When it comes to the dining experience, there is much more involved than simply the taste of the food. The shape and colour of the plate, weight of the cutlery, background music and the way food is presented all have a subconscious impact on how pleasurable the dining experience is

Neil Gow, who is master of gastronomic tourism at culinary arts and hospitality management institute Le Cordon Bleu, says the latest gastrophysics research, food studies and trends reveal that the food on your plate accounts for only half of what makes a positive dining experience

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