Featured Research

from universities, journals, and other organizations

Cutlery: Do size, weight, shape and color matter?

Date:
June 26, 2013
Source:
BioMed Central Limited
Summary:
The appearance of cutlery can affect perception of a food's taste, a new study finds. Food tastes saltier when eaten from a knife, and denser and more expensive from a light plastic spoon. Taste was also affected by the color of the cutlery.

The appearance of cutlery can affect perception of a food's taste, reports BioMed Central's open access journal Flavour. Food tastes saltier when eaten from a knife, and denser and more expensive from a light plastic spoon. Taste was also affected by the color of the cutlery.

The crockery we use has been shown to alter our perception of food and drink. Beverages in cold colored glasses were rated more refreshing and the weight and color of a plate can alter how dense, salty or sweet food tastes. In this study, researchers from the University of Oxford demonstrated that cutlery can also have an impact on how we experience food.

They found that when the weight of the cutlery confirms expectations (e.g. a plastic spoon is light), yoghurt seemed denser and more expensive. Color contrast is also an important factor: white yoghurt when eaten from a white spoon was rated sweeter, more liked, and more expensive than pink-colored yoghurt. These effects were reversed for yoghurt tasted from a black spoon, which suggests that color contrast mediates the effects of cutlery on flavor perception. Similarly, when offered cheese on a knife, spoon, fork or toothpick, the cheese from a knife tasted saltiest.

Dr Vanessa Harrar and Prof Charles Spence, who performed this study, explain, "How we experience food is a multisensory experience involving taste, feel of the food in our mouths, aroma, and the feasting of our eyes. Even before we put food into our mouths our brains have made a judgment about it, which affects our overall experience."

Vanessa Harrar continued, "Subtly changing eating implements and tableware can affect how pleasurable, or filling, food appears. So, when serving a dish, one should keep in mind that the color of the food appears different depending on the background on which it is presented (plate or cutlery) and, therefore, tastes different. This may also be used to help control eating patterns such as portion size or how much salt is added to food. Alternatively, people may be able to make better food choices if their ingrained color associations are disrupted by less constant advertising and packaging."


Story Source:

The above story is based on materials provided by BioMed Central Limited. Note: Materials may be edited for content and length.


Journal Reference:

  1. Vanessa Harrar, Charles Spence. The taste of cutlery: how the taste of food is affected by the weight, size, shape, and colour of the cutlery used to eat it. Flavour, 2013; 2 (1): 21 DOI: 10.1186/2044-7248-2-21

Cite This Page:

BioMed Central Limited. "Cutlery: Do size, weight, shape and color matter?." ScienceDaily. ScienceDaily, 26 June 2013. <www.sciencedaily.com/releases/2013/06/130626113420.htm>.
BioMed Central Limited. (2013, June 26). Cutlery: Do size, weight, shape and color matter?. ScienceDaily. Retrieved August 30, 2014 from www.sciencedaily.com/releases/2013/06/130626113420.htm
BioMed Central Limited. "Cutlery: Do size, weight, shape and color matter?." ScienceDaily. www.sciencedaily.com/releases/2013/06/130626113420.htm (accessed August 30, 2014).

Share This




More Mind & Brain News

Saturday, August 30, 2014

Featured Research

from universities, journals, and other organizations


Featured Videos

from AP, Reuters, AFP, and other news services

Young Entrepreneurs Get $100,000, If They Quit School

Young Entrepreneurs Get $100,000, If They Quit School

AFP (Aug. 29, 2014) Twenty college-age students are getting 100,000 dollars from a Silicon Valley leader and a chance to live in San Francisco in order to work on the start-up project of their dreams, but they have to quit school first. Duration: 02:20 Video provided by AFP
Powered by NewsLook.com
Baby Babbling Might Lead To Faster Language Development

Baby Babbling Might Lead To Faster Language Development

Newsy (Aug. 29, 2014) A new study suggests babies develop language skills more quickly if their parents imitate the babies' sounds and expressions and talk to them often. Video provided by Newsy
Powered by NewsLook.com
Electrical Stimulation Boosts Brain Function, Study Says

Electrical Stimulation Boosts Brain Function, Study Says

Newsy (Aug. 29, 2014) Researchers found an improvement in memory and learning function in subjects who received electric pulses to their brains. Video provided by Newsy
Powered by NewsLook.com
Treadmill 'trips' May Reduce Falls for Elderly

Treadmill 'trips' May Reduce Falls for Elderly

AP (Aug. 28, 2014) Scientists are tripping the elderly on purpose in a Chicago lab in an effort to better prevent seniors from falling and injuring themselves in real life. (Aug.28) Video provided by AP
Powered by NewsLook.com

Search ScienceDaily

Number of stories in archives: 140,361

Find with keyword(s):
Enter a keyword or phrase to search ScienceDaily for related topics and research stories.

Save/Print:
Share:

Breaking News:
from the past week

In Other News

... from NewsDaily.com

Science News

Health News

Environment News

Technology News



Save/Print:
Share:

Free Subscriptions


Get the latest science news with ScienceDaily's free email newsletters, updated daily and weekly. Or view hourly updated newsfeeds in your RSS reader:

Get Social & Mobile


Keep up to date with the latest news from ScienceDaily via social networks and mobile apps:

Have Feedback?


Tell us what you think of ScienceDaily -- we welcome both positive and negative comments. Have any problems using the site? Questions?
Mobile: iPhone Android Web
Follow: Facebook Twitter Google+
Subscribe: RSS Feeds Email Newsletters
Latest Headlines Health & Medicine Mind & Brain Space & Time Matter & Energy Computers & Math Plants & Animals Earth & Climate Fossils & Ruins