May We Suggest: Restaurant Menus and the Art of Persuasion (Paperback)
  • May We Suggest: Restaurant Menus and the Art of Persuasion (Paperback)
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May We Suggest: Restaurant Menus and the Art of Persuasion (Paperback)

(author)
£11.99
Paperback 280 Pages / Published: 01/11/2018
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We've all ordered from a restaurant menu. But have you ever wondered to what extent the menu is ordering you? In this fascinating new book, art historian and food lover Alison Pearlman takes an inquiring look at the design of physical restaurant menus--their content, size, scope, material, and more--to explore how they influence our dining experiences and choices (if they do at all).

After years of collecting menus and studying their cultural significance through the lens of art history, Pearlman realized they were also profoundly important sales tools, affecting everything from a restaurant's operations and profits to a diner's expectations and behavior.

There was just one problem: she wasn't exactly convinced that any menu had ever swayed her own choices. So she set off on a mission to understand if, how, and when menus work in appealing to us diners, visiting and meticulously documenting more than 60 restaurants of all stripes in the greater Los Angeles area.

In May We Suggest, Pearlman combines her own dining experiences with research from a broad range of disciplines, from experience design to behavioral economics. What emerges is a captivating, thought-provoking study of one of the most often read but rarely analyzed narrative works around: the humble menu.

Publisher: Agate Publishing
ISBN: 9781572842601
Number of pages: 280
Dimensions: 216 x 140 mm


MEDIA REVIEWS
Advance praise for Alison Pearlman's May We Suggest

"This is a dangerous book--for your waistline, your wallet, and your sense of reason. . . . Call this a tasting menu of foodie heavenly history." --Paco Underhill, author, Why We Buy: The Science of Shopping

"An effective and engaging discovery of the mechanisms that, in more or less subtle ways, orchestrate our experiences when we eat out. A great tool to understand how restaurants work." --Fabio Parasecoli, professor of food studies, New York University

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