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The Art of Food Presentation. Ho l’acquolina in bocca… to make my mouth water.
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Ho l’acquolina in bocca… to make my mouth water.. The presentation of dishes that flatter our sight is not only pleasant but it facilitates our digestion. When we say “ho l’acquolina in bocca” it has got a definitely positive effect on digestion because it starts a chemical and organic processing.
To make my mouth water… A beautiful layout of a dish helps this initial phase of producing saliva in order to break down starch.
While many people interested in the Culinary Arts choose to work in the kitchen as chefs, there are a few others that are interested in the more unusual culinary careers that are out there. One of those is being a Food Stylist. The Food Stylist
Food stylists combine culinary art and science to prepare food for cookbook,advertising photographs, television commercials, and scenes in movies. What Does a Food Stylist Do?
Stylists are responsible for finding unusual ingredients and preparing food so it looks freshly made and appetizing. A culinary school degree is a must for a food stylist, as the job requires extensive knowledge of how food acts, both aesthetically and scientifically .
Tricks of the Trade • Stylists might substitute heavy cream for milk when photographing cereal (heavy cream looks much more appetizing). By adding aspirin powder to champagne, they create extra fizz. (effervescenza)
Other tricks… • Applying lipstick on strawberries to deepen their redness, using hair dryers to cook a slice of turkey, or using shortening (grasso x frolla) mixed with sugar to simulate ice cream. With the advent of digital photography, the Food Stylist’s job has become much easier. No longer does the stylist need to worry about such details as the food sitting under the hot lights for hours and hours—photos are now taken and fixed up much more quickly.
But it’s not all about fooling (ingannare) the cameras! • Food Stylists also get to experiment with new recipes when they are helping do the photographs for a new cookbook, and they get to create the new and interesting foods that restaurant chains such as McDonald’s launch.
SUGGESTIONS: • Shape- you can choose plates with different shapes and sizes. Make sure that the plate holds food comfortably; giving the perfect appearance that is not too crumby (molle) and brassy (vistoso). • Colour- Use plates that contrast the food colour. For instance use white plates for dark food or dark chocolate, rustic earthenware/terracotta plate for food that are light in colour like “prawn filled tortilla”. • Remember odd(dispari) number of food items on a plate look better than even(pari) numbers.
Arranging Food Combine hard and soft textures, smooth and rough type of food.
Place the main part of your dish at the front of the plate. If you have different sizes of food items place the tallest item at the back and follow it in a descending way.
Before the food is placed add an extra shine by sprinkling finely chopped herbs, nuts, or spices on the lightly oil coated rim of the plate. For dessert plates you can sprinkle cocoa or powdered sugar.
When arranging the food don't leave too much space between the items, at the same time do not overcrowd it. You don’t need to arrange all the items in the centre.
Garnishing food • For garnishing use a strand of lemon or orange peel on the plate. Place a slice of fruit that contrasts with the colour of food beside the peel.
Are you able to find other garnishing ideas and describe them to the schoolmates?…for example… • Paint or drizzle (lasciar cadere goccioline) or stripe across the plate. You can use chocolate for desserts and barbecue sauce for meats. • You can even use fresh herbs like rosemary sprig on the plate for garnishing. However, never garnish with anything inedible. • Serve the carrots or cucumbers or onions in slices or carved rather than serving them as a whole piece. • If the food has been placed in the plate for a long time lightly brush it with warm water and little olive oil!!
