OK, this is the last arty post :)
... but research (and anecdotal evidence) suggests that presentation is almost as important as taste. Yes, flavor can be improved by how the dish is served.
There is some common sense behind the idea - if you go to a restaurant and see a plate of brown lentils it's not too appetizing, no matter how well it's spiced and seasoned. A dish of red tomato, green basil and white mozzarella on the other hand looks pretty tasty.
The moral is think about how to present your meal, sometimes even a garnish or choice of china can make a difference.
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