Linguistic intergroup bias at school : an exploratory study of black and white children in France and their implicit attitude towards another

International audience; " Linguistic intergroup bias " (LIB) (Maass et al., 2000) was investigated in French elementary schools between children of the French majority group (White children of European heritage) and a French minority group (Black children from Sub-Saharan Africa). Participants (N = 360; 7–11-year-old; mean age = 10.36, SD = .85) were shown photographs presenting a target character (ingroup or outgroup) engaging in a positive behavior (e.g., a helping action) or a negative behavior (e.g., an aggressive action). Demonstrations of ingroup favoritism with no outgroup derogation were expected for White children from the majority group. These hypotheses were confirmed. Unexpected…

Sensory evaluation based on verbal judgments

Studies of the repeatability and the homogeneity of expert panel scores in sensory profiling show that lasting and reliable evaluations of food products are difficult to obtain: strong inter- and intra-individual differences are commonly observed. Our hypothesis is that this variability is due to quantification methods that consist of asking panelists to furnish quantitative values (by attributing a numerical point to perceived intensity) and that using natural language in the form of verbal judgements in a hierarchical tree would allow improving the reliability of sensory evaluations. This hypothesis was tested by comparing a numerical value scale and a specific hierarchical semantic scale…

Expertise effect on hierachical classification of Sauvignon blanc sensory properties.

Culinary choices: A sociopsychological perspective based on the concept of distance to the object

Culinary choices are a dynamic process that involves many considerations, including individual, contextual, cultural, and social factors. This study provides a better understanding of how culinary socialization along with food neophobia, culinary decisions and culinary habits, underlie culinary choices, measured by the concept of Distance to the Object (DO). This concept is useful in exploring the role of some psychosocial factors: knowledge (real and perceived), involvement (importance, personal identification, perceived ability), and level of practices (behaviors) associated with the social object under study, here, cooking. In this study, the DO concept measures the relationships of an i…

Evaluation of sensory properties using hierarchical scales of verbal items

National audience

Within and between variations of texts elicited from nine wine experts

Nine wine experts tasted in replicate six Chardonnay wines that had been aged in oak barrels from different forests and/or species. They freely gave their descriptions in writing; the only instruction given was to underline three words or expressions that best characterized each tasted wine. The texts were submitted to an objective lexical analysis that quantified the important variation among the experts. In addition a matching task was performed by 117 assessors in which each assessor received from each expert six white cards and six yellow cards representing the descriptions of the six white wines and six red wines. The assessors were incapable of matching the descriptions for the same e…

Semantic and perceptive organisation of Sauvignon blanc wine characteristics: Influence of Expertise.

Abstract The influence of expertise on hierarchical organisation of knowledge about Sauvignon blanc wine sensory properties was investigated. Sixteen wine professionals (‘experts’) and 16 wine consumers in New Zealand organised 67 experimenter-provided descriptors of Sauvignon blanc wine by building an hierarchical tree with the sensory properties (see Urdapilleta, Giboreau, Manetta, Houix, & Richard, 2006 ). Each participant organised the Sauvignon blanc sensory properties under two conditions, a Semantic condition (memory-based) and a Perceptive condition (experiential). The Perceptive condition followed the Semantic condition and involved participants tasting three Sauvignon blanc wines,…

Can we speak of food-related thoughts inhibition in obesity and restraint eating?

Can we speak of food-related thoughts inhibition in obesity and restraint eating?. 9. Pangborn sensory science symposium

Linguistic intergroup bias at school: an exploratory study of black and white children in France and their perceptions of one another

International audience

Influence of expertise on social representation of wine: practise, implication and perceived expertise as mediators

International audience

Influence de l'expertise sur la représentation du vin de garde.

De la mise en mots des odeurs.

National audience

Defining sensory descriptors: towards writing rules based on terminology

International audience; Descriptive analysis relies upon the use of sensory descriptors. They are words generally associated to a definition aimed at helping their understanding. However, the writing rules for such definitions remain implicit. The present work is a collaborative attempt from sensory analysts and linguists to get further insight into how definitions are elaborated.Definition formulations were analyzed according to linguistic criteria, syntactic (type and number of nouns, verbs and adjectives) as well as semantic ones (relations of synonymy, metaphor or analogy between the descriptors and their definitions). Such a linguistic analysis was performed on one hundred descriptor d…

Influence of expertise on social representation of wine mediated by practise, implication and perceived expertise

Influence of expertise on social representation of wine mediated by practise, implication and perceived expertise. 9. Pangborn sensory science symposium