Rotating your plate as it is placed on the table may improve the taste of your food, psychologists claim. People have a subconscious preference for food that points away from them, according to Oxford University experts, to the extent that it can affect the flavour.
心(xin)理(li)學(xue)家(jia)稱(cheng)，轉(zhuan)動(dong)一(yi)下(xia)盤(pan)子(zi)，盤(pan)中(zhong)餐(can)吃(chi)起(qi)來(lai)可(ke)能(neng)更(geng)美(mei)味(wei)。據(ju)牛(niu)津(jin)大(da)學(xue)專(zhuan)家(jia)分(fen)析(xi)
，人(ren)的(de)潛(qian)意(yi)識(shi)裏(li)偏(pian)愛(ai)朝(chao)向(xiang)偏(pian)外(wai)的(de)美(mei)食(shi)，擺(bai)放(fang)方(fang)向(xiang)甚(shen)至(zhi)會(hui)影(ying)響(xiang)到(dao)食(shi)物(wu)的(de)風(feng)味(wei)。
An experiment involving 12,000 people, carried out at London’s Science Museum, suggests that most people prefer their meal to be aligned facing away from them, and marginally to the right. The perfect orientation, the scientists discovered, is for food to point at 3.2 degrees clockwise, a tiny fraction to the right of the vertical axis of the plate.
一yi萬wan兩liang千qian人ren在zai倫lun敦dun的de科ke學xue博bo物wu館guan對dui做zuo了le一yi項xiang實shi驗yan，結jie果guo表biao明ming大da多duo數shu人ren都dou更geng偏pian向xiang菜cai肴yao不bu正zheng對dui他ta們men擺bai放fang，喜xi歡huan稍shao稍shao偏pian向xiang右you邊bian擺bai。科ke學xue家jia們men發fa現xian，完wan美mei的de方fang食shi物wu擺bai放fang方fang向xiang是shi順shun時shi針zhen方fang向xiang3.2度， 即稍稍偏離餐盤中軸、
The effect is so pronounced that people actually experience an improved taste when the alignment is correct, the psychologists claim. The results, published in the journal Food Quality and Preference, were obtained after thousands of people took part in an experiment at the Science Museum’s ‘Cravings Exhibition’, which explores the way reward circuits in the brain that determine flavour are altered by outside influences.
心理學家稱

，正確擺盤效果顯著，人們實際可以體驗到的食物也更美味了。數千人在科學博物館“食欲展覽”參加了實驗，探索外界因素是如何影響大腦的獎賞回路，從而決定食物風味的。實驗結果發表在《食品質量和偏好》期刊上。
Charles Michel, a chef and researcher on food aesthetics at Oxford University, said many people instinctively adjust their plate when it is placed in front of them.‘This everyday action that some of us do might hint at the fact that we all enjoy our food more when it is “oriented” in the best way possible. Indeed, by arranging the food to “look better”, we might be unconsciously enhancing its perceived value, and hence our enjoyment of it.
查爾斯·mixieershichushi
，jianniujindaxueshipinmeixueyanjiuyuan，chengcaiyaofangzaiyanqianshi，xuduorenhuibennengditiaozhengcanpan。zheyirichangdongzuohenduorendouhuizuo
，huoxunengtixianzheyishishi，jishiwubaifangchaoxiangzuijiashi，womenchangqishiwuhuigengmeiwei。queshi，bashiwubaifanghao，kanshangqu“更誘人”
，我們或許下意識裏會感知到食物價值的提升，從而更快樂地享受美食。