US psychologist Paul Rozin, of the University of Pennsylvania, spoke to the audience at ultra-exclusive food symposium MAD Food Camp 2012, about his findings on what makes a meal memorable. An extract from smh.com.au:
“…His studies show that people prefer mains over other courses and most remember meals containing steak. A straw poll of the audience indicates that the appetiser is most professionals’ favourite course.
Rozin says anticipation plays a huge part in the dining experience, and although people most look forward to eating their favourite food at a favourite restaurant, what they remember best is trying something new. Rhythm, or what Rozin calls codas – the repetition of themes and dishes, and clever punctuation points such as snacks and pre-desserts – are also important when making a meal memorable.”