A new study led by Professor Charles Spence, the Oxford University gastrophysicist making waves in the food industry, has proven beyond doubt that making something look good makes it effectively taste better too. What’s interesting, is that where previous studies have focused on sophisticated dishes
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A new study led by Professor Charles Spence, the Oxford University gastrophysicist making waves in the food industry, has proven beyond doubt that making something look good makes it effectively taste better too. What’s interesting, is that where previous studies have focused on sophisticated dishes
why plated dish are more appetizing and appealing