October 14th, 2012, 03:39 AM
What are your thoughts concerning the role that expectation has on how a person perceives a taste/flavour of a food or beverage. Do you think product packaging, colour and advertising would be able to ulimately alter our tasting/flavour experience? (please cite your infomation if needed)
What do you think enhances your flavour experience?
Last edited by cazzjay; October 18th, 2012 at 01:51 AM.
You know what cazzjay? I am 96% certain that those are not your own words, but are lifted directly from your homework assignment. Either way why don't you tell me what you think may be the case, then I'll share my own thoughts on the matter (in my own words).
You can't taste packaging, color or advertising so my answer is no. I suppose someone may decide to eat packaging but for the most part, no. Also if you've never tasted something then you haven't had the taste experience, so altering it....no.
Everyone agrees that whiskey labelled 12 year old tastes nicer than standard whiskey. Yet when you do the blind (pepsi challenge) test on them, half the people can't guess which is which.
-citation, -drunken night in singapore with 3 Irishmen.
John Galt, those are my words. In Australia, we have a major research assignment for our year 12 studies. The above statement is what my essay is on.Originally Posted by John Galt
My thoughts on the matter are that, yes expectations of a taste/flavour can alter our tasting/flavour experience. I have already conducted an experiment and proved that some participants did alter their flavour experience because of a colour change. I started this forum in order to obtain other useful infomation about my topic.
What I mean is, do you think someones ablity to taste/experience flavour can be altered by things such as colour and describing words in advertisiments and on product packaging. For example, do you think someone eating a piece of gum that is a strange brown flavour and the tag line for the gum is "Disgusting gum for removing the bits of food in your teeth" would taste less pleaseant than a pink coloured gum with the tag line "stimulate your senses with our new raspberry gum."
Expectations alter the way we react to foods. There was a study done where participants were given a scoop of vanilla ice cream on a cone, but it was really mashed potatoes. People found it revolting until they realized that it was mashed potatoes, then they had no problem eating it. It might be fun to repeat that study.
Nope. Everyone said beer tastes great, I had high expectations for it - all positive. When I was old enough to drink I tried several different brands and they all taste like crap.
Presentation goes a long ways toward influencing our expectations.
She looks tasty!
Hedgehog flavoured crisps come to mind.What I mean is, do you think someones ablity to taste/experience flavour can be altered by things such as colour and describing words in advertisiments and on product packaging. For example, do you think someone eating a piece of gum that is a strange brown flavour and the tag line for the gum is "Disgusting gum for removing the bits of food in your teeth" would taste less pleaseant than a pink coloured gum with the tag line "stimulate your senses with our new raspberry gum."
Anyway, I get what you're saying. Let's say you and a friend eat the same thing without actually knowing what it is? Just when you think it's the greatest thing you ever tasted, your friend pipes up that it tastes like shit. Would that alter your sentiment towards the dish? Same scenario, it's absolutely scrumptious but 5 minutes after taking the last bite someone tells you it's actually cow testicles, are you apt to change your mind?
Your tastes are obviously influenced by predisposed notions. Imagine if you're the only one of your group that thought the food didn't taste like shit, would you order it again but only if you're alone? You'd probably be swayed by your peers into believing their shitty review and never touch the stuff again. Why can't cow testicles taste great?
The reason that 'cow' testicles can't taste great would be for the fact that 'cow' is a mature female bovine (term refers to some other species as well).
See Terminology section, mid-page: Cattle - Wikipedia, the free encyclopedia
Pictured below are 'Rocky Mountain Oysters', locally known as fried bull testicles.
From my Mac Dictionary:I speak loosely, like dangling Rocky Mountain Oysters (love that name)• (loosely) a domestic bovine animal, regardless of sex or age.
No worries. Just thought it my duty to refine the details. I had an aged uncle who raised horses for years and called the male foals 'colts' and the female foals 'filly colts', lol...
This would never pass muster in the west but allowing as how he lived in Ontario, well they're known to be a bit different that far east.
I am well qualified to offend all equally, lol...
Thank you for your insight! I have completed more research and I have found similar things.
They may taste good... It is just that people are unaware that they are eating cows testicles, they are giving themselves an "expectation" that they will taste disgusting. However, do you think if you ate them without knowing what they are, would they taste nice?
I'm sure they are very tasty according to many friends who have eaten them. Having had the opportunity to eat Black Bear roast with Yorkshire pudding, gravy and fresh garden veggies, I can attest that it was delicious and tasted somewhere between beef and pork for a comparison. This was a young animal, eating berries and veggies at the time of it's harvesting and was shot as a precautionary measure because the family lived in a remote area and had two young children.
Interesting that the hostess was most concerned of how the fact that it was bear meat would be received and made a point of telling us before we sat down to dine. I suppose that the point of your opening post was a concern to her.
Product packaging and color plays directly on our previous expectations of taste and there is a complete 'art' to stage-dressing and lighting the product for it's 'photo-op'. So many people buy frozen and ready-to-eat convenience food precisely because the picture appeals to their senses.What are your thoughts concerning the role that expectation has on how a person perceives a taste/flavour of a food or beverage. Do you think product packaging, colour and advertising would be able to ulimately alter our tasting/flavour experience? (please cite your infomation if needed)
What do you think enhances your flavour experience?
How often I have heard the remark, "I tried that. Nothing special but can you believe how good it looks in the picture?"
You might also want to watch for the words, in very small print, "Shown larger than actual size for illustration purposes."
Do you think colours of food can ulimately trick a human into believing something is sweeter and more flavoursome if it is coloured brighter. For example a cherry sauce which has turned out brown and then drop of red food dye is added to half of it, do you think people would perceive that sauce to have a better flavor?Product packaging and color plays directly on our previous expectations of taste and there is a complete 'art' to stage-dressing and lighting the product for it's 'photo-op'. So many people buy frozen and ready-to-eat convenience food precisely because the picture appeals to their senses. How often I have heard the remark, "I tried that. Nothing special but can you believe how good it looks in the picture?"You might also want to watch for the words, in very small print, "Shown larger than actual size for illustration purposes."What are your thoughts concerning the role that expectation has on how a person perceives a taste/flavour of a food or beverage. Do you think product packaging, colour and advertising would be able to ulimately alter our tasting/flavour experience? (please cite your infomation if needed)
Would oysters taste better if you were eating them outside by the beach or eating themInside a pub ?
The reason that coloring, natural and artificial is used in the preparation of food is to make it more appealing. However, I am of the opinion that our taste experience is biased by previous experience. If we have no prior experience of cherry sauce OR gravy, a substance which we might contemplate to compare it to were cherry sauce brown, then logically, the color should be less of a factor though I suggest that the very color red seems to attract our attention as it is a physiological cue for ourselves and other species.Do you think colours of food can ulimately trick a human into believing something is sweeter and more flavoursome if it is coloured brighter. For example a cherry sauce which has turned out brown and then drop of red food dye is added to half of it, do you think people would perceive that sauce to have a better flavor?Product packaging and color plays directly on our previous expectations of taste and there is a complete 'art' to stage-dressing and lighting the product for it's 'photo-op'. So many people buy frozen and ready-to-eat convenience food precisely because the picture appeals to their senses. How often I have heard the remark, "I tried that. Nothing special but can you believe how good it looks in the picture?"You might also want to watch for the words, in very small print, "Shown larger than actual size for illustration purposes."What are your thoughts concerning the role that expectation has on how a person perceives a taste/flavour of a food or beverage. Do you think product packaging, colour and advertising would be able to ulimately alter our tasting/flavour experience? (please cite your infomation if needed)
I suggest that one's decision would be predicated by a number of factors related to previous experiences and which setting one feels most comfortable in. One's experience of taste is greatly affected by our present state of being. If one is uneasy in any way, one's appetite is often not engaged and food is less attractive at such a time.Would oysters taste better if you were eating them outside by the beach or eating themInside a pub ?
Thank you for all your feedback it has been really interesting to read what you have to say.I suggest that one's decision would be predicated by a number of factors related to previous experiences and which setting one feels most comfortable in. One's experience of taste is greatly affected by our present state of being. If one is uneasy in any way, one's appetite is often not engaged and food is less attractive at such a time.Would oysters taste better if you were eating them outside by the beach or eating themInside a pub ?
Have you heard of the resturant "Fat Duck" it is a resturant that serves meals and then gives you a pair of ear phones to listen to sounds. I believe there is a beach inspired meal and you are giving a set of ear phones to listen to large waves crashing and seagulls.
I found research to suggest that professional wine tasters cannot distinguish the difference between white and red wine when the white wine is coloured red. I think this is because they mainly associate the flavour with the color of the wine. Thus giving them an expectation. What are some of the benefits and negatives that you think could become of enhancing our food experience like this?
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