How Cutlery Affects The Taste Of Food

May 29, 2012 in Daily Bulletin, Signature

Fuchsia Dunlop reported on some fascinating findings in the field of food science: the material that our cutlery is made of can affect how we taste our food:

  • Copper and Zinc have a bold and assertive taste.
  • Silver, in contrast, has a dull taste to it.
  • Stainless steel adds a metallic taste to food.
  • Gold is good for deserts because it has a smooth, creamy quality to it and doesn’t taste metallic.
  • Copper and Zinc are good for eating mangoes – the acid in the mango strips away some of the surface of the metal, allowing the metallic taste to accentuate the flavour of the mango.

To read much more about the taste of metals, the methodology of the study, other quirky things that can affect how we perceive our food, why black cod and grapefruit should never be mixed with copper or zinc, why some chefs may soon make you eat different meals with spoons made of different materials, and the spoons that might soon be specially designed for stirring coffee, click here.

Source: Financial Times

Via: Marginal Revolution