Taste and shape/color – Articles:

 Chocolates That Represent Japanese Onomatopoeic Words To Describe Texture

There are many factors that determine our experience with chocolate: the type of cocoa, the percentage used, and the flavors. But when Maison et Objet, the pre-eminent design show in France, told Oki Sato that they were naming him Designer Of The Yearand asked him to design a set of chocolates, he had to pause. The head of the Tokyo and Milan-based design studio Nendo needed to rethink the concept of chocolate.


Cadbury Dairy Milk: why rounded chunks of chocolate taste sweeter

ow time flies. A whole year has passed since Cadbury smoothed the corners off its Dairy Milk bars, shaving 4g off each serving and zero pence off the price. But it seems that customers are most up in arms about how the new bars taste. “Cadbury facing revolt over new Dairy Milk” read a recent headline. (From what I can gather, the only evidence of a “revolt” is a thread on Mumsnet and anonline petition with 24 signatures. Plus, the Grocer reports that Dairy Milk sales are actually up over the past year, but let’s not let mere details get in the way of a good story about what one Mumsnetter called the “cultural vandalism” of a chocolate bar.)

Some of the disgruntled chocolate fans have complained that the new curvy chunks are too sweet, provoking Cadbury spokesman Tony Bilsborough to defend the innovation: “We have been very clear and consistent that we have not changed the recipe of the much-loved Cadbury Dairy Milk,” he says, before revealing that the thinking behind the round shapes is that they’ll melt in the mouth better. “Your mouth is not square, so why should the chocolate be?” another company rep reasoned in the Grocer article. BECAUSE IT HAD BEEN SQUARE SINCE 1905, YOU FOOLS.


Thoughts: I found that not only taste can be altered by geography, but also we associate colors and shapes with flavors as well.

The words “vanilla” and “chocolate” are used with equal frequency as both flavour and colour descriptors — but, curiously, the particular shades they describe have not always been the off-white and brown they signify today.

Instead, according to anthropologist Kathryn Sampeck, one of the earliest appearances of “chocolate”-colour, in Abraham Werner’s 1821 Nomenclature of Colours, is as a modifier for a particular shade of red. “Chocolate Red,” Werner writes, is “a veinous blood red mixed with a little brownish red.”



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