The Influence of the Color of the Cup on Consumers' Perception of a Hot Beverage

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Color psychology: effects of perceiving color on psychological functioning in humans. (2014, background): “Piqueras-Fiszman & Spence (2012) found that hot chocolate was rated as more chocolaty and better when consumed from orange- or dark-cream-colored cups, and Ross et al. (2009) found that red wine was perceived to have a better flavor when it was served in a blue glass.”
The taste of cutlery: how the taste of food is affected by the weight, size, shape, and colour of the cutlery used to eat it (2013, background): “If a glass has a ‘cold’ colour, a beverage served from it may well be rated as more thirst-quenching [17-19].”
A taste of Kandinsky: assessing the influence of the artistic visual presentation of food on the dining experience (2014, background): “These include, amongst other things, the presence of other people [8], the atmosphere or the environment in which the food is consumed [9,10], the cutlery with which we happen to be eating [11,12], and the plateware from which we are eating [13-15].”