PLOS ONE · 7 authors, 7 centres
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This multimodal lab study recorded physiological, behavioural, and self-report measures from 35 volunteers viewing images of haute cuisine, traditional, and non-food stimuli. Both food categories were perceived as more pleasant and arousing than non-food, but no differences were found between haute cuisine and traditional dishes, except that younger participants rated traditional food as more pleasant.
Both haute cuisine and traditional food images were rated as more pleasant and arousing than non-food images, partially supporting the hypothesis that food stimuli preferentially engage affective responses. However, no significant differences in self-report affect, skin conductance responses, or eye-to-screen distance were found between haute cuisine and traditional dishes. Age moderated effects: younger participants reported greater pleasure and shorter eye-to-screen distance for traditional food compared to haute cuisine, while middle-aged participants showed shorter eye-to-screen distance for chef-prepared food. Limitations include the small sample size (N=35, mostly students), laboratory setting lacking ecological validity, absence of hunger level control, and unknown participant familiarity with haute cuisine.
