Disgust is commonly understood as an emotion of aversion. However, people seem to eat certain food items not despite containing disgust eliciting features but because of them. In this paper, we introduce the term aesthetic disgust to capture this phenomenon. We outline in our manuscript how designers use different techniques to stage the food experience and facilitate aesthetic disgust, which can be understood as more than just a pleasurable experience. We outline twelve staging techniques used in the context of food design to facilitate a distancing or embracing effect regarding the disgust eliciting features. Three food examples illustrate how these different techniques can be combined and applied in design practice.

中文翻译：

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设置阶段：作为审美食物体验的厌恶

厌恶通常被理解为厌恶的情绪。然而，人们似乎不是因为含有引起厌恶的特征而吃某些食物，而是因为它们。在本文中，我们引入术语审美厌恶来捕捉这种现象。我们在手稿中概述了设计师如何使用不同的技术来呈现食物体验并促进审美厌恶，这不仅仅是一种愉快的体验。我们概述了在食品设计背景下使用的十二种分期技术，以促进关于引起厌恶的特征的疏远或拥抱效果。三个食品示例说明了如何在设计实践中结合和应用这些不同的技术。