How Descriptive Food Names Bias Sensory Perceptions in Restaurants

By Brian Wansink, Koert van Ittersum, J. Painter. 2005

259 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/e4ea1cc838c97b311b711f3bb31dc597d21bf34d

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In Experimental and Cognitive Psychology

In Food Science

In Nutrition and Dietetics

Citations in the corpus

The validity of attribute-importance. measurement: A review (2007, background): “Salient attributes are considered more important than non-salient attributes (Steenkamp and Van Trijp, 1997; Wansink et al., 2005).”
Do pictures help? The effects of pictures and food names on menu evaluations (2017, background): “Careful observation of food names reveals an interesting trend that more and more items are being given descriptive names (e.g., tender grilled chicken) instead of regular names (e.g., grilled chicken) (Wansink et al., 2001; Wansink et al., 2005).”
The Influence of Color and Label Information on Flavor Perception (2009, background): “Labeling information has also been shown to modulate flavor perception (Lee et al. 2006; Makens 1965; Olson and Dover 1978; Wansink et al. 2000, 2005; Wardle and Solomons 1994; though see Goerlitz and Delwiche 2004).”
The role of expectancy in sensory and hedonic evaluation: The case of smoked salmon ice-cream (2008, result): “Although past research has shown that expectations generated by food labels can modify liking for food flavours, the majority of these studies have found assimilation of the expected and actual experience (Cardello, Maller, Masor, Dubose, & Edelman, 1985; Cardello, & Sawyer, 1992; Wansink et al., 20”
Assessing the impact of the tableware and other contextual variables on multisensory flavour perception (2012, unknown): “Wansink B, van Ittersum K, Painter JE: Ice cream illusions: Bowl size, spoon size, and self-served portion sizes.”
‘Entomophagy’: an evolving terminology in need of review (2015, background): “The naming and descriptive labelling of dishes both novel (Mielby and Frøst, 2010) and familiar (Wansink et al. , 2005) have been shown to strongly influence their appeal, and the association of novel foods to familiar foods within current diets could also improve the willingness to try them…”