手機(jī)版
Rotating your plate as it is placed on the table may improve the taste of your food, psychologists claim. People have a subconscious preference for food that points away from them, according to Oxford University experts, to the extent that it can affect the flavour.
心理學(xué)家稱，轉(zhuǎn)動(dòng)一下盤子，盤中餐吃起來(lái)可能更美味。據(jù)牛津大學(xué)專家分析，人的潛意識(shí)里偏愛(ài)朝向偏外的美食，擺放方向甚至?xí)绊懙绞澄锏娘L(fēng)味。
An experiment involving 12,000 people, carried out at London’s Science Museum, suggests that most people prefer their meal to be aligned facing away from them, and marginally to the right. The perfect orientation, the scientists discovered, is for food to point at 3.2 degrees clockwise, a tiny fraction to the right of the vertical axis of the plate.
一萬(wàn)兩千人在倫敦的科學(xué)博物館對(duì)做了一項(xiàng)實(shí)驗(yàn)，結(jié)果表明大多數(shù)人都更偏向菜肴不正對(duì)他們擺放，喜歡稍稍偏向右邊擺。科學(xué)家們發(fā)現(xiàn)，完美的方食物擺放方向是順時(shí)針?lè)较?.2度， 即稍稍偏離餐盤中軸、
The effect is so pronounced that people actually experience an improved taste when the alignment is correct, the psychologists claim. The results, published in the journal Food Quality and Preference, were obtained after thousands of people took part in an experiment at the Science Museum’s ‘Cravings Exhibition’, which explores the way reward circuits in the brain that determine flavour are altered by outside influences.
心理學(xué)家稱，正確擺盤效果顯著，人們實(shí)際可以體驗(yàn)到的食物也更美味了。數(shù)千人在科學(xué)博物館“食欲展覽”參加了實(shí)驗(yàn)，探索外界因素是如何影響大腦的獎(jiǎng)賞回路，從而決定食物風(fēng)味的。實(shí)驗(yàn)結(jié)果發(fā)表在《食品質(zhì)量和偏好》期刊上。
Charles Michel, a chef and researcher on food aesthetics at Oxford University, said many people instinctively adjust their plate when it is placed in front of them.‘This everyday action that some of us do might hint at the fact that we all enjoy our food more when it is “oriented” in the best way possible. Indeed, by arranging the food to “look better”, we might be unconsciously enhancing its perceived value, and hence our enjoyment of it.
查爾斯·米歇爾是廚師，兼牛津大學(xué)食品美學(xué)研究員，稱菜肴放在眼前時(shí)，許多人會(huì)本能地調(diào)整餐盤。這一日常動(dòng)作很多人都會(huì)做，或許能體現(xiàn)這一事實(shí)，即食物擺放朝向最佳時(shí)，我們嘗起食物會(huì)更美味。確實(shí)，把食物擺放好，看上去“更誘人”，我們或許下意識(shí)里會(huì)感知到食物價(jià)值的提升，從而更快樂(lè)地享受美食。
心理學(xué)家稱，轉(zhuǎn)動(dòng)一下盤子，盤中餐吃起來(lái)可能更美味。據(jù)牛津大學(xué)專家分析，人的潛意識(shí)里偏愛(ài)朝向偏外的美食，擺放方向甚至?xí)绊懙绞澄锏娘L(fēng)味。
An experiment involving 12,000 people, carried out at London’s Science Museum, suggests that most people prefer their meal to be aligned facing away from them, and marginally to the right. The perfect orientation, the scientists discovered, is for food to point at 3.2 degrees clockwise, a tiny fraction to the right of the vertical axis of the plate.
一萬(wàn)兩千人在倫敦的科學(xué)博物館對(duì)做了一項(xiàng)實(shí)驗(yàn)，結(jié)果表明大多數(shù)人都更偏向菜肴不正對(duì)他們擺放，喜歡稍稍偏向右邊擺。科學(xué)家們發(fā)現(xiàn)，完美的方食物擺放方向是順時(shí)針?lè)较?.2度， 即稍稍偏離餐盤中軸、
The effect is so pronounced that people actually experience an improved taste when the alignment is correct, the psychologists claim. The results, published in the journal Food Quality and Preference, were obtained after thousands of people took part in an experiment at the Science Museum’s ‘Cravings Exhibition’, which explores the way reward circuits in the brain that determine flavour are altered by outside influences.
心理學(xué)家稱，正確擺盤效果顯著，人們實(shí)際可以體驗(yàn)到的食物也更美味了。數(shù)千人在科學(xué)博物館“食欲展覽”參加了實(shí)驗(yàn)，探索外界因素是如何影響大腦的獎(jiǎng)賞回路，從而決定食物風(fēng)味的。實(shí)驗(yàn)結(jié)果發(fā)表在《食品質(zhì)量和偏好》期刊上。
Charles Michel, a chef and researcher on food aesthetics at Oxford University, said many people instinctively adjust their plate when it is placed in front of them.‘This everyday action that some of us do might hint at the fact that we all enjoy our food more when it is “oriented” in the best way possible. Indeed, by arranging the food to “look better”, we might be unconsciously enhancing its perceived value, and hence our enjoyment of it.
查爾斯·米歇爾是廚師，兼牛津大學(xué)食品美學(xué)研究員，稱菜肴放在眼前時(shí)，許多人會(huì)本能地調(diào)整餐盤。這一日常動(dòng)作很多人都會(huì)做，或許能體現(xiàn)這一事實(shí)，即食物擺放朝向最佳時(shí)，我們嘗起食物會(huì)更美味。確實(shí)，把食物擺放好，看上去“更誘人”，我們或許下意識(shí)里會(huì)感知到食物價(jià)值的提升，從而更快樂(lè)地享受美食。
