Negative and positive, yin and yang, you can't have one without the other.
October 12, 2011
Encountered on a restaurant menu in New York City recently:
"Produce conscientiously sourced."
"Cattle humanely slaughtered."
I'm not making this stuff up.
Seems to be a trend.
High-end restaurants call attention to exotic ingredients and add French whenever it's called or not called for.
"Spring Mushroom Civet."
Menus supposedly came about during the Song Dynasty in China when paper was invented, which makes sense.
The word "menu " is French in origin, and ultimately derives from Latin "minutus," something made small.
A restaurant menu is now more than just a list of food with prices.
It's a reflection of "your restaurant style and concept."
It's a philosophy or mission statement:
We have been a family owned business since 1659, and, not once, have we deterred from our goal of making money.
You have the all-important font to consider.
What kind of lamination?
Menu shells were an incredible boon to proprietors enabling them to just write in prices instead of printing entire menus every time there was a rate adjustment.
"Menu Design in America," by Steven Heller, covers the golden age of menus, starting in the 1850s.
It's bound to make you very hungry.
I, for one, want to know that my produce was conscientiously sourced as opposed to haphazardly selected.