Confirmation Bias
Tasty descriptors that help condition reluctant eaters to accept new foods - from Brian Wansink, director of the Cornell University Food and Brand Lab. Confirmation bias tricks the taste sensors by using sensory words like “tender,” “succulent” and “velvety'’ to describe foods. Apparently, once these taste sensors are activated, people become preprogrammed to think a dish tastes good.
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surfing the shifting lexis of cuisine and culture
Contact Food Jargon Watch at lm1550@nyu.edu
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