while eating The materials we use do not change, wherever we go in the world.However, our perception of flavors varies depending on the quality of the ingredients.

Even a simple spoon that you use while drinking soup is actually also How the taste of food will reflect on you determines!

The taste of food is not only shaped by our sense of taste, but also by our visual and tactile perceptions.

Research in recent years has shown how the utensils and equipment we use to eat, and even the colors and materials of the plates, affect the flavor of food. In a study published in BioMed Central’s journal Flavour: Cutlery and food detection its shape It was concluded that this could have a significant impact.

Judging by the results Material of forks, knives and spoonsColor and weight can influence the experience of food. But how?

Food may be perceived as saltier when consumed with a knife, and more intensely when consumed with a light plastic spoon.

Oddly enough yogurt consumed with a white spoonIt was rated as sweeter and more appreciated than yogurt consumed with a pink spoon. While this shows the effect of the color of cutlery on the taste perception of food, several examples also support this situation.

And some cheese with a knife, spoon, fork or toothpick According to the results obtained, the taste when served is perceived as salty.

Even the fine adjustments of cutlery and tableware can affect the enjoyment and satisfaction of the meal.

When presenting a meal, the colour of the food therefore depends on the plate or cutlery that is served. may look different depending on the color And for this reason it should not be forgotten that taste can change.

Chemical reactions, especially when metal utensils come into contact with food, can cause changes in taste. These changes not only affect the taste of food, but also have a psychological impact. Because Our brains are covered with prejudices And we inevitably form an opinion by making a judgment.

The color of the plate and the harmony with the food Visual elements like these can therefore influence the way we perceive the taste of food.

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