Helpful Cooking Tip #8 - Take advantage of color

Helpful Cooking Tip #8 - Take advantage of color

We eat with our eyes (normally) before any other sense can contribute to our experience. Our eyes can't sample aroma or taste flavor, but they do devour light. Just as with texture, color is an excellent medium that can be used to enhance a dish.

What most people don't realize is that color actually can impact the diner's enjoyment of the dish at the psychological level. Studies have been done to determine whether we get more satisfaction from the anticipation of a reward or receiving that ward. Essentially whether you happier about being told your about to receive a cookie compared against the happiness you get from eating it. If I remember correctly, the potential for the pleasurable experience clearly induces more happiness (in the form of dopamine). In fact, psychologists have pointed to this aspect as a way to rationalize how people become addicted to gambling- the thought of winning $25 for .25c actually makes you happier than if you win the $25. What this means is that if your food looks really good, your diners are going to get a greater hit of dopamine in their brains and consequently enjoy the overall experience more than if they were blindfolded. That being said, in the event that your food looks unappetizing, it might be a good idea to bust out the bandannas and have your guests try your food initially without the use of their eyes.  

Whenever cooking, I always try to incorporate the most vibrant colors possible. If the main dish comes out looking a little dull or one note, give it some additional flare by adding some colorful condiments. I don't think I would ever add an ingredient solely for color (seems sort of silly), but if it adds something else that contributes to the taste of the food (texture, flavor, smell) I think the addition is easily justifiable.

So in addition to playing with texture, utilize products with vivid color to enhance the eye appeal of your food.