Food presentation - Topics

Why do menus in gastronomic restaurants read like philosophy essays? Does a smaller plate really make you eat less? Why restaurant plates leave so much empty space Can a plate of food be judged the way a painting is How much garnish is too much: the case for one herb 3D printed food: gimmick or the future of texture design? How to plate a soup so it still looks like soup at the table The color of a food changes how sweet it tastes Sauce dots vs a pool: which survives the trip across the dining room Why food photographs better on a dark plate Garnish you are not supposed to eat Color on the plate: why an all brown dish reads as boring Garnishes that add flavor instead of only decoration Dessert plating: keeping a cold element from melting the look Edible flowers and microgreens: when they are worth the price Fruit carving as a banquet display tradition that outlasted the buffets Height vs spread: how plate shape decides the composition Plated desserts in fine dining are smaller than they look because the plate does half the work. Plating a burger that still stands up when it reaches the table Plating a weeknight dinner so it looks better than it is