The visual presentation of foods is often considered by at many different stages of , from the manner of tying or sewing meats, to the type of cut used in chopping and slicing meats or vegetables, to the style of used in a poured dish. The food itself may be decorated as in elaborately topped with ornamental consumables, drizzled with, sprinkled with powders, or other toppings, or it may be accompanied by edible or inedible.
Historically, the presentation of food has been used as a show of wealth and power. Such displays often emphasize the complexity of a dish's composition as opposed to its flavors. For instance, ancient sources recall the hosts of banquets adding precious metals and minerals to food in order to enhance its aesthetic appeal. Additionally aristocrats hosted feasts involving sculptural dishes and shows of live animals. These banquets existed to show the culture and affluence of its host, and were therefore tied to social class. Contemporary food aesthetics reflect the autonomy of the chef, such as in and Japanese bento boxes. Dishes often involve both simplistic and complex designs. Some schools of thought, like French nouvelle cuisine, emphasize minimalism while others create complicated compositions based on modern aesthetic