A few weeks back I debunked five studies on priming.

But did I get it wrong? 

Today’s guest on Nudge thinks I missed something. 

Tune in to hear consumer behaviour expert Philip Graves explain his view on priming. 

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Phil’s book: https://shorturl.at/kzAta

Phil’s consultancy: https://www.philipgraves.net/consultancy/

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Connect on LinkedIn: https://www.linkedin.com/in/phill-agnew-22213187/ 

Watch Nudge on YouTube: https://www.youtube.com/@nudgepodcast/

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Today’s sources: 

Li, W., Moallem, I., Paller, K.A. & Gottfried, J.A. (2007) Subliminal smells can guide social preferences, Psychological Science, 18(12): 1044-9.

Plassmann, H., O' Doherty, J., Shiv, B., & Rangel, A. (2008) Marketing actions can modulate neural representations of experienced pleasantness, Proceedings of the National Academy of Sciences, 105(3).

Spence, C., & Wang, Q. (2017). Assessing the impact of closure type on wine ratings and mood. Beverages, 3(4), 52.

University of Georgia. (2008). Simple recipe for ad success: Just add art. ScienceDaily.

Wansink, B., & van Ittersum, K. (2007, August 6). Bad wine can ruin a good meal [Press release]. Cornell University.

Yoon, S.-O. & Simonson, I. (2008) Choice set configuration as a determinant of preference attribution and strength, Journal of Consumer Research, 35(2): 324.