How many times have we thought that first of all we eat with our eyes, looking at a well presented dish? This is because the aesthetic component is a factor that influences our mind, as well as the combination of food and colors.
Cuisine and psychology: the colors of food
The chromatic component of what we eat is not limited to the visual aspect, but involves all five senses in a directly connected way.
Colors, together with visual characteristics such as shape, surface structure and texture, bring to mind certain experiences and emotions, creating expectations of taste or smell.
How many times have you preferred yellow foods to white foods, or vice versa, simply because you prefer yellow? Precisely for this reason colors are important, because they give the mind sensory inputs that go well beyond nourishing one’s body.
The color table
Not only our senses, but also our mood varies according to what we eat: the 5 colors of foods have the ability to influence our thoughts, our emotions and what we feel
The five colors that form the so-called palette of taste are:
- Orange: the color of balance, induces serenity of mind and inner peace;
- Yellow: the color of energy, stimulates good mood and concentration;
- Red: the color of passion, it gives strength and security to the road to success;
- Green: the color of nature, leads to calm and relaxation;
- Black: the color of fertility, promotes sleep and indicates highly digestible foods;
- White: the color of peace, symbolizing intelligence and simplicity.
Knowing how to use the table of five colors, both in the arrangement of the products and in the preparation of the dishes, can help you improve the performance of your venue.
Color science is a strong strategic and visual tool, whose usefulness should not be underestimated!