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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)

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Publisher copy:
10.1177/2041669517728789

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Institution:
University of Oxford
Division:
MSD
Department:
Experimental Psychology
Role:
Author
More by this author
Institution:
University of Oxford
Division:
MSD
Department:
Experimental Psychology
Role:
Author
Publisher:
SAGE Publications Publisher's website
Journal:
13th Asia Pacific Conference on Vision Journal website
Host title:
13th Asia Pacific Conference on Vision (APCV 2017)
Publication date:
2017-10-01
Acceptance date:
2017-04-21
Event location:
Tainan, Taiwan
DOI:
Source identifiers:
693993
Pubs id:
pubs:693993
UUID:
uuid:b0e952d4-ce5b-46cb-b1f9-0ac7088f1de5
Local pid:
pubs:693993
Deposit date:
2017-05-10

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