Food for Thought

Never sour a deal, break bread the wrong way or reserve a bad table: our primer on business-travel eating

MEAL TICKET

Breakfast meetings, working lunches and business dinners are more important to work travel than you think. Just ask Oxford psychology professor Charles Spence, author of Gastrophysics: The New Science of Eating (like Freakonomics for the foodie set), which examines how we eat with our brains as much as our senses. He describes “gastrodiplomacy” to Bcbusiness as “the use of food to convey a specific message to others,” a handy road-warrior skill.

For example, Spence says, research proves that sharing a meal creates less-hierarchical and more positive interactions among diners. Even better, order the same food as someone you’re trying to impress: a study shows that they’ll be more likely to trust you, solve problems and make deals.

What to order? Spence cites evidence that eating bitter foods increases hostility (no chard or Brussels sprouts) and tryptophanrich foods can increase agreeableness (yes to shrimp, tofu, salmon and turkey). Tasting something sweet can sweeten moods and negotiations, sharing a hot meal is emotionally warmer than cold food, and don’t forget the old politico trick of ordering a pint of beer to appear relatable.

DRINKS THAT SUCK

“Straw,” already a five-letter word in B.C., is on global warning. Hotel groups like Fairmont, Marriott and Hilton are changing to sustainable straw alternatives, and in the U.K., slim cans of Gordon’s gin and tonic or Pimm’s and lemonade come with edible lime or strawberry straws.