What Do You Want to Eat? Influence of Menu Description and Design on Consumer’s Mind: An fMRI Study

The main objective of this research was to analyse the active regions when processing dishes with a pleasant (vs. unpleasant) design and the effect of the previously read rational (vs. emotional) description when visualising the dish. The functional magnetic resonance image technique was used for th...

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Detalles Bibliográficos

Principais autores:	Diego Gómez-Carmona, Francisco Muñoz-Leiva, Alberto Paramio, Francisco Liébana-Cabanillas, Serafín Cruces-Montes
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2021-04-01
Series:	Foods
Assuntos:	restaurant dish design dish description neuromarketing emotion pleasant
Acceso en liña:	https://www.mdpi.com/2304-8158/10/5/919
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