(Нео)сознанное. Как бессознательный ум управляет нашим поведением

31

…

32

…

33

…

34

Brian Wansink et al., «How descriptive food names bias sensory perceptions in restaurants», Food and Quality Preference 16, no. 5, (July 2005), pp. 393–400; Brian Wansink et al., «Descriptive menu labels’ effect on sales», Cornell Hotel and Restaurant Administrative Quarterly 42, no. 6 (December 2001), pp. 68–72.

35

Norbert Schwarz et al., «When thinking is difficult: Metacognitive experien ces as information» in: Michaela Wanke, ed.,

Social Psychology of Consumer Behavior

(New York: Psychology Press, 2009), pp. 201–223.

36

Benjamin Bushong et al., «Pavlovian processes in consumer choice: The physical presence of a good increases willingness-to-рау», American Economic Review 100, no. 4 (2010), pp. 1556–1571.

37

Vance Packard, The Hidden Persuaders (New York: David McKay, 1957), p. 16. Vance Packard, The Hidden Persuaders (New York: David McKay, 1957), p. 16.