Search results for "bière"
showing 4 items of 4 documents
Matching beer with food : pairing principles, underlying mechanisms and a focus on aromatic similarity
2018
Pairing between beer and dishes emerges as a new trend in France. Beer promoters or gastronomy professionals need to offer high-quality advices in terms of beer and food pairing to their customers. Within this context, the objective of the research was to identify pairing principles and to better understand the underlying perceptual mechanisms. Determinants of food and beverage pairing were first analysed from experts’ discourses. Results showed that food and beverage pairings are governed by perceptual, conceptual and affective features, related to physio-chemical, perceptual and cognitive processes. Experts often mentioned “Aromatic Similarity” as one of the main pairing principles. This …
Poetica dell'ironia nelle "Amours jaunes" di Tristan Corbière
2022
Il contributo intende mostrare come si manifesti l’ironia nella poesia di Tristan Corbière, quali forme e quali funzioni essa assuma e come partecipi, così, del processo di rinnovamento del linguaggio poetico che segna la raccolta Les Amours jaunes (1873), processo che accomuna l’autore ai poeti della sua generazione.
Poids culturel du discours numérique de la bière en allemand Pour une approche par la sémantique discursive
2019
International audience; La présente contribution vise à développer la méthodologie de la sémantique discursive en convoquant la sémantique des cadres pour l’analyse du discours sensoriel. Seront, dans un premier temps, discutés les deux notions de discours et de sensoriel pour partir d’une définition stabilisée et opérationnalisable. Les cadres sémantiques sont ensuite employés pour l’analyse d’un corpus numérique original en langue allemande de publications d’Instagram générées à partir de hashtags portant sur la bière. Il sera alors démontré en quoi la culture influence la construction du sens du texte de la publication.
An exploratory study to investigate emotion elicited by immersive ambiances
2011
Food behaviour is modulated by the eating situation and environment. In a previous study, we investigated drink choices according to the ambiance by developing an immersive approach based on the concept of “having a drink in a bar”. Two bars (Modern vs. Traditional ambiance) were settled with a few piece of furniture (counter, tables and bar stools) made in raw wood for the Traditional bar and in blue retro-lighted translucent plastic for the Modern bar. A video-clip was projected on one wall: Red moving shapes associated to a “far west” music in the Traditional bar, and Blue moving bubbles associated to an “electro” music in the Modern bar. In each bar, 100 participants were asked which be…