the importance of visual art in food

Leong Han Keow (John) Matriculation No. 10011510

Guo JingYan (Jessie) Matriculation No. 10011506

Qian Zerong (Sarah) Matriculation No. 10009192 Shen Xiaofeng (Fiona) Matriculation No.

10011528

IntroductionVisual Arts in food help to promote and

sell food (Cavanaugh, B B., 2010)

New trends in visual food art are: Tiny Portions (Harvey, A., 2010)

Presentation of Food (Harvey, A., 2010)

Tweaking classical foods to make them contemporary (Harvey, A., 2010)

Source: Cavanaugh, B B. 2010. Catering’s new reality. Foodservice director, January, pp.22-28.

Link Between Diet and Appearance

Source: Datamonitor.2009. Global Consumer Trends: Health.[online] Available at: http://www.nutri-facts.org/CONSUMER-RESEARCH REPORTS.149+M54a708de802.0.html [Accessed December 19 2011]

Mini Desserts

Source: Harlan, J G., 2011. Small Pleasures. Chef Magazine, 55 (2) February, pp.10-12.

Opportunities for Operators to use Visual Art in FoodPaying attention to

Trends:Eg. Smaller Sized

Desserts – Small Chocolate Fondant

(Cobe, P., 2006)

Upgrading Desserts for an upscale casual concept

Eg. Crushed Pie Parfait in a cup (Cobe, P., 2006)

Fashionable Wedding Cakes (Cobe, P., 2006)

Source: Cobe, P., 2006. Foodservice buyer Desserts & Chocolate. Restaurant Business, October, pp. 54-60.

Cupcake Wedding Cake

Source: Tandlesachin21. 2010. Donald Trump Wedding Cake. [online] Available at: http://tandlesachin21.onsugar.com/donald-trump-wedding-cake-13312211 [Accessed January 8 2012]

Other foods which use Visual ArtCandy :Eye catching colours- Impulse Purchase (DiVita, L J., 2005)

Trend- Look of the past with contemporary colours

(DiVita, L J., 2005) Natural colours- Increase

value of Candy – look fresher (PreparedFoods., 2006)

Lights in Cotton Candy – New Experience and fun (Tourist Attractions & Parks, 2008)

Source: DiVita, L J., 2005. Sweet Success. Fancy Food & Culinary Products, 22 (6) June, pp.13-16.

Other foods which use Visual Art Chocolate Desserts : Dessert most likely to be

chosen by diners if they cannot decide

(Ryan, R., 2011)

At least one chocolate dessert on a restaurant’s menu

(Ryan, R., 2011)

Make use of Visual Art to meet customers’ demand

(Ryan, R., 2011) Eg. A beautiful chocolate

dessert with Turkish ingredient - sahlep (wild orchid buds) for Turkish people at Efendy Turkish restaurant in Balmain

Source: Ryan, R., 2011. Seduction by Chocolate. Hospitality, 675 August, pp.28-32.

Total U.S. Cake Dollar Share by Subcategory

Source: Dawn food products Inc.2008. Bakery White Paper. USA: Dawn Food Products Inc.

RecommendationArt and design sell everything we touch.

(Chalmers, I., 2011)

Taking note of the seasonal produce and building the menu around it Eg. Chocolate Desserts in a fine dining restaurant like Universal, Chef Christine Manfield take note of the fruit that is in season before building a chocolate dessert around it.

(Ryan, R., 2011)

Cost and Quality of Ingredients - Chef McDivitt who uses less chocolate when it is of a higher quality ingredient as less is needed to get that intense flavour. (Ryan, R., 2011)

Source: Harvey, A. 2010. Innovative Desserts—Worth the Splurge. Prepared Foods, 179 (11) November, pp.21-28.

RecommendationBeing different from competitors and offering variety

are the primary means to achieve success (Harvey, A., 2010)

Consumers can always re-evaluate the value of having food outside (Harvey, A., 2010)

Operators and suppliers to determine the importance of visual arts in food and how long it should last. (Harvey, A., 2010)

Source: Harvey, A. 2010. Innovative Desserts—Worth the Splurge. Prepared Foods, 179 (11) November, pp.21-28.

References

Cavanaugh, B B. 2010. Catering’s new reality. Foodservice director, January, pp.22-28.

Cobe, P., 2006. Foodservice buyer Desserts & Chocolate. Restaurant Business, October, pp. 54-60.

Chalmers, I. 2007. Wedding cake bliss. Chef Magazine, 51 (5) May, pp.70-70.

Chalmers, I. 2011. Food as art. Chef Magazine, 55 (1) January, pp.30-30.

Datamonitor.2009. Global Consumer Trends: Health.[online] Available at: http://www.nutri-facts.org/CONSUMER-RESEARCH REPORTS.149+M54a708de802.0.html [Accessed December 19 2011]

Dawn food products Inc.2008. Bakery White Paper. USA: Dawn Food Products Inc.

Allan, P. 2011. Pumpkin Parfaits. [online] Available at: http://www.celebrations.com/content/pumpkin-parfaits [Accessed January 8 2012]

DiVita, L J., 2005. Sweet Success. Fancy Food & Culinary Products, 22 (6) June, pp.13-16.

ReferencesHarlan, J G., 2011. Small Pleasures. Chef Magazine, 55 (2) February, pp.10-12.

Harvey, A. 2010. Innovative Desserts—Worth the Splurge. Prepared Foods, 179 (11) November, pp.21-28.

Noblitt, N H. 2006. Sweeten Candy Sales. Fancy Food & Culinary Products, 23 (6) June, pp.19-23.

Positive Money Ideas. 2011. Tasty Image. [online] Available at: http://www.positivemoneyideas.com/businessopportunity.php?opportunityID=92&opportunityTitle=Tasty-Image [Accessed December 22 2011]

PreparedFoods., 2006. Tips on Color and Candy Topics. Prepared Foods, 175 (1) January, pp.155-160.

Ryan, R., 2011. Seduction by Chocolate. Hospitality, 675 August, pp.28-32.

Tandlesachin21. 2010. Donald Trump Wedding Cake. [online] Available at: http://tandlesachin21.onsugar.com/donald-trump-wedding-cake-13312211 [Accessed January 8 2012]

ReferencesThorn, B. 2006. Basil goes to seed. Nation’s Restaurant News. August, pp. 31-54.

Tourist Attractions & Parks, 2008. Glo Cone International Offers a Unique Spin on Cotton Candy. Tourist Attractions & Parks, 39 (4) June, pp.152-152.

Weisberg, K., 2008. Saving Room For Dessert. Foodservice Director, May, pp. 56-58.

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