Forgive me if this is an insensitive question and feel free not to answer, but do you care about the way your food looks when it's done? I mean to say that many restaurants put a lot of time into how the dish looks, the way they put things on the plate. Do you completely disregard it or do you put the ingredients in a particular way that is convenient to eat?
Secondhand observations on plate layout, not aesthetics:
- red plate can increase contrast with food
- non-slip mat to reduce plate movement
- food bumper or edge to push food onto utensil
- food type by compartments and/or clock face location
> most of the products available for visually impaired people are functional but not aesthetic .. I was quite shocked at how some solutions can become stigmatising objects, like a beeping electrode that is attached to a glass that gives off an alarm signal when it is full," .. "I wanted each functional feature to become part of the aesthetics in this tableware set. So that it is really integrated and the collection can appeal to people without vision problems..
> "With five per cent vision, pouring a glass of water is like pouring something invisible into something invisible," .. "Visually impaired people can, however, perceive colour contrasts," she explained. It was an exciting puzzle for me to try to use colours and the refraction of light into water to give a visual signal when there is enough water in the glass."
> The color of the plate makes a difference, especially for people in memory care or with vision and depth-perception issues. “A red plate can help foods—especially light-colored foods like poultry, pork, potatoes and corn—stand out,” .. plates with rims or raised edges.. help diners scoop up food.
That's really insightful, thank you! I didn't even consider that pouring a glass of water would be a challenge or that the common solution is an electrode.
