A blog dedicated to culinary and epicurean musings
Friday, February 19, 2010
From the Good Blog, and the Wall Street Journal
Researchers at Campbell's tested people's subconscious "neurological and bodily responses" ( using biometric research) to different images to guide the redesign of their label. Campbell's now knows, for example, that you feel more emotionally engaged with your soup when it looks warm and that you don't care about spoons.