The role of typeface curvilinearity on taste expectations and perception

People associate specific shape properties with basic taste attributes (such as sweet, bitter, and sour). It has been suggested that more preferred visual aesthetic features are matched to sweetness whereas less-preferred features are matched with tastes such as bitter and sour instead. Given the ra...

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Main Authors: Velasco, Carlos, Hyndman, Sarah, Spence, Charles
Other Authors: Nanyang Business School
Format: Article
Language:English
Published: 2018
Subjects:
Online Access:https://hdl.handle.net/10356/89351
http://hdl.handle.net/10220/44905
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Institution: Nanyang Technological University
Language: English
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spelling sg-ntu-dr.10356-893512023-05-19T06:44:41Z The role of typeface curvilinearity on taste expectations and perception Velasco, Carlos Hyndman, Sarah Spence, Charles Nanyang Business School Institute on Asian Consumer Insight Crossmodal Correspondences Typeface People associate specific shape properties with basic taste attributes (such as sweet, bitter, and sour). It has been suggested that more preferred visual aesthetic features are matched to sweetness whereas less-preferred features are matched with tastes such as bitter and sour instead. Given the range of visual aesthetic features that have been shown to be associated with typeface designs, it would seem reasonable to suggest that typefaces might therefore be associated with specific taste properties as well. Should that be the case, one might then wonder whether viewing text presented in, say, a rounder typeface would also potentially influence the perception of sweetness, as compared to viewing the same information when presented in a more angular typeface. Here, we summarize the latest findings supporting the existence of a crossmodal correspondence between typeface features, in particular curvilinearity, and basic tastes. Moreover, we present initial evidence that suggests that, under certain circumstances, typeface curvilinearity can influence taste ratings. Given such evidence, it can be argued that typeface may well be an important, if often neglected, aspect of our everyday lives which can be potentially useful in the design of food and drink product and brand experiences. Accepted version 2018-05-30T06:27:35Z 2019-12-06T17:23:34Z 2018-05-30T06:27:35Z 2019-12-06T17:23:34Z 2017 Journal Article Velasco, C., Hyndman, S., & Spence, C. (2018). The role of typeface curvilinearity on taste expectations and perception. International Journal of Gastronomy and Food Science, 11, 63-74. 1878-450X https://hdl.handle.net/10356/89351 http://hdl.handle.net/10220/44905 10.1016/j.ijgfs.2017.11.007 en International Journal of Gastronomy and Food Science © 2017 Elsevier B.V. This is the author created version of a work that has been peer reviewed and accepted for publication by International Journal of Gastronomy and Food Science, Elsevier B.V. It incorporates referee’s comments but changes resulting from the publishing process, such as copyediting, structural formatting, may not be reflected in this document. The published version is available at: [http://dx.doi.org/10.1016/j.ijgfs.2017.11.007]. 47 p. application/pdf
institution Nanyang Technological University
building NTU Library
continent Asia
country Singapore
Singapore
content_provider NTU Library
collection DR-NTU
language English
topic Crossmodal Correspondences
Typeface
spellingShingle Crossmodal Correspondences
Typeface
Velasco, Carlos
Hyndman, Sarah
Spence, Charles
The role of typeface curvilinearity on taste expectations and perception
description People associate specific shape properties with basic taste attributes (such as sweet, bitter, and sour). It has been suggested that more preferred visual aesthetic features are matched to sweetness whereas less-preferred features are matched with tastes such as bitter and sour instead. Given the range of visual aesthetic features that have been shown to be associated with typeface designs, it would seem reasonable to suggest that typefaces might therefore be associated with specific taste properties as well. Should that be the case, one might then wonder whether viewing text presented in, say, a rounder typeface would also potentially influence the perception of sweetness, as compared to viewing the same information when presented in a more angular typeface. Here, we summarize the latest findings supporting the existence of a crossmodal correspondence between typeface features, in particular curvilinearity, and basic tastes. Moreover, we present initial evidence that suggests that, under certain circumstances, typeface curvilinearity can influence taste ratings. Given such evidence, it can be argued that typeface may well be an important, if often neglected, aspect of our everyday lives which can be potentially useful in the design of food and drink product and brand experiences.
author2 Nanyang Business School
author_facet Nanyang Business School
Velasco, Carlos
Hyndman, Sarah
Spence, Charles
format Article
author Velasco, Carlos
Hyndman, Sarah
Spence, Charles
author_sort Velasco, Carlos
title The role of typeface curvilinearity on taste expectations and perception
title_short The role of typeface curvilinearity on taste expectations and perception
title_full The role of typeface curvilinearity on taste expectations and perception
title_fullStr The role of typeface curvilinearity on taste expectations and perception
title_full_unstemmed The role of typeface curvilinearity on taste expectations and perception
title_sort role of typeface curvilinearity on taste expectations and perception
publishDate 2018
url https://hdl.handle.net/10356/89351
http://hdl.handle.net/10220/44905
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