In this month's Hungry Historians, Kelly A. Spring and Matt Phillpott discuss the history of menus with Nathalie Cooke (McGill University). We were surprised by just how much can be learned from menus and excited to hear about the various tricks used to encourage certain choices and illustrations used to excite interest. We also discuss cryptic menus and who is left out.
You can find out more from Nathalie's latest book, Tastes and Traditions: A Journey through Menu History, available from Reaktion Books and all good bookstores.
We hope you enjoy the episode!
