A simple trick by a team of researchers at Monash University has revealed that how we plate our food can influence the way in which it tastes.
According to Good Food, a group of food scientists presented a sensory panel of four tasters with exactly the same chicken mango curry, the only difference being that the curry was served in a range of ways. The panel was informed that different chefs had been given the same recipe and instructed to cook it and it was up to the panel to describe any differences. In fact, it was just one chef who did the cooking, before dividing the curry onto a large square plate, a normal-sized circular plate, a small bowl and into takeaway foil.
All four participants reported distinctive variations in flavour, smell, taste, texture and after-taste. Most tasters reported that the curry on the large plate was bland, while the curry in the small bowl had the strongest and longest-lasting flavour. There was of course no difference in the curry other than the way in which it was presented, leading researchers to believe that plating plays an important role in serving great tasting food.