Body Wisdom

Aesthetics of good food and the transition

A transition of any kind is not easy and when it comes to changing your eating habits its well more difficult than anything else. If you are someone who had been looking for a change in what’s being served on your plate but have been struggling to find a reason or a season for that change to occur, here are few simple steps to begin with!

Human Psychology is quite intriguing and pleasantly surprising at times. Though there are no fixed rules and regulations on how a human mind would perceive and project things, still some studies have proven facts which are true for a larger population.

With so much rise in awareness of human consciousness, we all know that we are energy bodies. We see, smell and perceive information and then put our knowledge into action.

Research by many renowned psychologists, to quote, Mr Charles Spence from Oxford University, proved that what we eat, how we eat and how much we eat, depends upon, the plating, the lighting, the music and most importantly the mood.

The mind gets tricked by the colours of the plating and the smell that reaches our sensory organ. A Study done by professors at the University of Bari, Italy, stated some interesting facts:

  1. Human Mind perceives that a greenish juice would be sourer than reddish one
  2. A yellowish juice is perceived to be bitter compared to the other colours
  3. A highly Saturated Yellow makes people think it’s a fresh juice.

At the end of the study, they concluded that “We eat with our eyes” and that “neatness is relevant “.

The Transition:

Most of us get influenced by the marketing tactics applied by the food industry. We end up consuming food which is well promoted and presented to us than choosing to eat what our body is asking for.

The urban lifestyle has changed our eating habits due to lack of time and the patience to cook. We eat food to fulfil our emotional needs or taste than listening to our body and its requirements. The body has its own wisdom and it follows a natural clock and it ensures that the digestion takes its own natural time so that it can produce optimal energy to keep the body operational. Body requires you to sit peacefully and enjoy the meal.

As stated above “we eat with our eyes”, when we sit to eat the eyes send signal to the brain and then it starts preparing the body to take in the food. The saliva is generated when we even look or smell the food that we like and it’s the first step in the digestion process. When the food is not properly chewed or given time to further be absorbed by the body it creates more issues in the body organs as they are not well prepared to take part in the process and hence the origin of different kinds of diseases or issue takes place.

Transition is preceded by aesthetics:

The word aesthetics means what appeals to the eyes and is derived from a Sanskrit word “Avis” meaning which is before eyes evidently. When you see food in yogic way, wherein it means when you see food evidently you see it differently every time it’s in front of you. The yogic way of eating also pays emphasis on the fact the more you eat in awareness, the more you care for your body.

Understanding the essential role that food plays in helping us to live healthy lives, the challenge is to adapt our sensory organs in rapidly changing food landscapes where our automatic decisions should be taken consciously.

The nature gifts us healthier and fresh foods like fruits, vegetables and nuts. These foods are naturally beautiful and appealing to all our senses (eyes- colour, shape, nose-distinct fragrance and tongue- rich pleasant taste)

If we go deeper into the study of these natural foods and their positive effects on our body, our dependency on junk food and flesh of other living beings would no longer exist.

Once we get into the phase of transitioning our eating habits to natural food, the taste buds can play havoc in our life, but with determination and commitment we can conquer our mind and sail smoothly.

By now we know that food presentation is as important as its preparation. Now the question is what is good food presentation and what all should be paid attention to?

“If you want people to come to your restaurant and pay to eat your food, they expect to see and taste food they don’t get at home,” says Chris Curtis, executive chef at InterContinental Abu Dhabi. “The experience of the meal is as important as the food itself and presenting food in an appealing way adds to the experience and overall value of the meal.” When plating a dish, Curtis says each element matters equally – colour, arrangement, balance, texture and how easy it is to eat.Thus, one of the important aspect is plating when it comes to tricking the mind to healthy eating.

A research done in Ferran Adria’s Culinary school, Spain has proven that colour of the plates also matters as sweets served on a white plate were considered more sweeter than the one’s on the black plates. The brown and blue plates were found to have suppressed appetite and affected the perception of taste. Hence, the point is that colour of plate shall go as per the time of the day or may be its just a play of the mind.

And here are few tips:

  1. Make sure your plates are sparkling clean.
  2. Make sure dishes are served on time.
  3. Balance the variety and contrast, it could also be the variety in the texture of the plate.
  4. Match the portion of the food with the size of the plate.
  5. Have a structured plating in a pattern that appeals to your eyes.
  6. Place your favourite and most important element of the food in the centre.
  7. Arrange in a way that the colours of all elements go together nicely.
  8. Make sure every time you arrange the plate in different way for your mind to always be taken by surprise.

Conclusion:

Transition always creates a space of unease as from easy food we transit to food which requires our effort and time and most importantly –discipline. The wandering human mind may make the journey a bit rusty but let not it win, a few changes a day can lead to a healthier and natural lifestyle. Be determined!


Recommended Read:

  1. When a Chef becomes an artist:https://foodandwineaesthetics.com/tag/aesthetics-of-food/
  2. 10 Points to Highlight in “Taste as Experience” by NicolaPerullo:https://emilycontois.com/2016/08/22/taste-as-experience-by-nicola-perullo/
  3. The psychology behind food plating:https://www.chefify.net/academy/article/psychology-behind-food-plating
  4. Food Psychology: How To Trick Your Palate Into A Tastier Meal:https://www.npr.org/sections/thesalt/2014/12/31/370397449/food-psychology-how-to-trick-your-palate-into-a-tastier-meal

Title pic credit: RitaE via Pixabay



Disclaimer: The health journeys, blogs, videos and all other content on Wellcure is for educational purposes only and is not to be considered a ‘medical advice’ ‘prescription’ or a ‘cure’ for diseases. Any specific changes by users, in medication, food & lifestyle, must be done under the guidance of licensed health practitioners. The views expressed by the users are their personal views and Wellcure claims no responsibility for them.


09:03 PM | 13-01-2019

Thanks Asha.

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05:39 PM | 12-01-2019

Nice article. In my family, my husband and son don't care so much about plating but my daughter does.. so I use some of these tricks :)

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