
Eating involves several of our senses. Our brain is working hard to interpret noises, smells, and visual clues, while your taste receptors process the flavors of sweet, salty, bitter, sour, and umami.
Gordon M. Shepherd, a neuroscientist, claims that the brain is responsible for our understanding of what is in our mouths. A similar theory is put out by Charles Spence, author of Gastrophysics: The New Science of Eating and Professor of Experimental Psychology at the University of Oxford. "I believe that we all believe that flavor only originates on our tongues. But actually, our every sense is engaged."
This contrast explains why a candlelight dinner feels cozier than a brilliantly lit cafeteria and why jazz in the background makes food appear more elegant than fast-paced, loud music does.
By striking a balance between choice and simplicity, a well-structured menu not only facilitates easier decision-making but also enhances the overall eating experience. Setting the mood for dinner using psychological cues, such as item arrangement and descriptive language, can evoke emotions and expectations.
When you enter a family restaurant with cozy seating, soft music, and the scent of fresh spices, your mind prepares to appreciate the food even before it reaches the table.
















