Recently Radio Times with Marty Moss-Coane featured an interesting piece about the role of restaurant menus.

Talking to Stanford University linguistic professor Dan Jurafsky, the show examined the language used to describe food and the feelings associated with the sounds they make.

He was joined by Sybil Yang, an assistant professor at San Francisco State University’s department of Hospitality & Tourism Management, who talked about how menu designs can lead customer to choose certain items over others and the psychology behind it.

Listen for yourself:

How do you look at menus? Just something that will get you the food you want or a look at the soul of the restaurant?