{"id":2061,"date":"2014-06-19T19:25:16","date_gmt":"2014-06-20T00:25:16","guid":{"rendered":"http:\/\/sciencemediacentre.ca\/site\/?p=2061"},"modified":"2014-06-20T16:41:11","modified_gmt":"2014-06-20T21:41:11","slug":"artistic-food-tastes-better","status":"publish","type":"post","link":"http:\/\/sciencemediacentre.ca\/site\/artistic-food-tastes-better\/","title":{"rendered":"Artistic food tastes better"},"content":{"rendered":"<div id=\"attachment_2014\" style=\"width: 239px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/sciencemediacentre.ca\/site\/wp-content\/uploads\/2014\/06\/1b-Wassily-Kandinsky-painting-201-FOOD-VERSION.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-2014\" class=\"size-full wp-image-2014\" src=\"http:\/\/sciencemediacentre.ca\/site\/wp-content\/uploads\/2014\/06\/1b-Wassily-Kandinsky-painting-201-FOOD-VERSION.jpg\" alt=\"Researchers arranged a salad (right) to resemble artist Wassily Kandinsky\u2019s \u201cPainting number 201\u201d (left) and found that people rated it as tastier, and were willing to pay more for it. (Photo credits: \u00a9 2014 Artists Rights Society (ARS), New York \/ ADAGP, Paris (Kandinsky painting) and A taste of Kandinsky: Assessing the influence of the artistic visual presentation of food on the dining experience. Charles Michel, Carlos Velasco, Elia Gatti and Charles Spence, Flavour 2014, 3: 7 (salad))\" width=\"229\" height=\"328\" srcset=\"http:\/\/sciencemediacentre.ca\/site\/wp-content\/uploads\/2014\/06\/1b-Wassily-Kandinsky-painting-201-FOOD-VERSION.jpg 229w, http:\/\/sciencemediacentre.ca\/site\/wp-content\/uploads\/2014\/06\/1b-Wassily-Kandinsky-painting-201-FOOD-VERSION-209x300.jpg 209w\" sizes=\"auto, (max-width: 229px) 100vw, 229px\" \/><\/a><p id=\"caption-attachment-2014\" class=\"wp-caption-text\">Researchers arranged a salad (pictured above) to resemble artist Wassily Kandinsky\u2019s \u201cPainting number 201\u201d and found that people rated it as tastier, and were willing to pay more for it. (Photo credits: \u00a9 2014 Artists Rights Society (ARS), New York \/ ADAGP, Paris (Kandinsky painting) and A taste of Kandinsky: Assessing the influence of the artistic visual presentation of food on the dining experience. Charles Michel, Carlos Velasco, Elia Gatti and Charles Spence, Flavour 2014, 3: 7 (salad))<\/p><\/div>\n<p><span style=\"color: #000000;\">Food arranged to resemble an abstract painting is perceived as tastier, according to a new study. Researchers asked 60 participants to rate the same salad arranged three ways: randomly mixed, neatly arranged or designed to resemble artist Wassily Kandinsky\u2019s \u201cPainting number 201.\u201d\u00a0<\/span><\/p>\n<p><span style=\"color: #000000;\">Participants rated the artistic salad as the most tasty and were willing to pay more for it.<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><a href=\"http:\/\/www.flavourjournal.com\/content\/3\/1\/7\" target=\"_blank\">Original research paper<\/a><\/span>\u00a0published in the journal\u00a0<em>Flavour\u00a0<\/em>on\u00a0<strong>June 19, 2014<\/strong>.<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Names and affiliations of selected\u00a0authors<\/strong><\/span><\/p>\n<h4><span style=\"color: #000000;\">Charles Michel, University of Oxford, United Kingdom<\/span><\/h4>\n","protected":false},"excerpt":{"rendered":"<p>Food arranged to resemble an abstract painting is perceived as tastier, according to a new study. Researchers asked 60 participants to rate the same salad arranged three ways: randomly mixed, neatly arranged or designed to resemble artist Wassily Kandinsky\u2019s \u201cPainting number 201.\u201d\u00a0 Participants rated the artistic salad as the most tasty and were willing to [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":2014,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[25],"tags":[1801,719,1508],"class_list":["post-2061","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-paper-of-interest","tag-aesthetics","tag-food","tag-psychology"],"jetpack_featured_media_url":"http:\/\/sciencemediacentre.ca\/site\/wp-content\/uploads\/2014\/06\/1b-Wassily-Kandinsky-painting-201-FOOD-VERSION.jpg","jetpack_shortlink":"https:\/\/wp.me\/p4DqbN-xf","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/posts\/2061","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/comments?post=2061"}],"version-history":[{"count":3,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/posts\/2061\/revisions"}],"predecessor-version":[{"id":2067,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/posts\/2061\/revisions\/2067"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/media\/2014"}],"wp:attachment":[{"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/media?parent=2061"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/categories?post=2061"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/tags?post=2061"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}