Keywords: Food presentation; #foodporn; copyright; related rights; design; trademark; trade dress: trade secrets; unfair competition; self-regulation; nondisclosure agreements; cumulation of protections; Cofemel; Brompton; Mio & Others; Konetkra. I. INTRODUCTION Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal. Everyone loves their food to be arranged and served correctly creating theatre effect. The various presentation techniques impact the customers psychologically. Also, people judge the hygiene standards, taste and quality of a restaurant or a place by looking at the way the food is presented even before tasting it. The presentation of food often refers to its visual composition on the plate, ready to be eaten, that is, to the presentation, or “plating” of the dish. It is a critical aspect of the customers dining experience. Presentation techniques allow the food to be displayed to its best potential. “Plating” of the dish adds colour and texture to the it. Garnishes and accompaniment also play an important role. Presentation makes food more tasteful. Dinning can also be an art experience. I still remember what I felt at “Mesa de Lemos”, by Chef Diogo Rocha. It was like an experience in a museum, but further better than many museum exhibitions. In my memory remains the way the food was presented, in different types of pottery, with different colours and hights. I close my eyes and still feel the visual aspect of the food, with its different and unexpected textures, shapes and colours. The order by which the food was served, the ambience of the restaurant, with its minimalistic architecture and fabulous view over the vineyards, the accompanying wines, where also part of this unique experience. The surprising flavours, just by looking at the way the food was presented, were anticipated and felt in my brain before any taste. But we can refer to food presentation in a broader sense. Because there is not just the actual food experience in the restaurant. The explosion of interest in culinary creations we witness today began in the mid-20th century. From time on, thousands of flashy cookeries, recipe books and e-books became available. The introduction of TV cooks and TV cookery programs (e.g., Master Chef, Top Chef, Good Eats, Cake Boss, Chopped, Iron Chef, Ramsay’s 218 MARIA VICTÓRIA ROCHA
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