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A Dalínian take on pleasures of the grape and a coveted collectible , the book sets out to organize wines “according to the sensations they create in our very depths.” Through eclectic metrics like production method, weight, and color, the book presents wines of the world in such innovative, Dalíesque groupings as “Wines of Frivolity,” “Wines of the Impossible,” and “Wines of Light.” Bursting with imagery, the book features more than 140 illustrations by Dalí. Many of these are appropriated artworks , including various classical nudes, all of them reconstructed with suitably Surrealist, provocative touches, like Jean-François Millet’s The Angelus , one of Dalí’s favorite points of reference over the decades. Dalí also included what is now considered one of the greatest works from his late “Nuclear Mystic” phase , The Sacrament of the Last Supper (1955), which sets the iconic biblical scene in a translucent dodecahedron-shaped space before a Catalonian coastal landscape. 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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 . The 1891 menu from Paris’s Le Grand Vefour, with its intricate die-cut design, evokes a bustling Belle Epoque bistro, while the 1932 menu from London’s Royal Palace Hotel transports you to the bar at a spirited, Jazz Age nightspot. On the opposite side of the design spectrum, the menu for the mid-century Lasserre restaurant expresses a surrealistic simplicity. A range of stylistic decades is represented , from masterpieces of Art Nouveau and Art Deco to the graphic appropriations of the German Democratic Republic. Also showcased are the Michelin awarded restaurants of the celebrity chef–era and rarities such as a German military menu from World War II. More than just bills of fare, these menus often represent a memorable dining experience, at times being presented with as much care and attention to detail as the meal itself . So, although one cannot sit in La Tour D’Argent in 1952 and sample its famous duck dish Le Caneton Tour d’Argent, we can surely imagine what it was like when looking at the waterfowl-themed illustration displaying the night’s offerings. Featuring an essay by graphic design historian Steven Heller and captions by ephemerist and antiquarian book dealer Marc Selvaggio, Menu Design In Europe features menus from leading collectors and institutions , providing a sumptuous visual banquet and historical document of two centuries of culinary traditions.","brand":"Weaving The Planet | Taschen | Alliance","offers":[{"title":"Multilingual (English, French, German)","offer_id":53458066997461,"sku":"9783836578738","price":280000.0,"currency_code":"COP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6384\/7637\/files\/9285bfb078637fc8cf1ff39b880ba479_50f324a8-5ebc-46ac-9c49-3f44375b68b8.png?v=1773905642"},{"product_id":"08023-the-gourmand-s-egg-a-collection-of-stories-and-recipes","title":"The Gourmand’s Egg. A Collection of Stories and Recipes","description":"Poached, scrambled, boiled, whipped into a cocktail, transformed into a painting medium, tossed at an enemy’s house. 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A 12-page glossy insert displays every model of boot highlighted in the DNA, from 1971 to today. This visual homage to the sport is also an engaging read: celebrated author Caleb Azumah Nelson sets the scene for each chapter, discussing how the culture and style of the decade influenced each boot’s design, while historian Thomas Turner delves deep into the technical innovations that made each boot so successful. An introduction by curator Eleanor Watson puts football design more globally into context. 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