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Leong Han Keow (John) Matriculation No. 10011510
Guo JingYan (Jessie) Matriculation No. 10011506
Qian Zerong (Sarah) Matri...
Introduction
Visual Arts in food help to promote
and sell food (Cavanaugh, B B., 2010)
New trends in visual food art are...
Link Between Diet and Appearance
Source: Datamonitor.2009. Global Consumer Trends: Health.[online] Available at:
http://ww...
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 Food
Paying attention to
Trends:
Eg. Smaller Sized Desserts
– Small Cho...
Cupcake Wedding Cake
Source: Tandlesachin21. 2010. Donald Trump Wedding Cake. [online] Available at:
http://tandlesachin21...
Other foods which use Visual Art
Candy :
Eye catching colours
- Impulse Purchase
(DiVita, L J., 2005)
Trend- Look of th...
Other foods which use Visual Art
 Chocolate Desserts :
 Dessert most likely to be chosen
by diners if they cannot decide...
Total U.S. Cake Dollar Share by Subcategory
Source: Dawn food products Inc.2008. Bakery White Paper. USA: Dawn Food Produc...
Recommendation
Art and design sell everything we touch.
(Chalmers, I., 2011)
Taking note of the seasonal produce and bui...
Recommendation
Being different from competitors and offering variety are the
primary means to achieve success (Harvey, A....
References
Cavanaugh, B B. 2010. Catering’s new reality. Foodservice director, January, pp.22-28.
Cobe, P., 2006. Foodserv...
References
Harlan, J G., 2011. Small Pleasures. Chef Magazine, 55 (2) February, pp.10-12.
Harvey, A. 2010. Innovative Dess...
References
Thorn, B. 2006. Basil goes to seed. Nation’s Restaurant News. August, pp. 31-54.
Tourist Attractions & Parks, 2...
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The Importance of Visual Art in Food

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The Importance of Visual Art in Food. Why Visual Art is important in the Food & Beverage Industry. Trends, presentation, tweaks, foods which use visual art and Recommendations for the use of Visual Art by Companies.

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The Importance of Visual Art in Food

  1. 1. 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
  2. 2. Introduction Visual 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.
  3. 3. 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]
  4. 4. Mini Desserts Source: Harlan, J G., 2011. Small Pleasures. Chef Magazine, 55 (2) February, pp.10-12.
  5. 5. Opportunities for Operators to use Visual Art in Food Paying 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.
  6. 6. 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]
  7. 7. Other foods which use Visual Art Candy : 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.
  8. 8. 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.
  9. 9. Total U.S. Cake Dollar Share by Subcategory Source: Dawn food products Inc.2008. Bakery White Paper. USA: Dawn Food Products Inc.
  10. 10. Recommendation Art 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.
  11. 11. Recommendation Being 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.
  12. 12. 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.
  13. 13. References Harlan, 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.positivemoney ideas.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://tandles achin21.onsugar.com/donald-trump-wedding-cake-13312211 [Accessed January 8 2012]
  14. 14. References Thorn, 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.
  15. 15. Thanks for listening to our presentation

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