London, Jan 1 : Crockery, cutlery and music contribute at least as much to the enjoyment of a meal as the food itself, a new study has revealed.
A series of experiments carried out by Oxford University psychologist Professor Charles Spence showed that something as simple as the colour of a plate or the weight of a spoon could make a difference, the Daily Mail reported.
In his experiments, popcorns tasted saltier when they were eaten from a blue bowl than from a red one.
Spence said that the colour contrast could play a part in the phenomenon while force of habit could also be vital.
Salty crisps are usually packed in blue bags, perhaps explaining why the popcorn tasted saltier when it was eaten from a blue bowl.
Weight is also important, with heavier cutlery and crockery making taste of the food more tempting.
Other ideas included matching the background music to the wine.
Spence showed that Pavarotti's rendition of `Nessun Dorma' brought out the tanginess of dark chocolate and coffee-flavoured desserts. (ANI)