Jeffrey chose beer B as the clear winner, and joined his friends (who were in deep conversation over the cannon that a group of MIT students had recently “borrowed” from the Caltech campus). Unbeknownst to Jeffrey, the two beers he had previewed were Budweiser and the MIT Brew—and the one he selected was the vinegar-laced MIT Brew.
A few minutes later, Mina, a visiting student from Estonia, dropped in. “Like a free beer?” asked Leonard. Her reply was a smile and a nod of the head. This time, Leonard offered more information. Beer A, he explained, was a standard commercial beer, whereas beer B had been doctored with a few drops of balsamic vinegar. Mina tasted the two beers. After finishing the samples (and wrinkling her nose at the vinegar-laced brew B) she gave the nod to beer A. Leonard poured her a large glass of the commercial brew and Mina happily joined her friends at the pub.
Mina and Jeffrey were only two of hundreds of students who participated in this experiment. But their reaction was typical: without foreknowledge about the vinegar, most of them chose the vinegary MIT Brew. But when they knew in advance that the MIT Brew had been laced with balsamic vinegar, their reaction was completely different. At the first taste of the adulterated suds, they wrinkled their noses and requested the standard beer instead. The moral, as you might expect, is that if you tell people up front that something might be distasteful, the odds are good that they will end up agreeing with you—not because their experience tells them so but because of their expectations.
If, at this point in the book, you are considering the establishment of a new brewing company, especially one that specializes in adding some balsamic vinegar to beer, consider the following points: (1) If people read the label, or knew about the ingredient, they would most likely hate your beer. (2) Balsamic vinegar is actually pretty expensive—so even if it makes beer taste better, it may not be worth the investment. Just brew a better beer instead.
BEER WAS JUST the start of our experiments. The MBA students at MIT’s Sloan School also drink a lot of coffee. So one week, Elie Ofek (a professor at the Harvard Business School), Marco Bertini (a professor at the London Business School), and I opened an impromptu coffee shop, at which we offered students a free cup of coffee if they would answer a few questions about our brew. A line quickly formed. We handed our participants their cups of coffee and then pointed them to a table set with coffee additives—milk, cream, half-and-half, white sugar, and brown sugar. We also set out some unusual condiments—cloves, nutmeg, orange peel, anise, sweet paprika, and cardamom—for our coffee drinkers to add to their cups as they pleased.
After adding what they wanted (and none of our odd condiments were ever used) and tasting the coffee, the participants filled out a survey form. They indicated how much they liked the coffee, whether they would like it served in the cafeteria in the future, and the maximum price they would be willing to pay for this particular brew.
We kept handing out coffee for the next few days, but from time to time we changed the containers in which the odd condiments were displayed. Sometimes we placed them in beautiful glass-and-metal containers, set on a brushed metal tray with small silver spoons and nicely printed labels. At other times we placed the same odd condiments in white Styrofoam cups. The labels were handwritten in a red felt-tip pen. We went further and not only cut the Styrofoam cups shorter, but gave them jagged, hand-cut edges.
What were the results? No, the fancy containers didn’t persuade any of the coffee drinkers to add the odd condiments (I guess we won’t be seeing sweet paprika in coffee anytime soon). But the interesting thing was that when the odd condiments were offered in the fancy containers, the coffee drinkers were much more likely to tell us that they liked the coffee a lot, that they would be willing to pay well for it, and that they would recommend that we should start serving this new blend in the cafeteria. When the coffee ambience looked upscale, in other words, the coffee tasted upscale as well.
WHEN WE BELIEVE beforehand that something will be good, therefore, it generally will be good—and when we think it will be bad, it will bad. But how deep are these influences? Do they just change our beliefs, or do they also change the physiology of the experience itself? In other words, can previous knowledge actually modify the neural activity underlying the taste itself, so that when we expect something to taste good (or bad), it will actually taste that way?
To test this possibility, Leonard, Shane, and I conducted the beer experiments again, but with an important twist. We had already tested our MIT Brew in two ways—by telling our participants about the presence of vinegar in the beer before they tasted the brew, and by not telling them anything at all about it. But suppose we initially didn’t tell them about the vinegar, then had them taste the beer, then revealed the presence of the vinegar, and then asked for their reactions. Would the placement of the knowledge—coming just after the experience—evoke a different response from what we received when the participants got the knowledge before the experience?
For a moment, let’s switch from beer to another example. Suppose you heard that a particular sports car was fantastically exciting to drive, took one for a test drive, and then gave your impressions of the car. Would your impressions be different from those of people who didn’t know anything about the sports car, took the test drive, then heard the car was hot, and then wrote down their impressions? In other words, does it matter if knowledge comes before or after the experience? And if so, which type of input is more important—knowledge before the experience, or an input of information after an experience has taken place?
The significance of this question is that if knowledge merely informs us of a state of affairs, then it shouldn’t matter whether our participants received the information before or after tasting the beer: in other words, if we told them up front that there was vinegar in the beer, this should affect their review of the beer. And if we told them afterward, that should similarly affect their review. After all, they both got the same bad news about the vinegar-laced beer. This is what we should expect if knowledge merely informs us.
On the other hand, if telling our participants about the vinegar at the outset actually reshapes their sensory perceptions to align with this knowledge, then the participants who know about the vinegar up front should have a markedly different opinion of the beer from those who swigged a glass of it, and then were told. Think of it this way. If knowledge actually modifies the taste, then the participants who consumed the beer before they got the news about the vinegar, tasted the beer in the same way as those in the “blind” condition (who knew nothing about the vinegar). They learned about the vinegar only after their taste was established, at which point, if expectations change our experience, it was too late for the knowledge to affect the sensory perceptions.
So, did the students who were told about the vinegar after tasting the beer like it as little as the students who learned about the vinegar before tasting the beer? Or did they like it as much as the students who never learned about the vinegar? What do you think?
As it turned out, the students who found out about the vinegar after drinking the beer liked the beer much better than those who were told about the vinegar up front. In fact, those who were told afterward about the vinegar liked the beer just as much as those who weren’t aware that there was any vinegar in the beer at all.
What does this suggest? Let me give you another example. Suppose Aunt Darcy is having a garage sale, trying to get rid of many things she collected during her long life. A car pulls up, some people get out, and before long they are gathered around one of the oil paintings propped up against the wall. Yes, you agree with them, it does look like a fine example of early American primitivism. But do you tell them that Aunt Darcy copied it from a photograph just a few years earlier?
My inclination, since I am an honest, upright person, would be to tell them. But should you tell them before or after they