You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to www.journalgazette.net/newsletter and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.

Food

  • Bay leaf recipes
    Chocolate Pudding With Bay This pudding is redolent of bay, whose aroma lingers on the palate.
  • The great bay leaf debate
    It sounds like the stuff of urban food myths, except the story's true: Wife simmers a pot of spaghetti sauce with a dried bay leaf in it. She neglects to extract the brittle herb before dinner is served.
  • The great bay leaf debate
    It sounds like the stuff of urban food myths, except the story’s true: Wife simmers a pot of spaghetti sauce with a dried bay leaf in it. She neglects to extract the brittle herb before dinner is served.
Advertisement

Rituals increase enjoyment of food, study says

Is an Oreo cookie better when pulled apart?

The answer might be yes, but not because a separated cookie has more flavor.

Those who prefer the lift-and-lick method might not know it, but they’re performing a ritual. Same with people who peel an apple from left to right, fold a piece of pizza in half before they eat it or tap a soda can before opening it.

These small, simple acts make food taste better. Even carrots.

That reflects the findings of a study by researchers from the University of Minnesota and Harvard on how rituals affect food.

In tests that paired rituals with specific foods, study participants reported that “the flavor tasted more pungent, and people took longer to eat the foods, a sign of savoring,” said lead researcher Kathleen Vohs, a professor of marketing at the University of Minnesota’s Carlson School of Management. “They rated the experience as better, and were willing to pay more to do it again.”

Rituals, acts typically repeated in the same manner, are used on special occasions and in ceremonies (sacred and profane) to heighten the experience and to connect us to one another and to the past. A food-related ritual can be anything from popping a Champagne cork to serving the Thanksgiving cranberries in great-grandmother’s cut-glass bowl.

“They get ingrained in our psyches,” said Mark Blegen, chair of St. Catherine University’s Department of Nutrition and Exercise Sciences, “and because of those rituals, we outsource our decision-making to the environment and just eat.”

Today’s laboratory: millions of groaning dinner tables around the country. The ritual: carving the turkey, which might evoke Norman Rockwellian warm-and-fuzzy feelings, but, said sensory scientist Marcia Pelchat, also will kick-start a physical reaction.

“That smell of the turkey being carved is a very potent trigger for food craving,” said Pelchat of the Monell Chemical Senses Center in Pennsylvania. “You’re watching while it’s carved, and you can’t eat it. That is likely to stimulate desire and then enjoyment and appreciation.”

Most often, mealtime rituals are more subtle, but no less effective.

Vohs, Carlson Ph.D. candidate Yajin Wang and two Harvard professors collaborated on a study they called “Rituals Enhance Consumption.”

In the first experiment, some of the participants broke a wrapped chocolate bar in half, unwrapped one half, ate it, then unwrapped the other half and ate that. The other participants could eat the chocolate bar any way they pleased. The first group “spent more time eating and enjoyed it more and were willing to pay more for the food,” Wang said.

Another test revealed that the people who mixed lemonade enjoyed drinking it more than those who only watched the lemonade being mixed. In the final experiment, a control group using precise (but meaningless) hand gestures found carrots more gratifying.

“We put people into a ritual mind-set, and it led to an enhanced experience,” Wang said.

Pelchat didn’t find the results surprising. “It’s not that food is better,” she said, “but the ritual becomes part of the memory of the whole experience. I don’t enjoy Asian food as much if I can’t have chopsticks. Given that we’re so suggestible when it comes to flavor, maybe this is not so surprising.”

Advertisement