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想让食物更美味?试一试转动你的盘子

时间:2022-4-9 作者:能飞英语网

Rotating your plate as it is placed on the table may improve the taste of your food, psychologists claim.

心理学家称,食物摆上桌后,转动盘子,换一个方向,或许会让食物更美味。

People have a subconscious preference for food that points away from them, according to Oxford University experts, to the extent that it can affect the flavour.

牛津大学的专家说,大家的潜意识觉得没摆在自己正前方的菜更美味,这可能影响食物的口味。

An experiment involving 12,000 people, carried out at London’s Science Museum, suggests that most people prefer their meal to be aligned facing away from them, and marginally to the right.

研究职员在伦敦科学博物馆对12000位受试者进行测试,实验结果表明,大多数大家倾向于让食物离自己远一点,最好摆在稍微偏右的地方。

The perfect orientation, the scientists discovered, is for food to point at 3.2 degrees clockwise, a tiny fraction to the right of the vertical axis of the plate.

科学家发现,食物摆设的最好方位是在顺时针偏右3.2度的地方,也就是在盘子垂直轴稍稍偏右。

想让食物更美味?试一试转动你的盘子

The effect is so pronounced that people actually experience an improved taste when the alignment is correct, the psychologists claim.

心理学家表示,这个心理效应十分显著,当食物摆设正确,大家会感觉更美味。

The results, published in the journal Food Quality and Preference, were obtained after thousands of people took part in an experiment at the Science Museum’s ‘Cravings Exhibition’, which explores the way reward circuits in the brain that determine flavour are altered by outside influences.

该实验结果发布在《食物品质与偏好》杂志上。上千人在科学博物馆的“食欲展览”上参与实验,该展览探讨大脑中决定食物风味的回报回路怎么样遭到外面影响。

Charles Michel, a chef and researcher on food aesthetics at Oxford University, said many people instinctively adjust their plate when it is placed in front of them.

主厨兼英国牛津大学食物美学研究员查尔斯·米歇尔说,在食物摆上桌时假如正好摆在他们面前,很多人会不自觉地调整盘子的地方。

‘This everyday action that some of us do might hint at the fact that we all enjoy our food more when it is “oriented” in the best way possible.

“大家一些人的这个平时动作可能正好说明了一个事实,那就是当食物以最好‘朝哪个方向’摆设时,大家会感觉更美味。”

‘Indeed, by arranging the food to “look better”, we might be unconsciously enhancing its perceived value, and hence our enjoyment of it.’

“事实上,通过将食物摆设得‘更好看’,大家可能无意识地提升食物的感知价值,提升了食物带来的满足感,”

Experimental psychologist Professor Charles Spence, who contributed to the research paper, said the instinct is rooted in early human evolution.

参与了该实验论文的实验心理学家查尔斯·斯朋斯教授说,这种直觉来自于人类进化。

Items that are directed towards the body are perceived as a threat, he thinks.他觉得,直接朝着人体摆设的物领会被觉得是威胁。

‘Something pointing towards us triggers brain-fear circuits, and this is why it might be liked less,’ Professor Spence said.斯朋斯教授说,“当有东西朝着大家摆设的时候,会触发大脑的恐惧环路,这就是为何大家不喜欢东西直接指向我们的缘由,”

‘What we see automatically sets expectations about what it is that we are about to eat, and how much we think we are going to like it. ‘We also get a sense of how much effort put into dish’s preparation.“对于大家所看到的食物,心里会自动产生关于这是什么,与合不合口味的预期。”大家还能感觉到厨师做这道菜花了多少心思。

‘Those expectations anchor our subsequent experience when we come to taste – hence what we see really can change what we taste.’“这类预期定位了大家之后品尝时的味觉体验——因此大家的所见确实可以影响大家的味觉。”

Mr Michel added: ‘In our Western cultures, we seem to associate left with “wrong” and down with “less”, also, right with “right”, and up with “more”.米歇尔先生补充到:“在西方文化中,大家一般把左侧和‘错误’联系在一块,下边与‘少’有关,右侧是‘正确’,上边与‘多’有关。”

‘Also, might be that we associate left with “past” and right with “future”, because that’s the way in which we write.’

“除此之外,大家感觉左是‘过去’,右是‘将来’,由于这是大家的书写顺序。”

Many food psychologists are convinced that a range of external circumstances change the way we experience and taste our food.

很多食物心理学家坚信,一些外部环境会干扰大家的品尝体验和食物的风味。

Professor Spence’s previous work has established, for example, that a heavier glass makes a gin and tonics taste better and that a fine dining cloth will improve the flavour of a meal.

斯朋斯教授先前的研究已有成就,比如,重一些的玻璃杯装松子酒和奎宁水能让其更好喝,一块好看的桌布能让食物变得更美味。

He has also discovered that plastic blue spoons make food taste more salty, white spoons make food taste creamier and black spoons make it taste less sweet.

他还发现,蓝色塑料汤匙能让食物变得更咸,白色的汤匙让食物变得更顺口,黑色汤匙让食物变得不那样甜。

Vocabulary

subconscious: 潜意识的

align: 排列

perceive: 觉得

tonic: 奎宁水(略有苦味的无色汽水,常与杜松子酒等调配饮用)

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