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Researchers from the University of Oxford contributed data to the growing body of evidence that the color, size, weight and shape of eating utensils, cups and plates have a big influence on what people taste. Their findings on cutlery tally with previous research for crockery colors, including the discovery that red tends to limit food intake, they said. In a series of experiments, the team used utensils of different colors, shapes and weight to gauge the impact on the perceived taste of the same food among dozens of volunteers with normal vision. Among other things, they found food eaten from a knife tasted saltier than eaten with a spoon, fork or toothpick, and “more expensive” when eaten with lightweight plastic spoon.
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