The Art of Naming Dishes on Bills of Fare circa 1920 - First Edition Antiquarian Book bakserv More investigation on that to

More investigation on that to come

a culture guide and an art book all wrapped in one

the beauty of the food itself

- Large size ideal for serving food or drinks

Born in England to a family of ceramic artists

The Art of Naming Dishes on Bills of Fare circa 1920 - First Edition Antiquarian Book bakserv More investigation on that toThis little work is written for the progressive element in the hotel and restaurant profession because of the fact that the menus and bills of fare are to a great extent neither intelligible for the server nor the served (from the preface) {HISTORY} There's nuance to naming things on a menu. Just like naming a recipe for the first time, you want to make it appealing enough to draw someone in but not too descriptive that they'll be confused or move