‘The eyes are atleast as large as the stomach.’ Its rightly said that we eat with our eyes first. In case of food presentations, the first judgment of the product is made visually through sight. Sight enables the consumers to interpret the size, shape and color of foods as well as characteristics like transparency, opaqueness, turbidity, dullness and gloss. Its therefore understandable why so much focus is put on visually attracting arrangements / plating techniques.
In the field of design its research profiles a better understanding of the relation of visual perception and rituals involved in eating. For some chefs, these gastronomic moments takes you back to the childhood, while for some its respecting the flavors that nature give us, while for some its serving a story. It thus becomes imperative to understand the chef’s style, their philosophies, their emotions as it effectively narrates these powerful parables on the table.
