Guzzardi - Foodcolor--The Chef Eyes In 100 Shots

The Chef Eyes In 100 Shots

By

Sergio Guzzardi

C opyright 2014 by Sergio Guzzardi

Photography by Sergio Guzzardi

All Rights Reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the publisher except for the use of brief quotations in a book review.

This edition published by Sergio Guzzardi in 2014

A s we taste different colors

We've all heard that the first bite is taken with the eye, but the link between our visual sense and our perception of taste can be stronger than you think. When I think about perception, taste, nose and taste buds is mainly in the mind. Of course, other factors such as texture, temperature and tactile sensations play a role, but the taste and smell senses are dominant here, right? Well, maybe not. Just consider the public's insatiable appetite for porn masquerading as a food cookbooks to see that you eat with your eyes. It is often said that we have inherent aversion to food blue because it seems so rare in nature. Another popular theory is that we are attracted to red food because it signals maturity, sweetness and calories. Think about the food you could imagine green and fresh, nutritious as arugula, watercress or cucumber. Or maybe not ripe, sour fruit. It is interesting, however, that a steak colored in blue will have the same effect, even though you know it is perfectly safe. But if 'get people to eat in the dark, thinking that it is normal, then the light comes on and show them the color, some alzaranno disturbed. Such is the effect of color powerfully aversive food out of context. How important is it for you food color? Do you ever add ingredients to a dish for a little 'visual contrast? Or refer to the flavors from their associated colors? And you have an aversion to all colors in foods?

Colorful Fruits and Spices

Pears And Apples