טכניון מכון טכנולוגי לישראל
הטכניון מכון טכנולוגי לישראל - בית הספר ללימודי מוסמכים  
M.Sc Thesis
M.Sc StudentBen-Efraim Lee
SubjectCharacters for Plating in the Israeli Contemporary Cuisine
DepartmentDepartment of Architecture and Town Planning
Supervisor Mr. Daniel Shoshan
Full Thesis text - in Hebrew Full thesis text - Hebrew Version


Abstract

In the last few years it is possible to discern a huge development and clear styles in course design. Courses are being built up, with more colors, matched to the plates, in contexts of generic messages and more. The area of course design on a plate, from the moment it is finished being prepared, is handled in cooking schools over the world, as  supplementary to the course itself, as a marketing factor, an appetite arouser and a curiosity sparker.

The modern Israeli kitchen has gained momentum over the past few years, Today, a new need has arisen that matches the era, the professionalism and the complexity of the cooking world, to try and define clear features and lines for designing courses for the Israeli kitchen.

In this work, this area is called “plating” - a term describing the laying of the prepared course components on the plate before it is brought to the diner.

The work’s objective: Exposing the design facet of haute cuisine in Israel and analyzing it using the rules of industrial design. This will be done by: a. Defining the characteristics of “plating” in the modern Israeli kitchen; b. Characterizing the features of “plating” in the modern Israeli kitchen, which are worthy of being studied and taught.

Methods: a. Interviews with leading personalities in the area of cuisine in Israel; b. Questionnaires; c. Literature review: (1) the evolution of the Israeli kitchen; (2) different perspectives on “plating”: aesthetics, sociological, anthropological, symbolism, marketing, “plating” from the perspective of ergonomics, “plating” design basics and principles, and more.

Results: More than half of the responders felt that there is a modern Israeli cuisine and they identified a common theme running through the area of placing food on plates. We also found fixed criteria that are followed when the food is put on the plates.

Conclusions: In this study, there was, for the first time, an attempt to analyze and characterize, using the rules of industrial design, the characteristics of course design in the Israeli contemporary cuisine. The present work proves the importance of the area of “plating” in the culinary realm and highlights the gap between the area of teaching and the need for innovation and creativity. The work may comprise the basis for developing practical tools for improving the creativity and continue the frontline research in the area of serving design.