摘要 :
One of the brain's key roles is to facilitate foraging and feeding. It is presumably no coincidence, then, that the mouth is situated close to the brain in most animal species. However, the environments in which our brains evolved...
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One of the brain's key roles is to facilitate foraging and feeding. It is presumably no coincidence, then, that the mouth is situated close to the brain in most animal species. However, the environments in which our brains evolved were far less plentiful in terms of the availability of food resources (i.e., nutriments) than is the case for those of us living in the Western world today. The growing obesity crisis is but one of the signs that humankind is not doing such a great job in terms of optimizing the contemporary food landscape. While the blame here is often put at the doors of the global food companies - offering addictive foods, designed to hit the bliss point' in terms of the pleasurable ingredients (sugar, salt, fat, etc.), and the ease of access to calorie-rich foods - we wonder whether there aren't other implicit cues in our environments that might be triggering hunger more often than is perhaps good for us. Here, we take a closer look at the potential role of vision; Specifically, we question the impact that our increasing exposure to images of desirable foods (what is often labelled 'food porn', or `gastroporn') via digital interfaces might be having, and ask whether it might not inadvertently be exacerbating our desire for food (what we call 'visual hunger'). We review the growing body of cognitive neuroscience research demonstrating the profound effect that viewing such images can have on neural activity, physiological and psychological responses, and visual attention, especially in the 'hungry' brain. (C) 2015 The Authors. Published by Elsevier Inc.
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摘要 :
We report three online experiments designed to assess how the visual composition of the elements of a commercially-successful dish would be perceived by naive assessors, in terms of their liking and willingness to pay. Experiment ...
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We report three online experiments designed to assess how the visual composition of the elements of a commercially-successful dish would be perceived by naive assessors, in terms of their liking and willingness to pay. Experiment 1 showed that an upward orientation of the dish was preferred as compared to when the elements pointed downward/toward the observer, or else pointed to the side. Experiment 2 demonstrates that optimally orienting the plate translates into an increased willingness to pay for the food. In addition, the results also revealed that both a triangle formed by the three principal elements (onions), and the direction in which these v-shaped elements pointed, affected people's judgments of the ideal orientation of the dish as a whole. Finally, a citizen science experiment (Experiment 3) held at London's Science Museum provided further support for our findings. These results highlight the potential of a digital (Internet-based) testing methodology to determine the optimal visual presentation of food. (C) 2015 The Authors. Published by Elsevier Ltd.
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摘要 :
We report two experiments, based on a novel variant of the Rubber Hand Illusion (RHI), in which tactile stimulation is referred to an artificial (out-of-body) tongue. In the experiments reported here the participant's tongue was s...
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We report two experiments, based on a novel variant of the Rubber Hand Illusion (RHI), in which tactile stimulation is referred to an artificial (out-of-body) tongue. In the experiments reported here the participant's tongue was stimulated while they looked at a mirrored dummy tongue. On average, the participants agreed with the statement that they felt as if they had been touched in the location where they saw the rubber tongue being touched (experiment 1), thus demonstrating visual capture. When the external tongue was illuminated with a laser pointer (experiment 2), a significant proportion of the participants reported feeling either tactile or thermal stimulation on their own tongue. These results therefore demonstrate that the multisensory integration of visual, tactile, and proprioceptive information that gives rise to the RHI can be extended to the tongue (a body part that is rarely seen directly).
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摘要 :
An experiment conducted in a naturalistic dining context is reported, in which the impact of different styles of plating on diners' experience of the food was assessed. A hundred and sixty three diners were separated into two grou...
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An experiment conducted in a naturalistic dining context is reported, in which the impact of different styles of plating on diners' experience of the food was assessed. A hundred and sixty three diners were separated into two groups during a luncheon event held in a large dining room. Each group of diners was served the same menu, with a variation in the visual presentation of the ingredients on the plate. The results revealed that the diners were willing to pay significantly more for the appetizer (a salad), when arranged in an artistically-inspired manner (M = 5.94 pound vs. 4.10) pound. The main course was liked more, and considered more artistic, when the various elements were presented in the centre of the plate, rather than placed off to one side. The participants also reported being willing to pay significantly more for the centred than for the offset plating (M = 15.35 pound vs. 11.65) pound. These results are consistent with the claim that people "eat first with their eyes", and that a diner's experience of the very same ingredients can be significantly enhanced (or diminished) simply by changing the visual layout of the food elements of the dish. Results such as these suggest that theories regarding the perception of food can potentially be confirmed (or disconfirmed) outside of the confines of the laboratory (i.e., in naturalistic dining settings). (C) 2015 Elsevier Ltd. All rights reserved.
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