![]() ![]() In a cross-cultural study of plating, different preferences emerged among participants from different cultures for the position of the main ingredients: American participants tended to choose a center-right position Japanese participants tended to choose a center-bottom position and Italians tended to place the main ingredients in the bottom-right. However, consumers rotating their plates may be influenced by the food on the plate, as consumers aim to avoid the presence of “offensive” cues caused by the placement. In addition to a preference for balance, consumers had a preference for a right ascending slant when they rotated linear dishes themselves. ![]() It is worth noting that consumer preferences for balance plating may be influenced by context, although this hypothesis is not supported by the results. The preference for balance and center location in plating was further validated by one study that showed a positive association between balanced plating and pleasure, and the proximity association in the proximity-avoidance theory. ![]() Researchers argue that many of the principles proposed by experimental aesthetics regarding visual art perception could serve as guidelines for optimal plating. Consumers prefer balanced food plating rather than unbalanced plating. ĭecisions about plating have long been based on the chef’s intuition, which is often accepted by the general public however, recent studies have found some common principles underlying plating. The way food is presented on the plate conveys a message to the consumer from the producer about the careful handling of food consumers prefer food when it is presented in a more attractive way on the plate. Chefs use the plate as a canvas to enhance cooking to a full-sensory art. Inspired by experimental aesthetics and visual art, plates have attracted the attention of many researchers and restaurant practitioners as important external cues to food. However, does the beauty of plates have an effect on food perceptions or plating preferences? This study examined whether and how the aesthetics of plate patterns influence perceived judgments about food. Many studies have shown that tableware can contribute to diners’ health and overall multisensory eating experiences. Producers who make plates more aesthetically pleasing certainly hope that the more beautiful plate will improve the users’ dining experience. It has long been a tradition of many cultures (Chinese, Iranian, etc.) to paint (glaze) floral patterns on plates. ![]() Everything from the choice of the plate itself to the complex spatial arrangement upon the plate is important for the final acceptance of a dish by the diner. Plates are tableware that are often used for the presentation of food. In everyday experiences, food is never presented or served in isolation. These results demonstrate the importance of the subjective beauty of plate patterns in influencing consumers’ food perceptions, although this influence varies depending on the type of aesthetic design of the plate pattern. Experiment 3 was carried out with 149 participants, and the results showed that, for classically aesthetic plates, participants perceived the food placed in the middle to be tastier than food placed at the edge however, for expressively aesthetic plates, food placement did not affect participants’ perceptions of food. However, for classical aesthetic plates, participants’ emotions were not affected by the beauty of the plate. Experiment 2 was carried out with 128 participants the results showed that, for expressively aesthetic plates, the participants experienced more positive emotions for very beautiful plates and more negative emotions for less beautiful plates. Experiment 1 was carried out with 30 participants, and the results showed that participants perceived the food presented on more beautiful plates as tastier and healthier than the food on less beautiful plates. Three experiments were conducted to compare whether different levels of beauty and types of plate pattern aesthetics (classical versus expressive) affected the perceptions of tastiness and healthiness of the food offered. This study explored the mechanisms by which the aesthetic appeal of plate patterns influences consumers’ perceptions of food. Interest has been growing in the role of subjective aesthetics in the field of food. ![]()
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