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On the importance of balance to aesthetic plating

Abstract:

Traditionally, the visual composition of food on a plate, or plating, has often taken place in an intuitive manner. In restaurants, plating is refined through an iterative process until the composition ‘just feels right’, often driven by the experienced whim of the chefs working at the ‘pass’. Increasingly, though, science is starting to deliver insights that could explain, or disconfirm, the chefs’ intuitions and ‘rules-of-thumb’. Recently, researchers interested in the aesthetics of food ha...

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Publication status:
Published
Peer review status:
Peer reviewed

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Publisher copy:
10.1016/j.ijgfs.2016.08.001

Authors


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Institution:
University of Oxford
Division:
MSD
Department:
Experimental Psychology
Role:
Author
More by this author
Institution:
University of Oxford
Oxford college:
Somerville College
Role:
Author
Publisher:
Elsevier Publisher's website
Journal:
International Journal of Gastronomy and Food Science Journal website
Volume:
5-6
Pages:
10-16
Publication date:
2016-08-01
Acceptance date:
2016-08-16
DOI:
ISSN:
1878-450X and 1878-4518
Source identifiers:
671709
Keywords:
Pubs id:
pubs:671709
UUID:
uuid:407914d2-6b82-4fbf-afdc-00b9bac21e5b
Local pid:
pubs:671709
Deposit date:
2017-02-02

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