Go to enough modern restaurants, and you will inevitably find chefs agonizing over the smallest details of their plates, tweezing just the right amount of garnish on top a dish. But how important is that level of detail?
Well, a new study suggests precise plating is very important in ways chefs might not have even considered.
More than 12,000 people took part in an Internet-based food orientation test at the Crossmodal Research Laboratory at Oxford University. The study used a dish from Michelin-starred chef Alberto Landgraf featuring three V-shaped pickled onions all pointing in one direction. Participants completed different tasks such as ranking four plates that had been randomly rotated and turning the photos so the food looked the most appealing.