Mr Michel added: ‘In our Western cultures, we seem to associate left with “wrong and down with “less, also, right with “right, and up with “more.米歇尔先生补充到:“在西方文化中,我们通常把左边和‘错误’联系在一起,下边与‘少’相关,右边是‘正确’,上边与‘多’相关。
‘Also, might be that we associate left with “past and right with “future, because that’s the way in which we write.’
“此外,我们觉得左是‘过去’,右是‘未来’,因为这是我们的书写顺序。
Many food psychologists are convinced that a range of external circumstances change the way we experience and taste our food.
许多食物心理学家坚信,一些外部环境会影响我们的品尝体验和食物的风味。
Professor Spence’s previous work has established, for example, that a heavier glass makes a gin and tonics taste better and that a fine dining cloth will improve the flavour of a meal.
斯朋斯教授先前的研究已有成果,例如,重一些的玻璃杯装松子酒和奎宁水能让其更好喝,一块漂亮的桌布能让食物变得更美味。
He has also discovered that plastic blue spoons make food taste more salty, white spoons make food taste creamier and black spoons make it taste less sweet.
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