Bøger af Alison Pearlman

Art historian and food lover Alison Pearlman visits more than 60 restaurants to take a critical look at the design of physical restaurant menus-their content, size, scope, material, and more-to explore how they influence (or not) our dining experiences and choices.

Fine dining and the accolades of Michelin stars once meant chandeliers, white tablecloths, and suited waiters with elegant accents. It was unthinkable that a gourmet chef would stoop to plate a burger or a taco in his kitchen. The author examines what she identifies as the increasing informality in the design of contemporary American restaurants.

Critics of the 1980s feared that market hype and self-promotion threatened the integrity of art. While the controversies of the time have subsided many still view art of the 1980s as a stylistic battlefield. Pearlman reassesses this significant episode in modern art.