We find out if the type of cutlery used to prepare and serve food can alter its flavour? And does it really change, or is it just our perception?
While some foods will react with some metals, generally speaking the food isn't in contact with the cutlery long enough to have any effect.
What about if the cutlery comes into contact with a bit of dental instrumentation, like a filling? Will the ensuing intra-oral electrolysis produce ionic species that make for an interesting flavour sensation? I seem to remember that sucking my magnesium-bodied, steel-bladed pencil-sharpener (don't ask, I was little and at school) did something similar... chris, Tue, 3rd Jul 2012
I thought you meant does cereal taste different if you eat it with a fork, or is Chinese food better with chop sticks. I like some drinks better with a straw, like milkshakes. cheryl j, Fri, 6th Jul 2012
Coke tasted better in those green bottles. cheryl j, Fri, 6th Jul 2012
Well the fact that some old steel knives will discolour in a few moments after cutting acidic fruit does make me think that perhaps something is going the other way too; but that's not science its guesswork. I think a lot of the sensation is to do with the touch on the lips and/or tongue. If anyone wishes to test the taste sensations of fine food via posh cutlery or plastic spoon can I volunteer to be a taster please?
Another piece of incontrovertible anecdotal evidence:
I think it is more to do with the texture of the eating implement. The tongue detects this and the brain alters the experience of what the food taste like accordingly.
One psychologist suggested that the weight of the cutlery affected the perceived quality of the food.
Update: The Neurogastronomy expert was Professor Charles Spence, of Oxford University.
It is said that a souffle mixed in a copper bowl will rise better.
Does this have something to do with temprature? A metal spoon will conduct heat differently to a wooden spoon. A cold beer tastes different to a warm one, the only difference being its temprature. Maybe a good experiment here would be to use the same cuttlery on dishes at different tempratures. acecharly, Sun, 8th Jul 2012
It is said that cutting green leaf veg with a knife has an adverse effect on the vitamins. I don't know if there is any truth in that, but 'er indoors insists on cutting greens, after cooking, by leaving them in a colander and using the edge of a saucer to cut it.
I'm wondering..if you eat with a metal fork doesn't your food some taste kind of metally (is that even a word?) but if you eat with plastic it kinda tastes normal? If you get what I mean? ;) Indusha, Tue, 11th Sep 2012