2025 Volume 58 Issue 1 Pages 32-44
The arrangement of food on tableware induces an effective experience concerning the quality and quantity of the dishes. However, due to the complex characteristics of the appearance of dishes and unique food culture styles, it is challenging to generalize any preferred serving styles. Consequently, no standardized evaluation method has yet been established. Furthermore, the evaluation factors for the serving style have not been clarified in detail. In this study, we applied the evaluation grid method, which analyzes the hierarchical mechanisms of information processing to evaluations made through interviews, to examine food arrangements. We investigated the relationships among the placement of bright green vegetables (greens), impressions registered, and perception of the deliciousness of the food presented, focusing on greens that are easily recognized in their different placements in dishes eaten at home. In total, 15 cooks and 15 other individuals were asked to evaluate four types of dishes, including chikuzen-ni stew, using photographs that featured the dishes arranged in five different patterns regarding the placement of greens. Nine evaluation factors, including "recognition of the dish and its arrangement" and "connection with the cooking method and arrangement procedure," were considered. Furthermore, an evaluation structure was observed among cognition, impression, and evaluation; for example, placing greens and raising the center of the dish when serving Japanese stew was considered favorable. This recognition leads to the impression that it is a typical Japanese dish and is deemed tasty. This indicates that the evaluation grid method can be used to analyze the arrangement of dishes. These findings can be utilized for practical use in restaurants and food service facilities.
