We need to trigger all our five senses before we start our food. We eat first with our eyes and the rest of our senses follow.
Colour is often the first element noticed in the appearance of a food product. Humans begin to associate certain colours with various types of foods from birth, and equate these colours to certain tastes and flavours throughout life. For example, we may expect yellow pudding to have a banana or lemon flavour. In fresh foods, such as fruits and vegetables, we rely on the colour to determine their level of ripeness or freshness. If the colour of a food product does not match our expectations, we may perceive its taste and flavour differently.
1) Plating requires the balancing of multiple elements on a single plate:
- symmetry and asymmetry
2) Vibrant and contrasting colours naturally attract. You want diners to…
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