We all discuss food and how to prepare it, but the discussion over where to put it usually falls into the "plating" category and ends there. We stack food, use geometry, proportion and color, but how does it's frame of reference affect the experience? Use this thread to discuss china and plates, from slabs of salt to slabs of slate and gold rimmed fine china. Flat, scalloped, round, square, etc. What about the color? I wonder about how color affects our appetites just like the color of a wall affects our moods. Why did you choose what you have and how conscious are you of your choice? How does the "look" change how food is perceived either in a photograph or while consuming the dish? Go ahead and discuss the entire table setting if you wish.