Color Your Plate.

Imagine that just after you’ve enjoyed a decadent meal of gourmet steak and roasted potatoes, the dim restaurant lights brighten to reveal the steak’s true color — bluish — and the potato’s — greenish. That’s what happened in a study conducted in the 1970s, journalist Eric Schlosser writes in his book “Fast Food Nation.” Upon recognizing the “off” color of the food, numerous people who consumed it became ill. That’s because food color can have a significant effect on perception of food and, potentially, on mood. Restaurants and food manufacturers use the technique to their benefit — and so can …

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