It tastes as good as it looks! The effect of food presentation on liking for the flavor of food

Debra A. Zellner, Christopher R. Loss, Jonathan Zearfoss, Sergio Remolina

Research output: Contribution to journalArticle

50 Scopus citations

Abstract

Diners in a restaurant were served the same meal (composed of a sautéed chicken breast with a fines herbes sauce, brown rice pilaf, and sautéed green beans with toasted almonds served on a round white china plate). The same food was presented in two different arrangements on two different nights. Although the two presentations were judged as equally "neat", one was judged as more attractive. Subjects reported liking the food on the plate (when all items were judged together) more when it was presented in the more attractive than the less attractive manner. When food items were judged separately, subjects reported liking the chicken and the sauce significantly more when presented in the more attractive manner. Subjects also reported more positive responses to the brown rice pilaf when presented in the more attractive plating style. How attractively food is plated can affect liking for the flavor of the food and could be used to increase acceptance of "healthy" foods.

Original languageEnglish
Pages (from-to)31-35
Number of pages5
JournalAppetite
Volume77
DOIs
StatePublished - 1 Jun 2014

Keywords

  • Food evaluation
  • Food presentation
  • Hedonics
  • Meal evaluation
  • Plating
  • Visual attractiveness

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