Skip to main content
Journal ArticleOPEN ACCESS

Bouba-Kiki in the plate: combining crossmodal correspondences to change flavour experience

  • Fairhurst M
  • Pritchard D
  • Ospina D
  • et al.
Flavour (2015) 4(1)
DOI: 10.1186/s13411-015-0032-2
N/ACitations
Citations of this article
59Readers
Mendeley users who have this article in their library.

This article is free to access.

Abstract

While recent studies demonstrate the unexpected influence of plate shape and abstract names on the taste and flavour of foods, it is still challenging to derive more specific rules about how to use verbal and visual presentation to affect the experience of a complex dish.

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Cite

CITATION STYLE

APA

Fairhurst, M. T., Pritchard, D., Ospina, D., & Deroy, O. (2015). Bouba-Kiki in the plate: combining crossmodal correspondences to change flavour experience. Flavour, 4(1). https://doi.org/10.1186/s13411-015-0032-2

Readers' Seniority

Tooltip

PhD / Post grad / Masters / Doc 19

59%

Researcher 9

28%

Professor / Associate Prof. 2

6%

Lecturer / Post doc 2

6%

Readers' Discipline

Tooltip

Psychology 16

59%

Business, Management and Accounting 5

19%

Engineering 3

11%

Agricultural and Biological Sciences 3

11%

Save time finding and organizing research with Mendeley

Sign up for free