Is yellow sweet like a banana or sour like a lemon? From casual observations of our own eating we know that the visual 'taste' of food can be just as important as the ingredients in a dish. But how much does your internalized color and food associations - the ones we started developing from the very first time we saw our mothers' arm reach across and place before us a dark green round leafy Brussels sprout - impact what you are tasting now, and how are food producers exploiting this information to influence consumers?
This is a example of how visual appareance can change your thought processes of your taste sense. The brain triggers an alert when the clouds you associate everyday items are changed drastically and makes you second guess about the taste , you ask yourself "if the colour has changed then has the taste also changed drastically " this is a trick of the sense and it gives me a few good ideas on project options .
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