Recent research demonstrates the existence of a number of surprising associations (otherwise known as crossmodal correspondences) between seemingly non-related features in different sensory modalities, such as between basic tastes and colours. These correspondences have been incorporated
into a dish called ‘The Four Tastes’ by chef Jozef Youssef. The dish is presented with four separate elements, each having a distinctive colour. Diners are instructed to match the colour to the appropriate taste (bitter, sweet, salty and sour). After establishing the association,
the modernist chef, molecular mixologist, food designer or culinary artist can then either choose to design tasting experiences that align with these crossmodal correspondences or else play against them (to create incongruency and surprise). The former strategy typically leads to increased
liking, possibly as a result of the diner being able to process the sensory information more fluently. The latter, by contrast, can elicit disconfirmed expectations, which can result in positive or negative experiences. While surprise is something that a growing number of diners are coming
to expect when they visit a modernist restaurant, it tends to be a much harder approach to implement successfully in other contexts. Here, we present the literature on colour/taste correspondences, and discuss the implications of crossmodal (in)congruence in food design.
No Reference information available - sign in for access.
No Citation information available - sign in for access.
No Supplementary Data.
experimental experiential dining;
Document Type: Research Article
Imagineering Institute and University of Oxford
University of Oxford
Imagineering Institute and City University London
Publication date: 2016-10-01
More about this publication?
The International Journal of Food Design (IJFD) is the first academic journal entirely dedicated to Food Design research and practice. We aim at creating a platform for researchers operating in the various disciplines that contribute to the understanding of Food Design.
Although the journal is open towards different background disciplines, knowledge and expertise, it only focuses on collecting any Food Design-related research outcome: research that somehow combines food and Design. We define Food Design as simply the discipline that connects food and Design: Design applied to food and eating, or food and eating investigated from a Design perspective. In other words, among all knowledge on food and eating, we look at research where Design has an important role, and among all knowledge on Design, we look at research that focuses on aspects of food or eating.
- Editorial Board
- Information for Authors
- Subscribe to this Title
- Ingenta Connect is not responsible for the content or availability of external websites