Pan fried, artisanal, gourmet: there's a fashion for foodie words. Why? In this episode, Ruth Alexander finds out how restaurants use language, psychology and behavioural economics to whet your appetite and increase their profits. Linguist Dr Keri Matwick of Nanyang Technological University in Singapore explains the research that shows the longer the description of a dish, the more expensive on average it is. Chef Caroline Martins of Sampa at Blossom Street Social Wine Bar in Manchester, England talks about the mistakes she made when she first designed her menus. Sean Willard of Menu Engineers in California gives us an insight into the power of using a box on the menu. And thanks to listener Simon in London who emailed thefoodchain@bbc.co.uk with the idea for the programme. Neither he nor we will look at a menu in the same way again. Presented by Ruth Alexander. Produced by Beatrice Pickup. (Image: a woman holding a menu in front of her face. Credit: Getty Images/BBC)
This was an impregnable fortress.
The only way you got out was.
In a wooden box.
The controversial maximum security prison, impossible to escape from.
One of the duties of a political prisoner is the escape the IRA inmates who found a way.
I'm Carlo Gabler and I'll be navigating a path through the disturbing inside story of the biggest jailbreak in british and irish history.
The narrative that they want is that this is a big achievement by them.
Escape from.
From the maze.
Listen first on BBC Sounds.
It's exhilarating.
It's like driving a car under an avalanche.
But you're taunting the avalanche rather than.
Trying to get away from it.
Amazing sports stories from the BBC World Service.
Find it wherever you get your BBC podcasts.
How do you read a menu?
You can really tell a lot through. Its language
on the food chain. From the BBC World Service with me, Ruth Alexander.
We're seeing the menu with new eyes.