Food in Motion

Michael Giblin, University at Buffalo, USA
Aner Tal, Cornell University, USA
Brian Wansink, Cornell University, USA
The current research examines the implications of product motion on consumer evaluations of attributes such as weight and overall appeal. We argue and demonstrate that a product shown moving will be evaluated more favorably. These effects might be due to associations of freshness with movement.
[ to cite ]:
Michael Giblin, Aner Tal, and Brian Wansink (2012) ,"Food in Motion", in NA - Advances in Consumer Research Volume 40, eds. Zeynep G├╝rhan-Canli, Cele Otnes, and Rui (Juliet) Zhu, Duluth, MN : Association for Consumer Research, Pages: 1108-1108.