Making meals memorable

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.”

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Making meals memorable