Advertisement

The Environment and Food Display

  • John B. Hutchings

Abstract

Food may be eaten almost anywhere at any time but, from the point of view of buying and consumption, it is appropriate to consider the four most common commercial and domestic environments. These are the shop, the kitchen, the dining room, and the hospital ward. Comments about our general immediate environment and food appearance in its widest sense have been noted in Chapter 2. In this chapter the contributions made by lighting, colour, and layout to the total appearance of food display, product control, and eating areas are considered.

Keywords

Fresh Meat Dine Room Poor Colour Freeze Meat Advertising Display 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Amerine M A, Joslyn M A (1970) Table Wines, the Technology of their Production [Berkeley: University of California Press]Google Scholar
  2. Anker Michael, Batta Vinay K (1987) Basic Restaurant Theory and Practice [Harlow: Longman]Google Scholar
  3. Anon (1960) Window and Interior Display—notes for Lecturers [London: Retail Distributers’ Trade Association]Google Scholar
  4. Aston S M, Bellchambers H E (1969) Illumination, colour rendering and visual clarity. Lighting Res and Tech 1, 259–265CrossRefGoogle Scholar
  5. Bala K, Naumann H D (1977) Effect of light on the color stability of sterile aqueous beef extract. J Food Sci 42, 563–564CrossRefGoogle Scholar
  6. Biller Rudolf (1986) Garnishing and Decoration [Coulsden: Virtue]Google Scholar
  7. Birren F (1969) Light, Colour and Environment [New York: Van Nostrand Reinhold]Google Scholar
  8. Bode W K H, Leto M J (1984) The Classical Preparation and Presentation of Food [London: Batsford]Google Scholar
  9. Chiofalo L, Micari P, Matassino D (1983) Prod Anim 2ns 61: quoted by Matassino et al, Some factors affecting the meat colour in several species engaged in animal production. In Proceedings of the Sixth Congress of the International Colour Association, Buenos Aires, 1, 203–205Google Scholar
  10. Cracknell H L, Nobis G (1989) Mastering Restaurant Service [London: Macmillan]Google Scholar
  11. Danger E P (1987) The Colour Handbook [Aldershot: Gower Technical Press]Google Scholar
  12. Donegan Priscilla (1988) Breaking the pattern. Progressive Grocer (Nov) 72-76Google Scholar
  13. Emery William (1980) Culinary Design and Decoration [London: Northwood]Google Scholar
  14. Fletcher TOT (1978) Top fruit grading and blemish detection in artificial light. Ministry of Agriculture Fisheries and Food, R & D Project No 6FR 77Google Scholar
  15. Heller Walter (1988) Tracking shoppers through the combination store. Progressive Grocer (Nov) 47-54Google Scholar
  16. Hense C R, Mari E A (1978) La proteccion de alimentos y bebidas totosensibles mediante envases de vidrio coloreado. Bol Tec Inst Mac Tecnol Ind Argent 21, 1–79Google Scholar
  17. Hood D E, Riordan E B (1973) Discoloration in prepackaged beef-measurement by reflectance spectrophotometry and shopper discrimination. J Food Tech 8, 333–343CrossRefGoogle Scholar
  18. Hunt M C, Smith R A, Kropf D A, Tuma H J (1975) Factors affecting showcase color stability of frozen lamb in transparent film. J Food Sci 40, 637–640CrossRefGoogle Scholar
  19. Kehlibarov T, Atanasov B (1973) On the choice of illumination for increasing the contrast of colours in the grading of tobacco leaves. In Proceedings of the Second Congress of the International Colour Association, York [London: Adam Hilger] 544–545Google Scholar
  20. Klettner P G (1984a) The effect of lighting on the appearance of meat and meat products. Fleischwirtsch 64, 1088–1092Google Scholar
  21. Klettner P G (1984b) Effects of light on colour, aroma and flavour of meat products. Mitteilungsblatt der Bundesanstalt für Fleischforschung, Kulmbach Nr 84, 5943–5946, reported in Food Sci Tech Abs 17 (1985) 3577Google Scholar
  22. Kropf Donald H (1980) Effects of retail display conditions on meat color. In Department of Animal Sciences and Industry, Agricultural Experiment Station, Kansas State University, Contribution No 81-79-AGoogle Scholar
  23. Kropf D H (1982) Retail packing of frozen meat. In Proceedings of the Meat Science and Technology International Symposium, eds K R Franklin, H R Cross [Chicago: National Livestock and Meat Board] 367–386Google Scholar
  24. Kropf Donald H, Hunt Melvin C (1984) Effect of display conditions on meat products. In Meat Industry Research Conference Proceedings [Washington, DC: American Meat Institute] 158–176Google Scholar
  25. Kropf D H, Dikeman M E, Hunt M C, Cross H R (1984) Lighting type and intensity effects on beef carcass grade factors. J Animal Sci 59, 105–108Google Scholar
  26. Kropf D H, Hung S, Hunt M C (1987) Effect of display lighting on fresh pork longissimus packaged in oxygen-permeable and oxygen barrier films. Kansas Agric Experiment Station, Report of Progress No 528Google Scholar
  27. Lyman Bernard (1989) A Psychology of Food, More Than a Matter of Taste [New York: Avi, Van Nostrand Reinhold]Google Scholar
  28. MacDougall D B (1978) Colour and opacity of meat. In Food Colour and Appearance Symposium, The Colour Group (GB), University of Surrey 22-29Google Scholar
  29. MacDougall D B (1981) Visual estimate of colour changes in meat under different illuminants. In Proceedings of the Fourth Congress of the International Colour Association, Berlin, ed Manfred Richter, 2 Po7Google Scholar
  30. MacDougall D B, Taylor A A (1975) Colour retention in fresh meat stored in oxygen—a commercial scale trial. J Food Tech 10, 339–347CrossRefGoogle Scholar
  31. MacDougall D B, Francombe M, Whelehan O P (1985) Visual descriptive profiling of meat under different illuminants. In Proceedings of the Fifth Congress of the International Colour Association, Monte Carlo, 1, 85Google Scholar
  32. MacDougall Douglas B, Moncrieff Clive B (1988) Influence of flattering and tri-band illumination on preferred redness-pinkness of bacon. In Food Acceptability, ed David M H Thomson [London: Elsevier]Google Scholar
  33. Mackinney G, Little A C, Brinner L (1966) Visual appearance of foods. Food Tech 20, 1300–1306Google Scholar
  34. Meneer R R (1984) Lighting of horticultural packing houses. Ministry of Agriculture Fisheries and Food Leaflet 846Google Scholar
  35. Metcalf Gordon (1967) Marketing and the Brand Manager [Oxford: Pergamon]Google Scholar
  36. MRC (1965) Spectral requirements of light sources for clinical purposes. Medical Research Council, Memorandum No. 43Google Scholar
  37. Mills Irving J (1989) Tabletop Presentations [New York: Van Nostrand Reinhold]Google Scholar
  38. Murrills H C (1955) The Display of Canned, Packed and Bottled Goods [London: Blandford]Google Scholar
  39. Pegler Martin M (1991) Food Presentation and Display [New York: Retail Reporting Corporation]Google Scholar
  40. Philips Matt (1990) Friendlier environment. Checkout (Feb) 39-44Google Scholar
  41. Poulton Lucy (1988) Cake Decorating for all Seasons [London: Merehurst]Google Scholar
  42. Riley H M, Kramer R C (1955) What consumers are saying about prepackaged fresh and frozen meats. Michigan Agriculture Experiment Station, Special Bulletin 406Google Scholar
  43. Ruiz-Hernandez M (1975) Color of the bottles and stability of the wines after bottling. Sem Vitiv 30, 1497–1501, 1503; from Chem Abs 83:41476s (1975)Google Scholar
  44. Sarishvili N G, Novikova V N, Goroshkova A T, Polyakova G I (1987) Effect of colour of bottle glass on wine quality. Vinodelie i Vinogradarstvo SSSR (2) 35–37; from Food Sci Tech Abs 20, 1H74, 39Google Scholar
  45. Sato S, Nakamura K, Tadenuma M, Motegi K (1970) Effects of light rays on the colour of alcoholic beverages. Nihon Jozo Kyokai Zasshi 65, 433–438, from Food Sci Tech Abs 3, 10H1527 (1971)Google Scholar
  46. Scott Rosemary (1976) The Female Consumer [London: Associated Business Programmes]Google Scholar
  47. Segal Br (1971) Degradarea produselor alimenture sub actiunea luminii. Biochim Prod Aliment 175-181Google Scholar
  48. Simon G (1977) Licht und Farbe in Verkaufsräumen fur Fleisch und Fleischerzeugnisse. Fleischwirtsch 57, 1448–1455Google Scholar
  49. Smith K C ed (1977) The Science of Photobiology [New York: Plenum Press]Google Scholar
  50. Sonsino Steven (1990) Packaging Design [London: Thames and Hudson]Google Scholar
  51. Spikes John D (1981) Photodegradation of foods and beverages. In Photochemical and Photobiological Reviews 6, ed Kendric C Smith [New York: Plenum Press]Google Scholar
  52. Tuma H J, Kropf D H, Erickson D B, Harrison D L, Trieb S E, Dayton A D (1973) Frozen meat. In Kansas Agricultural Experiment Station Research Bulletin 166; quoted in Kropf (1980)Google Scholar
  53. Wheeler Alan (1986) Display by Design [London: Cornwall]Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1999

Authors and Affiliations

  • John B. Hutchings
    • 1
  1. 1.BedfordUK

Personalised recommendations