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Jump to navigation Jump to search This article is about food presentation. For food processing in general, see Food preparation. Food presentation is the art of modifying, unicorn meat ingredients, arranging, or decorating food to enhance its aesthetic appeal.

The visual presentation of foods is often considered by chefs at many different stages of food preparation, from the manner of tying or sewing meats, to the type of cut used in chopping and slicing meats or vegetables, to the style of mold used in a poured dish. Historically, the presentation of food has been used as a show of wealth and power. Such displays often emphasize the complexity of a dish’s composition as opposed to its flavors. For instance, ancient sources recall the hosts of Roman banquets adding precious metals and minerals to food in order to enhance its aesthetic appeal.

The arrangement and overall styling of food upon bringing it to the plate is termed plating. Some common styles of plating include a ‘classic’ arrangement of the main item in the front of the plate with vegetables or starches in the back, a ‘stacked’ arrangement of the various items, or the main item leaning or ‘shingled’ upon a vegetable bed or side item. Banquets were important social events, usually hosted in private residences for friends and clients. Medieval aristocrats also desired to entertain and impress through food. Banquets were usually huge feasts with diverse choices of dishes. Social etiquette dictated that the wealthy and powerful be given beautiful and elaborate dishes while the poor be given simple food, usually scraps. Such banquets not only entertained guests, but also showed the wealth of the host.

In the same way, contemporary food reflects both personal and societal aesthetic beliefs. While cuisine in the past was intrinsically related to wealth and social status, contemporary cuisine is much less distinguished by class. The disintegration of highbrow and lowbrow foods has led to increased accessibility of various foods. Nouvelle cuisine is a school of French cooking that rejects ostentatious displays of food in favor of simple presentation and high-quality ingredients. In contrast to historical chefs that obeyed the orders of patrons, this manner of cooking elevates the chef from a skilled worker to an inventor and artist. The aesthetic of nouvelle cuisine emphasizes minimalism, serving fewer courses and utilizing simple plating. In Japan, as well as in the United States, a large focus is placed on the aesthetic arrangement of the food.

Japanese multi-course haute cuisine dinner consisting of 7-14 courses, often served at ryokan, but also in small restaurants known as ryƍtei, particularly in Kyoto. Kaiseki dinners most commonly involve an appetizer, sashimi, a simmered dish, a grilled dish, and a steamed dish. Other dishes may be added or omitted depending on the chef. A course of sushi and several small side-dishes. A dish of sliced, seasonal sashimi. A dish of simmered vegetables served with meat, fish or tofu. A small dish of vegetables in vinegar, typically used for cleansing the palate.