Assessment of Viewers' Impressions of a Japanese Cooking Program Using Tickers in Different Colors

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  • 異なる文字色のテロップを用いた和食の料理番組の印象評価
  • コトナル モジショク ノ テロップ オ モチイタ ワショク ノ リョウリ バングミ ノ インショウ ヒョウカ

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Abstract

The present study, involving female students, examined differences in their impression of footage of Japanese food shown on the screen with tickers of different colors in a cooking show. Eight types of footage with a white background and various colors - seven chromatic colors with an excitation purity of 100% (red, yellow red, yellow, yellow green, green, blue, and purple blue) and black (achromatic color), were prepared. A factor analysis was conducted to examine their impressions of the eight videos, and three factors were extracted: "readability", "palatability" and "Japanese flavor". Although scores for "readability" were high when the color of the tickers was purple blue, blue, and black, whose brightness significantly varied, there were marked score differences depending on the color phase as well as brightness under the condition of the same excitation purity. The score for "palatability" was the highest when yellow red characters were on the screen, and that for "Japanese flavor" was high when the color was black and purple blue. There were also significant differences in students' impressions of food in relation to the six types of taste, including salty and sweet, between the eight videos. When editing tickers used in cooking scenes, it is necessary to take into consideration their readability and harmony with the screen. The results suggest that tickers of specific colors can make the cooked dish appear to be more palatable.

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