mgm9128
Distinguished Member
- Joined
- Jun 20, 2011
- Messages
- 7,615
- Reaction score
- 3,441
STYLE. COMMUNITY. GREAT CLOTHING.
Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.
Click Here to join Styleforum's thousands of style enthusiasts today!
Styleforum is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.
I won't defend hovering potatoes on a stick, but I do think a large part of why people dine at nice restaurants is to not only taste a great meal, but to have a full experience. One that dazzles the senses, both through taste and vision. It isn't every day that you will eat food presented as it is in places like The French Laundry or Per Se, or eat a salad of radishes that looks like mine. But that's the point. It's what makes it special.
I won't defend hovering potatoes on a stick, but I do think a large part of why people dine at nice restaurants is to not only taste a great meal, but to have a full experience. One that dazzles the senses, both through taste and vision.
sh you seem to forget the adage that we eat first with our eyes. a good chef kind of has to make a visually appealing plate, its been done for a long long time now. also i think you may be missing the point about well-plated foods. you're kind of seeing the trees but not the forest as it were.
I won't defend hovering potatoes on a stick, but I do think a large part of why people dine at nice restaurants is to not only taste a great meal, but to have a full experience. One that dazzles the senses, both through taste and vision. It isn't every day that you will eat food presented as it is in places like The French Laundry or Per Se, or eat a salad of radishes that looks like mine. But that's the point. It's what makes it special.
For something as fleeting as a bowl of soup or a salad, there is only so much that can be done to make it a better plate of food before it becomes contrived spectacle and I simply look at it and see a victim of creative ego. I'm not saying it isn't pretty or indicative of genius as an isolated object in a vacuum. It is. I'm just saying the process of dining is ultimately holistic, and anything that diverts my attention from eating the food or socializing to simply coveting the food for some unnecessary reason is going to sour the experience. I really wouldn't enjoy eating dinner in such a hysterical atmosphere and no matter how slick a person is, taking photos of salads is just as hysterical as taking photos of the Mona Lisa with 80 tourists. If I were a really talented chef, I wouldn't let my restaurant become a peep show for culinary pornographers and I'd start by not suspending potatoes from the air.