[Sca-cooks] food as art

[Peters, Rise J.]

I had a friend in grad school ask me for "a home cooked meal" once.  So I
treated him to slow-cooked porkchops in gravy, home-fried potatos, and
southern style green beans.  He looked at the plate and then at me and said
"It's all brown."

It had never occured to me that food should be any color other than brown,
before that...

> -----Original Message-----
> From: sjk3 at cornell.edu [mailto:sjk3 at cornell.edu]
> Sent: Tuesday, January 22, 2002 11:27 AM
> To: sca-cooks at ansteorra.org
> Subject: [Sca-cooks] food as art
>
>
> > I pretty much agree with you on this Margaret.  Food is
> art.  The whole
> > "pleasing to the eye" concept is a truism.  I have seen the
> same portions of
> > the same dishes placed on a platter or a plate and there is
> a definate
> > difference in which I would be attracted to eat.
> >
> > said the stangest thing to me.  She said I think in
> textures.  I think every
> > cook worth their weight *has* to think in textures.  After
> all, food is a
> > texture.  It is also a colour.  I'm sure we have all seen a
> plate that is
> > covered in food all the same texture and colour.  It is not
> very appetizing
> > in my opinion.  I would be happier to find a variety of
> complementary
> >
> > Olwen
>
>     This reminds of something in one of my older editions of "Joy of
> Cooking."  Irma (we never called it "Joy of Cooking," it was
> "check it in
> Irma") spoke of a new bride who prepared her first dinner for her new
> husband.  I don't remember the details, but it was something
> like poached
> fish, mashed potatoes, and (probably very well done) boiled
> cauliflower.
> She (Irma) then went on to say that food should look nice as
> well as taste
> nice, etc.
>
> Sandra, who must admit sometimes her plates are less than stellar
> sjk3 at cornell.edu
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