Doing a research paper right now on the effects of perception of value in the foodservice industry. I ran across this study conducted by Stanford and thought it was kind of interesting.
http://www.sciencedaily.com/releases...0126101053.htm
According to researchers at the Stanford Graduate School of Business and the California Institute of Technology, if a person is told he or she is tasting two different wines"”and that one costs $5 and the other $45 when they are, in fact, the same wine"”the part of the brain that experiences pleasure will become more active when the drinker thinks he or she is enjoying the more expensive vintage.
http://www.sciencedaily.com/releases...0126101053.htm
Quote:
=According to researchers at the Stanford Graduate School of Business and the California Institute of Technology, if a person is told he or she is tasting two different wines"”and that one costs $5 and the other $45 when they are, in fact, the same wine"”the part of the brain that experiences pleasure will become more active when the drinker thinks he or she is enjoying the more expensive vintage.












