Round Table China The role of shapes and colors in food
Jan 2, 2025
Discover how the shape and color of food can profoundly influence our taste perceptions through the intriguing concept of cross-modal correspondence. Learn about cultural differences in food aesthetics and the surprising role AI plays in understanding these connections. Uncover marketing strategies that enhance consumer interest based on visual appeal and see how a positive mindset can be cultivated by acknowledging simple joys in our daily lives.
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Cross-Modal Correspondence
- Cross-modal correspondence affects taste perception by involving senses like sight, smell, touch, and sound.
- Humans experience this phenomenon, associating colors and shapes with tastes.
Color and Appetite Suppression
- Lai Ming uses videos that change food colors to suppress her appetite.
- Seeing favorite foods in green, blue, or purple makes them seem poisonous.
Color-Taste Associations
- Studies from the 1970s showed that hues like red/pink are associated with sweetness, yellow/green with sourness, white with saltiness, and brown/black with bitterness.
- These patterns have been repeatedly confirmed, though cultural differences exist, like white not being associated with saltiness in China.