Cross cultural studies show that meals are designed to follow strict progression of cues based on shape, colour, temperature, odour, or specific taste sensation.

• 跨文化研究表明，每顿饭的上菜顺序都是严格按照某些指示性信息设计的，这些信息由菜肴的形状、颜色、温度、给人的嗅觉以及独特的味觉构成。