米歇尔先生补充到：“在西方文化中，我们通常把左边和‘错误'联系在一起，下边与‘少'相关，右边是‘正确'，上边与‘多'相关。”

‘Also, might be that we associate left with “past” and right with “future”, because that's the way in which we write.'

“此外，我们觉得左是‘过去'，右是‘未来'，因为这是我们的书写顺序。”

Many food psychologists are convinced that a range of external circumstances change the way we experience and taste our food.

许多食物心理学家坚信，一些外部环境会影响我们的品尝体验和食物的风味。

Professor Spence's previous work has established, for example, that a heavier glass makes a gin and tonics taste better and that a fine dining cloth will improve the flavour of a meal.

斯朋斯教授先前的研究已有成果，例如，重一些的玻璃杯装松子酒和奎宁水能让其更好喝，一块漂亮的桌布能让食物变得更美味。

He has also discovered that plastic blue spoons make food taste more salty, white spoons make food taste creamier and black spoons make it taste less sweet.

他还发现，蓝色塑料汤匙能让食物变得更咸，白色的汤匙让食物变得更顺口，黑色汤匙让食物变得不那么甜。