There’s a reason why they call cooking “the culinary arts”. It’s a form of expression. The primary focus typically is the taste, but ALL five senses are critical to make a dish exceptional. For this week’s blog post, we decided to focus on presentation. Specifically, how does color affect the way a meal tastes?
Eating Color – It’s Good for you!
Before we dive into the presentation factor, let’s talk a little bit about the nutritional value of eating the rainbow. The pigments of an ingredient such as a blueberry or deep red beets tells a lot about its nutritional value. By eating colorful food, you’ll be eating a variety of fruits and vegetables and therefore ensuring you get the vitamins and minerals your body craves.
How can color affect the taste?
Besides being an easy way to help you eat healthy, color can affect the taste of the food as well. How? Taste, smell and sight are not mutually exclusive. In fact, all our senses work together to help decode what is put in front of us and decipher what we’re eating. Heck, there’s even a scientific term for it: synesthesia. Here are just a few examples of how a specific color can evoke a certain taste:
- Yellowish green – sourness
- Pink – sweetness
- Grey – evokes olfactory (smell) sensations of smokiness
The colorful side of our Blue Angel Menu
Like an artist painting a canvas, our chef does a wonderful job splashing color in all our dishes. There are a couple though that really stand out in our minds. The first is our Kale Salad. The bright orange carrots on a background of dark green kale along with the deep red cranberries evokes a sense of joy in our hearts. Another great example is the vibrant red Sriracha against our green Thai curry.
Do you feel like color changes the way food tastes for you? If so, share what dish (color) pops in your mind.