The Colour Scheme of Plate Dressing Applied on Figured Dish of Chinese Cuisine

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The figured dish has become the major trend in the development of modern Chinese cuisine. It requires lots effort on plate dressing design. The figured dish is made of multi-materials. Its plate dressing is a combination of different colours in different foods. There are many colour harmony theories derived in previous studies. However they can not be applied on cuisine design directory because people have various degrees of psychological reaction in appetite to different colours. Therefore the colour design tuition of plate dressing in culinary schools is dependent on the tutor’s personal experience rather than using theoretical teaching materials in Taiwan. Therefore this study aims to find out the aesthetic rules of colour design for plate dressing. Literature survey has carried on firstly. Several famous colour harmony theories were introduced, and the influence of colour to appetite are discussed. An investigation about colour association of taste has carried on in group discussion by 45 students. One thousand pictures of new Chinese cuisines derived during 1994 to 2004 were collected from important culinary magazines including the pictures of the prize award cuisines in Chinese Cuisine Festival for years. One hundred and ninty-three pictures were chosen as experimental samples. This study used PhotoshopAdobe Photoshop CS 8.01 software to calculate the pixels of experimental samples, and converted them to be the ratio of hue area to plate area. This study found the highest frequency used is 5:5 to 6:4. Most cuisines use 4 hues. Most frequently used colours are 2.5Y and 10YR. Munsell Value 5 is the most popular lightness and Munsell chroma 6 is the most frequently used chroma, although in majority the cuisines perform middle to low lightness and middle to high chroma. Seven senior experts engaged in culinary work including 4 chefs worked in 5 stars hotels, a technical tutor in culinary school, a photographer of cuisine and a designer for restaurant advertisement, were required to estimate 193 samples according to aesthetic principles and the degree of attraction. One hundred pictures were chosen by them in first stage and only 41 of those pictures the experts approached the same agreement. This study analyzed their plate dressing again and deducted to several rules of colour design for Chinese figured dish. The results of this study have high values in practical application. They can be used in culinary art education.

Keywords: Culinary Art, Colour Design of Plate Dressing, Chinese Cuisine, Figured Dish, Colour Scheme of Cuisine
Stream: Constructing Art Worlds
Presentation Type: Paper Presentation in English

Dr. Lu-Yin Juan

Assistant Professor, Department of Media and Design, 
Colledge of Creative Design, University of Asian

Taichong, Taiwan

Dr. L. G. Juan got her Ph.D. degree in Unversity of Derby, U.K. Her major is colour science although she also interests and had lectures of basic design and human factor engineering. She has carried out over 10 projects of colour research and published 50 papers in Taiwan. She is a member of Colour Association of Taiwan.

Lan-Fen Lian

Assistant Manager, Grand Hi-Lai Hotel
Kaohsiung, Taiwan

L. F. Lian is a graphic designer and a professioanl hotel manager. She has published papers about visual communication design and colour design in Taiwan.

Shing-Sheng Guan

Professor, Visual Commumication,
Colledge of Design, National Yunlin University of Science and Technology

Yunlin, Taiwan

S. S. Guan is the director of Design Research Centre. His majors are Innovation Design, Colour Science, and Visual Commumication Design. He is one of dirctors of Chinese Institute of Design, and the Secretary of Colour Association of Taiwan.

Ref: A07P0157