Color plays a huge role in our dining experiences.
Experiments have shown that contrasting colors on a plate can lead diners to taking greater quantities of food in a buffet line. Colors are known to impact our thoughts about food; reds, for instance, evoke flavors of strawberry. And even lighting that changes the colors of foods that diners were enjoying a few minutes before can turn those foods into off-putting dishes.
The bottom line is color matters, and chefs need to consider this fact -- and take advantage of it -- when developing plating techniques.
As we've detailed many times before, the first step in eating is almost always seeing. First impressions make a difference, and if dull, beige foods are served on top of muted beige dinnerware, chefs will lose the opportunity to dazzle on first glance. They'll pass on the chance to set expectations with guests as to what the next hour or two will hold.
Traditionally, we've mostly used white for the same reason a blank canvas starts off as white. Yes, many artists will block of their workspaces with different background colors. But more on colors in a bit.
White has been the color of choice because pretty much every dish or type of food looks good on white. Ingredients look more appealing, vibrant, and are more apt to pop off the plate. Because we've used it for so long, though, white can also become boring. Other options have emerged that integrate aspects of nature, the elements, or even complete color swatches that will accentuate certain dishes.
Here's a quick list of colorful options to consider and why you should consider them:
BLACKS AND BROWNS - With new collections like Sienna and Sandstone, chefs should consider light brown, beige, and off-white foods. This is an easy way to take bland-looking ingredients and make them pop off the plate.
BLUES, GREENS AND GRAYS - If you have bright, vibrant food colors like yellows, oranges, and reds -- perhaps mixed in with some white -- blues and grays provide an appetizing contrast.
YELLOWS, PINKS AND WARMER HUES - Green foods like salads, spinach, or even herbal accents like chives can really look good on plates with warmer hues. The contrast is subtle enough to be appealing while not being overtly contrasting like dark reds and dark greens.
Yes, colors are important. They can help lead our eyes in certain directions and even alter our experience of eating. BauscherHepp and our collection of fine dinnerware brands are aware of these facts, and as a result, have led us to create some of the most interesting décor patterns on the market.
Would you like to learn more about the colored dinnerware options available to chefs today?
Be sure to download our latest BauscherHepp Design Guide for inspiration.
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Like that action-packed superhero movie or those fresh spring flowers, some things are just better in color. And your diet is no different. Packing your plate with a variety of colorful fruits and veggies is a proven way to arm your immune system with powerful nutrients. Ready? Let’s dig a little deeper.
It’s All About Those Phytochemicals
Phytochemicals are actually just naturally occurring compounds found in plant foods. They are responsible for giving your favorite fruits and vegetables their signature colors and packing them full of nutrients that can prevent disease and fight inflammation. In fact, the most vibrant plant foods are often the richest in antioxidants, vitamins, and minerals. James Roche, Registered Dietitian and Nutritionist at St. Mary’s Medical Center, confirms that “phytonutrients, antioxidants, and fiber play very important roles in prevention of a number of diseases. Fiber and a high water content in fruits and vegetables also curb our appetite by filling our stomach and intestines, signaling to our brain that we are full.”
Your Color-Coded Guide to a Nutrient-Dense Diet
Each color of food contains a unique set of phytochemicals. Which means each color also contains a unique set of benefits. Basically, you can think of a food’s color as Mother Nature’s way of telling you what’s inside (thanks, Mother Nature!). Let’s break it down:
- Red: Red fruits and veggies like tomatoes, radishes, strawberries, and cherries help support the brain and circulatory system, and keep cholesterol levels healthy.
- Orange + Yellow: Opt for carrots, sweet potatoes, peaches, and pineapple for an instant immunity boost, plus some extra protection for your eyes and bones.
- Green: Green means go for better digestion and reduced inflammation. Eat veggies like broccoli, spinach, and brussel sprouts, and choose fruit like kiwi, lime, or green apples.
- Purple + Blue: Eating eggplant, purple cabbage, blackberries, and blueberries, can help lower the risk of cancer, heart disease, and stroke. Purple and blue foods have also been linked to improved memory and healthy aging.
- White: Choose white foods like potatoes, cauliflower, bananas, and white peaches to help lower bad cholesterol and high blood pressure, as well as minimize the risk of certain cancers.
V is for Variety
Imagine only ever watching the same movie, every day, three times a day. Things would get boring, right? And just think of all the good references you’d miss out on! Point is, in both pop culture, and nutrition, variety is just more fun. Eating a variety of colors each day, assures that you don’t miss out on important nutrients, vitamins, minerals, and antioxidants. James Roche adds, “Antioxidants are primarily responsible for reducing inflammation and these mainly come from vitamins A, C and E. Most vegetables contain large quantities and therefore, are highly anti-inflammatory.”
We hope that by now, you see phytochemicals a little less like a monster in a sci-fi and a little more like a best friend in a rom-com. Because when it comes to good nutrition, phytochemicals will always have your back.