Food & drink weirdness

Been thinking ...

why is it that if we were to eat our food off of this

our experience would probably be much better than if we were to eat our food off of this?

And, why is it that if we were to drink a glass of wine from this

our experience would probably be much better than if we were to drink a glass of wine from this?

Scientifically speaking, the properties of the food/beverage liquid would be the same in both cases.  Physiologically speaking, our taste buds and sense of smell are the same in both cases (of course).  And yet, some how, it would just kind of, taste better. 

Why?

Here's a rough simplified theory ...

Culturally, white has a tendancy to signify meanings of purity, faith, truth and sincerity, So instinctively, people often perceive that white plates give rise to purer, cleaner, tastier food.

Whilst thin glass and thin stems has a tendancy to signify meanings of sophistication, delicateness and elgeance. So instinctively, people often perceive that a wine glass gives rise to more sophicated, refined and tastier wine.

Lesson: meanings play a fundamental role in shaping experience.  So take your lunch break early, get the 'best plate' and 'glass' in the work kitchen, and have a much better eating and drinking experience! ;)

Huge caveat: this is not a 'universal law'; object meanings change over time and people's out-take will vary subjectively and geographically according to personal/local nuances.  But the role of meaning-making always remains crucial nevertheless.

Pointless?  Maybe.  Or perhaps it goes someway to helping us to better understand this kinda thing ...

   

In order words by doing this, you can associate new meanings to your product/brand and transform the eating and drinking experience.

Beer from a watering can anyone? ;)

Comments

[Jason Lonsdale]

re wine glasses: different shaped glassware does change the taste (smell) of the wine... for instance, a Bordeaux will taste better our of a round goblet type affair, while a taller, more elongated glass will enhance a Burgundy.

It's all to do with how the glass channels the wine to different parts of the mouth, and how it releases the aroma.

Wanky, but true.

[Marcus]

Thanks Jason - very interesting.

Does makes me wonder what ‘tastes better’ means though, as people often change their preferences (with regard to the flavour, strength, concentration, consistency etc. of food/drink in general) over time, which suggests to me that it can't be purely down to universally perceived ‘good taste’. I sense that whilst there are 'real' biological/physiological effects from food (e.g. taste, smell) their actual ascribed meanings (as experienced by people) are heavily culturally influenced. Which renders the pole between bad/cheap wine and good/vintage wine more complex than it seems, and, dare I say it, Dom Pérignon a largely embodied (brand) experience.

[recepti.hr]

This was very nice and impressive blog....

[Passware Kit Entreprise keygen]

Beautiful read, i was talking to a friend the other week about the same topic and gave her this article to visit.