What makes an attractive plate?
Seems like an easy question, but the more you think about the answer, the more complicated it becomes. After all, who’s to say what is or isn’t attractive? While beauty does lie in ‘the eye of the beholder,’ there are certainly ways of putting food on to a plate that ‘only a mother could love.’
This week I decided to take a look at one dish and play with different ways of getting the same ingredients on the plate to see if I could figure out the ultimate answer to “What makes an attractive plate?” To my surprise I found more than one answer.
First up, the dish:
Crab Salad with Yellow Curry Cream, Watermelon, Avocado and Lime
It’s an ingredient list that satisfies 3 of the 4 benchmarks of a good plate. There’s Color — red, yellow, green and white; Texture — tender, crisp, creamy, soft; Flavor — which if I do (humbly) say so myself, was quite good; and the manipulated variable would be Shape — what form will each ingredient take and how do they land on the plate? If I do it right the result should look too good to eat.