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Traditionally, the visual composition of food on a plate, or plating, has often taken place in an intuitive manner. In restaurants, plating is refined through an iterative process until the composition ‘just feels right’, often driven by the experienced whim of the chefs working at the ‘pass’. Increasingly, though, science is starting to deliver insights that could explain, or disconfirm, the chefs’...
An experiment conducted in a naturalistic dining context is reported, in which the impact of different styles of plating on diners' experience of the food was assessed. A hundred and sixty three diners were separated into two groups during a luncheon event held in a large dining room. Each group of diners was served the same menu, with a variation in the visual presentation of the ingredients on the...
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