Sublime
An inspiration engine for ideas
On menus, there seems to be more money in adjectives than in nouns. Even adjectives that have no precise definition such as ‘succulent’ can raise the popularity of items.
Rory Sutherland • Alchemy: The Dark Art and Curious Science of Creating Magic in Brands, Business, and Life
For if they can identify saliva, they must also have a sense of taste.
Peter Wohlleben • The Hidden Life of Trees: The International Bestseller
That the senses interact really is not in any doubt these days. But which particular combination of atmospheric cues will be treated as congruent without involuntarily overloading the consumer’s senses is a more challenging question to answer.
Charles Spence • Sensehacking: How to Use the Power of Your Senses for Happier, Healthier Living
Elan Miller • How to Thrive as a Designer in the Age of AI
salty cheese with sweet fruit
Benedicte Mai Lerche MSc PhD • How to Boost Metabolism With Food
Merely adding a geographical or topographical adjective to food – whether on a menu in a restaurant or on packaging in a supermarket – allows you to charge more for it and means you will sell more.
Rory Sutherland • Alchemy: The Dark Art and Curious Science of Creating Magic in Brands, Business, and Life
BEAR (Behavioural Economics in Action at Rotman)
Dilip Soman • Behavioral Science in the Wild (Behaviorally Informed Organizations)
stock items — herb oils, crushed spices, chiffonaded parsley, pureed starches and veggies —
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
vagaries