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Sensation transference from plateware to food: The sounds and tastes of plates

Abstract:
Two experiments were designed to extend the well-known Bouba/Kiki effect to the case of an unusual set of commercially-produced plateware, and further to assess the influences of these plates on the expected taste of a dessert based on the theory of crossmodal correspondences. The results show that plates having a smoother circumference are more likely to be matched to “Bouba”, while those with a pointier circumference are more likely to be matched to “Kiki” instead, thus demonstrating the typical Bouba/Kiki effect.
Publication status:
Published
Peer review status:
Reviewed (Other)
Version:
Publisher's version

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Publisher copy:
10.1177/2041669517728789

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Department:
Oxford, MSD, Experimental Psychology
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Department:
Oxford, MSD, Experimental Psychology
Publisher:
SAGE Publications Publisher's website
Publication date:
2017-10-05
Acceptance date:
2017-04-21
DOI:
Pubs id:
pubs:693993
URN:
uri:b0e952d4-ce5b-46cb-b1f9-0ac7088f1de5
UUID:
uuid:b0e952d4-ce5b-46cb-b1f9-0ac7088f1de5
Local pid:
pubs:693993

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