I came across a post by Valerie of Globetrotter Diaries, a very interesting (GORGEOUS photography!) food blog. The post, The Art of Japanese Cuisine: Presentation 101, deconstruct visual presentations in Japanese cuisine. Here is an excerpt. Please visit Valerie’s blog to read more: “The...

Texture is the visual or tactile feel of an element. In each composition, surfaces have different characteristics and appearances. The diner perceives these differences and responds to them, as much as he does to color. photo courtesy of starchefs.com  texture highlights (see photo above): caramelized...

My recent post “food plating: choose your support” has drawn quite a lot of interest. Today we hear from one reader. She made the following comment: “Submitted on 2009/07/27 at 11:18am I found this post to be particularly interesting. The stark difference in the pictures really stressed...

Just like your wardrobe, food is highly subjected to fashion and trends. I’m suspecting that most of us today wouldn’t normally dress in psychedelic outfits and platform boots to our next meeting in town, or go out to dinner dressed like this:         Or even like this:                   Likewise,...

Presentation of food is a complex art form, and is equally as important as taste. Patrons demand to be visually surprised and pleased. Therefore, a chef is a designer. He/She has to obey rules which, just like in architecture or photography, make a creation look impeccable or, at the contrary, visually...