What difference of the colour of food make?

Answer 1

most people don't know that we eat with our eyes as well as our mouth. This is why restaurants take an extra minute to garnish the plate and also why there are no blue foods except blueberries . blue is not an attractive color for our eyes to see on a plate

Answer 2

Some of it is cultural, and other aspects of food color perception may be an evolutionary advantage (survival mechanism). As humans, we innately know, for example, that meat is not supposed to be green. If it is, it might be spoiled and could kill you or at least make you very sick. In general, humans show much narrower bands of tolerance for the colors of animal products than for plant products, which can come in a variety of colors. We know milk is supposed to be white or cream-colored; eggs are supposed to be clear with a yellow or orange yolk; and meat should be, well, flesh-colored: pink or red. In any event, we know innately that no animal products should be blue, and few if any should be green.

As for the cultural significance of food, especially manufactured food, there have been some interesting perception studies done centering around off-colored candy. For example, in one experiment, subjects declared that a cherry-flavored lollipop was actually lime, only because it was tinted green. Some people are able to get around these taboos and enjoy off-colored manufactured foods.

I seem to recall another experiment in which subjects simply would not eat blue mashed potatoes. No nontoxic blue pigment exists in nature.

Answer 3

Food needs to appeal to all the senses. Visual appeal is just as important as taste, texture and fragrance, and color is vital to visual appeal. For example, cakes are decorated with marzipan fruit and sugar flowers, even though gray marzipan worms and black sugar Spiders would be equally tasty.

Answer 4

r u seriously asking that OMG!!! 8|

Answer 5

really nobody no if it does or not

Answer 6

nothing