Series 1 - Menus

Title and statement of responsibility area

Title proper

Menus

General material designation

Parallel title

Other title information

Title statements of responsibility

Title notes

Level of description

Series

Reference code

CA UTSC 006-1

Edition area

Edition statement

Edition statement of responsibility

Class of material specific details area

Statement of scale (cartographic)

Statement of projection (cartographic)

Statement of coordinates (cartographic)

Statement of scale (architectural)

Issuing jurisdiction and denomination (philatelic)

Dates of creation area

Date(s)

  • 1893, 1910-2014 (Creation)

Physical description area

Physical description

2.9 m of textual records.
29 photographs : b&w and col.
5 vinyl enclosures.
1 fan.

Publisher's series area

Title proper of publisher's series

Parallel titles of publisher's series

Other title information of publisher's series

Statement of responsibility relating to publisher's series

Numbering within publisher's series

Note on publisher's series

Archival description area

Name of creator

Custodial history

Scope and content

The series comprises menus from around the world featuring a variety of cuisines including Afghan, American Argentinian, Armenian, Asian, Bangladeshi, Brazilian, Burmese, Cambodian, Caribbean, Chinese (Peking, Szechuan, Shanghai, Yunnan, Mandarin, Cantonese, Hunan and Jiangnan), Colombian, Cuban, Dutch, Ecuadorian, Egyptian, European, Filipino, Finnish, French, Hong Kong style, Indian, Indochinese, Indonesian, Islamic, Israeli, Italian, Jamaican, Japanese, Korean, Laotian, Latin American, Lebanese, Malaysian, Mediterranean, Mexican, Middle Eastern, Mongolian, Moroccan, Mughlai, Nepalese, Pakistani, Pan-Asian, Peruvian, Russian, Scandinavian, Singaporean, Southwestern, Spanish, Taiwanese, Thai, Tibetan, Turkish, Venezuelan, Vietnamese, seafood and vegetarian.

Menus are from restaurants located in Kenya, Morocco, South Africa, China (Beijing, Hangzhou and Shanghai), Egypt, Guam, Hong Kong, India, Indonesia, Israel, Japan, Malaysia, the Philippines, Singapore, South Korea, Taiwan, Thailand, Tibet, Turkey, Vietnam, Austria, Belgium, the Czech Republic, Denmark, England, Finland, France, Germany, Iceland, Ireland, Italy, Malta, the Netherlands, Norway, Poland, Portugal, Russia, Scotland, Slovenia, Spain, Sweden, Switzerland, Wales, Antigua and Barbuda, the Bahamas, Bermuda, Canada (British Columbia, Manitoba, Newfoundland and Labrador, Northwest Territories, Nova Scotia, Ontario, Quebec, Saskatchewan and Yukon Territory), Costa Rica, Cuba, CuraƧao, El Salvador, Greenland, Guatemala, Mexico, Panama, the United States (Alabama, Alaska, Arizona, Arkansas, California, Colorado, Connecticut, Delaware, District of Columbia, Florida, Georgia, Hawaii, Idaho, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Maine, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, Nevada, New Hampshire, New Jersey, New Mexico, New York, North Carolina, North Dakota, Ohio, Oklahoma, Oregon, Pennsylvania, Rhode Island, South Carolina, Tennessee, Texas, Utah, Vermont, Virginia, Washington, West Virginia, Wisconsin and Wyoming), Australia, New Caledonia (France) New Zealand, Argentina, Bolivia, Chile, Peru and Venezuela.

Menus types included placemat menus, single sheet menus, trifold and four fold, five fold and seven fold menus and menus in booklet style. Some menus are laminated while others are in vinyl enclosures. Menus range from take away and delivery to eat in and include wine lists as well.

Menus from hotels, cruises and airlines are also included in this series.

The series is divided into 6 subseries: Africa, Asia, Europe, North America, Oceania and South America. The division is based on the 7-continent model, substituting Australia as a continent and replacing it with Oceania for greater geographical coverage.

Notes area

Physical condition

Immediate source of acquisition

Arrangement

Language of material

Script of material

Location of originals

Availability of other formats

Restrictions on access

Terms governing use, reproduction, and publication

Finding aids

Associated materials

Related materials

Accruals

General note

Only menus part of the 2014-002 accession have been processed.

Alternative identifier(s)

Standard number area

Standard number

Access points

Subject access points

Place access points

Name access points

Control area

Description record identifier

Institution identifier

Rules or conventions

Status

Level of detail

Dates of creation, revision and deletion

Language of description

Script of description

Sources

Accession area

Related subjects

Related people and organizations

Related places