FOOD FOR THOUGHT
How our brain works when we eat
marketers and commentators were telling anyone who’d listen that blue foods would never sell. Now we have Slush Puppy and the London Gin Company promoting blue drinks.”
FOOD MEMORIES
For many people, our memory of a meal, at least of an enjoyable one, is where much of the pleasure of the experience resides.
Spence said: “From the perspective of anyone trying to sell us a restaurant meal, this is important because it is a major factor in our decision to return to a venue.”
TAKE TO THE SKIES
When exposed to loud noise, the body seeks food rich in protein as part of the instinctive “flight or fight” response.
Spence said loud background noise helps us taste “umami”, the Japanese word for the savour flavour that signals protein in food.
He said: ”Umami is in tomatoes. They’re in Worcestershire sauce, which is essential for a Bloody Mary - a popular in-flight drink, made with tomato juice.”
People eat significantly less when served food on a red plate. Professor Spence said: “In one study, people consumed almost twice as many pretzels when they ate from a white plate than from a red plate. “So red plates and trays might be recommended for anyone who wishes to lose weight.” Serving hot food in a bowl allows and even encourages the diner to sniff the contents.
Spence said: “Most of us are less likely to do this if the same food is served on a plate when it is placed on the table in front of us.
“Anything that enhances the olfactory hit associated with a dish is likely to lead to improved flavour perception and possibly also increased feelings of satiety. Holding the bowl means you feel its weight too. Evidence here shows that the heavier the bowl, the fuller you expect to feel.”
EATING WITH YOUR HANDS MAKES FOOD TASTE BETTER
The hamburger is usually eaten with the hands. Spence believes food tastes better when grasped between the thumbs and forefingers.
He said: “It is surprising how many foods do seem to taste better when eaten like this.”
A growing number of Michelinstarred restaurants have incorporated dishes that are to be eaten without cutlery.
DITCH DIGITAL FOOD
Spence believes digital menus don’t feel right.
He said: “I have to say, when someone insists I order from a digital menu, the dining or drinking experience is diminished. “
He said this is because part of why we go to a restaurant or bar is for the interaction with the staff.