讓食物更好吃？試試轉(zhuǎn)動(dòng)你的盤子

想讓食物更好吃?試試轉(zhuǎn)動(dòng)你的盤子

Rotating your plate as it is placed on the table may improve the taste of your food, psychologists claim.

心理學(xué)家稱，食物擺上桌后，轉(zhuǎn)動(dòng)盤子，換一個(gè)方向，可能會(huì)讓食物更好吃。

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.

牛津大學(xué)的專家說(shuō)，人們的潛意識(shí)認(rèn)為沒(méi)有擺在自己正前方的菜更好吃，這可能影響食物的口味。

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.

研究人員在倫敦科學(xué)博物館對(duì)12000位受試者進(jìn)行測(cè)試，實(shí)驗(yàn)結(jié)果表明，大部分人們傾向于讓食物離自己遠(yuǎn)一點(diǎn)，最好擺在稍微偏右的地方。

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.

科學(xué)家發(fā)現(xiàn)，食物擺放的最佳方位是在順時(shí)針偏右3.2度的位置，也就是在盤子垂直軸稍稍偏右。

The effect is so pronounced that people actually experience an improved taste when the alignment is correct, the psychologists claim.

心理學(xué)家表示，這個(gè)心理效應(yīng)十分顯著，當(dāng)食物擺放正確，人們會(huì)覺(jué)得更好吃。

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.

該實(shí)驗(yàn)結(jié)果發(fā)布在《食物品質(zhì)與偏好》雜志上。上千人在科學(xué)博物館的“食欲展覽”上參與實(shí)驗(yàn)，該展覽探討大腦中決定食物風(fēng)味的回報(bào)回路如何受到外界影響。

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.

主廚兼英國(guó)牛津大學(xué)食物美學(xué)研究員查爾斯·米歇爾說(shuō)，在食物擺上桌時(shí)如果正好擺在他們面前，許多人會(huì)不自覺(jué)地調(diào)整盤子的位置。

‘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.

“我們一些人的這個(gè)日常動(dòng)作可能正好說(shuō)明了一個(gè)事實(shí)，那就是當(dāng)食物以最佳‘朝向’擺放時(shí)，我們會(huì)覺(jué)得更好吃。”

‘Indeed, by arranging the food to “look better”, we might be unconsciously enhancing its perceived value, and hence our enjoyment of it.’

“事實(shí)上，通過(guò)將食物擺放得‘更好看’，我們可能無(wú)意識(shí)地提高食物的感知價(jià)值，提高了食物帶來(lái)的滿足感，”

Experimental psychologist Professor Charles Spence, who contributed to the research paper, said the instinct is rooted in early human evolution.

參與了該實(shí)驗(yàn)論文的實(shí)驗(yàn)心理學(xué)家查爾斯·斯朋斯教授說(shuō)，這種直覺(jué)源于人類進(jìn)化。

Items that are directed towards the body are perceived as a threat, he thinks.他認(rèn)為，直接朝著人體擺放的物體會(huì)被認(rèn)為是威脅。

‘Something pointing towards us triggers brain-fear circuits, and this is why it might be liked less,’ Professor Spence said.斯朋斯教授說(shuō)，“當(dāng)有東西朝著我們擺放的時(shí)候，會(huì)觸發(fā)大腦的恐懼環(huán)路，這就是為什么我們不喜歡東西直接指向自己的原因，”

‘What we see automatically sets expectations about what it is that we are about to eat, and how much we think we are going to like it. ‘We also get a sense of how much effort put into dish’s preparation.“對(duì)于我們所看到的食物，心里會(huì)自動(dòng)產(chǎn)生關(guān)于這是什么，以及合不合口味的預(yù)期。”我們還能感覺(jué)到廚師做這道菜花了多少心思。

‘Those expectations anchor our subsequent experience when we come to taste - hence what we see really can change what we taste.’“這些預(yù)期定位了我們之后品嘗時(shí)的味覺(jué)體驗(yàn)——因此我們的所見(jiàn)確實(shí)能夠影響我們的味覺(jué)。”

Mr Michel added: ‘In our Western cultures, we seem to associate left with “wrong” and down with “less”, also, right with “right”, and up with “more”.米歇爾先生補(bǔ)充到：“在西方文化中，我們通常把左邊和‘錯(cuò)誤’聯(lián)系在一起，下邊與‘少’相關(guān)，右邊是‘正確’，上邊與‘多’相關(guān)。”

‘Also, might be that we associate left with “past” and right with “future”, because that’s the way in which we write.’

“此外，我們覺(jué)得左是‘過(guò)去’，右是‘未來(lái)’，因?yàn)檫@是我們的書(shū)寫(xiě)順序。”

Many food psychologists are convinced that a range of external circumstances change the way we experience and taste our food.

許多食物心理學(xué)家堅(jiān)信，一些外部環(huán)境會(huì)影響我們的品嘗體驗(yàn)和食物的風(fēng)味。

Professor Spence’s previous work has established, for example, that a heavier glass makes a gin and tonics taste better and that a fine dining cloth will improve the flavour of a meal.

斯朋斯教授先前的研究已有成果，例如，重一些的玻璃杯裝松子酒和奎寧水能讓其更好喝，一塊漂亮的桌布能讓食物變得更美味。

He has also discovered that plastic blue spoons make food taste more salty, white spoons make food taste creamier and black spoons make it taste less sweet.

他還發(fā)現(xiàn)，藍(lán)色塑料湯匙能讓食物變得更咸，白色的湯匙讓食物變得更順口，黑色湯匙讓食物變得不那么甜。

Vocabulary

subconscious: 潛意識(shí)的

align: 排列

perceive: 認(rèn)為

tonic: 奎寧水(略有苦味的無(wú)色汽水，常與杜松子酒等調(diào)配飲用)