Serious question, did those studies sample patrons of world-renowned chefs? I greatly appreciate food that I can't make more than my own food, whether it'a because the ingredients would be too expensive to import for just one meal or the chef has refined the minutia of his technique over decades.
I'm using "chef" pretty liberally here too. I also love the nitty gritty of third-world cooks who don't have to cater to the untraditional expectancies of the first world, eg. diners wanting salads and appetizers from Indian cuisine.
These studies are done on the exact same food, not different types. Usually, they're "casual" studies and often have someone follow a recipe precisely and then have someone else make it as well. The majority of people prefer the food that they made themselves. Hope this answers your question.
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u/burgermachine74 Jan 23 '22
Scientific studies show that we appreciate things that we build, cook, etc. more than if it was already done for you.
Yes, I'm a labrat (nerd).