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In all societies efforts are made to introduce variety into the food offered at a meal, whether a feast or of the simplest kind. The diner is exposed to contrasting tastes (and textures) between which he shifts in response to the temptations to his palate. The different foods may only appear in one dish. There may however be a succession of dishes each offering different contrasts which he may sample alternately. In addition, whether in a feast or in the succession of daily meals, the style of dish may vary (e.g. breakfast as contrasted with lunch).
Metaphor
The quality of life offered in a society may be partially indicated by the variety of experiences offered and the skill with which they are blended to bring out the best in such experiences by contrast or through ensuring their harmonious relationship to other experiences.
[Keys]Special diets and cultural food preferences. One to four-star restaurant grading. Religious constraints and minimal variety meals. Food snobbery.
[Contrast]There is little official awareness of the need for experiential variety or of the skill with which it can be beneficially prepared and presented. Official recognition is accorded to 'work', 'leisure' and 'rest' with rather crude attempts to manipulate the organization of leisure (as in officially sanctioned sport and similar 'cultural' events). Even for student educational work, the curriculum is usually designed with little awareness of the relationship between the subjects or the overall effect of the combination of experiences.
[Features]The art with which dishes are prepared and presented in an appropriate sequence to enhance harmonies and contrasts.