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

Steven 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. Notes of pot flower, geranium leaf, tulip cashmere wood, rhubarb, vetiver, white amber, powdery musk 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. Unless otherwise agreed in writing, the Goods shall be shipped and delivered FOB destination, freight prepaid and added. Title and risk of loss passes upon delivery of the Goods at the Delivery Point. 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.Taschen has released a new book that explores the visual history of menu design between the years 1800-2000. Authored by Steven Heller, co-founder and co-chair of the MFA Design programme at the School of Visual Arts, New York, and edited by Jim Heimann, the executive editor of Taschen America, this publication is a “culinary and graphic travelogue through Europe”. Jim Heimann’s new book on Menu Design in Europe is a mouthwaIntering 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. 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.

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. polylactic acid (PLA) derived from corn starch. The material is locally sourced, non-toxic and plant-based.