Food color does more than guide us—it changes the experience of taste.
November 25, 2018 9:31 PM Subscribe
The Colors We Eat: Tom Vanderbilt writes for Nautilus on the Official USDA Color Standards for a range of foods (including Tomato, Pumpkin/ Squash, Frozen French Fry, Frozen Cherries, Canned Tomato, Canned Ripe Olive (Munsell), Canned Apple Butter, Canned Lima Beans, Eggs, Canned Pimientos, Canned Clingstone Peaches (Visual Color Systems), and Veal (USDA text-only PDF)) and the scientific studies behind how we taste with our eyes. Beware: the eyes can deceive even the expert tongue. "Even the color of the plate might change our sense of taste: Subjects reported strawberry mousse tasted better on a white round plate than on a black square plate."
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