Food presentation is the art of modifying, processing, organizing, or decorating food to enhance the aesthetic appeal.
The visual presentation of food is often regarded by chefs at various stages of food preparation, from binding or sewing meat, to the kind of pieces used in cutting and cutting meat or vegetables, with the molding style used in pouring the dish. The food itself may be decorated as in an elaborate ice cake, topped with sometimes sculptured ornamental articles, smeared with sauce, sprinkled with seeds, powder, or other sprinkles, or may be accompanied by edible or unadorned ornaments eaten.
Historically, food presentation has been used as a show of wealth and power. Such displays often emphasize the complexity of plate composition compared to taste. For example, ancient sources remember the Roman banquet hosts adding precious metals and minerals for food to enhance the aesthetic appeal. In addition, medieval aristocrats held parties involving sculpture and live animal performances. This banquet exists to showcase the culture and wealth of its host, and is therefore tied to the social class. Contemporary food aesthetics reflect the chef's autonomy, as in nouvelle cuisine and Japanese bento boxes. Dishes often involve simple and complex designs. Some schools of thought, such as French nouvelle cuisine, emphasize minimalism while others create elaborate compositions based on modern aesthetic principles. Overall, food presentation reflects community trends and beliefs.
Video Food presentation
Plating
The setting and overall style of food when it comes to the plate is called plating. Some common plating styles include a 'classic' arrangement of the main item on the front of the plate with vegetables or starch in the back, 'stacked' arrangements of various items, or lean or 'shingled' main items on a vegetable bed or side item. The location of the items on the plate is often referenced as for the face of the clock, with the six o'clock position closest to dinner. The basic rule of thumb when plating, and even in some cases of preparation, is to make sure you have 5 components for the dish; protein, traditionally at 6 o'clock position, vegetables, at 2 o'clock position, flour at 11 o'clock position, sauce and garnish.
Maps Food presentation
History
Ancient Rome
Banquets are important social events, usually held in private homes for friends and clients. The Romans placed a great focus on the appearance of their dining room (triclinium), adorned it with murals and mosaics, as well as sculptures and luxurious furnishings. The overall purpose of a private banquet is entertainment, not only through live performances, but also through the presentation of the food itself. The meal consists of three entrees, a main course, and a dessert - which is served in an elaborate ritual. For example, the main course is sometimes served for trumpet songs at very fancy occasions. Highly appreciated food is wild game, such as birds and wild pigs, certain types of fish, and wild berries, mainly because of its exotic and expensive price. Some ancient writers tell of Emperor Claudius adding crushed pearls to wine and gold spots to peas solely to increase their costs. Others are reminiscent of live animals served as entertainment and wealth shows. For example, on one occasion, mackerel was smoked directly to show off their silver body that wet the vinegar. Overall, the Roman aristocrats wanted to show off their wealth and luxury through the presentation of food.
Medieval Europe
Medieval aristocrats also want to entertain and impress through food. A banquet is usually a big party with a wide selection of dishes. Social etiquette dictates that the rich and powerful are given beautiful and elaborate food while the poor are given simple food, usually chunks. Such banquets not only entertain guests, but also show the wealth of the host. In particular, patrons sometimes commission artists to create intricate statues made of foodstuffs to amaze and inspire. A popular statue is a pregnant woman who imitates marzipan or sugar paste. Another favorite menu is cakes or pies designed to repel live birds when cut open and colorful jelly stacked together, dyed with spices and vegetables. In addition, since these foods are often not well preserved and somewhat rotten when stored, the stench of the food is covered with spices and other aromas. It shows the attention of medieval host with presentation as opposed to taste.
Contemporary
In the same way, contemporary food reflects both personal and social aesthetic beliefs. While past cuisine is intrinsically linked to wealth and social status, contemporary cuisine is much less classified. The disintegration of cultured and low-body foods has led to increased accessibility of various foods. Now, it is possible to find hamburgers at five star restaurants and exotic cuisine on the street corners. Therefore, the presentation of contemporary food is more determined by modern aesthetics and creativity than it displays wealth and power.
French
Nouvelle cuisine is a French cooking school that refuses to feature striking food with a simple presentation and high quality ingredients. In contrast to the history cooks who obey the customer's orders, this cooking method enhances the chefs from skilled workers into an inventor and artist. Aesthetics of nouvelle cuisine emphasize minimalism, serve fewer courses and make use of simple coatings. The chef is very creative in building recipes and innovative coatings.
Japanese
Bento Box
The bento box is a traditional Japanese food made up of rice, meat/fish, and vegetables served in a portable box. In Japan, as well as in the United States, a great focus is placed on the aesthetic setting of food. There is even a contest to see who can find the most creative way of creating a bento box, enabling creativity in amateur cooks and ordinary people. Sometimes bento boxes are used to make sculptured designs, such as rice that is shaped to look like animals. This special type of bento box is known as Kyaraben or charaben , ( ???? ) a short form of bento character . ( ???????? kennut? bent?) Kyaraben is most often made by mothers to encourage their children to eat more nutritious foods and as a way to show their love and dedication.
Kaiseki
Kaiseki (??) is a haute dinner of Japanese multi-lingual cuisine consisting of 7-14 courses, often served in the ryokan, but also in a small restaurant known as ryotei , especially in Kyoto. The great focus of kaiseki is in the elaborate preparation and aesthetic presentation of these foods to enhance the natural taste of fresh local ingredients. Food is often decorated with edible leaves and flowers to enhance the food season and its ingredients and is structured to resemble natural plants and animals.
The most common Kaiseki dinners include appetizers, sashimi, stewed dishes, grilled dishes, and steamed dishes. Other dishes can be added or omitted depending on the chef.
- Sakizuke (??) : The entree.
- Hassun (??): Set sushi and some small dishes.
- Muk? zuke (??): A slice of seasoned sashimi.
- Takiawase (??): Meals cooked with meat, fish or tofu.
- Futamono (??): "Oval plate"; usually a soup.
- Yakimono (??): A roasted dish, usually a fish.
- Su-zakana (??): Small bowls of vegetables in vinegar, usually used to clean the palate of the mouth.
- Hiyashi-bachi (???): Vegetables are cold, cooked lightly. (Only available in summer.)
- Naka-choko (???): A light, sour soup for cleaning the ceiling.
- Shiizakana (??): Essential dishes, such as hot pot.
- Gohan (??): A rice dish made with seasonal ingredients.
- K? no mono (???): Seasonal pickled vegetables.
- Tome-wan (??): Miso-based vegetable soup served with rice.
- Mizumono (??): Seasonal dessert.
Science
Modern science can illuminate how and why people respond in a particular way to lay food and presentation. According to a sociological study, people react differently to aesthetic principles such as color, composition (including component parts, component placement, and negative space use), design, and plate management. They found that participants responded best to plates with four different colors, three different components, some empty space, and with irregular and relaxed designs. This research is very important because it understands how food presentation affects how people eat can be used in health and nutrition studies. For example, other studies have shown that participants who eat from unsanitary tables (ie all food eaten on tables) are less than regularly cleaned. This is likely because those who can see the rest of the food they eat are less likely to take more food. This can be useful, for example, in the fight against endemic obesity. Another example of science in food aesthetics is the development of molecular food in Spain, which emphasizes the essence of food by using scientific elements. Molecular science can break down the role of carbohydrates and proteins to isolate what creates certain tastes. For example, modern science makes it possible to freeze ice cream using liquid nitrogen and make wine using sugar, creating new dishes that are efficient and visually appealing.
Trends and modes
Like other cultural aspects, food presentation is subject to trends and fads. For example, "unicorn food", a presentation style that uses a rainbow color palette to decorate food, becomes popular in 2017. Pastel-like colors should represent a mythical unicorn color.
See also
- Food preparation
- Nouvelle Cuisine
- Garde palanger
- Entrà ©  © e
- Dishes
- Food photography
- Food pornography
- Seasoning
- Voiture trolley
Gallery
References
External links
Source of the article : Wikipedia
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