(巻三十二)地下道を歩き継ぎけり日の盛り(宮城和歌夫)
２月７日月曜日
昨晩は９時に床に入りヌクヌクした。寝酒せずに寝たがその方が穏やかに眠れるようで朝まで目覚めず。ありがたいことだけど、
目覚めるといつも私が居て遺憾(池田澄子)
今日も好天微風で毛布と布団を干した。
午後も晴天微風だったので、散歩は先ず二丁目の梅を観に参った。梅はちらほらが宜しい。このくらいがよい。
庭先の梅を拝見しつつ行く(松井秋尚)
そこから路地を伝って亀有銀座に入り串焼き本舗の前を通った。覗いたらカウンターも混んでいるのでやめにした。混んでいたせいもあるが、最近は昼飯を１時近くになって食べるので散歩の途中でもまだ腹がキツい。そんなわけで呑みたいという強い欲求が湧いてこなかった。何事につけ欲求不満ではなく欲求不足になった。満足とはまた違うものだ。
願い事－生死直結で叶えてください。コワクナイ、コワクナイ。
寒月やさて行く末の丁と半(小沢昭一)
BBC the Food Chain Portion Distortion
https://www.bbc.co.uk/programmes/w3ct1rff
1723
And there is one other idea Pierre has been working on. He calls it Epicurean nudging after the ancient Greek philosopher Epicurus he emphasized the importance of the pleasure in all aspects of life
1733
We ran an experiment where we were trying to see if there would be a way to get real restaurant customers to choose smaller portion of food. So it was a kind of all you can eat cafeteria where people could choose as much as they wanted of the main course, the appetizer and the desert for the same price, 15 euros. And we had a regular menu, which just describe simply each dish. But we also had, I called it as Epicurean menu where we emphasize the multi-sensory properties of food that is about the different aromas, flavours, texture and we reminded people that pleasure in food comes from savoring. It ???(1)??? fun is that in the Epicurean menu, people on average chose to eat less food. They ate 17% less. Yet at the end of the meal when we asked them to tell us what would be a fair price for the meal you just had, they were willing to pay about 16% more. So we made people happily willing to pay more for less food. Why? Because they ate more slowly, they ate more mindfully, instead of watching their phones. They paid attention to what they were eating. And as a result they enjoyed ???(1)??? their meal more even though they had consumed less of it.
1900
