0000000000329690
AUTHOR
Carole Sester
"Having a drink in a bar": An immersive approach to explore the effects of context on drink choice
UT: 000315557500004; International audience; This paper aims to evaluate the effect of context on food choices. Two studies are presented to test the potential of an immersive approach to help understanding contextual influences on drink choices. To generate contextual effects, two bar-like environments based on the idea of "having a drink in a bar" were created: one with wood furniture and one with blue furniture. In both immersive bars, clips with visual and music stimuli were projected on a wall to change the overall warmth of the ambience. In the first study, five different clips were projected. Participants in the immersive bars had to choose a drink within a large range of drinks for …
"Boire un verre dans un bar...!" - Modulation de l'expérience d'un produit par le contexte. Apport de l'immersion à l'étude des influences contextuelles sur le comportement alimentaire.
The overall aim of the present thesis is to study contextual influences on food behaviour (including variables coming from the environment and from the consumer). To this purpose, an immersive method using a space with physical elements was used, in order to evoke a realistic situation within a laboratory setting. Here, the method consisted in designing an immersive bar evoking the situation of “having a drink in a bar”. Two variants of the bar were created and five studies were implemented in these spaces to study how context influences food choices and evaluation. Our approach consisted in taking the product as central in the link between the consumer and the environment and not as a cont…
"Having a drink in a bar...!" : contextual effects on drink experience : promises of the immersive approach for studying contextual influences on food behaviour
The overall aim of the present thesis is to study contextual influences on food behaviour (including variables coming from the environment and from the consumer). To this purpose, an immersive method using a space with physical elements was used, in order to evoke a realistic situation within a laboratory setting. Here, the method consisted in designing an immersive bar evoking the situation of “having a drink in a bar”. Two variants of the bar were created and five studies were implemented in these spaces to study how context influences food choices and evaluation. Our approach consisted in taking the product as central in the link between the consumer and the environment and not as a cont…
"I see therefore I drink" - Contextual interactions between beers, packaging and pictures in an immersive bar
International audience
Investigating consumers' representations of beers through a free association task: A comparison between packaging and blind conditions
International audience; Food behavior has been shown to be influenced by top-down processes such as expectations generated from the mental representations of product. Investigating how a product is represented in consumers' mind is therefore essential to a better understanding of food behavior. As traditional and typical products are particularly prone to expectation effects, these products are well suited to explore consumer's mental representations. Among traditional products, beers are certainly of interest for both product development and marketing. A free association task was conducted in two evaluation conditions. Participants were asked to state what came to their mind while evaluati…