Design can support effective decision-making by providing access to places where people can prepare food and eat comfortably, at workplaces and other similar locations outside the home. Organizational policies and procedures are key for the effective use of these spaces. Benjamin Vincent and Jordan Skrynka determined that “hunger significantly altered people’s decision-making, making them impatient and more likely to settle for a small reward that arrives sooner than a larger one promised at a later date. . . .
Framework for Reaction to Place
A recent press release from the Association for Psychological Science indicates that there is an issue with the design of the most recently released iPhone. The press release reports that “The three camera lenses on the new Pro and Pro Max phones have sparked reactions from people who suffer from trypophobia—a fear of clusters of small holes like those found in English muffins, honeycomb, or lotus flowers. . . . complaints about the iPhone design have drawn attention to a seminal 2013 study published in Psychological Science. Vision scientists Geoff Cole and Arnold Wilkins. . .
Romero, Craig, and Kumar studied physical experiences and perceptions of time. They report that “Cognitive linguistic studies have found that people perceive time to be intertwined with space. Western consumers, in particular, visualize time on a horizontal spatial axis, with past events on the left and future events on the right. . . . Integrating cognitive linguistics, time psychology, and intertemporal choice . . . five studies [demonstrate] that when choices are displayed horizontally (vs. vertically), consumers more steeply discount future outcomes. . . . horizontal (vs.
Researchers from the University of London have found that we may now be defining journey length not just in terms of miles/kilometers but also in terms of the battery life of our mobile phones. Investigators, lead by Thomas Robinson, found during a study of London commuters that participants “viewed their daily trip in terms of the time and distance between charging points for mobile technology. ‘People no longer think about their destination being 10 km away or 10 stops on the tube. They think about it being 50 per cent of their battery away,’ said the study’s lead author, Dr.
Glasgow and teammates evaluated mood during travel by contacting people periodically during their journeys via their phones. The researchers found that “Mood differed as a function of exposure to various built and natural environments. . . . Positive mood was higher for pedestrians and for bicyclists [than for people engaged in motorized travel]. . . . Interpersonal conversation during trips was associated with more positive mood. . . . Errand trips were associated with more negative mood compared to other trips. . .
Researchers from the Universidad Carlos III de Madrid, the University of Sussex, and University College London investigated how scents and sounds influence our perceptions of our bodies. The team found “that olfactory stimuli combined with auditory stimuli can change our perception of our body. . . . People feel thinner and lighter when exposed to the smell of lemon, while feeling heavier and more corpulent when they smell vanilla. . . . Through a device adapted to a pair of shoes . . . .
Omigie and colleagues probed the implications of listening to “beautiful” music; their findings may be applicable to other sensory experiences. Via an online survey and lab-based research, during which physiological data were collected, the investigators assessed how “self-identified beautiful passages (BPs), in self-selected music, may be distinguishable in terms of their affective [emotional] qualities. . . . three BP subtypes that we labeled Low-Tension/Low-Energy (LTLE), Low-Tension/High-Energy (LTHE), and High-Tension/High-Energy (HTHE) BPs [were identified].
Hearing low frequencies has significant effects on life experiences. Scientists report “this exploratory study was designed to investigate the effects of lower frequency sound (10 Hz to 200 Hz) on the perception of the mouthfeel character of palate weight/body. . . . Wines were the tastants — a New Zealand Pinot Noir and a Spanish Garnacha — which were tasted in silence and with a 100 Hz (bass) and a higher 1000 Hz sine wave tone. . . .
How does music heard while dining influence the eating experience? Reinoso-Carvalho and colleagues report that “two contrasting music tracks (positive vs negative emotion) were presented to consumers while tasting beer. . . . Participants liked the beer more, and rated it as tasting sweeter, when listening to music associated with positive emotion. The same beer was rated as more bitter, with higher alcohol content, and as having more body, when the participants listened to music associated with negative emotion.
Lin and teammates investigated multi-sensory experiences involving sound. In a lab, they probed “the effects of environmental sounds (park, food court, fast food restaurant, cafe, and bar sounds) on the perception of chocolate gelato (specifically, sweet, bitter, milky, creamy, cocoa, roasted, and vanilla notes). . . . The results revealed that bitterness, roasted, and cocoa notes were more evident when the bar, fast food, and food court sounds were played. Meanwhile, sweetness was cited more in the early mastication [chewing] period when listening to park and café sounds.”