Food

This is practical as well as aesthetic: for example, carrots added to a noodle bowl should be cut in matchsticks rather than disks so they can be easily picked up with the noodles by chopsticks. For the same reason, other good things to put in noodle bowls include onions cut as half or quarter rings, been sprouts, and chinese long beans.

This is in contrast to the Principle of Variety which states that: foods that are juxtaposed should contrast. The contrast can be in shape (as in long-shaped roasted carrots and green beans are laid over a round scoop of rice), in color, or in flavor. I guess there's a principle of sympathy for flavors too; contrast is good, but it's good if different elements in a menu carry some similarity as well. A theme with variations. Obviously at this point I'm just rambling and should think this out more some other time.