Have you ever just looked at a dish and decided to pass on it before even taking a single bite? You're not alone, and there's a good reason...
Psychologists call it "visual priming." Basically, there's a connection between visual appeal and perceived flavour. A dish's appearance influences how we interpret its taste, texture and freshness.
"When food looks vibrant, balanced and neatly arranged, the brain anticipates a positive sensory experience," explain the foodie experts over at British-based Superior Catering.
They add that attractive food feels more satisfying, and neatly portioned servings, clean lines and varied colour can make even simple dishes feel special. It speaks to the quality of the food and the care that went into preparing it.
"The world's greatest chefs are not only masters of flavor, but artists who use the plate as a canvas to tell stories and inspire diners," adds the team at renowned, global culinary and hospitality school Le Cordon Bleu.
The school's site notes that several past studies have proven that presentation matters when it comes to food. For example, "Michel, et al. (2014) found that complex art-inspired plating resulted in diners rating food up to 18 per cent more tasty than the same ingredients plated in a neat, but non-artistic, style."
Hospitality consulting company American Dining Creations (ADC) makes presentation a priority, and notes that there are a number of factors to consider before serving a dish. For example, the colors of a meal's ingredients...
The team says that bright, vibrant colors can add energy to a plate, while complementary colors create a contrast that adds visual layers to the meal. They add that too many dull colors could seem unappealing.
"By seeing what we eat, we can assume a food’s flavor before we even taste it," notes the ADC site. "Additionally, red and green colors can tell us whether a food is nutritious or not."
Textures also play a role, notes ADC. It can add an extra layer of depth to a dish and creating it is more simple than you might think... Try using hard and soft foods or merely drizzling some sauces as a finishing touch to add variety to a plate.
Textures should not be confused with another important factor: layering. "Layering food refers to stacking it on the plate. Certain layering methods and height preferences can often make a meal more pleasing to the eye," explains the ADC site.
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ADC's team warns against putting too much on a plate. "Controlling the portions of a dish will also impact your experience," reads the site. "If a plate is piled high and crowded with food, you’ll likely be in a different frame of mind compared to when your plate is visible and neatly decorated with food."
You shouldn't only focus on the food... Don't forget about the plate. Choosing the right one will help your meal stand out and enhance the overall presentation.
American Dining Creations' team believes that eating should be a sensory journey.
"If you really think about how you eat, you’ll likely realize that eating is an experience that initiates much more than just taste. When your plate of food arrives at your table, you see the food, you smell the food and you may even hear some crackling or sizzling as it’s brought out to you," they explain. "Each phase of the experience should be honed and refined to cater to the guest and make the experience as comprehensive as possible."
