Aesthetics
Food is more than fuel, and eating should be a pleasure, appealing to all the senses. This page considers some basic principles.
Sight
The appearance of food can be a major contribution to enjoyment. Arrange the food on the serving with the same care you would use in creating a work of art, balancing colors and forms in a harmonious arrangement. To show off the food and put everone at ease about cleanliness, use bright white (not yellowish) lighting with pure white dishes and clear glasses. Obviously, this does not apply for a romantic meal for two, where flickering candlelight, soft music and a steady, loving gaze across the table are more important than the food.
Taste
The tongue recognises five basic flavors: salt, sweet, umami, bitter and sour. One of the keys to a successful meal is to balance these, both within individual dishes and across different courses. For example, it is usual to finish a formal meal with a sweet dessert, which in some way marks the psychological end of the event.
Smell
The most important sense in preparing and cooking food is the sense of smell. It adds subtlety to the experience, which the tongue itself cannot recognise. The smell of food being prepared is one of the greatest stimulators of appetite. Anyone who has ever given up meat will know how the smell of bacon cooking is an exquisite torture.
Sound
Think about the accoustic environment. Many meals in big restaurants are ruined because it’s just too noisy. A shared meal should encourage conversation, and too much background noise can ruin that. Rule of thumb: the more people at the meal, the louder the background noise can be. If you’re going to have background music, match the mood to the food. A classic bouillabaisse, for example, is likely to taste better to a soundtrack of Georges Brassens.
Touch
Eating with your fingers is sensuous and sexy. If you’ve ever seen the film Tom Jones you’ll know that playing with your food is an easy way to signify your carnal intentions. Chicken legs or wings, small pastries, and many other foods give you the justification to lick your lips and fingers in a quite unambiguous way.
Temperature
The temperature at which a food is served can affect the way it is experienced. Generally, sweet foods can be served cold (like ice cream), while for more subtle and aromatic foods a warmer temperature releases more of the flavor.