Have you ever thought about how you read menus? I certainly will, after reading Oliver Thring’s Guardian blog post on The hidden messages in menus.Think carefully where your eye skips to first. Then look at the dishes in boxes/bold/starred. How are they drawing your attention to those “signature” dishes? Then look at the descriptions of the food. Have they bigged up the most expensive dish by lavishing it with luscious language? Have they talked down the cheaper dish by giving it a more bog-standard description?
I think the psychoanalysis of menus might be a new feature on the blog.,,