• norsk
    • English
  • norsk 
    • norsk
    • English
  • Logg inn
Vis innførsel 
  •   Hjem
  • Handelshøyskolen BI
  • Publikasjoner fra CRIStin - BI
  • Vis innførsel
  •   Hjem
  • Handelshøyskolen BI
  • Publikasjoner fra CRIStin - BI
  • Vis innførsel
JavaScript is disabled for your browser. Some features of this site may not work without it.

The role of typeface curvilinearity on taste expectations and perception

Velasco, Carlos; Hyndman, Sarah; Spence, Charles
Journal article, Peer reviewed
Accepted version
Thumbnail
Åpne
Locked until 06.12.2018 due to copyright restrictions (1.433Mb)
Permanent lenke
http://hdl.handle.net/11250/2484885
Utgivelsesdato
2018
Metadata
Vis full innførsel
Samlinger
  • Publikasjoner fra CRIStin - BI [636]
  • Scientific articles [1710]
Originalversjon
International Journal of Gastronomy and Food Science, 2018, 11(April), 63-74   10.1016/j.ijgfs.2017.11.007
Sammendrag
People associate specific shape properties with basic taste attributes (such as sweet, bitter, and sour). It has been suggested that more preferred visual aesthetic features are matched to sweetness whereas less-preferred features are matched with tastes such as bitter and sour instead. Given the range of visual aesthetic features that have been shown to be associated with typeface designs, it would seem reasonable to suggest that typefaces might therefore be associated with specific taste properties as well. Should that be the case, one might then wonder whether viewing text presented in, say, a rounder typeface would also potentially influence the perception of sweetness, as compared to viewing the same information when presented in a more angular typeface. Here, we summarize the latest findings supporting the existence of a crossmodal correspondence between typeface features, in particular curvilinearity, and basic tastes. Moreover, we present initial evidence that suggests that, under certain circumstances, typeface curvilinearity can influence taste ratings. Given such evidence, it can be argued that typeface may well be an important, if often neglected, aspect of our everyday lives which can be potentially useful in the design of food and drink product and brand experiences.
Beskrivelse
The accepted and peer reviewed manuscript to the article
Utgiver
Elsevier
Tidsskrift
International Journal of Gastronomy and Food Science

Kontakt oss | Gi tilbakemelding

Personvernerklæring
DSpace software copyright © 2002-2019  DuraSpace

Levert av  Unit
 

 

Bla i

Hele arkivetDelarkiv og samlingerUtgivelsesdatoForfattereTitlerEmneordDokumenttyperTidsskrifterDenne samlingenUtgivelsesdatoForfattereTitlerEmneordDokumenttyperTidsskrifter

Min side

Logg inn

Statistikk

Besøksstatistikk

Kontakt oss | Gi tilbakemelding

Personvernerklæring
DSpace software copyright © 2002-2019  DuraSpace

Levert av  Unit