6533b870fe1ef96bd12cee14

RESEARCH PRODUCT

Vers un langage du goût : approche expérimentale d'une communication multimodale à destination des mangeurs

subject

description

The communication of taste is a critical point to the professional of sensory analysis and to the food industry, but also to the consumers themselves, who sometimes need a tool to help them to make their food choices. Still, the taste is complex to study, as it is the product of the three dimensions sensory/sensitive/symbolic, which is the reason why its communication is difficult to set up. The sensitive dimension is a semiotic concept based on the human dimension of perception (emotion, memory, social…), and which study its influence on the construction of meaning in a communication context. A multidisciplinary approach is needed to embrace the global nature of taste, as it refers to social, biologic and individual elements. The communication of taste also need this approach, as there are some actual patterns made by the food sciences in cooperation with linguistic, and by the marketing. But these cannot communicate successfully the taste to consumers, as there are only word-based, and as they do not focus on the sensory and sensitive dimensions of taste. The bibliography shows a lack of knowledge on the process involved in the perception and communication of taste by consumers. We question these points by an experimental work, divided in two parts (one focused on fruits, one on bred). This experimental field, qualitative and quantitative, brings some lightning on the knowledge of perception and representation of taste by consumers and on the communication form they use to describe and communicate their perceptions. On these new understandings, we present a method of construction of a language of taste, and we suggest three devices to support this language.