How about that? Apparently the colour of your dishes changes how your food tastes.
We knew already that colour infuences your apetite. The colours red and yellow for example can stimulate the apetite. Blue on the other hand supresses it. That is really interesting due to the theory behind it, which suggests that it is so because blue food is a rare occurrence in nature. A million years ago, when our earliest ancestors were foraging for food, blue and black were “colour warning signs” of something potentially poisonous.
Now the researchers are shedding a new light on what we knew about colour and food:
“Researchers from the University of Oxford contributed data to the growing body of evidence that the colour, size, weight and shape of eating utensils, cups and plates have a big influence on what people TASTE.”
“Color and the appeal of various foods is also closely related. Just the sight of food fires neurons in the hypothalamus. Subjects presented food to eat in the dark reported a critically missing element for enjoying any cuisine: the appearance of food. For the sighted, the eyes are the first place that must be convinced before a food is even tried. This means that some food products fail in the marketplace not because of bad taste, texture, or smell but because the consumer never got that far. Colors are significant and almost universally it is difficult to get a consumer to try a blue-colored food — though more are being marketed for children these days. Greens, browns, reds, and several other colors are more generally acceptable, though they can vary by culture.”
Gary Blumenthal International Food Strategies
Being a little bit of a nerd when it comes to anything even remotely connected to nutrition, or food, I found this article really interesting. Hopefully you will too!
Smiles for miles lovelies!