Abstract
Combinations of different sizes and shapes of the tableware used in “Ichiju-sansai” (a Japanese traditional menu style) were investigated to demonstrate to beginners the important aspects of food arrangement involving tableware during serving. We examined the different sizes to determine the most favourable size for tableware. Ten combination size patterns of main dish plate, side dish I, and side dish II bowls were determined taking a 1.0 ratio for rice and soup bowls. The undergraduate students evaluated them according to their preferences. Food was arranged on the tableware during evaluation. For all the ten patterns, the evaluated mean value was the highest for the a rice and soup bowls to main dish ratio of 2.5, rice and soup bowls to side dish I ratio of 1.5, and rice and soup bowls to side dish II ratio of 1.0. This was considered a basic pattern. The effect of shape with the same basic size on preference was examined using conjoint analysis. Eight different shapes were used. The panellists were women with experience in teaching cooking. It was found that the favourable shape patterns correspond to the combination of a main dish plate with a vertical to horizontal dimension ratio of 1:1.6 and a side dish I bowl with a vertical to horizontal dimension ratio of 1:1.
