Elements & Principles of Design

1. Elements & Principles of Design as applied to... CULINARY ARTS

2. Remember the 5 senses? There is never a better time to think about the senses than when considering the food “presentation”. Appealing to them is an “art”! Correct use of the 4 elements and 5 principles of design will help you achieve this goal. We taste sweet, sour, salty, and bitter. We see color and shape! Smell is stimulated while food is eaten and being prepared. We feel texture and temperature. We hear food while we eat it or cook it.

3. Elements of design: Line... Lines, found in all designs, provide a psychological suggestion. Subconsciously we are aware of that suggestion and respond to it. Curved lines are “happy” and feminine Horizontal lines are “solid” and add width Good design may include several types of line for interest, but one type should be prominent. Vertical lines, such as in this candle napkin fold, add height and “dignity”; they are masculine Diagonal lines can add “interest”… or “confusion”

4. Elements of design: Form Form follows line; this bowl incorporates curved, horizontal, and diagonal lines for interest Form also follows function. The primary function of this syrup pitcher dictates that it has a sturdy base and doesn’t tip easily, has a spout for pouring, and a comfortable handle. Be aware of form in your table appointments and in the food selection.

5. FORM ADDS INTEREST! CORN: Whole kernel, on the cob, creamed or deep fried fritters? How about potatoes? Boiled round, tater tots, potato pancakes, mashed, wedges, crinkle cut French fries, curly fries, or potato soup… what appeals to your senses?

6. Elements of design: texture... To delight the palate, choose a combination of food textures. That’s why cheese often goes best with crackers instead of bread; we like crispy corn tortillas with refried beans; and chewy raisins and smooth peanut butter with crispy celery.

7. Elements of design: color... Garnishes, fruits, and vegetables can effectively add color to meals Color tempts and pleases the eye. Imagine a plate with a pork chop, baked potato, cooked cauliflower and dinner roll… all white and tan! Think color! Dinnerware, serving pieces, and linens can also add lots of color

8. Principles of design: rhythm... Rhythm creates a pattern that guides the eye. It can be achieved in 5 different ways: radiation, opposition, gradation, repetition, and transition. • Radiation • Rhythm created by identical objects coming from a central axis as these potatoes come out from the center • Opposition • Rhythm created by lines meeting at right angles; this sandwich is arranged so corners catch the eye immediately

9. Repetition • Rhythm created by duplicating shapes, colors, pattern, line and/or texture as in these meat slices • Transition • Rhythm created by curved lines that carry your eye across a straight surface or from one area to another (here, the shape of the plate itself will carry your eye around to all food portions) • Gradation • Rhythm created by a gradual change in size or color such as the change in the size of tiers

10. Principles of design: balance... Balance can be achieved in two different ways. Balance provides a sense of stability and organization. When arrangements of food on a plate, table, or buffet are not balanced, there is a feeling of lopsided-ness. This cake table is asymmetrically balanced… the larger tree on the right is placed closer and over the table to offset the “weight” of the floral arrangement to the left of the cake. The presentation of this meal is symmetrically balanced… if the plate were cut in half , both sides would be the same.

11. Principles of design: proportion... Proportion is the relationship of the individual parts to the whole. Here, the trays of food are too large and too numerous for the size of the table. It is not pleasing to the eye. The plate appears to be too large compared to portion size 7 overwhelming centerpieces on a table set for 8 to dine… the scale in height and number is out of proportion

12. Principles of design: harmony Harmony means all the components of the meal compliment each other. They “go together”… including the food choices and table appointments. The silver is polished, the crystal is gleaming, the linens are pressed, the fresh flowers are fragrant… and all this, for hamburgers and fries? Would you serve a flaming dessert to top off a meal of hotddogs and chips?

13. Principles of design: emphasis... Emphasis indicates a “point of significance or focus” and draws the attention of your eye. Your eye is drawn to the size and presentation of the meat entrée on this plate; to the color, size, and height of the cake on this bridal shower table, and to the bright red centerpiece on this holiday dining table. Make sure the focus of the meal or table is worthy of scrutiny.

14. Decorative vs. Functional design... Function must always be the primary consideration; decoration is secondary. The “function” of a seating arrangement is so guests can visit. This centerpiece, though lovely, interferes with function! It is much too tall and blocks guests view of each other. No amount of decoration or presentation should or will outweigh the primary function… good taste

15. Elements & Principles of Design as applied to... CULINARY ARTS THE END