Bodin Danielsson reports on the context of work. She shares that “the experience of office architecture, similar to other architectural experiences, is a holistic experience created by the combined effect of the physical characteristics of the environment and the functional feature of office work. . . . . three separate studies. . . . all indicate that personal control is a key factor for high employee satisfaction and that different factors can enable this using different means.”
Framework for Reaction to Place
Al-Kodmany thoroughly investigated how tall buildings can support placemaking and developed the ten related guidelines that are noted here. Al-Kodmany’s article is available without charge at the web address provided below.
Guidelines for placemaking via tall buildings reported are:
Body position has been linked to eating experiences. Investigators share that “The results of six experiments show that vestibular sensations related to posture (i.e., sitting vs. standing) influence food taste perceptions. Specifically, standing (vs. sitting) postures induce greater physical stress on the body, which in turn decreases sensory sensitivity. As a result, when eating in a standing (vs.
Van Assche and colleagues investigated why people move from one neighborhood to another, and their findings have broad implications for planning. The researchers report that “Previous research has shown that neighborhood (dis)satisfaction is an important determinant for individuals' moving intentions. Attempts by policy makers to boost neighborhood satisfaction, and hence reduce the exodus of people out of particular neighborhoods, have often involved physical interventions and development projects, such as new parks or infrastructure. . . . we consider this issue . . .
Do the environments in which taste tests are conducted influence outcomes? New research indicates that they do to some extent. Hannum and colleagues determined that when “red-wine consumers evaluated the same 4 wines in 3 environments—a traditional sensory booth, an immersive wine bar, and an actual wine bar. . . . at the individual level. . . On average, the greatest difference in liking scores occurred between the traditional booths and the actual wine bar . . . and was significantly greater than the difference in liking scores between the booths and immersive wine bar . . .
Lemercier-Talbot and team probed the feelings associated with various scents. They determined that the smell of vanilla is linked to relaxation and the scent of mint to being energized.
Anais Lemercier-Talbot, Geraldine Coppin, Donato Cereghetti, Christelle Porcherot, Isabelle Cayeux, and Sylvain Delplanque. 2019. “Measuring Automatic Associations Between Relaxing/Energizing Feelings and Odors.” Food Quality and Preference, vol. 77, pp. 21-31, https://doi.org/10.1016/j.foodqual.2019.04.010
New evidence confirms that increasing use of GPS has implications for wayfinding systems/tools. Ruginski and colleagues report that “Research has established that GPS use negatively affects environmental learning and navigation in laboratory studies. . . . In sum, our work suggests that GPS exerts its negative influence on spatial cognitive abilities in the long-term, building on work that has shown its negative effects on environmental learning in the short-term.”
Recently published research conducted by Luffarelli, Stamatogiannakis, and Yang confirms previously reported associations to items that are asymmetrical. The researchers report that “Five studies using a variety of experimental approaches and secondary data sets show that a visual property present in all brand logos—the degree of (a)symmetry—can interact with brand personality to affect brand equity. Specifically, compared with symmetrical logos, asymmetrical logos tend to be more arousing, leading to increased perceptions of excitement.
Lefebvre and Biswas studied links between environmental odors, perceived temperature, and food consumption. They found via field and lab experiments that “the presence of a warm ambient odor (e.g., cedarwood) versus a cool ambient odor (e.g., eucalyptus) reduces the amount of calories consumed and also leads to increased choice of lower-calorie food options. This is attributable to established implicit associations formed from the human body’s innate physiological response to changes in ambient temperature. Specifically, exposure to a warm (vs.
Benoit and colleagues investigated how product type influences responses to retail store options. They determined that in on-the-go situations, “For goods easy to evaluate (search good; can of Coke), a [retail] format’s price level and speed are more important; For goods hard to evaluate (experience good; e.g., salad), quality, variety, atmosphere, and service are more important. . .