FOOD NEWS
The Reason Chefs Avoid Serving Food On Blue Plates
BY AUTUMN SWIERS
At restaurants, you'll rarely see food served on blue plates. The chef may avoid them due to their own preferences, but in general, these plates are considered an appetite killer.
Aside from blueberries, naturally blue foods aren't seen very often, so “food colors” like green, brown, and red are more likely to stimulate appetite neurons in our brains.
Some studies theorize that from an evolutionary standpoint, the human brain has grown to associate "blue food" with moldy, spoiled, or dangerous food.
Moreover, blue can visually overwhelm food, and dark blue can even trick diners into thinking there’s less food on their plate. This is why chefs use white or earth-toned plates.