Sparking interest in restaurant dishes? Cognitive and affective processes underlying dish design and ecological origin. An fMRI study

摘要

This papers aims to verify to what extent the presentation of a restaurant dish and the origin of its food provoke reactions in the consumer's brain during the visualization and the decision-making process, from an exploratory approach. The two independent variables singled out for study were whether the presentation was well or poorly presented and if the ingredients were ecological or non-ecological.