The popular saying goes, It is so unobtrusive that you cannot eat with a knife and fork. If true, then how would we feel about our famous ancestors? This is because tableware began to spread in Europe in the late seventeenth century. And the first only in the castles of the aristocracy. Although a knife is always used, unless the food has to be sliced somewhat. But spoon and fork have not been commonplace on tables for a long time.
King Matthias, for example, ate by hand. As Galotto Marzio, an Italian humanist who lives in Matthias’ court, described in detail: There is a thing of bread in front of everyone, who takes what he wants from the common bowl and puts it in his mouth with his fingers, cut into bites. However, the king was eating particularly cleanly, and he did not contaminate himself with food.
There were indeed cutlery in the Sun King’s tiles, although the King was very annoyed by the many sharp, pointed knives holding the dishes on on busy feasts. Then a blunt-edged knife (similar to a cake-knife) appeared in Versailles. fourteenth. But Lewis (1643-1715)
He also preferred his hand.
In contrast, in the 21st century, some researchers are asking whether food tastes differently when eaten with different cutlery? Out of curiosity, a young discipline was born: gastric physics.
Photo: Photo Archive / Getty Images Hungary
The Oxford university His scientists, for example, were curious about the weight of spoons. Participants were asked to eat the same yogurt from different plastic spoons and then evaluate the taste of each sample.
The scale ranged from a light penny spoon to a heavier and more demanding spoon. Surprisingly, they found it the easiest
Portable premier disposable spoon.
Most of them tasted thicker, higher quality yogurt. And a cold plastic spoon is thinner and cheaper.
This may be due to the fact that an unexpected experience alters our sense of taste. The plastic spoon is lightweight, not made in any way and as heavy as if it were made of metal.
And the unusual feeling causes little confusion and disappointment.
Much inside it doesn’t taste taste anymore.
Another large-scale meal experiment was conducted in a hotel restaurant in Scotland. Half of the 130 participants received high-quality banquet cutlery. The others are poorly designed staff cutlery. Pieces in the premium collections were three times larger than the cheaper ones. The menu was the same: trout with mashed potatoes, spinach, capers, and brown shrimp in butter. Oddly enough, here the opposite,
The heavier charm and elegance enhanced the gastronomic experience.
So much so, that its users were willing to pay 15 percent more for lunch.
Scientists couldn’t stop, so they focused their attention next on the color of the spoons. In the yogurt experiment, they found that white milk tastes better than a white spoonful. However, strawberry and yogurt are less than that. However, when the black spoons came out, strawberries were obtained from them. And the red spoon took it all: since this color reminded us of a ripe fruit, the milk from which I ate it seemed sweeter than anyone else.
However, red is an interesting, divisive color. Attractive for yogurt packaging and products. However, we eat less red dishes. Use caution Red also cautions. This may be due to evolutionary experiences (such as the color of a poisonous berry). It was also observed in monkeys’ experiments.
So what about the shape of the cutlery? Does it matter what it means to introduce food into our mouths? The point is, be well prepared.
Who would have thought, but a plastic soup spoon is less flavorful with the same yogurt than a smaller teaspoon. Oxford says this may be because most people associate salty flavors with a spoonful of soup and desserts or coffee with a spoon. Therefore, the food may appear sweeter.
However, why we feel that cheese is salty, chunky and juicy remains a mystery if we ate bites by hand or with a knife, as if we were with a spoon or fork or maybe a toothpick.
So it is not enough to cook well.
We didn’t even taste the food, and our brains were really judging. The taste is passionate. We all know that mom and grandmother cook the best in the world. But we are nourished not only with our tongue but also with our eyes, and the physical properties (weight, color, and shape) of the tableware, among other things, strongly influence the experience. When we sit at the table, we subconsciously create a series of expectations. If this scalp cutting confirms this positively, the food will taste better.
I wonder why gastrologists start eating in front of the open fridge at night. Or when men are spiritually surrounded by pots and utensils alone to rest their hands (like a ladle). They might say that these guys are not currently in the horizon of their scientific curiosity right now. Then if they leave behind the visceral plane of the contour, it is I need to eat something fast, no matter or how Instinct and back to Maslow’s pyramid Toward the summit, then maybe.
(Cover photo: American actress during a photo break in 1928. Photo: Public Photography Agency / Getty Images)