The Principle of the Thing

Appears in
top 1000Culinary Artistry
Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About
The principles behind menu composition are useful to understanding how to design a meal for maximum effect. Even if doing so involves breaking the rules put forward, at least it’s being done with conscious intention instead of haphazard whim, with the hoped-for result being the maximization of pleasure on the part of the diner.

Some of the key factors underlying menu composition include the season, both for its impact on the ingredients that are at their peak and the usual daily weather/temperature; the guests; the occasion or theme; and the availability of time and other resources. Grading (an ascension of flavors and textures from lighter and milder to heavier and stronger), contrasts (in color, texture, and temperature, for example), and the non-repetition of ingredients and garnishes (unless for conscious effect) are all important. Guests should leave the table satisfied, never hurriedly rushed nor uncomfortably full.