Martin Howard on wed 13 sep 00
Ron Roy posted
Am I right in thinking that you consider black to be a better background for
food than white?
Chefs over here seem to prefer white. An article in the latest Ceramic
Review confirms that.
Our discussion of wide rims on plates was on the assumption that the white
rim shows off the colour of the food.
I would love to change the mind of the eating public to vegetarian food,
served on green platters without rims. But the meat eating majority would
still like to see their red meat on clinical white plates, wouldn't they?
:-)
What actually sells, at present? And where is public taste going?
Martin Howard
Webb's Cottage Pottery
Woolpits Road, Great Saling
BRAINTREE, Essex CM7 5DZ
England
martin@webbscottage.co.uk
Lois Ruben Aronow on wed 13 sep 00
>Chefs over here seem to prefer white. An article in the latest Ceramic
>Review confirms that.
>Our discussion of wide rims on plates was on the assumption that the =
white
>rim shows off the colour of the food.
It's my impression that the rim of a plate acts like a picture frame
for the food. I don't know so much about showing off the colour of
the food. I would bet any colour would do as long as it enhances,
rather than takes away from, the beauty of the food presentation.
As far as colour, whiteware and creamware appears to be the trend in
the UK now. It's certainly not that way in the US. I wouldn't go so
far as to say it's a trend, but I feel like i'm seeing alot of
majolica and tin-glazed earthenware here lately. Seems to be
everywhere.
>
>I would love to change the mind of the eating public to vegetarian food,
>served on green platters without rims. But the meat eating majority =
would
>still like to see their red meat on clinical white plates, wouldn't =
they?
>:-)
Now now - can we keep the politics out of this group? ;-)
Ron Roy on thu 14 sep 00
Food looks best on black - no doubt in my mind - but you will not make a
living selling black - RR
>Ron Roy posted
>
>Am I right in thinking that you consider black to be a better background for
>food than white?
>
>Chefs over here seem to prefer white. An article in the latest Ceramic
>Review confirms that.
>Our discussion of wide rims on plates was on the assumption that the white
>rim shows off the colour of the food.
>
>I would love to change the mind of the eating public to vegetarian food,
>served on green platters without rims. But the meat eating majority would
>still like to see their red meat on clinical white plates, wouldn't they?
>:-)
>
>What actually sells, at present? And where is public taste going?
Ron Roy
93 Pegasus Trail
Scarborough
Ontario, Canada
M1G 3N8
Evenings 416-439-2621
Fax 416-438-7849
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