One of the most exciting food sightings of my childhood was a turquoise popsicle. Food was not turquoise in my little coal-mining town. Until then, the only blue food I’d ever eaten was a blueberry. Pizza was a novelty item covered in red sauce, and it smelled strange because of the Parmesan cheese sprinkled on top. Egg Foo Yung, an oddly named dish I later learned was an omelet, was equally surprising and wonderful.
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| Photo by Andy Mills |
These foods had two things in common – they were colorful, and they weren’t boiled chicken or any of the other tasteless concoctions I was apt to find on my plate at mealtimes. I began to associate “exotic” flavors with bright colors. Now I know that intensely colored vegetables are rich in antioxidants, a great hidden benefit.
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| Photo by Andy Mills |
I still like colorful foods, and I like them even better when presented in colorful bowls. I bet even boiled chicken served in a bright blue bowl would be delicious.
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| Photo by Andy Mills |
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