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

2015

Urdapilleta, Isabel | Dany, Lionel | Boussoco, Julie | Schwartz, Camille | Giboreau, Agnès | Laboratoire Parisien de Psychologie Sociale (LAPPS) ; Université Paris 8 Vincennes-Saint-Denis (UP8)-Université Paris Nanterre (UPN) | Aix Marseille Université (AMU) | Neuro-Oncologie [Hôpital de la Timone - APHM] ; Aix Marseille Université (AMU)-Assistance Publique - Hôpitaux de Marseille (APHM)-Hôpital de la Timone [CHU - APHM] (TIMONE) | Center for Food and Hospitality Research ; Institut Paul Bocuse | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA) ; Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS) | Institut Paul Bocuse - Center for Food and Hospitality Research, Ecully, France

AGROVOC Keywords
cooking
Bibliographic information
Publisher
HAL CCSD
Other Subjects
[shs.psy]humanities and social sciences/psychology; [shs.socio]humanities and social sciences/sociology; Culinary habits; Food neophobia; [sdv.aen]life sciences [q-bio]/food and nutrition; Distance to object; Culinary choices
Language
English
ISSN
01249024
Type
Info:eu-Repo/semantics/conferenceobject; Conference Papers
Source
11. Pangborn sensory science symposium, https://hal.science/hal-01249024, 11. Pangborn sensory science symposium, Aug 2015, Gothenburg, Sweden. 1 p, http://www.pangborn2015.com/
2023-10-18
Dublin Core
Data Provider

This bibliographic record has been provided by Institut national de la recherche agronomique

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Links
https://hal.science/hal-01249024 http://www.pangborn2015.com/
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