“If a man finds himself with bread in both hands, he should exchange one loaf for some flowers of the narcissus, because the loaf feeds the body, but the flowers feed the soul.” – Muhammad
As we say in Italy “Anche l’occhio vuole la sua parte”, “The eye also wants its share.”
The proverb refers to the importance of food presentation because a pleasantly set up dish means care, attention to detail, and love for the food you’ve cooked.
The way you arrange your vegetables on the plate can make your salad look more inviting; an attentive color combination between your entrée and the side dish it’s served with it can enhance the look – and taste – of both of them.
As much as the smell of food can whet your appetite, so its presentation can make it more tempting.
Setting your table beautifully creates expectations of dishes as flavorfully pleasant as your setting is aesthetically comely. Choose your colors according to the season, as you do with your food: a cool palette of green, yellow and blue hues for the warm season, warm shades of orange, brown, and red for the cold months. To determine what colors look good together, use the color wheel (available online or in craft stores). It will help you to develop a taste for choosing nice combinations.
Depending on the occasion, your table can be formal, elegant or casual, but make sure you think in advance what impression you want to give your guests on their arrival.
I find flowers particularly welcoming and I always make a centerpiece for my dinner parties. It can be as simple as a candle surrounded by flowers or greenery, or a sophisticated arrangement for a holiday, or perhaps a whimsical one with herbs and vegetables.
Years ago, I learned that also good timing can play a role on taste of food.
Some friends of mine kept raving about the amazing paella that a common acquaintance from Spain made for a dinner party that she hosted every summer. When I was invited the following year, I couldn’t wait to find out what made her paella so outstanding. When I asked the hostess, she winked at me saying, “You will see …”
In spite of the Spanish fame for tapas, I noticed that very few appetizers were being served while there seemed to be an endless flow of cold and delicious sangria, which kept coming from the kitchen in big pitchers.
In keeping with the Spanish tradition of eating late, dinner was served around nine. By that time, I was famished and a little tipsy from drinking too much sangria and, looking around, I could tell that the other guests were as well.
The paella was indeed the best I had ever had but at that point I couldn’t tell how much the hunger and inebriation impaired my judgment.
When I complimented the hostess about her paella, she winked at me again and asked, “Did you guess my secret ingredient?”
That evening I learned that a long wait could contribute to making a dish taste even better than it actually does, but I still prefer my dinners to be enjoyed by my guests without resorting to any tricks.
