“The colour, size, and shape of the plate-ware has been shown to affect people’s perception of the food placed on it.” a 2012 research led by the University of Oxford, published in Flavour Journal shows.
A conscious choice of the vessel to present a dish, can help to trigger the diner’s appetite and a pleasant dining experience. It is a creative way to bring the meal to a more enjoyable level, at a restaurant, an event or at home. The look of the food makes an impression before taking the first bite.
Mabo Plate Shadow photographed by Studio Wohnglück. Mabo Plate Sesame photographed by Michiel Bosman.
Changing food’s perception
The psychology behind food plating involves several elements, including colour, shape, and portion size. The combination of the plate itself and the way food is plated on it, influence the perception of quality, healthiness, and satisfaction.
Colour
The combination of the colour of the plate and the food that’s served on top is very important. Bright colours work well against a dark background, while more neutral, muted coloured foods look more visually appealing on a white background. High visual contrasts can intensify sensory stimulation, leading to an enhanced overall perception of taste.
Shape
The shape of the tableware is another key element in plate psychology. Round or curved plates are considered more traditional and are likely to create a sense of comfort and familiarity. Square or angular plates can create a more contemporary presentation. Distinctive shapes can make food appear more intriguing and add to the impression of creativity.
Proportion
The ratio of food to plate also has a big impact on one’s perception of a meal. Serving a smaller portion of food on a large plate gives a more delicate and refined impression, for example.
Placing the main component of the course on one side of the plate, and preserving space for a sauce or complementary side dish, brings a harmonized organization in dining.
Mabo Plate Shadow and Sesame photographed by Heikki Verdurme. Dishes by chef Seppe Nobels at Stormkop restaurant, Antwerp.
A pleasant interaction
Beyond the visual appearance, the practical design of a plate plays a key role in dining. It’s important to consider how food will be processed from plates to mouths, as well as factors like maintenance and durability.
With this in mind, ecoBirdy created the Mabo Plate, a plate designed for everyone. We focused on ergonomic features that provide practical support, especially for those with additional needs. The most distinctive aspect of the Mabo Plate is its assistive shape. A double-curved side wall includes a subtle step that helps guide food onto utensils, while the outer form offers an ergonomic, stable grip.
Versatile in function, the Mabo Plate’s depth makes it suitable for various meals throughout the day. It can serve as a main dish plate or be used to present appetizers and snacks.
Mabo Plate Sumac and Shadow in a festive table setting. Photographed by Ella Parkes. Mabo Plate Shadow photographed by @woodmoodfood.
Bringing sustainability to the table
Every element on the table can spark conversation. Plating can transform a meal into an artistic expression, and convey a message or emotion to the diner. For those who value sustainability: locally-sourced, seasonal, or plant-based ingredients are essential. Purposeful tableware can become a symbol of your commitment to conscious living.
Recommended by Rossana Orlandi, Mabo Plate embodies this ethos. It’s a striking example of how creativity and innovation can shape the future of recycled plastic. Both ecoBirdy and Orlandi share a clear vision: to use design as a tool for promoting environmental sustainability.
Ultimately, plating has an impact far beyond aesthetics. The right choice of plate can elevate a meal, making it a wonderful experience for both taste and style. Whether you're a home cook or a professional chef, every meal is an opportunity to create something delicious, beautiful, and meaningful!
Mabo Plate at gallery event of Rossana Orlandi, Milan. Mabo Plate Sumac photographed by Arne Jennard. Mabo Plate Sesame and Shadow photographed by Heikki Verdurme. Dishes by chef Seppe Nobels at Stormkop Restaurant, Antwerp.
References:
https://adc-us.com/blog/why-food-presentation-matters/
https://www.escoffier.edu/blog/culinary-arts/the-art-of-food-presentation/
https://medium.com/@crockeryvinayak/why-crockery-is-important-in-dining-experience-d2e48b3cffce#:~:text=According%20to%20chefs%20and%20culinary,dinner%2C%20setting%20the%20desired%20mood.
https://gfs.ca/en-ca/ideas/perfect-plating-creates-a-positive-dining-experience/
https://www.theculinarypro.com/plate-presentations
https://www.lightspeedhq.com/blog/10-food-plating-and-presentation-tips/
https://www.totalfoodservice.co.uk/732-news-plate-psychology.html
Spence et al.:Assessing the impact of the tableware and other contextual variables on multisensory flavour perception. Flavour 2012 1:7. https://www.researchgate.net/publication/257883490_Assessing_the_impact_of_tableware_and_other_contextual_variables_on_multisensory_flavour_perception
