x 31.5 cm, 3.43 kg, 448 pagesISBN 978-3-8365-7873-8Multilingual Edition: English, French, German