Tag: Flavor psychology

According to research from institutions like Le Cordon Bleu, subjects rated food as up to 18% tastier when it was plated artistically, even with identical ingredients. This astonishing statistic demonstrates just how much more than our taste buds is involved in the dining experience, raising the crucial question: does food presentation affect taste perception?

In a 1980 experiment, participants were given different colored drinks and their perception of the flavor was significantly altered by the color, suggesting that we often 'eat with our eyes'. This phenomenon helps explain why many people believe that red food coloring impacts the actual taste of their food.