The Art and Science of Food Garniture

Abstract

The objective of this thesis was to examine whether food garnishing plays any role in the meal in order to justify garniture’s essence in a meal and its value in evaluating meal experience. Food garnishing art has been used for years in many food establishments. As a matter of fact it is a topic studied in culinary school. Food presentation is also a highlight of many Food TV shows, food magazines books and many culinary journals. However, the intrinsic value of garnishing and meal presentation has not been thoroughly covered in culinary arts literature. This study examines this value by studying elements of food garniture individually. The first part studies the artistic elements of a garnish which include shapes, craft and patterns. The next part studies perception, behaviour and social psychology thus the scientific. According to the research conducted there is need for garniture in meal presentation. However the appreciation of garniture follows the Abraham Maslow hierarchy of needs.