Food Quote by Ruby Parker Puckett
““Once the entrées have been selected for both the noon and dinner meal, consider the entrée for the main meal first and then the entrées for the other meals; choose the accompanying vegetables and potatoes, rice, or pasta on the basis of their color, form, texture, and flavor. A colorful vegetable in whole, sliced, diced, or mashed form makes the meal more attractive. Crisp vegetables complement a soft or creamy main dish. Next, select salads that contrast with the rest of the meal in color, flavor, and texture.””
About This Quote
Choosing meals should consider visual and textural contrast to make dishes appealing and harmonious, balancing colors, forms, and flavors across courses.
In simple terms: Use color and texture to make meals look and taste better.
Key Takeaway
Plan meals with contrasting colors and textures.
Themes
cooking
design
sensory balance
Mood
creative
practical
Type
culinary
educational
When to use this quote
- menu planning
- restaurant service
- home cooking
- food photography
Key Concepts
visual harmony
flavor pairing
food aesthetics
Questions to Reflect On
- How can you apply these principles with limited resources?
- What textures do you enjoy most in a meal?
A Different Perspective
Limited by ingredient availability and dietary restrictions.
![“[S]ometimes, when you are a food person, the possible irrelevance of what you are doing doesn’t cross your mind until it’s too late. (Once, for example, when I was just starting out in the food business, I was hired by the caper people to develop a lot of recipes using capers, and it was weeks of…” quote by Nora Ephron](https://sms4smile.com/quotes/img-quotes/d79/nora-ephron-1217_business_s-ometimes-when-you-are-a-food-person-th_980.jpg)
