Can Eating Make Us More Creative? A Multisensory Perspective
Abstract
:1. Introduction
1.1. What Is Creativity?
Creativity defies precise definition. This conclusion does not bother me at all. In fact, I am quite happy with it. Creativity is almost infinite. It involves every sense—sight, smell, hearing, feeling, taste, and even perhaps the extrasensory. Much of it is unseen, nonverbal, and unconscious. Therefore, even if we had a precise conception of creativity, I am certain we would have difficulty putting it into words.(Torrance 1988, p. 43 [13])
1.2. Neurological Basis of Creativity
1.3. Measuring Creativity
2. Sensory Influences on Creativity
2.1. Visual Influences on Creativity
2.2. Auditory Influences on Creativity
2.3. Tactile Influences on Creativity
2.4. Olfactory Influences on Creativity
2.5. Gustatory Influences on Creativity
2.6. Multisensory Influences on Creativity
3. Future Perspectives: How Might the Sensory Experience of Eating Influence Creativity?
3.1. Intrinsic Food Properties
3.1.1. Complexity
3.1.2. Emotion
3.1.3. Conceptual Priming
3.2. Food-Extrinsic Factors
3.3. Mindful Eating
4. Implications of Creativity for the Workplace and Home
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Study | Modality | Stimuli | Findings | Mechanism |
---|---|---|---|---|
McCoy and Evans (2002) [43] | Vision | Environments with different features | Environments with natural views and use of natural materials have higher perceived creativity potential | Exposure to nature restores cognitive capacity |
Meyers-Levy and Zhu (2007) [44] | Vision | High vs. low ceiling height | Higher ceiling promotes relational thinking | Higher ceiling primes concept of freedom |
Fitzsimons et al. (2008) [45] | Vision | Exposure to brand images | Creative brands promotes creativity | Associated brand goals activate behavior |
Mehta and Zhu (2009) [46] | Vision | Computer screen color | Blue enhances creativity (red enhances memory recall) | Color activates approach/avoidance (blue is associated with approach, and red is associated with avoidance) |
Wang et al. (2011) [47] | Vision | Dim vs. bright illuminance | Dim light enhances creativity | Dim light reduces inhibition |
Steidle and Werth (2013) [48] | Vision | Dim vs. bright illuminance | Dim light enhances creativity | Dim light promotes freedom from constraints |
Martindale and Greenough (1973) [49] | Audition | Noise inducing low (relaxed), medium (stress), and high (white noise) arousal | High arousal (75 dB white noise) impacts creative performance | Lower levels of arousal facilitates creative performance |
Adaman and Blaney (1995) [50] | Audition | Music inducing “elated”, “depressed”, or neutral moods | Greater creativity after listening to depressed and elated music | Mood change is associated with higher creativity |
Kasof (1997) [51] | Audition | Noise vs. quiet place | Noise (intelligible or unpredictable) impaired creative performance | Exposure to arousal stimuli reduces breadth of attention. |
Ilie and Thompson (2011) [52] | Audition | Same musical piece varied in intensity, rate, and pitch height | Greater creativity at high pitches than in low pitches | Effect of pitch height mediated by emotional valence |
Mehta et al. (2012) [53] | Audition | Background noise with low (50 dB), moderate (70 dB), and high (85 dB) levels | Moderate level (vs. low) of noise enhances creativity; high level of noise impacts creativity | Moderate and high noise levels lead to abstract processing, with the higher level reducing information processing |
Ritter and Ferguson (2017) [54] | Audition | Classical music with different levels of arousal vs. silence | Happy music increased divergent thinking but not convergent thinking | Flexible thinking style helped participants come up with more creative ideas |
Threadgold et al. (2019) [55] | Audition | Familiar vs. unfamiliar music with lyrics vs. instrumental vs. silence | Convergent thinking was higher in silence compared to all the other conditions | Changing states of sound in music disrupts verbal working memory processes |
Kim (2015) [56] | Touch | Hard vs. soft ball | Soft material improves divergent thinking | Bodily experience of softness influences creative thinking |
Xie et al. (2016) [57] | Touch | Hard-surface vs. cushioned stool | Soft textures improves creative thinking | Material softness triggers metaphorical associations with flexible thinking |
Knasko (1992) [58] | Olfaction | Pleasant vs. unpleasant odors | Better creative problem solving when exposed to pleasant odor | Improvement in mood induces problem solving |
Baron and Bronfen (1994) [59] | Olfaction | Pleasant fragances vs. no odor | Pleasant fragance enhanced performance on cognitive tasks involving creativity. | Pleasant fragrances induce positive affect |
Isen et al. (2004) [60] | Gustation | Familiar vs. unfamiliar brand of iced tea | Better performance on convergent thinking after drinking a familiar brand of iced tea | Familiar brand name induces positive affect |
Jarosz et al. (2012) [61] | Gustation | Vodka with 0.075 vs. control | Alcohol (0.075) improved convergent thinking | Inhibition and less attentional control leads to better associative approaches |
Einöther et al. (2015) [62] | Gustation | Tea vs. water | Tea preparation and consumption improved convergent thinking but not divergent thinking | Positive affect leads to more associative and flexible processing style |
Benedek et al. (2017) [63] | Gustation | Beer with alcohol (0.03) and placebo | Alcoholic beer (0.03) facilitated convergent thinking but did not affect divergent thinking. | Alcohol intoxication may reduce fixation effects by loosening the focus of attention |
Huh et al. (2018) [64] | Gustation | Sweet vs. sour drink | Sour taste enhanced creative performance | Not stated in paper |
Huang et al. (2018) [65] | Gustation | Tea vs. water | Drinking tea improved performance in two divergent thinking tests | Drinking tea increases mood valence (positive affect) |
Zabelina and Silvia (2020) [66] | Gustation | Capsule of caffeine (200 mg) vs. placebo | Caffeine improved performance in convergent thinking, but no effect was found in divergent thinking | Enhanced concentration and attentional focus |
Greenfield et al. (1986) [67] | Vision and audition | Television vs. radio | Children made more imaginative story completions with radio presentation compared to television | Radio stimulated visual imagery |
Goncalves and Campos (2018) [68] | Vision and audition | Creative support software with both audio and visual components | Audiovisual stimuli promoted greater self-reported creativity compared to baseline text processor | Audiovisual stimuli provided “just enough” immersion in another environment |
Goncalves et al. (2017) [69] | Audition and olfaction | Relaxing/stimulating aromas and sounds | Relaxing aroma plus music enhanced sense of creativity support compared to either sense alone | Sensory combination induced more relaxation |
Creativity Mechanism | Food Intrinsic Factors | Food Extrinsic Factors | Psychological Factors |
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Priming via associations with creativity (e.g., logos) |
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Priming via concepts related to creativity (e.g., freedom and flexibility) |
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Positive and relaxed mental state |
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Exposure to unforeseen connections |
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Wang, Q.J.; Barbosa Escobar, F.; Mathiesen, S.L.; Alves Da Mota, P. Can Eating Make Us More Creative? A Multisensory Perspective. Foods 2021, 10, 469. https://doi.org/10.3390/foods10020469
Wang QJ, Barbosa Escobar F, Mathiesen SL, Alves Da Mota P. Can Eating Make Us More Creative? A Multisensory Perspective. Foods. 2021; 10(2):469. https://doi.org/10.3390/foods10020469
Chicago/Turabian StyleWang, Qian Janice, Francisco Barbosa Escobar, Signe Lund Mathiesen, and Patricia Alves Da Mota. 2021. "Can Eating Make Us More Creative? A Multisensory Perspective" Foods 10, no. 2: 469. https://doi.org/10.3390/foods10020469