Imagine eating spaghetti with a blue sauce.
suppressing, huh?
How about a purplish apple? Or just the eggplant when not yet cooked. Do you find it appetizing? It all lies under color psychology.
Blue food is rare. There are no blue veggies nor blue meat. Blue is actually associated with spoiled or poisonous foods which we often see. Same as to black and purple. Thus, just the sight of it makes us lose our appetite.
According to food professional Gary Blumenthal of International Food Strategies:
"Color and the appeal of various foods is also closely related. Just the sight of food fires neurons in the hypothalamus. Subjects presented food to eat in the dark reported a critically missing element for enjoying any cuisine: the appearance of food. For the sighted, the eyes are the first place that must be convinced before a food is even tried. This means that some food products fail in the marketplace not because of bad taste, texture, or smell but because the consumer never got that far. Colors are significant and almost universally it is difficult to get a consumer to try a blue-colored food -- though more are being marketed for children these days. Greens, browns, reds, and several other colors are more generally acceptable, though they can vary by culture..."
Eating in the dark can also be a factor. That is why most dining room should be well-lighted so that we could say: "Bon Appetite!"
Anyone who would like to try blue chicken? :D
suppressing, huh?
How about a purplish apple? Or just the eggplant when not yet cooked. Do you find it appetizing? It all lies under color psychology.
Blue food is rare. There are no blue veggies nor blue meat. Blue is actually associated with spoiled or poisonous foods which we often see. Same as to black and purple. Thus, just the sight of it makes us lose our appetite.
According to food professional Gary Blumenthal of International Food Strategies:
"Color and the appeal of various foods is also closely related. Just the sight of food fires neurons in the hypothalamus. Subjects presented food to eat in the dark reported a critically missing element for enjoying any cuisine: the appearance of food. For the sighted, the eyes are the first place that must be convinced before a food is even tried. This means that some food products fail in the marketplace not because of bad taste, texture, or smell but because the consumer never got that far. Colors are significant and almost universally it is difficult to get a consumer to try a blue-colored food -- though more are being marketed for children these days. Greens, browns, reds, and several other colors are more generally acceptable, though they can vary by culture..."
Eating in the dark can also be a factor. That is why most dining room should be well-lighted so that we could say: "Bon Appetite!"
Anyone who would like to try blue chicken? :D
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