To Live and Dine in L.A.: Menus and the Making of the Modern City, by Josh Kun
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To Live and Dine in L.A.: Menus and the Making of the Modern City, by Josh Kun
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How did Los Angeles become the modern city the world watches? We know some of the answers all too well. Sunshine. Railroads. Hollywood. Freeways. But there's another often overlooked but especially delicious and revealing factor: food.Think veggie tacos and designer pizzas, hot dogs on sticks and burgers from golden arches, Cobb Salads and chocolate-topped ice cream sundaes, not to mention the healthiest dishes on the planet. Ask anyone who has eaten in L.A.--the city shapes the tastes that predict how America eats. And it always has.In its fourth book collaboration with the Los Angeles Public Library and the Library Foundation of Los Angeles, Angel City Press releases To Live and Dine in L.A.: Menus and the Making of the Modern City by Josh Kun.With more than 200 menus--some dating back to the nineteenth century--culled from thousands in the Menu Collection of the Los Angeles Public Library, To Live and Dine in L.A. is a visual feast of a book.But it's more. Much more.In his detailed history, author Josh Kun riffs on what the food of a foodie city says about place and time; how some people eat big while others go hungry, and what that says about the past and now. Kun turns to chefs and cultural observers for their take on modern: Chef Roy Choi sits down long enough to say why he writes "some weird-ass menus." Pulitzer Prize-winning critic Jonathan Gold looks at food as theater, and museum curator Staci Steinberger considers the design of classic menus like Lawry's. Restaurateur Bricia Lopez follows a Oaxacan menu into the heart of Koreatown.The city's leading chefs remix vintage menus with a 21st-century spin: Joachim Splichal, Nancy Silverton, Susan Feniger, Ricardo Diaz, Jazz Singsanong, Cynthia Hawkins, Micah Wexler, Ramiro Arvizu and Jaime Martin del Campo cook up the past with new flavors. And, of course, the menus delight: Tick Tock Tea Room, Brown Derby, Trumps, Slapsy Maxie's, Don the Beachcomber, and scores more.Kun tackles the timely and critically important topic of food justice, and shows how vintage menus teach us about more than just what's tasty, and serve as guides to the politics, economics, and sociology of eating.America is a dining-out nation, and our research indicates that L.A. has long been one of its top dining-out towns. The Library's collection is a living repository of meals past, an archive of urban eating that tells us about the changing historical role of food in the city, which is to say it tells us about just about everything that food touches: economics, culture, taste, race, politics, architecture, class, design, industry, gender, to name just some of the themes that recur on menu pages.Kun challenged contributors to tackle subjects that readers may have never contemplated. As the renowned L.A. chef Roy Choi points out in his Foreword to To Live and Dine in L.A.:The more I looked at the menus, the more they told me about the city and how neighborhoods developed. But it was the menus that I couldn't find that forced me to ask questions about how life really was. I started to think about how the city is now and if those missing menus were a reflection of life just as it is now. Were these menus of the affluent and middle-class? Were the working classes even eating with menus, or were they mostly eating at stands and carts? Were there disparities and access problems just like today? To Live and Dine in L.A. is the first book of its kind--the definitive way to read a menu for more than just what to order. It's about how to live. And how to dine. In L.A.
To Live and Dine in L.A.: Menus and the Making of the Modern City, by Josh Kun - Amazon Sales Rank: #307350 in Books
- Published on: 2015-06-15
- Original language: English
- Number of items: 1
- Dimensions: 12.50" h x .80" w x 9.20" l, .0 pounds
- Binding: Hardcover
To Live and Dine in L.A.: Menus and the Making of the Modern City, by Josh Kun About the Author Josh Kun is an Associate Professor in the Annenberg School for Communication and Journalism at the University of Southern California. His previous collaboration with L.A. Public Library was the award winning book and exhibition Songs in the Key of Los Angeles. He has written for the New York Times, Los Angeles Times, and many other publications. He is author and an editor of several books, including Audiotopia: Music, Race, and America, Tijuana Dreaming: Life and Art at the Global Border, and Black and Brown Los Angeles: Beyond Conflict and Coalition. As a curator he has worked with the Grammy Museum in Los Angeles, Contemporary Jewish Museum in San Francisco, Santa Monica Museum of Art, and the National Museum of Jewish History in Philadelphia. Kun curated Songs in the Key of Los Angeles in 2013 and To Live and Dine in L.A.: Menus and the Making of the Modern City in 2015, both exhibitions that originated at Los Angeles Central Library galleries.
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Most helpful customer reviews
6 of 7 people found the following review helpful. Disappointing, sorry. By A. Film Lover For me, a major disappointment. I don't like the way it's organized - it just feels pretentious to me and while I don't know for a fact, I have a suspicion the author isn't even a native of LA. I have more classic menus in my collection than are in this book, and I was really hoping for more, frankly. It's not a disaster by any means and for the casual reader it may be okay - I'm a native of Los Angeles and my father was in the restaurant business and this was my world when I was growing up. There are so many great restaurants unaccounted for here, I just can't recommend it.
11 of 13 people found the following review helpful. Good enough to eat! By Michael Dooley, Print Magazine Poring over menus from L.A. restaurants of yesteryear and the history behind them is fascinating. The research that went into this project was clearly painstaking but the result is a long overdue tribute to the cultural history of Los Angeles.
7 of 8 people found the following review helpful. the focus skews toward the covers of the menus rather than what's inside (although there are definitely some great examples of t By roonie I haven't read the entire text of this book yet, but on my first look through, the focus skews toward the covers of the menus rather than what's inside (although there are definitely some great examples of that too). As someone who's fascinated with old timey food and menus, the inside is my favorite part, and I found myself wanting to open up all the menus that only featured the covers. Overall nicely done.
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To Live and Dine in L.A.: Menus and the Making of the Modern City, by Josh Kun
