A study by Charles Michel, Carlos Velasco and Charles Spence published in Flavour Journal revealed that alongside unassuming factors such as the colour of the plate used and the positioning of the food itself, the quality of the cutlery used to eat with drastically modulates the enjoyment of food too.
In the study, the material the cutlery was made out of demonstrated an impressive impact on the diner’s perception of different flavours, both good and bad! The weight and overall feel of the cutlery in the hand led the diner to perceive their food as higher or lower quality through a phenomenon known as ‘sensation transference’, to the extent that those who used ‘banquet cutlery’ over ‘canteen cutlery’ stated that they would be willing to pay more for the same food when eaten with higher quality utensils.
It is hypothesised that the heavier weight of high-quality cutlery, such as our single piece stainless steel ranges, captures the attention of the diner so much so that it heightens the awareness of the sensory properties of food, making cutlery the base from which all other sensory factors can stem from and flourish.
When developing Studio William cutlery, we bear all of these neuro-cuisine findings in mind and then create instruments that in their very essence make the process of eating a more pleasurable experience. In effect, adding the all-important food-extrinsic finishing touch to a gastro-sensation.