外川 拓

Introduction This study provides initial evidence that grammatical structure in language can shape cognitive preferences for sequential visual stimuli. Linguists classify languages as head-initial or head-final based on their syntactic headedness. Building on this typology, we propose two cognitive styles: head-initial or “zoom-out” cognition, which tends to process more specific, detailed information before focusing on broader perspectives, and head-final or “zoom-in” cognition, which focuses on information from comprehensive to specific. We hypothesized that people's cognitive styles (zoom-in vs. zoom-out) are contingent on their language type (zoom-in or zoom-out language), which determines their cognitive preferences for the order of sequential visual stimuli. Methods We conducted three experiments ( N = 823) involving speakers of zoom-in and zoom-out languages to test our hypotheses using a single sequential visual item and questionnaire-based assessments of processing fluency. This design allowed us to isolate the cognitive effect while acknowledging limits on generalizability. Results Across studies, speakers of zoom-in (zoom-out) languages tended to experience higher processing fluency and more favorable evaluations when sequential visual stimuli were presented in a zoom-in (zoom-out) style. Discussion These findings offer preliminary evidence linking language structure to visual cognition and highlight opportunities for future research on cross-linguistic variation in cognitive style.

Many consumers today pursue health goals to adopt healthier behaviors, and interest in promoting healthy eating habits in gastronomy is growing. Empirical evidence demonstrates that sensory cues (e.g., food color, food shapes, and background music) influence healthy eating behavior. However, the theoretical understanding of how sensory cues shape healthy food choices remains unclear. Specifically, this study develops the sensory–healthy eating model, a theoretical framework that explains how and when sensory cues influence healthy eating behavior (e.g., food choices and intake). By integrating related theories and empirical findings across interdisciplinary fields, we identify which sensory cues shape healthy eating and the psychological processes through which they operate. The theoretical model proposes that (1) sensory cues evoke cognitive (higher evaluation, lower potency, lower activity) and/or affective responses (positive valence, lower arousal), (2) these responses shape the perceived healthiness of foods based on their characteristics and quantity, and (3) the influence of perceived food healthiness on healthy eating behavior is stronger for consumers with health goals or motives. Our model provides a valuable framework for researchers and practitioners in marketing, food science, and gastronomy to promote healthy eating behavior.