Cutlery color and the science of taste. Amy Fleming

Yogurt tastes better when you eat off the coast of color in contrast spoons, the researchers found. Photo: Nell Freeman for the guardian

New research from the University of Oxford, published today in the journal flavor, made headlines on the unlikely subject of cutlery. Experimental psychologists in research laboratory cross-modal of the University headed by Charles Spence (who previously collaborated with Heston Blumenthal on the development of its flat iPod enhanced sound of the sea), have found that by using different types of cutlery can alter the taste perception.

Cheese eaten off the coast of a knife, it turns out, has a taste more salty than out of a range. And the yogurt consumed through cutlery in contrast color makes it less sweet. When, for example, yoghurt Rose is eaten with a spoon of blue, it does not taste as sweet as it does with a pink spoon. The weight of the spoon is important, too. Previous research has shown that the attributes of the heavy porcelain bowls are transferred to the food inside, which is therefore regarded as more dense, more expensive and more sympathetic. In the experience of the cutlery, however, the heaviest spoon was made to look like a lightweight plastic spoon, subjects had also tasted yogurt from. Presented with a spoon which was unexpectedly three times heavier that it seemed, according to the study, subjects rated the food as "less dense, less expensive and as one of the least liked. This has led the researchers to conclude that it is not the actual weight of the bowl or spoon that is transferred to the food, but rather the weight expected. However, curiously, heaviest spoons in more sweetness.

As a lay person who likes his food, I have pleasure to apply these studies awkwardly to my own experiences. My partner and I have never quite accustomed to cutlery and each other and tend to always use our own. He prefers stainless steel lighter, intact, even though I am a sucker for heavy vintage silver-plate (and I love to eat off the coast of knives - have I was unwittingly strengthen salted all these years?) We affirm our individuality, or do we simply prefer the tactile experiences, to which we are accustomed? The tastes really better in my Special Cup. Few of my colleagues will never forget the Cup holder: the day he disappeared and I threw all my toys out of the pram.

In terms of utility practice, lead author of the study, Vanessa Harrar, said that the results "may be used to help control habits such as size portions or the amount of salt is added to food food". But its findings are a bit disappointing in that regard, he suggests simply as an area for future research. It would have surely been more useful in this research to focus on the size of the portion as, or even instead of taste? It has already been similar studies in how the color and size of the plate affect how much we eat (high contrast between food and plate leads to guests using less). Then perhaps in the future, instead of being a conventional diet, let's just change color plate according to our food. But where that leaves dishes without a common color like Neapolitan ice cream, I don't know.

Do you care what you eat, disable or with? Do you think that this research will never be more than a bit of fun?

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