How interiors influence the taste of food - Tar Magazine, April 2012
INNERSPACE: HOW INTERIORS INFLUENCE THE TASTE OF FOOD - Tar Magazine, April 2012
The environment in which you eat has a considerable impact on your perception of taste. This was the finding of our favourite academic paper, published by Professor John Edwards in 2003. His team at Bournemouth University discovered that the same dish, chicken à la king, tasted different depending on where it was consumed. For Prof. Edwards research, the dish (memorably tipped on Tom Cruises head in Cocktail) was tasted in ten different locations, including a school, a care home, an Army base and a swanky restaurant.
The more salubrious the surroundings, the higher the score: in the posh joints, it was rated as moist, tasty and filling, while in one of the dives, it was perceived to be claggy, dry and disgusting.
In response to the research Bompas & Parr went on a flavour safari exploring the concept for the Salone del Mobile edition of TAR magazine. Photographer Greta Ilieva was there to capture the chicken à la king in a variety of locations.
Photography by Greta Illieva.