Colour in food: eating with your eyes

Sight, and not just taste, affects the culinary experience even before we try food. Colours awaken curiosity about food, and influence emotions and all types of sensory reflexes.

It can activate memory, give the sensation of cold or warmth, and provide information about the state of the food (freshness, ripeness, degree of cooking, etc.). Colour is without doubt the greatest attribute of food. Therefore, every day we take even greater care of the presentation of dishes, the appearance of food. From when it is purchased in the supermarket, we pay attention to both fresh and packaged products, as well as their colour.

This is especially influential with children, for whom ideas are always sought to make food not only wholesome and nutritious, but also eye-catching and colourful. Teaching children to eat well through colours helps us to expand the range of food through the diversity of colours, textures, shapes, etc.

Ultimately, a colourful menu is a factor which aids the acceptance of food for both children and adults. Pescaviar brings a dash of the flavour of the sea and texture to give a special touch to its dishes, with herring caviar, natural trout, salmon, lumpfish roe, and the liquid centre esterification of Cocktail Pearls, providing not only a distinctive element to the dish, but also an explosion of flavour and colour which will without a doubt stimulate the most demanding senses.