Istanbul's food buffs gather at the "breakfast convention" to listen to famous local chefs and food critics talking about their ideas on the golden ratio in gastronomy in Istanbul, Turkey, March 17, 2022. (Xinhua/Shadati)
The dining tables in the foyer area of AddresIstanbul, a boutique stylish shopping center, in Istanbul were meticulously embellished, with the gold color standing out among others, in line with the topic of the day - "the golden ratio in gastronomy."
Carefully matched white and yellow flowers, gold objects, as well as the soft light of golden candles were a feast for the eyes before the breakfast was served, with a light piano melody accompanying the ambiance.
Istanbul's food buffs gathered at the "breakfast convention" to listen to famous local chefs and food critics talking about their ideas on the golden ratio in gastronomy.
"The golden ratio is a concept that has entered the lives of us now. We are drawn to objects or shapes that are suitable for the golden ratio, from decoration to gastronomy, whether consciously or not," Secilay Yildiz, general director of AddresIstanbul, said at the beginning of the event.
In her view, people first encountered the golden ratio in architecture and art, and now it has become ubiquitous in daily life.
"Concerning gastronomy, the golden ratio exists in all the stages from choosing the right ingredients to cooking and plating," Yildiz remarked.
According to Chef Mehmet Yalcinkaya, the visual appearance of a dish and a dining table can affect how much diners love the food and how they assess the overall flavor.
"The items that we put on a plate are presented in a certain discipline, considering their weight, sizes, and colors," he told the participants.
"In fact, this is a technique we use on plates. There is a mathematical system there for the golden ratio to exist," said Yalcinkaya, who is also the author of "From the Sea," a book on seafood.
For Ozge Zeki, founder of HappyFashionandFood, an online news portal, the golden ratio in gastronomy lies in the simplicity of the presentation and locality of the foods.
"Serving organic, local, and healthy products with a simple presentation is the golden ratio for me. These aspects are valuable to me," she told Xinhua.
Photo taken on March 17, 2022 shows the dining table in the foyer area of AddresIstanbul in Istanbul, Turkey. (Xinhua/Shadati)
Ozge Zeki, founder of HappyFashionandFood, an online news portal, speaks to Xinhua about the golden ratio in gastronomy in Istanbul, Turkey, March 17, 2022. (Xinhua/Shadati)
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