کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6261382 | 1613153 | 2015 | 9 صفحه PDF | دانلود رایگان |
- Online studies can deliver insights for optimal plating.
- V-shaped food compositions are preferred when pointing 'upwards'.
- People are willing to pay more for an optimally oriented dish.
- The orientation of single visual elements on a plate affect preferred plating.
We report three online experiments designed to assess how the visual composition of the elements of a commercially-successful dish would be perceived by naïve assessors, in terms of their liking and willingness to pay. Experiment 1 showed that an upward orientation of the dish was preferred as compared to when the elements pointed downward/toward the observer, or else pointed to the side. Experiment 2 demonstrates that optimally orienting the plate translates into an increased willingness to pay for the food. In addition, the results also revealed that both a triangle formed by the three principal elements (onions), and the direction in which these v-shaped elements pointed, affected people's judgments of the ideal orientation of the dish as a whole. Finally, a citizen science experiment (Experiment 3) held at London's Science Museum provided further support for our findings. These results highlight the potential of a digital (Internet-based) testing methodology to determine the optimal visual presentation of food.
Journal: Food Quality and Preference - Volume 44, September 2015, Pages 194-202