<i>Mise en Plate</i>: The scenographic imagination and the contemporary restaurant

Abrams, Joshua

doi:10.1080/13528165.2013.816464

Cited by 10 publications

(5 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Characterized by small portions extensively arranged on large plates with elegantly presented sauces and minimal accompaniments [32], [33]. The satisfaction of the senses began with the vision, there was an artistic care, with special attention to the colours and forms, in which the dish was presented like a painted picture or a sculpture [34], [35].…”

Section: Culinary Evolutionmentioning

confidence: 99%

Designing for the senses through food design and psychophysiology

Mota¹,

Mata²,

Vilaseca³

et al. 2018

Experiencing Food, Designing Dialogues

View full text Add to dashboard Cite

Nowadays there is a whole new approach to food and cooking. A meal involves a complex composition of textures, colours, shapes, tastes, aromas, flavours and sounds, resulting in gastronomical pieces which cause various sensations and emotions to consumers. Chefs should use knowledge from the areas of psychology, design, science, etc., and even work with professionals from these areas, as this interdisciplinary holistic approach, allows to achieve better results and improve sensory characteristics. Palavras-chave:Design de Alimentos; Psicofisiologia; Gastrofísica; Perceção Sensorial; Ergonomia; O prato seguinte, Drinkable Smoke, focado no sentido do cheiro está inspirado nas manhãs ensolaradas e na flora de uma floresta. Composto por tons claros e diferentes aromas terrosos. Óleo essencial de gengibre e de mandarina verde assim como ervas aromáticas, flores e especiarias foram aqui aplicados para enaltecer as características aromáticas. Carvão de pinho foi usado no processo de confeção e fumagem. O efeito da forma do recipiente em que um prato é servido na perceção de aroma e gosto foi VI avaliada tendo-se verificado que há uma influência significativa, particularmente na perceção do cheiro e do aroma. O estudo envolveu testes de análise sensorial com 33 empregados do restaurante El Celler de Can Roca, resultados obtidos foram sujeitos a uma análise estatística recorrendo aos programas IBM SPSS Statistic grad Pack 24 e XLstatics. A utilização de uma máquina fotográfica Flir termal T360, permitiu ainda obter registo térmico que foi relacionado com os resultados obtidos. Os resultados finais foram aplicados na conceção de duas peças de porcelana na Vista Alegre® a incluir na gama de Chefs' Collection. Os resultados foram apresentados na 1º Conferência Internacional em Food Design and Food Studies: Experiencing Food and Designing Dialogues [2].O prato principal focado na Audição aporta uma componente sonora: uma melodia de sons de floresta, água a correr, chilrear de pássaros, vento, brisa e ramos a partir. Relembra uma floresta, com flores, ervas, ramos de 100% chocolate preto, um rio, orvalho e humidade de uma floresta, mini vegetais e trufa preta.O seguinte prato do menu, Greenly Fresh, é focado no sentido do Gosto e é um limpa palato em que foram aplicados os conhecimentos descritos sobre como aumentar a eficiência deste tipo de preparações. Os sentidos, especialmente o paladar, tornam-se facilmente saturados e é importante aliviar e acorda-los de novo. Dado o conceito base, relacionado com os bosques, este prato representa a vegetação verde e os sabores ácidos. No design deste prato a psicologia da cor e a correspondência modal cruzada aforam consideradas. O último prato do menu, Beet Grains, é focado no sentido do Tato e foi concebido considerando as correspondências intermodais ou outros efeitos no nosso sistema somatossensorial. O elemento base é a beterraba, e representa o pôr do sol na floresta com cores como o roxo e vermelhos naturais conferidos pelas betalaínas. Cada um dos 15 elementos que a compõem pos...

show abstract

Section: Culinary Evolutionmentioning

confidence: 99%

Designing for the senses through food design and psychophysiology

Mota¹,

Mata²,

Vilaseca³

et al. 2018

Experiencing Food, Designing Dialogues

View full text Add to dashboard Cite

show abstract

“…Michelin starred restaurants had a particularly difficult time adjusting as their meals depend on the environment in which they are served (Abrams, 2013, n.p.). Unlike many modern-day restaurants, these Michelin star-rated businesses lacked a food delivery system both in house and online.…”

Section: Introductionmentioning

confidence: 99%

“…Michelin stars were first awarded in France during the early 1900s to encourage motorists to explore the countryside and thereby use more tires. The three-star system was in place by 1933 and featured the “fork and spoon” indicators of each restaurant’s “comfort and quality levels” (Abrams, 2013, p. 8). Over the years, the guide has grown to include restaurants from all over the world and will review any restaurant no matter the style of service, food, or price.…”

Section: Introductionmentioning

confidence: 99%

“…Walking into each of these restaurants is the moment the curtain rises from the stage. As restaurant designer, David Ashen states that, “design has become a major element of the dining experience…The environment and its uniqueness are becoming as important as the food, and designers and owners are becoming more sophisticated in how they use light, colour and materials” (Abrams, 2013, p. 11). The spectacle of these restaurants is partially why the cost of a meal, or in many of these cases a ticket, is so high.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Bringing Home Three Stars: The Creation of Michelin Star Takeout

Jones,

Cain

2023

Journal of Hospitality & Tourism Cases

View full text Add to dashboard Cite

Alinea has proven using organizational resilience the ability to persevere through the COVID-19 pandemic. Together, Grant Achatz and Nick Kokonas have designed multiple adaptable contingency plans. Despite their Michelin stars being based on experiential dining and molecular gastronomy, Alinea is doing its best to produce traditional Michelin quality food for their takeout options. From divisive canapes to mysterious social media campaigns to takeout items that require guest participation, Alinea is still making a culinary statement. By increasing customer engagement and adding virtual dining elements, Alinea has the potential to keep both their Michelin stars and their avant-garde culinary experience.

show abstract

“…Recently, however, the food-art question has been connected mostly with what is called "modernist cuisine" and the related high-end restaurants (such as elBulli, Noma, and 3 Alinea) as initiators of a truly artful revolution of dining at the turn of the twenty-first century (Raviv 2017) 1 . A remarkable body of literature on modernist dining suggests that restaurants with a modernist orientation celebrate dining as a chef-diner dialog and as a source of a vast range of emotions as well as multisensory, participatory, and total experiences supported by surprising, esthetically inspiring or even shocking dishes (e.g., Myhrvold 2011;Abrams 2013;Tresidder 2015;Kaufman 2016;Opazo 2016;Raviv 2017). Modernist dining aims allegedly at challenging diners' expectations instead of fulfilling them as the traditional haute/nouvelle cuisine primarily aspires to do (Myhrvold 2011;Opazo 2016).…”

Section: Introductionmentioning

confidence: 99%

New Nordic upmarket bistros and the practical configurations of artful dining

Koponen

Niva

2019

Food, Culture & Society

View full text Add to dashboard Cite

expertise lies in the study of food culture, food choices and the social and cultural aspects of eating. In international and national projects, she has studied eating patterns in the Nordic countries, sustainable food consumption, the consumption and future prospects of meat and plant-based proteins, weight management as a practice, and consumer acceptance on food-related innovations. She has wide experience in using both qualitative and quantitative methods. She has authored and coauthored in total 33 refereed scientific articles in journals and books.

show abstract

Mise en Plate: The scenographic imagination and the contemporary restaurant

Cited by 10 publications

References 2 publications

Designing for the senses through food design and psychophysiology

Designing for the senses through food design and psychophysiology

Bringing Home Three Stars: The Creation of Michelin Star Takeout

New Nordic upmarket bistros and the practical configurations of artful dining

Contact Info

Product

Resources

About