Food-image & brain: the neurosciences applied to digital food photography
In Italian
In this intervention, some recent contributions from neuroscientific research on food-imaging and on the way in which the brain perceives the images of food will be explored.
Some studies show that specific visual elements affect the perception of the palatability of a dish: the factors that influence the imagination linked to the taste of food will be analysed, involving the areas of chewing and gratification in the brain.
A series of practical tips will be provided to add “taste” to food photography through a case study – a restaurant business that has adopted some of these neuro-strategies for its social media channels.
