Effect of the chromatic assimilation (Bezold effect) in the vision of the content on a dinner plate

Abstract

The color perception on a dinner plate depends on the color and distribution of the surrounding content. It is unthinkable to eat a typical Spanish dish, paella blue, or drink red or green milk. The color is also an indicator of expiration. The color of food intake predisposes us, which is known as the phrase “eat with our eyes” while we see an appetizing menu. Besides, the importance of the composition of a dish, distribution and presentation is critical in their perception. We are working long time in the lab of The Engineering Design Faculty on the perception of the distribution of objects, especially on the Bezold effect. It is interesting to apply the results of the perception that people have of the distribution of food, anchovies, olives, potatoes, etc. on a plate. To carry out this work we have used people who show the human reaction to the various situations described. Most relevant results, we note that the background (e.g. dish, decoration) with a horizontal grating, the effect of chromatic assimilation is greater than the vertical orientation, regardless of the orientation of the sequence.