What is essential when you buy plates, bowls, and other kitchen dishes to serve food in?
I often see photos on Facebook and other places with food served on blue, green, and other color plates. The first plates I ever bought were fancy blue ones that looked good in the cupboard by themselves. They didn't represent the food served on them very well. The second set was Petite Fleur by Villeroy & Boch. They were somewhat better but still interfered with the look of lots of different foods.
Since then, I have come to appreciate white only, preferably bone white or winter white. I think they make the food served on them look the best. Best in the sense that you can't camouflage a sloppy presentation and that colors and textures are best represented. Plates and bowls are like the frames of paintings. The purpose is to enhance the art pieces they frame.
The first plain white dishes we bought were from Ikea. They had a nice warm white shade. Unfortunately, they quickly got cutlery marks. Small gray lines that were hard to get rid of. Then we learned that if you don't want that to happen, bone china is the way to go. It's harder and doesn't get cutlery marks. Now we use a set of Romanian plates made of white bone china. An inexpensive model often found in restaurants.
So, what's most important when you pick kitchen dishes?
(Photo by Cayla1 at Unsplash)