Sensation transference from plateware to food: The sounds and tastes of plates
- 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.
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- Chen et al
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