Warning: this article could radically alter the way you eat

Much of Spence and his colleagues’ findings make instinctive sense, such as that messily plated food doesn’t taste as good as if it’s neatly or artistically arranged. And much of this body of knowledge has been appropriated by Big Food to manipulate consumers since the 1930s, when 7-Up marketeers already knew that the more yellow on the can, the more citrus the drink would taste. Or that roundness (whether it’s the product or the logo) tastes sweeter while pointy is bitter.

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