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Collection Details
 
Table of contents What's This?
  • Conditions Governing Access
  • Conditions Governing Use
  • Preferred Citation
  • Immediate Source of Acquisition
  • Scope and Contents
  • Processing Information

  • Title: World Menu Collection
    Collector: Bennett, Ken
    Collector: Wagner, Richard
    Identifier/Call Number: 0047
    Contributing Institution: California State Polytechnic University, Pomona. Special Collections and Archives
    Language of Material: Multiple languages
    Physical Description: 2.16 Linear Feet
    Date (inclusive): circa 1979-1984
    Abstract: This collection of menus comes from around the world and a wide variety of restaurants, from three star restaurants in Paris, France to more humble corner restaurants in the United States. The menus were collected during the world travels of Ken Bennett and Richard Wagner from approximately 1979–1984.

    Conditions Governing Access

    Advance notice required for access.

    Conditions Governing Use

    Unpublished manuscripts are protected by copyright. Permission to publish, quote, or reproduce must be secured from the repository and the copyright holder.

    Preferred Citation

    [Box/folder# or item name], World Menu Collection, Collection no. 0047, Southern California Wine and Wine Industry Collection, Special Collections and Archives, University Library, California State Polytechnic University, Pomona.

    Immediate Source of Acquisition

    The collection was donated to California State Polytechnic University, Pomona by Ken Bennett and Richard Wagner in 2010.

    Scope and Contents

    This collection contains 57 menus from nine countries around the world. Many of the menus are large, colorful and beautifully illustrated. They range in size from the largest, (17 in. by 12.5 in) to the simpler one page handout; some of the menus are signed by the restaurants' chefs. One from Mexico City is a long slender menu of exotic tropical drinks; one from Atlanta, Georgia serves a dual propose as a menu and as a handheld fan. Many depict scenes of chefs working on their artful craft, and the fresh foods they use. Included in some are receipts from meals, business cards, wine labels, and letters to the restaurants or even editors of food magazines about the place. The order is by country, then rating on the Michelin Guide rating scale (one star to three stars). For more information on the guide please go to www.michelinguide.com/us/index.html.

    Processing Information

    The collection was processed by Special Collections and Archives staff in 2011. The collection number was changed from 2011.001 to 0047 in 2020.

    Subjects and Indexing Terms

    Chefs
    Restaurants -- Menus