Tomatoes on Japanese ceramic plates taste better by Gianfranco Chicco

Do tomatoes taste better when eaten from a nice Japanese ceramic plate?

Objectively, no. But the experience of serving and eating the tomatoes does improve. That is because human experience is not limited just to the physical characteristics of the food but how we interact with it, from the sensorial stimulation to the meaning we ascribe to the occasion where such experience takes place. The research of Charles Spence, Professor of Experimental Psychology at Oxford University, demonstrates that wine can taste better when we’re on holiday or when drinking from a heavier glass, highlighting the effects not only of the objects we use but also the place and context we’re in and the people we might be with on the food we consume.

Read the full article on The Craftsman Newsletter.


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