著者

豊満 美峰子 松本 仲子

出版者

日本調理科学会

雑誌

日本調理科学会誌 = Journal of cookery science of Japan (ISSN:13411535)

巻号頁・発行日

vol.38, no.2, pp.181-185, 2005-04-20

参考文献数

16

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A questionnaire survey was conducted to examine how the color of the food, tableware and table setting influenced the taste. Color schemes of yellow, orange, red, purple, blue, green, white and black could be chosen as preferable. Jelly was used to simulate the foods, plastic plates for the tableware and papers for the table setting. Pictures were taken of the different color schemes for visual assessment by an evaluation panel. Warm color schemes were highly evaluated, the most favored being yellow, orange and white for the food, tableware and table setting, respectively. Dull color schemes were not liked, the most disliked being all black and cool colors. The color scheme of the foods and tableware was more influential than the color of the table setting.