Search results for "boisson"

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…

Nullité d'un contrat commutatif déséquilibré. Cession d'une licence de débit de boissons. Restitution de la licence

2016

International audience; (Com. 17 novembre 2015, n° 14-17.676, arrêt n° 977 F-D, Sté Chastel et a. c/ M.Pierre Julien ès qual.)

Boire très chaud pourrait diminuer notre capacité à bien percevoir les saveurs

2021

"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 contextuel…

2013

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…

Effect of energy density on liking and on caloric adjustment conditioning after sweet beverage exposure in children aged 8-11 y

2014

The contribution of sweet beverages to weight gain in children and adolescents is controversial. The present study was conducted to study, in 8-11 year-old children, the influence of energy conditioning on liking and on caloric adjustment after sweet beverages exposure. We also studied the stability of the conditioning effects after a period without exposure and an extinction period. Children (n = 44) were exposed to 2 flavored sweetened beverages: a high energy version (HE: 150kcal) and a no energy version (NE: 0kcal). During a 4-wk conditioning period, children were exposed either 2 or 7 times to each beverage. During a 3-wk stability period children were not exposed to any beverage. Duri…

Cruautés d’Édith Boissonnas ? Une lecture à la lumière de Roger Caillois et de Jean Paulhan

2019

International audience

"Having a drink in a bar...!" : contextual effects on drink experience : promises of the immersive approach for studying contextual influences on foo…

2013

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…