FAQ: Does color impact the taste of food?
Posted under FAQs · food-taste-and-smellWritten by Heather Ackmann
Since I often tell people about how my taste can be affected by the texture of food, I sometimes get the question of how color impacts food’s appeal. And I can honestly say that I really don’t think about it.
Nope. The texture is the No. 1 important factor in determining what I like to eat. A close second is the taste. Beyond that I really don’t think much about how food looks. I’ve heard about it being very important to some people; I’m really not one of those people. Hey, maybe that’s another synesthesia thing of which I definitely do not have.
The Congenital Anosmia Forums actually have a thread (albeit not a very popular thread) about the connection between color and the taste of food. Check it out.
- Jul 1, 05:16 PM
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1 · Janet · Jul 7, 12:45 PM
When taking cooking classes, one of the first things they tell you is that people eat first with their eyes. I think how a food looks makes a big difference to many people. There are some foods that Clinton and I love to eat but look terrible, so it is hard to get people to like them too. (I make a savory bean and celery soup that is to die for, but when blended it turns a funny grayish-greenish-pink color that people find unappetizing.) For me, I know that I assume beautiful food is going to taste great. I try to make my dishes look as yummy as I hope they taste!
I find it interesting that how food looks doesn’t make a big difference to you. I guess I kind of assumed that since your sense of smell and taste are dulled that the other senses would become more important. Perhaps that is why how a food feels is so important to you?