The aesthetics of Japanese food
 |
| Presented by Fenella Kernebone |
Borrowed from BY Design
"Whether it's the freshness of raw sashimi or the crispness of fried
tempura, Australians have come to appreciate Japanese food. And it's
not just the taste, people also enjoy the exquisite way food is
presented.
But the allusiveness of the negative space on a plate, or the reason why the fish should always face left when presented whole, can make Japanese food seem rather esoteric. For By Design, Masako Fukui investigates the principles of Japanese food presentation.
This story, part of our Summer Season of highlights, originally went to air on May 19, 2011"
Even though this was presented on Australian Radio and address Australians, I feel it is totally applicable to pretty much all the western countries as well. Japanese food has become more and more popular over the past 20 years and continues to prove the health value of the Japanese Diet.
But the allusiveness of the negative space on a plate, or the reason why the fish should always face left when presented whole, can make Japanese food seem rather esoteric. For By Design, Masako Fukui investigates the principles of Japanese food presentation.
This story, part of our Summer Season of highlights, originally went to air on May 19, 2011"
Even though this was presented on Australian Radio and address Australians, I feel it is totally applicable to pretty much all the western countries as well. Japanese food has become more and more popular over the past 20 years and continues to prove the health value of the Japanese Diet.
No comments:
Post a Comment