Why blue is rarely for you… at dinner
When Bridget Jones accidentally dyed the soup blue while preparing for a dinner party, Mark Darcy rushed to her rescue.
‘If you ask me, there isn’t enough blue food,’ he told her in the 2001 film Bridget Jones’s Diary.
now, an Oxford University professor has investigated why we have so little appetite for blue food.
Charles Spence’s trawl of the literature on the topic includes a Japanese study in which 12 women were given soup that had been coloured white, yellow or blue. They were less keen on trying the blue soup and felt more anxious when asked to eat it.
In another study, sweet popcorn tasted 40 per cent saltier when served in a blue bowl rather than a white one – perhaps because we think of salty sea water as being blue.
Writing in the International Journal of Gastronomy and Food Science, Professor Spence, a psychologist, said: ‘What is it about blue in food that people really dislike?
‘Is it the rarity of the colour in natural foods that makes people wary? Or is it rather that the majority of examples of blue in food and drink to have hit the high street have been associated with artificial blue food colouring? Alternatively, it might be that in our past those foods that turned blue may have gone mouldy.’