Tasting More Than Just Food: Effect of Aesthetic Appeal of Plate Patterns on Food Perception

Zhang, Siyue; Qian, Jinzi; Wu, Chenjing; He, Dexian; Zhang, Wei; Yan, Jing; He, Xianyou

doi:10.3390/foods11070931

Cited by 13 publications

(4 citation statements)

References 43 publications

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“…Professional photographs of the menu served in restaurants on food delivery applications significantly appeal more to consumers, and can drastically increase consumers’ purchase intentions [ 44 ]. Also, it was reported that consumers build up criteria to judge the food based on the way it is plated and presented; aesthetic dishes were believed to be more natural and healthier [ 45 , 46 ]. Despite this, participants of the present study seem to be aware that food styling can harm consumers by misleading healthiness judgments for unhealthy foods.…”

Section: Discussionmentioning

confidence: 99%

Healthy food and determinants of food choice on online food delivery applications

Osaili,

Al-Nabulsi,

Taybeh

et al. 2023

PLoS ONE

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Online food delivery applications (OFD apps) provide consumers with a wide range of options to choose from. The present study aimed to assess the usage of OFD apps and investigate the factors that affect food choices with a special emphasis on healthy food choices and hygiene. A cross-sectional study among food delivery application users in Jordan was conducted using an online questionnaire between March and May 2022. A total of 675 eligible subjects participated in the study. Consumers’ demographic characteristics, data on consumers’ use of OFD apps, consumers’ perceptions of healthy food availability in OFD apps, and consumers’ attitudes toward food safety and delivery hygiene were collected and analyzed. About 64% of the studied sample used OFD apps weekly. Fast food was the most popular option for ordering (87.1%) and lunchtime was the most preferred time to order food (67.3%) for most of the respondents. Respondents’ perceptions of a “healthy meal” was associated with the presence of a variety of vegetables in the meal. Food price, food appearance, time of delivery, macronutrient content information, the availability of healthy options, and considering vegetables as part of a healthy meal were determinants of consumer food choice (p<0.05). The findings suggest that the online food environment in Jordan was perceived to be unhealthy. Nevertheless, the convenient nature and the popularity of OFD apps hold great potential to promote healthy eating among consumers.

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Section: Discussionmentioning

confidence: 99%

Healthy food and determinants of food choice on online food delivery applications

Osaili,

Al-Nabulsi,

Taybeh

et al. 2023

PLoS ONE

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“…The shape of food itself, as well as the shape of the plateware on which it happens to be presented (Chen et al, 2018;Fairhurst et al, 2015;Stewart and Goss, 2013) have all been shown to bias both people's explicit taste expectations and, on occasion, also their taste experiences (Baptista et al, 2021;Wang et al, 2017a). Researchers have also investigated the impact of shapes presented on/over the plate itself (Huisman et al, 2016;Zhang et al, 2022). Researchers have suggested that staring at angular shapes can bring out the sharpness of foods such as cheddar cheese (Gal et al, 2007;Veflen et al, 2022).…”

Section: Sensory Nudging With Form -Taste Correspondencesmentioning

confidence: 99%

Explaining Visual Shape–Taste Crossmodal Correspondences

Spence

2023

Multisens. Res.

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A growing body of experimental research now demonstrates that neurologically normal individuals associate different taste qualities with design features such as curvature, symmetry, orientation, texture and movement. The form of everything from the food itself through to the curvature of the plateware on which it happens to be served, and from glassware to typeface, not to mention the shapes of/on food product packaging have all been shown to influence people’s taste expectations, and, on occasion, also their taste/food experiences. Although the origins of shape–taste and other form–taste crossmodal correspondences have yet to be fully worked out, it would appear that shape qualities are occasionally elicited directly. However, more often, there may be a metaphorical attempt to translate the temporal qualities of taste sensations into a spatial analogue. At the same time, emotional mediation may sometimes also play a role in the affinity people experience between shape properties and taste. And finally, it should be acknowledged that associative learning of the relation between packaging shapes, glassware shapes, logos, labels and iconic food forms that commonly co-occur with specific taste properties (i.e., in the case of branded food products) may also play an important role in determining the nature of shape–taste correspondences. Ultimately, however, any attempt to use such shape–taste correspondences to nudge people’s behaviour/perception in the real world is made challenging due to the fact that shape properties are associated with multiple qualities, and not just taste.

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“…It's not always necessary to spend a lot of money and labor to present a beautiful supper. The essential components of an appealing plate presentation are ambition and creative meal planning (Zhang et al, 2022).…”

Section: Claritymentioning

confidence: 99%

Quantitative Study on Food Aesthetics, Marketing Mix, and Customers’ Satisfaction Among Restaurant Establishments in Calamba City, Laguna, Philippines

Costales,

Sapin,

Decena

et al. 2022

Tour & Susble. Dev. Rev. Jour.

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Restaurant customers nowadays expect tasty food and aesthetic appeal as part of their overall experience. This study analyzed how the aesthetic value of restaurants affects customer satisfaction and the use of food aesthetics to build a consumer satisfaction model based on the image and atmosphere of the restaurant, the experiential value, as well as the consumption loyalty among restaurant establishments in Calamba City, Laguna, Philippines. The survey questionnaire consisted of the demographic profile of the customers, their assessment on the food aesthetics in food presentation, the respondents’ perception of the impact of marketing mix on customer satisfaction, and the level of their satisfaction. Quantitative descriptive-correlational research design was employed with 100 respondents selected using random sampling technique. The study discovered that there was no significant relationship between the demographic profile and customers’ satisfaction; there was a substantial connection between the assessment of food aesthetics in food presentation and customers’ satisfaction; and there was a significant relationship between the perception on the marketing mix effects and customers’ satisfaction.

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Tasting More Than Just Food: Effect of Aesthetic Appeal of Plate Patterns on Food Perception

Cited by 13 publications

References 43 publications

Healthy food and determinants of food choice on online food delivery applications

Healthy food and determinants of food choice on online food delivery applications

Explaining Visual Shape–Taste Crossmodal Correspondences

Quantitative Study on Food Aesthetics, Marketing Mix, and Customers’ Satisfaction Among Restaurant Establishments in Calamba City, Laguna, Philippines

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