You May Also Like

Exposure to people, as much as food itself, influences our liking.

reward and pleasure are not the same thing,”

“sensory-specific satiety,

“positive affect,”

“I’m not writing it down to remember it later, I’m writing it down to remember it now.”

“Who is the audience for self-deception?”

psychologists have argued that we try to avoid any post-decision choice malaise (What if I really wanted the fish?) by increasing our liking for what we have chosen (Oh, this pasta is divine!) and boosting our disliking for the unpicked alternative, a kind of built-in system to avoid perpetually experiencing buyer’s remorse.

As we eat something, we begin to like it less.

“Prefeeling”