balance of color on the plate

“Aside from taste, we eat food visually. The first thing I think about is coloring: you want to have a nice balance of color on the plate.” – Kuniko Yagi, chef at Hinoki & the Bird, LA. The digital culinary Art Museum is featuring edible still-life installations, and culinary artistry.
The culinary museums will feature a rotating exhibition of Limited Edition Foods created by artists that are also chef’s and chef’s that are also artists using cooking ingredients, and kitchen utensils as oil on canvas.

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