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Eating in a Cafeteria Makes Food Taste Worse
在食堂用餐易使食物难吃
Like real estate, when it comes to eating, it's allabout location. In this study, the authors testedwhether the "acceptability" ratings of pre-preparedfood would vary when the food was served indifferent locations (restaurant, laboratory, cafeteria).Not surprisingly, the food in the restaurant was ratedhighest; however, more surprisingly, the food servedin the cafeteria was rated lowest, even below thefood in the laboratory (although the laboratory food was free, and as all grad students know,free food is good food). Perhaps the participants were still scarred after all of those bad schoolcafeteria meals?
同房地产一样，当谈到吃，都和位置有关。在这项研究中，当预先准备的食物盛在不同的位置(餐厅、实验室、食堂)时，作者对在不同地方供应的食物进行了“可接受性”评级检测。果然，餐馆的食物排名最高;然而，更令人惊讶的是，食堂提供的食物被评为最低，甚至低于实验室的食物(尽管实验室食品是免费的，就如所有研究生都知道的那样，免费的食物都是好的食物)。也许参与者在吃过那些很差的学校食堂后依旧心有余悸?
Demonstrations of the influence of the eating environment on food acceptance.
吃饭的环境对食物认可度的影响：
"In two independent demonstrations, pre-prepared food was served in different environments:First, identical prepared meals were served in both a training restaurant and in a studentcafeteria; second, a prepared main dish was served in a food science laboratory class, and aspart of an entire meal in two student cafeterias and in a training restaurant. In the trainingrestaurants and in the student cafeterias, people selected and paid for their meals. Theacceptability ratings of the food served varied across the three different environments in thefollowing order: restaurant-laboratory-cafeteria. Differences in acceptance were attributed tocontextual effects and the expectations they produce, actual product differences, and anumber of possible covariates. Ratings of sensory attributes tended to mirror the acceptabilityeffects. The difficulty of comparing contexts within actual food service systems is discussed
“在两项独立的展示中，在不同的环境下，提供预先准备好的食物：首先，同时在实习餐厅和学生食堂中提供相同的食物;第二，在一个科学实验室里提供一顿预先准备好的主食，同时，作为在两个学生食堂和一个实习餐厅中提供的全餐的一部分。在实习餐厅和在学生食堂，人们选择并为他们所选食物买单。在三种不同的环境中接受评级的餐饮服务的级别如下列顺序：餐厅-实验室-食堂。认可度的差异归因于情境效应、期望的产品与实际产品的差异和许多可能的变量。感官品质的评价往往反映了可接受性的影响。在实际餐饮服务系统里的对照环境的难点还存在争议。”