The Gourmet’s Guide to Europe

Project Description
This book was designed as if the cover were a plate. Shapes suggest the elements of a balanced meal, each filled with textures drawn from artwork of the late 1800s and early 1900s, the same time period when the book was written.

The book is wrapped with a fabric belly band, like a napkin laid over the plate. It adds a tactile detail and a little surprise when removed.

Inside, the typography works like ingredients in a recipe. Georgia Pro and Pragmatica are used throughout the text, but the weight, size, case and tracking shift slightly to add texture and to highlight items like menus, locations, and tables. 

Original Publication Date
1903

Intended Audience
This book is for anyone who loves to travel, eat, and especially explore the world through its food. It offers a glimpse into the culinary landscape of European cities in the early 20th century, capturing the excitement of dining out at a moment when restaurants were becoming destinations in themselves. For those who plan trips around meals, this guide becomes a time capsule of how people enjoyed the same pleasures still celebrated today, just over a hundred years earlier.

Trim Size
5.25 × 8 inches

Type
10/12 Georgia Pro Regular x 21p0

Manufacturing Specifications
Matte laminated cover and book cloth belly band