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Earliest documented use:1700’s by the Chinese poet and gastronome Yuan Mei
"What factors of a dish make it captivating, tantalizing and beautiful enough to appeal to us?"
Example of asked questions:
-Do you consider Food photography to be an art?
-Would you yourself eat food which looked bad?
-Do you feel that your job can deceive others?
- Classical conditioning
- Operant conditioning
-Vicarious reinforcement/ conditioning
Studies to support eating with our eyes first and how this can enhance our experience of food thus allowing us to be satisfied:
-A study in the late 1970’s showed that, when we find food more appealing, not only do we enjoy it more we also absorb more nutrients from it. Subsequent studies have validated this finding.
-A recent study conducted by Polytechnic University of Valencia and Oxford University; found that the colour of the vessel or plate will actually change the perceived flavors. Of their 57 participants it was said hot chocolate served in an orange- or cream-colored mug made the beverage tasted “better” – i.e., “tasted sweeter and was much more aromatic.”
(Found in a food blog)
-Elements of food production and baking, Aaron Kaplan
-You Eat With Your Eyes: The Simplicity & Elegance of Presenting Food, by Chef Edward G. Leonard
-The dish: Let it sow, Nici Whickes
-Chefs (who tend to pride themselves on presentation- and why?): Michael Symons, Ron Ben-Israel, Heston Blumenthal, Gordon Ramsey, Guy Fieti
-"Such a simple salad caught my eye, with its complementary colors, thoughtful presentation and attention to detail."
Explanations of food preferences;
-Parental modeling/ Media influences
-Evolution. (Proff. Chris Armitage)
-The boundary model- reaching your full satiety level.
For complete satisfaction or near enough we eat with our eyes first. All our senses must be satisfied in anything we do and that counts for food.
We must reach our full satiety level to completely enjoy the experience of our meal.
What is the main thing you notice in a dish upon seeing it?
Colour (38) Shape of plate/bowl (9) Texture (7) Size of bowl/plate (3) Decoration (6)
Would you eat a dish that was presented badly? Yes (6) No (57)
"Why do we eat with our eyes first?"
Food stylists: Could not get a hold of even one
Availability: Most of my primary research was only available in other countries.
Type of interview: Only phone interviews.
Psychologists: See if I could get more of their personal opinions not just existing theories/ research.
Survey: Ask more variety of questions and try to get more participants as well as better quality photos.
What went well: The survey/ interviews I managed to do. The research- very interesting
What went wrong: Contacting some of the people I wanted to interview as they were very hard to get through to. Could have tried a different tactic.
How I could improve/ do something differently: May try visiting head office, alternative routes. Purchasing materials
What I enjoyed: Researching, gathering the information.