000			02000nam a22002537a 4500
003			OSt
005			20220601005759.0
008			201117b ||||| |||| 00| 0 eng d
020			_a9781635498868
040			_bEnglish. _cCvSU-CCAT Campus Library. _erda. _aCvSU-CCAT Campus Library.
050			_aTX 740.5 _bF66 2018
245			_aFood presentation : _bstyling techniques for professionals / _cedited by Philip Mantle.
260			_aNew York : _bLarsen and Keller, _cc2018.
300			_aviii, 190 pages : _bcolor illustrations ; _c23 cm
504			_aIncludes bibliographical references and index.
520			_aThe 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.
546			_aIn English text.
650			_aFood preservation _xVocational guidance. _953
650			_aFood service _xVocational guidance. _954
650			_aGarnishes (Cooking) _xVocational guidance. _955
700			_aMantle, Philip, editor. _956
942			_cBK _hTX 740.5 F66 2018 _2lcc _kCIR
999			_c51 _d51