The Art of Naming Dishes on Bills of Fare circa 1920 - First Edition Antiquarian Book bakserv Born in England to a

Born in England to a family of ceramic artists

peacocks have captivated people's imaginations throughout time

the beauty of the food itself

(from The Secret Life of Lobsters by Trevor Corson

The Art of Naming Dishes on Bills of Fare circa 1920 - First Edition Antiquarian Book bakserv Born in England to aThis 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