Nudge theory and food

I’m doing some research for a project and came across the following. It’s from an article on Nudge Theory.

Professor Brian Wansink suggests that “if you describe food with a variety of adjectives – whether they’re geographic or descriptive – it makes the food taste better”.

In Wansink’s study students were asked to rate “bean soup” or “Tuscan bean soup” and the results showed that the broth tasted “8% better when it had those beautiful descriptions.” Every time you choose Alaskan salmon or Cornish cream, you are experiencing Nudge!

Richard Shotton.

It seems the first bite isn’t only with the eye.