Studying the impact of plating on ratings of the food served in a naturalistic dining context

Appetite

Volumn 90, Issue , 2015, Pages 45-50

  Michel, Charles ^a   Velasco, Carlos ^a   Fraemohs, Paul ^b   Spence, Charles ^a  

^a UNIVERSITY OF OXFORD   (United Kingdom)

^b SOMERVILLE COLLEGE   (United Kingdom)

Author keywords

Dining; Food aesthetics; Food liking; Perception; Plating

Indexed keywords

ELEMENT;

ARTICLE; CATERING SERVICE; CONTROLLED STUDY; FOOD COMPOSITION; FOOD INTAKE; FOOD PREFERENCE; FOOD PROCESSING; GROUP DYNAMICS; HUMAN; MEAL; PERSONAL EXPERIENCE; TASTE PREFERENCE; ADULT; AGED; ART; DECISION MAKING; EMOTION; FEMALE; MALE; MIDDLE AGED; PHOTOSTIMULATION; PROCEDURES; PSYCHOLOGY; TASTE; VISION; YOUNG ADULT;

ADULT; AGED; ART; CHOICE BEHAVIOR; EMOTIONS; FEMALE; FOOD PREFERENCES; FOOD SERVICES; HUMANS; MALE; MIDDLE AGED; PHOTIC STIMULATION; TASTE; VISUAL PERCEPTION; YOUNG ADULT;

EID: 84924723875     PISSN: 01956663     EISSN: 10958304     Source Type: Journal    
DOI: 10.1016/j.appet.2015.02.030     Document Type: Article

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