Articles (page 6)

  • What the Luxury Label Actually Buys

    A field experiment said the logo brought social benefits. A double-blind replication found nothing across five experiments, and a cost in poorer neighbourhoods. Veblen, read properly, predicted the…

  • The Brand You Can Pronounce

    Processing fluency is the one idea in Drunk Tank Pink that survived the decade, and it is the author's own. Here is the strongest case for it, and the three parts we cannot stand behind.

  • The Price That Isn't Round

    People move less far from a precise number than from a round one. Five studies show it, the mechanism is about scale rather than confidence, and it matters four or five times in a life.

  • The Boring Product People Talk About

    Interesting products get talked about immediately and then stop. What sustains word of mouth is being cued by the environment, which is duller, harder to buy and the half nobody measures.

  • Why a Song Gives You Chills

    Musical pleasure has something almost nothing else in psychology has: a proper causal test. It also has an objection the causal test cannot answer, and a group of people who feel none of it.

  • Why You and I See Different Colours

    The dress photograph was not an illusion and nobody was seeing it wrong. It exposed a calculation your visual system performs constantly, gets no feedback on, and does differently from the person…

  • The Breathing Exercise That Beat Meditation

    A randomised trial put three breathing patterns against mindfulness meditation for five minutes a day over a month. The breathing arms won, and the technique everybody has heard of was not the one…

  • What Red Actually Does

    Red does not lower your IQ and it does not make you more attractive. The theory underneath those claims is in better shape than the claims are, and the most cautious voice in the field belongs to…

  • Why Your Coffee Tastes Different in a White Cup

    The colour of the cup changes what the coffee tastes like, and that is not a party trick. Here is the twenty-year research programme behind it, the restaurant study that tested it properly, and why…