Recent findings from a survey conducted by the Chips platform, a Russian social network, reveal notable eating preferences among Generation Z in Russia. The study surveyed young people aged 15 to 24 and found a clear tendency to avoid certain common dishes, with a large portion expressing limited interest in fish and bean-based meals. The data indicate that roughly two-thirds of participants, about 62 percent, reported an inability or reluctance to eat dishes centered on fish and beans, highlighting a shift in traditional dietary habits within this demographic group. This trend aligns with broader conversations about modern food choices and cultural tastes among younger generations across the country.
Beyond fish and beans, the survey highlights a broader pattern of selective eating. More than half of the respondents, approximately 54 percent, stated they do not consume dishes like borscht, homemade rice, and jelly. It was noted by the researchers that homemade rice was viewed as lacking flavor due to an abundance of meat and intense spices, while borscht and jelly were described as confusing or unappealing to the participants. The findings suggest that taste preferences among these youths are shaped not only by nutrition but also by perceptions of traditional foods and their preparation methods.
As part of the same research, the group identified additional items on the dislike list. A range of soups containing pasta, buckwheat, and other staples, along with eggplant, liver, pickles, hodgepodge, and various cakes, were mentioned as disliked by a noticeable portion of the cohort. The pattern points to a broader trend of experimentation and modern palates taking precedence over longstanding culinary staples among younger Russians, which may influence food culture and market offerings in the coming years.
Separately, researchers from a university in Portsmouth, England, explored how visual presentation can alter taste perception. In their experiments, plate color appeared to affect how foods were perceived, with red and blue plates associated with a perception of saltier flavors compared to white plates. The study also suggested that meals presented on red plates may be perceived as less appealing. These findings contribute to a growing body of work on the psychology of eating and the subtle ways in which plating can influence enjoyment and flavor experience, a topic of interest to chefs, marketers, and researchers alike [Citation: University of Portsmouth study on plate color, reported by multiple outlets].