Cooking is a Generous Act
Cooking Is a Generous Act.
In fact, I’d even go so far as to say that you can’t be a good cook if you don’t have a nurturing spirit. Food grudgingly prepared is never as good as sustenanc...
letter from the publisher
You Eat With Your Eyes
You eat with your eyes.
Don't judge a book by its cover.
Both statements are true when it comes to dining.
We’re easily seduced by a beautifully plated dish. Bright colors, contrasting textures, precise placement and an air of abundance all spark our appetites. Give us a little shine and a close-up and we’re happy.
On the other hand, brown food and muted colors—such as those resulting from a long braise—result in nuanced and savory flavors but it’s not usually a pretty picture. If we had to rely solely on our eyes, we probably wouldn’t pick the “brown blob.” But luckily our nose takes over and the kitchen-filling aromas make up for any visual shortcomings.
It’s not just what’s on the plate; the plate itself can influence our judgement. Scientists say we eat less when the plate is red and/or there is contrast between the plate and the food, such as light food on a dark plate or vice versa. (The jury’s still out on the effects of blue plates, but I’ve long held a visceral personal aversion to those that I’m just beginning to overcome.)
And our reaction to our eating vessels is not just visual; it is also tactile. Cradling my favorite handmade ceramic bowl filled with steamy oatmeal or a warming soup is a pleasure in and of itself.
All three of these components come together in the first article for our new Arizona Plates series by photographer Debby Wolvos in this issue. We have Chef Cory Oppold’s beautiful presentation of soulful braised lamb on Christiane Barbato’s lustrous handmade moon plate. It’s a feast both for the eye and for the palate, one you’ll want to pick up and hold in your hands.
Note: We’re giving away the Blue Door Ceramics plate featured in the article. Go to ediblephoenix.com/AZPlate1 for more information.
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