Joseph Turow— It’s said that a frog placed in a boiling pot of water will escape, but if the water is slowly heated the frog will habituate and eventually die. Although scientists dispute the accuracy of this statement, no one in the audience of marketers objected—or even said it was
Coca-Cola was bottled and sold for the first time on March 12, 1894. Since then, the soft drink company has undergone a striking number of changes and expansions: new flavors, new containers, new markets, and new industries. Despite the company’s varied history, Coke’s newest venture, Fairlife milk, might still surprise
Alissa Hamilton, author of Squeezed: What You Don’t Know about Orange Juice was featured in a recent article from Men’s Health magazine titled “The Worst Chemicals in Your Food.” While many orange juice brands tout their products as “all natural” and “freshly squeezed” the fruit beverage’s delicious flavor does not come
Follow @yaleSCIbooks Several months ago, a new Apple store opened in New Haven, and now, hardly a day goes by that the store is not filled with at least two or three customers, examining iPads and laptops. Not infrequently, one of these customers will leave the store with a sleek
Popular wisdom says that, on the web, the consumer is king. With endless search ability, we can find products, compare prices, and shop with far more freedom than we might in a brick-and-mortar shopping mall. However, in his book The Daily You: How the New Advertising Industry is Defining Your
The following article by Alissa Hamilton originally appeared in Briarpatch Magazine: If you are like most people, you don’t wonder much about the foods you pick up at the supermarket. You trust that they’re as straightforward as meat and potatoes, and nothing you’re going to find on the labels is
Tune your dials to NPR from 11-noon EST today and you’re bound to hear one of our Yale Press authors share their expertise. James Gustave Speth, author of The Bridge at the Edge of the World: Capitalism, the Environment, and Crossing from Crisis to Sustainability, will talk to Diane Rehm