The Perfect Meal
We at A.I. Labs believe aesthetic tastes can be discovered and refined through a variety of life experiences. None, however, are as primal, universal or revealing as individual food preferences. After all, eating is fundamental. We all do it. Yet, we each gravitate toward different food types and culinary experiences. What drives our differences? And what accounts for our shared passion?
Our common quest for fine dining is, of course, not just about nourishment. It’s also about cultural, social and emotional connections. But when it comes to our perception of taste, how much of our gustatory delight is driven by non-food factors like the shape of a plate or quality of background music?
To learn more about the science behind our enjoyment of dining, we consulted with one of the world’s pioneers in cross-modal research, Dr. Charles Spence, experimental psychologist and author of The Perfect Meal.
Below are just a few of the many Aesthetic Aha’s that we picked up during our conversation with him as well as some suggestions on how you might apply them to your next dinner party.
Your response to food is heavily influenced by your mood. (Not surprisingly, your choice of food also affects your mood!) While there certainly are differences in individual responses, there also are some clear-cut patterns across diverse populations. For example, when people feel bad (stressed or depressed, for example), they crave foods that are comforting - i.e., energy-dense, sugary and fatty. These foods stimulate the production of serotonin, lessening the impact of stress hormones. But what about how food tastes? Are taste buds affected by human emotions? According to researchers, yes, when serotonin levels are low, our ability to detect bitter and salty flavors recedes. Relatedly, when we’re in a good mood, we have heightened sensitivity to sweet flavors.
Your response to food is heavily influenced by your mood. (Not surprisingly, your choice of food also affects your mood!) While there certainly are differences in individual responses, there also are some clear-cut patterns across diverse populations. For example, when people feel bad (stressed or depressed, for example), they crave foods that are comforting - i.e., energy-dense, sugary and fatty. These foods stimulate the production of serotonin, lessening the impact of stress hormones. But what about how food tastes? Are taste buds affected by human emotions? According to researchers, yes, when serotonin levels are low, our ability to detect bitter and salty flavors recedes. Relatedly, when we’re in a good mood, we have heightened sensitivity to sweet flavors.
Speaking of plates, they too play a big part in our enjoyment of a meal. Plates frame the food, so it’s important to use the correct size. If a plate is too small, the food is perceived as excessive and of lesser quality . If a plate is over-sized, the same portion of food is perceived as scant. The shape and weight of the plate are also important. For example, food served on a heavier plate is perceived as more filling than food served on a light-weight or paper plate. Likewise, food eaten with heavy cutlery is perceived as higher quality than food served with flimsier or more delicate cutlery.
Loud noise is a detractor for diners — it impairs the ability to detect saltiness and sweetness - but so is absence of music. For optimal effect, play music (but not too loudly) and make sure it complements the style of the meal. For example, if you’re serving Provencal-style chicken and a bottle of burgundy, consider accompanying it with Chanson Francaise and perhaps a musette. Other “invisible” affects on the perceived flavor of food include the tactility of surrounding materials (e.g., seating, table and flooring) and room temperature. Apropos the former, soft upholstery and a textured wood table top (vs. starched white linen cloth) enhance overall pleasure. Regarding the latter, people tend to eat more in cold spaces than warm, but also are less likely to relish in the experience.
