Why Do We Feel Guilty After Eating At Cheap Pizza Buffets?
Dec 21, 2015 01:50 PM EST | By Maria Leonila Masculino
Discounted pizza might be an awesome meal deal but a new study suggests that it's topped with guilt cheese, too.
Yahoo Health reports a study conducted by Cornell Food Lab last month has discovered the not-so-heavenly effects of eating cut-rate pizza. Aside from making you feel guilty for the amount of calories you consumed, it could also make you feel more physically uncomfortable than those who paid in full price.
While previous studies have shown how nutritional content, portion sizes, serving container sizes, and tableware colors could affect satiety, nobody found out how price affects feelings of fullness yet. This urged scientists from Cornell Food Lab to conduct their research.
For the study, the researchers offered 139 patrons with either an $8 buffet coupon or a coupon with 50% discount outside Aiello's Italian Restaurant located near Syracuse, New York for two weeks. They watched the patrons take advantage of their coupons. After their meals, the researchers asked the patrons to rate how strongly they agreed with the following statements: "I overate"; "I ate more pizza than I should have"; "I ate more than I should have"; "I feel guilty about how much I ate"; "I am physically uncomfortable."
To simplify the results, the researchers only looked at the 95 participants who ate one slice of pizza the least. According to results, despite consuming the same amount of pizza, those who spent $4 felt fuller, more guilt and more uncomfortable than those who paid $8 for the buffet.
"Paying less for an AYCE [all-you-can-eat] experience has a number of surprising consequences," the researchers wrote. "Lower paying diners feel themselves as more physically uncomfortable and guiltier compared to the higher paying diners, even when they ate the same amount."
"Customers can be motivated to get their money's worth, which means the more pizza they consume, the lower the average cost per slice will be," the authors concluded. "Thus, those in the lower-price condition may set a lower expectation for the amount of pizza they should consume to get their money's worth than those in the higher-price condition."
The researchers suggest: "Pricing moderately or offering more variety of healthier options in AYCE restaurants could be a good starting point for restaurants both to lead their customers eat healthier, and/or feel less guilty."
Campbell Soup has announced it will sell its Danish baked snacks manufacturer Kelsen Group to CTH Invest, a Belgian holding company affiliated with the Nutella maker Ferrero, for $300 million. The transaction is subject to customary purchase price adjustments, and it is expected to be completed in the first quarter of fiscal 2020.
The newly appointed editor-in-chief of Esquire Magazine, Michael Sebastian, recently told the press that he wants to get away from the idea that the magazine's reader is "a middle-aged white guy who likes brown liquor and brown leather"). Which should send chills down the ad dept's spine working on those Scotch and bourbon accounts!
Adding a squeeze of fresh lime and a dash of salt to a lager or pilsner has long been Mexican tradition, and in the 1980s, this practice evolved into the refreshing beer cocktail known as a michelada. The popularity of the drink grew across Mexico and, thanks to the influx of immigrants, it translated well to restaurants and bars across the U.S.
Rosé wine is made in almost every region in the world, from many different grape varieties. And rose-colored wine is produced in a sweet, dry, sparkling, and even fortified style. Yet the classic style of dry rosé wine from Provence sets the trend that many other wine-producing regions around the world want to emulate.
Dominique Ansel moved from Paris to New York City to work at Daniel Boulud's French flagship Daniel as the executive pastry chef, a position he held for 6 years. Fast forward 15 years later, and Ansel has become a household name after the invention of a certain croissant-donut hybrid, and his namesake bakery has expanded beyond SoHo to include branches around the world.
As if you ever really need an excuse to order a piña colada, today is National Piña Colada Day, so go ahead and order that creamy, sweet, cocktail-meets-dessert libation that is best served on a sunny, tropical beach somewhere exotic.