A study by Brian Wansink, Misturu Shimizu and Adam Brumberg looked at the effects of adding vegetables to a meal on the perception of both the meal itself and the person who prepared it. The researchers surveyed 500 women with 2 or more children under the age of 18. The questionnaire asked the participants for evaluation of the meal, served with or without vegetables, as well as the assessment of the cook himself. Eaters also had to choose from a list of 12 adjectives, such as “selfish” or “loving,” the ones they thought best described a cook. None of the respondents saw a cook or two versions of the same meal. The survey also took into account the eaters’ favorite vegetables. It turned out that the meals that were rated the best included vegetables – “tasty” and “delicious”. Likewise, the same dishes gained a much more positive opinion of the chef – “caring”, “attentive”, “gifted”. Dishes and cooks cooking without vegetables enjoyed such adjectives as: “Selfish”, “boring”, “inattentive”. In summary, it was vegetables that constituted the meal, not only in terms of expectations in relation to the main course, but also in terms of producing a better the perception of the cook himself.
source: ScienceNews.pl