The Visual Appeal of Food Essay

craft the burger. The burger is on a platform and is perfectly constructed to showcase all the hidden ingredients that you will never actually see in a real burger. After the photographer takes the picture, blemishes removed to showcase and appetizing product, that is when the image is finally released to the public. This process can take about hours, while a regular Quarter Pounder takes about a minute to make. Photographers use many tricks, when making their food look more appetizing to the public. For example, some photographer use dish soap as milk and soup because the soap can produce bubbles and the bubbles make it look fresher, motor oil is sometimes used instead of maple syrup because it shines more in the light, ice cream replaced

I give this restaurant extremely high marks for producing a quality product.” Another bonus is that the restaurant is very popular, meaning the food is in high demand. Therefore the food that is already out doesn’t have time to get old and stale. But consumers don’t just want great tasting food in any amount; they want enough to fill them up until the time comes for their next meal.

* Presentation of the food will improve appetizing and more attractive and more likely to be eaten and enjoyed.

Also, the setup of the table and other decorations also seeks to portray a cultural image that influenced people 's views. Ths might seem stereotypical, but it has its practcalities. This cultural image gives the consumer an impression that the food made or the products sold are authentic, which is the whole reason that they visit those cultural places in the first place, which is to get a taste of other cultures.

For the Rhetoric in Response project, I chose to create a restaurant menu for an old western styled diner. I chose to create a restaurant menu to attract people to buy food and also because I prefer visualization over writings. In a restaurant, the menu is an important aspect for advertising the food that is being sold. The pictures and the design of the menu usually determines what the customer will purchase. Whenever I go to a restaurant that I have never been to, I look at the menu to determine what I would like to eat. The professionalism of the menu allows the audience (the customers) to determine the credibility of the menu. With this in mind, I started to look for a design, descriptions, and pictures that will fit together to create a credible, appealing restaurant menu.

In fact, food is so abundant “[t]hat scarce was there space to set before” (123) diners. The sumptuous fare and opulent surroundings distinguish this event from an everyday dinner and reinforce the idea that courtesy requires specific utensils, table coverings, and demeanor. Formal presentation of the repast indicates a high regard for guests because it is delivered on “service of silver” (124), typically associated with special occasions. Further, the narrator specifies the meal is served “on cloth” (125) as befits a formal occasion.

So what is the most important thing in a restaurant? You’d think it would be food. In a talk given by Thomas Keller, a restaurant owner, about what excellent food does to a restaurant, Mr. Keller talks a lot about the quality of food, and a customers experience. The experience that one has in a restaurant is something that should be completely about the consumer. If the consumer does not have a good experience at a restaurant, there is a good chance that he or she will not come back. The quality of the food at a restaurant can depend a lot on the quality of ingredients. It’s important to always have the

The French wanted their foods to be appealing to the eyes and wanted it to be decorated to attract the people to eat it, and

“Our food system is 21st century, but our government’s food-safety system is stuck in the 1900s.” (Bryan Walsh). This is a 21st century of new technology and better health care, but our food-safety system can’t get any better. Food safety is not as safe as it should be. This is one thing that should not be taken for granted. We are dealing with people’s lives and their health. Our government does not care how safe our food is. These meat packing companies and corporations get away from lack of food and safety inspections because people in our own government have worked for these companies. Even though these companies are main source of food, and because of the lack of concern for the food-safety system there needs to be stricter

The nature of the products and services provided in the restaurant industry are based on customer satisfaction with the food and services that each location provides. Providing a selection of delicious and well-presented food made with quality ingredients that are simple and good tasting is exactly what the customer wants. Most customers go to restaurants to meet with others socially in a friendly environment. Making sure the restaurant is clean, attractive, and the décor is consistent with the food and restaurant’s image and making sure the waiting staff knows that it is ok to allow customers to linger adds to

The food still was still cooked with the same ingredients, using the same recipes and with the same professional equipment. It just wasn’t food made with a zeal that set it apart from ordinary restaurants.

To owner, Rocky Aoki and his team, their understanding on consumer patterns became their advantage; the consumer’s distrust of exotic food and their enjoyment of eating in exotic surroundings, and the customer’s interest in watching their food cooked. Though unique, this system allows the business for greater control on the flow and options given to the customer.

Food brings everyone together no matter what culture you are in. Culture is a way of life shared by a group of people, beliefs, customs, symbols and etc. Many families can spend time with each other by preparing and eating dinner at the table, going out for dinner or just celebrating holidays.

The way we eat food has changed drastically in the past few decades. When I think of the process of how our food is made and produced, I typically think of a farm with animals laying around, eating grass, content with everything. Also, I picture ripe red tomatoes, apples, and sweet smelling fruit being pick right when it is ripened so it can get to our grocery stores. This is typically how most people picture our food coming from a farm. It is how they want us to picture it, because it is a happy image: but, it is far from the reality of how things are.

When my family moved away from the place I grew up I began to have a major problem with my weight; I turned to food to comfort me. I somehow felt secure while eating and because of that psychological reassurance I got from the food, I was soon over weight. I knew I had to do something but that urgency would die when I would be introduced to a new flavor of Brewster’s ice cream or a limited time only supreme large fries that I saw advertised on the television or in a magazine. My self esteem and body-image suffered a great amount during those years of constant struggle. As I looked at pictures of celebrities, athletes, average people, friends, my sister and then myself, I noticed something, all of them were thin except me. After this and