"Of all the items on the menu, soup is that which exacts the most delicate perfection and the strictest attention."

  Auguste Escoffier 

The museum is open to Johnson & Wales University students, staff, faculty, alumni and accompanying family members. Others are welcome to explore the extensive and growing collection of digital images of museum holdings.

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Menus have taken on many forms throughout history, beginning as bills of fare printed or handwritten on thin paper or even silk. They have grown in size and length over time. At the beginning of the twentieth century complaints were made about the “padding out” of single page menus. What might they have thought of the bound tomes that were to follow or the diversity of shape and function that came into being as people increasingly dined out?