food styling

alternative foodstyling

1. uncountableThe act of arranging food to make it appear attractive.

   Food styling is not exactly catering, but is an artistic niche you may consider.

   1994 March, George Erdosh, “Types of catering”, in Start and Run a Profitable Catering Business: From Thyme to Timing: Your Step-by-Step Business Plan (Self-Counsel Business Series), North Vancouver, B.C.; Bellingham, Wash.: Self-Counsel Press, →ISBN, chapter 1 (Entrée: The Ifs and Whys of It), page 3, column 2

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   The combination of being an artsy girl and having a solid background in food, including food chemistry, nutrition, and presentation, made me a natural in the world of food styling.

   2008, Linda Bellingham, “About the Authors”, in Linda Bellingham, Jean Ann Bybee, Brad G. Rogers, Food Styling for Photographers: A Guide to Creating Your Own Appetizing Art, Burlington, Mass.; Oxford, Oxforshire: Focal Press, →ISBN, page xiv, column 1

   Food styling is not my forte, but I arranged the sashimi as artfully as I could.

   2011 October, Jennifer Reese, “Restaurant Food”, in Make the Bread, Buy the Butter: What You Should and Shouldn’t Cook from Scratch—Over 120 Recipes for the Best Homemade Foods, New York, N.Y.: Free Press, →ISBN, page 102