{"id":11885,"date":"2014-12-23T09:00:18","date_gmt":"2014-12-23T14:00:18","guid":{"rendered":"http:\/\/www.Centives.net\/S\/?p=11885"},"modified":"2015-04-29T08:13:15","modified_gmt":"2015-04-29T12:13:15","slug":"the-secrets-that-menus-keep","status":"publish","type":"post","link":"https:\/\/www.Centives.net\/S\/2014\/the-secrets-that-menus-keep\/","title":{"rendered":"The Secrets That Menus Keep"},"content":{"rendered":"<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"\" src=\"http:\/\/www.Centives.net\/S\/wp-content\/uploads\/2014\/12\/122314_0430_TheSecretsT1.jpg\" alt=\"\" width=\"641\" height=\"426\" \/><\/p>\n<p>The Economist reviewed <a href=\"https:\/\/www.amazon.com\/The-Language-Food-Linguist-Reads\/dp\/0393240835\/ref=as_sl_pc_ss_til?tag=centives-20&amp;linkCode=w01&amp;linkId=5S2ILWTHPZTRAGTK&amp;creativeASIN=0393240835\"><em>The Language of Food: A Linguist Reads the Menu<\/em><\/a> and outlined some fascinating statistics from the book:<\/p>\n<ul>\n<li>Mid-level restaurants constantly describe their food as &#8216;fresh&#8217; \u2013 indicating anxiety about how people perceive their food.<\/li>\n<li>The cheapest restaurants like to assure diners that their food is &#8216;real&#8217;<\/li>\n<li>Expensive ones avoid such terms \u2013 suggesting that their food is fresh or real would allow patrons to consider the possibility that the food could be anything else.<\/li>\n<li>\u00a0More expensive dishes have longer names. Each extra letter in a dish&#8217;s name roughly adds $0.18 to the cost.<\/li>\n<li>Filler words such as &#8220;tasty&#8221; bring down the price by 9%, since it&#8217;s clear the restaurant has nothing useful to say about the food.<\/li>\n<li>Expensive food is sexy. High end restaurants may describe their food as &#8220;seductive&#8221; or &#8220;orgasmic&#8221;.<\/li>\n<\/ul>\n<p>Read some other fascinating insights, find out why people like to describe their guilty pleasures as &#8216;addictive&#8217;, get some insights about reviewers, and more over at the full article <a href=\"http:\/\/www.economist.com\/news\/books-and-arts\/21635970-food-menus-and-satisfied-customers-tasty-talk?frsc=dg%7Ce\">here<\/a>. We can only imagine how good the book is which you can find <a href=\"https:\/\/www.amazon.com\/The-Language-Food-Linguist-Reads\/dp\/0393240835\/ref=as_sl_pc_ss_til?tag=centives-20&amp;linkCode=w01&amp;linkId=5S2ILWTHPZTRAGTK&amp;creativeASIN=0393240835\">here<\/a>.<\/p>\n<p>Source: <a href=\"http:\/\/www.economist.com\/news\/books-and-arts\/21635970-food-menus-and-satisfied-customers-tasty-talk?frsc=dg%7Ce\">The Economist<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Economist reviewed The Language of Food: A Linguist Reads the Menu and outlined some fascinating statistics from the book: Mid-level restaurants constantly describe their food as &#8216;fresh&#8217; \u2013 indicating anxiety about how people perceive their food. The cheapest restaurants like to assure diners that their food is &#8216;real&#8217; Expensive ones avoid such terms \u2013 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11884,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[44],"class_list":["post-11885","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-daily-bulletin","tag-foodonomics"],"jetpack_featured_media_url":"https:\/\/www.Centives.net\/S\/wp-content\/uploads\/2014\/12\/122314_0430_TheSecretsT1.jpg","_links":{"self":[{"href":"https:\/\/www.Centives.net\/S\/wp-json\/wp\/v2\/posts\/11885","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.Centives.net\/S\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.Centives.net\/S\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.Centives.net\/S\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.Centives.net\/S\/wp-json\/wp\/v2\/comments?post=11885"}],"version-history":[{"count":5,"href":"https:\/\/www.Centives.net\/S\/wp-json\/wp\/v2\/posts\/11885\/revisions"}],"predecessor-version":[{"id":11890,"href":"https:\/\/www.Centives.net\/S\/wp-json\/wp\/v2\/posts\/11885\/revisions\/11890"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.Centives.net\/S\/wp-json\/wp\/v2\/media\/11884"}],"wp:attachment":[{"href":"https:\/\/www.Centives.net\/S\/wp-json\/wp\/v2\/media?parent=11885"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.Centives.net\/S\/wp-json\/wp\/v2\/categories?post=11885"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.Centives.net\/S\/wp-json\/wp\/v2\/tags?post=11885"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}