If you never thought that you would read an article about seductive vegetables, let us be the first to say: your life will never be the same again.
Some researchers at Stanford University have discovered what most of us writers have known for a very long time – namely, that if you make something sound fantastically gorgeous and delicious, it will taste fantastically gorgeous and delicious. Their food-related research labelled food differently each day on campus to see what the general uptake would be. There were four labelling options:
Basic: literally what the vegetable was. Carrots.
Healthy restrictive: where you feel clever for eating it. Carrots with sugar-free citrus dressing.
Healthy positive: giving you the urge to instantly Instagram it. Smart-choice vitamin C citrus carrots.
Indulgent: the one we all secretly want. Twisted citrus-glazed carrots.
Funnily enough, it was the indulgent labels that got the most votes, and who can blame the students of Stanford University when options like ‘dynamite chili and tangy lime-seasoned beets’ are on the table.
At OggaDoon, our words are our bread and butter (or slow baked farmer seeded loaf and double creamed organic spread, if that takes your fancy). We know that the right word in the right place can make all the difference from a hell yes to a hell no.