All my plating is not without scholarly merit.... from tonights lecture: Sensation and context carry over into our cultural food traditions. In Chinese culture the meat is never supposed to overpower the rice included in the meal. This division is called fan (grains) and chai (vegetable or meat) – which are to be kept in balance. This harmony of the meal also applies to the aesthetic variable, thus you will often see intricately carved vegetables as decoration on the plate (Jandt, 73).
Posted on: Tue, 09 Sep 2014 15:50:58 +0000