Food presentation : styling techniques for professionals /
Food presentation : styling techniques for professionals /
edited by Philip Mantle.
- New York : Larsen and Keller, c2018.
- viii, 190 pages : color illustrations ; 23 cm
Includes bibliographical references and index.
The art of making food look aesthetically by arranging, decorating, modifying or processing it is called food presentation.Traditionally, elaborate food presentation was .symbolic of wealth and status. Food presentation today, reflects the aesthetics and creative values of the society. One of the most important aspects of food presentation is platting. In platting, the overall stylization of food and its arrangement is important. french and Japanese cuisines are highly stylized cuisines. Nouvelle cuisine is a French innovation that ascribes to minimalism and emphasizes fewer courses and simple platting. Japanese cuisine however, focuses largely on aesthetic arrangement and extravagant meals as seen in kaiseki and bento boxes. This book is compiled in such a manner, that will provide in-depth knowledge about the theory and practices of food presentation. It also illustrates the techniques of food stylization that can enhance the aesthetic appeal of standard dishes. This textbook will serve as a reference to a broad spectrum of readers.
In English text.
9781635498868
Food preservation--Vocational guidance.
Food service--Vocational guidance.
Garnishes (Cooking)--Vocational guidance.
TX 740.5 / F66 2018
Includes bibliographical references and index.
The art of making food look aesthetically by arranging, decorating, modifying or processing it is called food presentation.Traditionally, elaborate food presentation was .symbolic of wealth and status. Food presentation today, reflects the aesthetics and creative values of the society. One of the most important aspects of food presentation is platting. In platting, the overall stylization of food and its arrangement is important. french and Japanese cuisines are highly stylized cuisines. Nouvelle cuisine is a French innovation that ascribes to minimalism and emphasizes fewer courses and simple platting. Japanese cuisine however, focuses largely on aesthetic arrangement and extravagant meals as seen in kaiseki and bento boxes. This book is compiled in such a manner, that will provide in-depth knowledge about the theory and practices of food presentation. It also illustrates the techniques of food stylization that can enhance the aesthetic appeal of standard dishes. This textbook will serve as a reference to a broad spectrum of readers.
In English text.
9781635498868
Food preservation--Vocational guidance.
Food service--Vocational guidance.
Garnishes (Cooking)--Vocational guidance.
TX 740.5 / F66 2018