Thoughtful presentation leads to a more enjoyable meal. So should we learn to make similar efforts at home – particularly when feeding small children?
A new study led by Professor Charles Spence, the Oxford University gastrophysicist making waves in the food industry, has proven beyond doubt that making something look good makes it effectively taste better too. What’s interesting, is that where previous studies have focused on sophisticated dishes – sautéed chicken breast with a fines herbes sauce, brown rice pilaf and sautéed green beans with toasted almonds– and Michelin-style plating – arranging a 17-component salad to look like a Kandinsky abstraction– here the plates in question featured a simple garden salad (leaves and cucumber with other unspecified ingredients), and steak and chips.
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