Let colour tickle your taste­buds

The Star Early Edition - - OPINION & ANALYSIS -

HERE’S a clever tip for din­ner party hosts look­ing to wow their guests with the dessert course.

Sim­ply serve up your pud­ding with a pink nap­kin if you want it to taste ex­tra sweet.

Stud­ies show that the colour of food af­fects how we taste it. But now ex­perts say nap­kin colour mat­ters too. Chef Linda Lund­gren rec­om­mends a mus­tard yel­low nap­kin with green food such as sprouts and sal­ads, to en­hance tart­ness.

And aqua blue will make Indian dishes seem less salty, she says. Red or pink nap­kins are best with desserts, as they make dishes taste sweeter.

The ad­vice has been backed by Charles Spence, pro­fes­sor of ex­per­i­men­tal psy­chol­ogy at Ox­ford Univer­sity, who has pub­lished a book on “gas­tro­physics”.

“Be it the colour of plate­ware, table­cloths, nap­kins, cut­lery, or even wall colour, they mat­ter more than any of us re­alise,” he says.

It is be­lieved that colours trig­ger the prim­i­tive brain, mak­ing us as­so­ci­ate colours with flavours, such as blue and white with salty tastes.

Lund­gren, from Swe­den, who has de­vel­oped a nap­kin colour guide to food with hy­giene brand Tork, said: “How do you make a strawberry mousse sweeter and richer tast­ing? Try serv­ing the dish with a co­ral pink nap­kin. The colour in­creases sweet­ness and de­creases bit­ter­ness. – Daily Mail

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