A well-written menu, argues writer Anne Thériault, “can feel like a piece of literature in and of itself.” And part of the pleasure, she asserts, is the menu’s physicality—the weight of its paper and the texture of its grains, of requiring your eyes to scan rather than for your fingers to scroll. Another pleasure was chatting with her about menus as historical archives that remember and preserve dishes and meals from appetites past. Read her shrewd article “Please Don’t Make Me Use Another QR Code Restaurant Menu” in The Walrus.