Abstract
The appearance of food affects its taste. Many studies have examined how to improve the taste of foods by manipulating their appearance. Most of those studies have focused on static appearances, such as color and texture; however, the impact of the dynamic appearance has not been explored. In this study, the perceptions (sweetness, sourness, saltiness, spiciness, temperature, deliciousness) and value judgments (the price of food, appetite) perceived from food before and after tasting with a projection-based dynamic boiling texture were investigated. The results revealed that the dynamic texture influences expectations for saltiness, spiciness, temperature, deliciousness, price, and appetite before eating the meal and perceived saltiness, spiciness, and appetite when eating. In addition, its influence on the consumers’ behavior was also investigated through an empirical user study in a restaurant. The results indicated that the consumers had a greater tendency to order the meal when they saw it with the projection-based boiling effect. From these, this study demonstrates the effect of projection mapping of a boiling effect on food expectation, perception and consumer behavior.
Highlights
The appearance of food, such as color (Zampini et al, 2007) and shape (Velasco et al, 2015), is a factor that has a great influence on the culinary experience
There has been research conducted on the effect of appearance of food on perception of food and the culinary experience, inquiries into engineering techniques to apply this knowledge is a new area of research – Human-Food Interaction
Previous Human-Food Interaction research aimed at changing the eating experience by manipulating the appearance of food. Most of those studies has focused on the effect of static appearances such as color, shape, texture, and size on food perception and the culinary experience (Narumi et al, 2011; Narumi et al, 2012; Nishizawa et al, 2016; Fujimoto, 2018; Nakano et al, 2019)
Summary
The appearance of food, such as color (Zampini et al, 2007) and shape (Velasco et al, 2015), is a factor that has a great influence on the culinary experience. There has been research conducted on the effect of appearance of food on perception of food and the culinary experience, inquiries into engineering techniques to apply this knowledge is a new area of research – Human-Food Interaction. Previous Human-Food Interaction research aimed at changing the eating experience by manipulating the appearance of food. Most of those studies has focused on the effect of static appearances such as color, shape, texture, and size on food perception and the culinary experience (Narumi et al, 2011; Narumi et al, 2012; Nishizawa et al, 2016; Fujimoto, 2018; Nakano et al, 2019).
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