The picture above consists of two dishes. The first dish
consists of a beef wellington, beet risotto, pickled mushrooms, butternut
squash puree and water cress. The second dish consists of foie gras torchon,
crispy brioche, candied kumquat, cherry gel and pomegranate. Therefore, both
the dishes have the same amount of components. However, the second dish looks
more appealing than the first image. This is due to the arrangement of
component on the plate.
Even though the beef in the first image has been cooked to
perfection, the human eye would find the foie gras more appealing. This is
because the first plate is overcrowded with the components, which would not
allow one to visualize the various colours and textures in the food. According
to (Kathy,
n.d.)
separation of the components during plating allows to portray the individuality
of each component on the plate. Therefore, this is the main reason why the
second image looks catchier and appealing when compared to the first one.
Lastly, the second picture had more depth when compared to
the first picture due to framing. As seen in the picture, the plate rim has
perfectly framed the foie gras which enhances the depth of the picture as it
gives a clear idea of the size, texture and taste of the subject; which the
first image failed to portray.
Kathy, C.
(n.d.) Plating Food, How to Live Gourmet, [online] Available at:
http://www.howtocookgourmet.com/platingfood.html [Accessed 2 November 2014].
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