At the Cornell lab, Dr. [Brian] Wansink and his colleagues offered six different foods to cafeteria diners on different days for six weeks — but they changed the names. Sometimes they served “red beans and rice” and “seafood fillet.” Other days they served “Traditional Cajun Red Beans With Rice” and “Succulent Italian Seafood Fillet.”
After eating, diners rated the foods. Foods with fancier names were rated as more appealing and tastier than the identical foods with the less enticing labels, he says.
--Tara Parker-Pope, NYT, on the power of labels