Thanks for the link to this post.
As it’s the holiday season and a lot of you may be thinking about throwing Christmas parties, I thought I’d do a relevant post this week – about how psychology can be used to enhance our perceptions of food and drink.
There’s actually been a lot of a research on this topic, which is then used by restaurants to make us enjoy our dining experience more, and ultimately spend more money!
Much of this research has been carried out by a psychologist called Charles Spence, who found that the way we perceive our food and drink affects its taste. He was part of a research team which found that the weight of a glass affects our perception of the drink inside, with lightness associated with cheapness – therefore, if you put your gin and tonic in a heavier glass, people will assume the quality of the alcohol is better, and…
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