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Harold McGee en The New York Times:
«I pay more attention to particular foods and to common cooking questions, the subjects that originally drew me away from the seminar room and into the kitchen and laboratory»

http://topics.nytimes.com/top/reference/timestopics/people/m/harold_mcgee/index.html

Charles Spence:
«Our brains use a number of heuristics, or cognitive short-cuts, in order to reduce the amount of information we have to process, and hence avoid ‘sensory overload’»

www.aqr.org.uk/inbrief/document.shtml?doc=charles.spence.28-02-2008.future