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  • What you see here can be interpreted as either a duck or it can be seen as a rabbit.

  • Once you know the two possible interpretations, your mind will say...

  • Duck and then rabbit and then duck and then rabbit back and forth back and forth.

  • There are many of these bistable illusions out there in psychology books, but very few of them have made it into the world of cuisine.

  • What happens when you eat a bistable image?

  • Does what you see on the plate bias what you taste?

  • Eating is one of the most multisensory activities that we as human beings take part in on a daily basis.

  • Sound can augment our perception of flavor and taste.

  • We eat first with our eyes. The visual aspects of food are really important.

  • People will assign the same colors to the same tastes.

  • White for being salty, black for being bitter, green for being sour, and red for being sweet.

  • Equally as important, weight of the cutlery, the aroma.

  • I just don't think we understand how many of our senses are engaged when we're eating.

  • That's where the real world research comes in, trying to show the impact of a wine glass or the cutlery you use.

  • A lot of the research that we do around food and flavor, relies on some of the more surprising connections between our senses.

  • We had people tasting potato chips and each time they bit into one, we changed the sound of that crunch in real time.

  • And by so doing we're able to show that we can make that potato chip or in fact any crunchy crispy food, it could be an apple or a carrot say.

  • We can make those foods appear fresher and tastier and more enjoyable simply by boosting the sound of the crunch.

  • Bistable perception has been a phenomenon of great interest to the vision scientists for more than a century.

  • But what about bistability in the chemical senses, in particular in what we smell and what we taste?

  • We decided to try and bring this element of visual illusion into the dining experience.

  • And we did this by literally putting the illusion on the plate.

  • And when tasting the little duck and rabbit terrine that we'd made, if you see the duck first, does it taste more of duck.

  • And if you see the rabbit first, does it taste more rabbit.

  • You may say, why should I care? It doesn't have anything to do with me.

  • It misses the point that it's precisely because those insights first found in this rabbit innovation space can then be used as a springboard out there into the real world.

  • There's some really serious research here that could help in designing food experiences in hospitals, in care homes, in schools, even.

  • Particularly when it comes to things like obesity and malnutrition.

  • There are some great studies out there now showing that you can increase by as much as a third the amount of food that these under-fed patients are eating in hospital.

  • Simply by switching from a white plate to a high contrast blue or red plate.

  • We know that kind of rounded shapes are more typically associated with sweetness.

  • So we take this nice kind of round plastic pot and fill it with something really red really vibrant and enticing.

  • We could put a little aroma inside so they get this woosh of kind of sweet banana or sweet strawberry.

  • Maybe just by tweaking some of these kind of sensory elements, we could reduce the amount of sugar in the dessert by about 10 percent.

  • Very good. And don't forget you go across.

  • Having a young son and knowing that there are children around the world that are classed as obese, it kind of makes you want to do something about it.

  • Will you break some eggs so we can make an omelet?

  • What they need is to discover and explore foods using all of their senses.

  • - What sounds are making now? - It's like sizzling.

  • Bite it. And then close your ears.

  • It's really crunchy, isn't it?

  • That is a surefire way of engaging children with a more positive relationship with food.

  • - I'm looking forward to this. - Me, too.

  • Children are our best hope of building a more sustainable future in food.

  • And doing this in a sensory way will give them a rich appreciation.

  • I like what it tastes like, what the texture is.

  • And a more mindful appreciation for the enjoyment and satiety that one can derive from food.

  • What is important?

  • That you enjoy your food.

  • Very good answer.

What you see here can be interpreted as either a duck or it can be seen as a rabbit.

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B1 US rabbit duck taste plate cutlery visual

Visual Illusions That Could Trick Our Taste Buds And Persuade Us To Eat Healthier

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    Jessieeee posted on 2019/07/18
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