Food Art - Garnishing and Presentation September 13, 2010 Would
you like to learn about food garnishing and presentation? Can
the way food is arranged actually affect the flavor of the food?
Bill Phillips, Culinary Institute of America Chef/Instructor
says, “Indeed it can.” He also emphasizes that from a
psychological point of view, presentation clearly affects one’s
perception of flavor. He teaches a system of guidelines called
BUFF. B is for balance. U is for unity. F is for focal point. F
is for flow. This kind of information can be found in our MCPL
Online Resources Research Databases. Under the subject of DIY
and Hobbies - Culinary Arts Collection, this site includes 250
major cooking and nutrition magazines. Not only that, our
Claycomo Branch will also be having a program called Garnishing
and Presentation, where you can learn how to create vegetable-
flower and herb garnishes, and beautifully display cold food
such as lunch meats, cheeses, fruits, and vegetables. To sign up
for this and any of our other