Publications

La revue scientifique du Centre de Recherche

Le Centre de Recherche de l'Institut Paul Bocuse vous propose de découvrir sa revue : "Menu: Journal of Food and Hospitality Research". Véritable recueil pluridisciplinaire, Menu s’intéresse de près aux travaux menés en sciences de la vie et en sciences humaines et sociales liées à la gastronomie, aux arts culinaires, au plaisir et à la nutrition. Elle rassemble principalement les textes des doctorants ayant participé aux ateliers doctoraux européens du Centre de Recherche de l'Institut Paul Bocuse.

La revue scientifique en bref :
Titre : "Menu: Journal of Food and Hospitality Research"
Type de publication: revue scientifique à comité de lecture
Fréquence de parution: un numéro par an
ISSN : 2275-5748

5ème édition mars 2016 :
"Food, Beverage, Services: through social science, cognitive science & economics"
>
TELECHARGER LA REVUE
SOMMAIRE :
  • Investigating key elements leading to food and beverage pairing: A methodological approach. A. Eschevins
  • Food neophobia and pickiness in young children. How to measure it? C.Rioux, J. Lafraire & D. Picard
  • Transnational connections from culinary practices: an approach from the food blogs of Brazilian emigrantsC. Pires Vieira da Rocha
  • The medicalization of the elderly’s food habits in France from the beginning of the twentieth century until today. L. Guérin
  • Criteria of Importance influencing food choice in workplace canteens. S. Price
  • From perception to expectations: the chicken-egg question at the individual level.S. Rizzo-Ivanoff, S. Boesen-Mariani, M. Rogeaux & A. Giboreau
  • To allot or not to allot? The impact of allotment on the noncontractible quality of the supply chain for school canteens in a major French region. Y. Robin
  • Dynamic capabilities for hotel service innovation: a human asset perspective. G. Talens, P. Bayet-Robert& B. Ruffieux,
  • Customer orientation: a service management cornerstone. B. Suquet & C.Stoessel
  • Gastrodiplomacy as a field of research. M. Ferry

4ème édition mars 2015 :

"Food and Hospitality Research: from preparation to consumption"
> TELECHARGER LA REVUE
SOMMAIRE :
  • Impact of cooking proximity and food neophobia in French culinary social representations.
  • J. Boussoco, I.Urdapilleta, L.Dany, C.Schwartz, A.Gaillard, A.Giboreau
  • Size matter! A choice architectural field experiment in reducing food waste.P. G Hansen, A.M Jespersen, L.R Skov
  • Plating in gastronomic restaurants: A qualitative exploration of chefs’ perception. P. Fernandez, B. Aurouze, C. Guastavino
  • Eating together, dying together. Playing commensality in French nursing homes. L. Guerin
  • Teaching and learning linguistic and interactional skills in table waiting vocational training - How to deal with competence building? C. Alcade
  • The impact of chemotherapy on taste and smell. R.Vella, M. Fontas, I.Kongsbak, A.Giboreau
  • How to measure behavioral food neophobia in children under a natural setting: tracks for ecological evaluation of interventions. J. Lafraire, E. Petit, A.Giboreau, C.Schwartz
  • Designing restaurant ambiences for retirement homes: a user-based approach. L. Saulais, E.Petit, A.Giboreau

3ème édition février 2014 :
"Methodological and ethical issues in food research"
> TELECHARGER LA REVUE
SOMMAIRE :
  • Research on parity in starred hotels and restaurants. Mélanie Bonnet
  • What cooking brings to the pleasure of eating at home and in a restaurant. Anne Dixsaut
  • Quality perception by different eating-out industry players: do producers wear magnifying glasses? Carole Jégou, Laure Saulais , Bernard Ruffieux
  • Ethical and Legal Aspects of Sensory and Eating Behaviour Research: A Pragmatic Approach. Caroline Laval, Vincent Boggio
  • Are recipes from women’s magazine in accordance with women cooking practices? - An exploratory study. Jean-Philippe Laperrière
  • Basque natural cider characterization: the combination of instrumental and sensory analyses - A study review. Saioa Sese-Minguez, Iñaki Alava, Elena Urdaneta
  • Setting-up a method based on digital photography to measure food intake in real meal situations – application to a geriatric institution. Virginie Pouyet; Agnès Giboreau
  • Ethic and ethnography in EHPAD. The case of an investigation on meals. Laura Guérin
  • Book review Heath et al (2010): Video in qualitative research: Analysing Social Interaction in Everyday Life. Céline Alcade

2ème édition avril 2013 :

"Intercultural comparisons of eating habits and food preferences"
> TELECHARGER LA REVUE
SOMMAIRE :
  • Comparisons of individual bitterness perception and vegetable liking and consumption among Danish consumers. Tove K. Beck, Sophie Nicklaus, Sidsel Jensen, Sylvie Issanchou&Ulla Kidmos1
  • Evaluation of Food-Related Risks in the Catering Sector. Stéphane Desaulty, Laure Saulais, Christophe Dufour, Hélène Di Martino, Patrice Terrier
  • Potentials for health promotion at worksite: an intra inter cultural comparison of bus drivers’ ethnical foodscapes. Rikke Nygaard and Bent Egberg Mikkelsen
  • Exploring ‘foodscapes’ as framework for intercultural comparative studies. Liselotte Hedegaard
  • Book Review : The Desirable Body: Men and Women Confronting their Weight. Moraes Prata Gaspar, Maria Clara
  • Book Review : Adventures in Eating: Anthropological Experiences in Dining from Around the World. Sarah Cappeliez

1ère édition janvier 2012 :
"Between fear(s) and pleasure(s)"
> TELECHARGER LA REVUE
SOMMAIRE :
  • Variables Affecting Children's Experience of Eating at School. B. Atie Guidalli
  • Defining pleasure toward individual familiarity level: The case of gourmet meal. P. Bayet-Robert
  • Theoretical Models of Good Hygiene Practices Training: current approaches and perspectives. S. Desaulty
  • From the table to the bed: controlling female sexuality through food in French Renaissance literature. A. Gilles-Chikhaoui
  • Is hippophagy a taboo in constant evolution? S. Leteux
  • Differences between Patients and Staff’s Perception of Food Provision in Malaysian Public Hospitals. R. Vijayakumaran
  • Eating with the fear of weight gain: The relationship with food for overweight women in France. S.Carof
  • Pleasures and stress of eating alone and eating together among French and German young adults. G. Danesi
  • Control of eating behaviour and eating pleasure among French female college students. MC de Moraes Prata Gaspar
  • Book Review : Sociologie d’une crise alimentaire. Les consommateurs à l’épreuve de la maladie de la vache folle. M. Fontas
  • Book Review : Nourrir de Plaisir: Régression, transgression, transmission, régulation? C. Yount-André

Articles scientifiques

2016
  • Appleton, K., Hemingway, A., Saulais, L., Dinnella, C., Monteleone, E., Depezay, L., Morizet, D., Perez-Cueto F. J. A., Bevab, A., Hartwell, H., (2016) Increasing Vegetable Intakes: Rationale and Systematic Review of Published Interventions, European Journal of Nutrition, available online.
  • Lafraire, J., Rioux, C., Giboreau, A., & Picard, D. (2016). Food rejections in children: Cognitive and social/environmental factors involved in food neophobia and picky/fussy eating behavior. Appetite, 96, 347 357. http://doi.org/10.1016/j.appet.2015.09.008
  • Lafraire, J. ; Rioux, C.; Roque, J.; Giboreau, A. ; Picard, D. Rapid Categorization of Food and Nonfood Items by 3- to 4-Year-Old Children, Food Quality and Preference, 49, 87-91.
  • Price, S., Viglia, G., Hartwell, H., Hemingway, A., Chapleo, C., Appleton, K., … Perez-Cueto, A. (2016). What are we eating? Consumer information requirement within a workplace canteen. Food Quality and Preference.
  • Saulais, L., Muller, L., & Lesgards, V. (IN PRESS). Murmurer à l’oreille... de l’industriel ? L’économie expérimentale comme outil d’aide à la décision en entreprise. Revue Economique, (numéro spécial “Développements récents de l”économie comportementale et expérimentale ’).
  • Urdapilleta, I., Dany, L., Boussoco, J., Schwartz, C., & Giboreau, A. (2016). Culinary choices: A sociopsychological perspective based on the concept of Distance to the Object. Food Quality and Preference, 48, Part A, 50–58. http://doi.org/10.1016/j.foodqual.2015.08.007
2015
  • Doyon, M., Saulais, L., Ruffieux, B., Bweli, D. (2015) Hypothetical Bias for Private Goods: Does Cheap Talk Make a Difference? Theoretical Economics Letters, vol. 5 pp 749-756
  • Luisier, A.-C., Petitpierre, G., Ferdenzi, C., Clerc-Berod, A., Giboreau, A., Rouby, C., & Bensafi, M. (2015). Odor perception in children with autism spectrum disorder and its relationship to food neophobia. Cognitive Science, 6, 1830. http://doi.org/10.3389/fpsyg.2015.01830
  • Navarro, A., Boaz, M., Krause, I., Elis, A., Chernov, K., Giabra, M., Levy, M., Giboreau, A., Kosak, S., Mouhieddine, M. & Singer P. (2015) Improved meal presentation increases food intake and decreases readmission rate in hospitalized patients. Clinical nutrition http://dx.doi.org/10.1016/j.clnu.2015.09.012
  • Porcherot, C., Petit, E., Giboreau, A., Gaudreau, N., & Cayeux, I. (2015). Measurement of self-reported affective feelings when an aperitif is consumed in an ecological setting. Food Quality and Preference, 39, 277 284. http://doi.org/10.1016/j.foodqual.2014.07.016
  • Parizot, A., Giboreau, A. & Hugol-Gential, C. (2015) Du mot à la bouche. Politiques de Communication, numéro spécial "La fabrique du goût" N°5, 13-34
  • Pouyet, V., Cuvelier, G., Benattar, L., & Giboreau, A. (2015a). A photographic method to measure food item intake. Validation in geriatric institutions. Appetite, 84, 11 19. http://doi.org/10.1016/j.appet.2014.09.012
  • Pouyet, V., Cuvelier, G., Benattar, L., & Giboreau, A. (2015b). Influence of flavour enhancement on food liking and consumption in older adults with poor, moderate or high cognitive status. Food Quality and Preference, 44, 119 129. http://doi.org/10.1016/j.foodqual.2015.04.014
  • Pouyet, V., Giboreau, A., Cuvelier, G., & Benattar, L. (2015). Les préférences culinaires des personnes âgées vivant en institution : facteurs d’appréciation sensoriels et cognitifs. Cahiers de Nutrition et de Diététique, 50(5), 271 279. http://doi.org/10.1016/j.cnd.2015.03.008
  • Seyssel, K., Allirot, X., Nazare, J.-A., Roth, H., Blond, E., Charrié, A, Disse, E. (2015). Plasma acyl-ghrelin increases after meal initiation: a new insight. European Journal of Clinical Nutrition. http://doi.org/10.1038/ejcn.2015.181
2014
  • Allirot, X., Saulais, L., Disse, E., Nazare, J. A., Cazal, C., & Laville, M. (2014). Integrating behavioral measurements in physiological approaches of satiety. Food Quality and Preference, 31, 181 189. http://doi.org/10.1016/j.foodqual.2011.05.005
  • Allirot, X., Seyssel, K., Saulais, L., Roth, H., Charrié, A., Drai, J., … Laville, M. (2014). Effects of a breakfast spread out over time on the food intake at lunch and the hormonal responses in obese men. Physiology & Behavior, 127, 37 44. http://doi.org/10.1016/j.physbeh.2014.01.004
  • Fontas, M., Poulain, J.-P., Souquet, P.-J., Laville, M., Giboreau, A., Bensafi, M., & Mazières, J. (2014). Perspective socio-anthropologique de la prise en charge de la dénutrition du malade cancéreux. Bulletin du Cancer, 101(3), 258 265. http://doi.org/10.1684/bdc.2014.1905
  • Danesi, G. « Comparing commensality: Festive eating occasions among French, German and Spanish young adults », Anthropology of food [En ligne], S10 | 2014, mis en ligne le 30 décembre 2014, http://aof.revues.org/7708
  • Pouyet, V., Giboreau, A., Cuvelier, G., Benattar, L., (2014). A method based on photography to measure food items intake…, Appetite article 4
  • Pouyet, V., Giboreau, A., Benattar, L., & Cuvelier, G. (2014). Attractiveness and consumption of finger foods in elderly Alzheimer’s disease patients. Food Quality and Preference, 34, 62 69. http://doi.org/10.1016/j.foodqual.2013.12.011
2013
  • Allirot, X., Saulais, L., Seyssel, K., Graeppi-Dulac, J., Roth, H., Charrié, A., … Laville, M. (2013). An isocaloric increase of eating episodes in the morning contributes to decrease energy intake at lunch in lean men. Physiology & Behavior, 110-111, 169 178. http://doi.org/10.1016/j.physbeh.2013.01.009
  • Crisinel, A.-S., Jacquier, C., Deroy, O., & Spence, C. (2013). Composing with Cross-modal Correspondences: Music and Odors in Concert. Chemosensory Perception, 6(1), 45 52. http://doi.org/10.1007/s12078-012-9138-4
  • Faye, P., Courcoux, P., Giboreau, A., & Qannari, E. M. (2013). Assessing and taking into account the subjects’ experience and knowledge in consumer studies. Application to the free sorting of wine glasses. Food Quality and Preference, 28(1), 317 327. http://doi.org/10.1016/j.foodqual.2012.09.001
  • Fernandez, P., Bensafi, M., Rouby, C., & Giboreau, A. (2013). Does olfactory specific satiety take place in a natural setting? Appetite, 60(1), 1 4. http://doi.org/10.1016/j.appet.2012.10.006
  • Piqueras-Fiszman, B., Giboreau, A., & Spence, C. (2013). Assessing the influence of the color of the plate on the perception of a complex food in a restaurant setting. Flavour, 2(1), 24. http://doi.org/10.1186/2044-7248-2-24
  • P Joussain, A. G. (2013). Cisplatin chemotherapy induces odor perception changes in bronchial cancer patients. Lung cancer (Amsterdam, Netherlands), 82(1). http://doi.org/10.1016/j.lungcan.2013.06.009
  • Pouyet, V., Giboreau, A., Cuvelier, G., & Benattar, L. (2013). Perception, préférences et consommation alimentaires chez les personnes âgées atteintes de la maladie d’Alzheimer. Cliniques, N° 6(2), 217 232.
2012
  • Saulais, L., Doyon, M., Ruffieux, B., & Kaiser, H. (n.d.). Consumer knowledge about dietary fats: another French paradox? British Food Journal, 114(1), 108–120
  • Saulais, L., & Ruffieux, B. (n.d.). A field experiment to design healthier foods: consumer valuation of butter production processes. Food Quality and Preference, 26(2), 178–187
  • Allirot, X., Saulais, L., Disse, E., Roth, H., Cazal, C., & Laville, M. (2012). Validation of a buffet meal design in an experimental restaurant. Appetite, 58(3), 889 897. http://doi.org/10.1016/j.appet.2012.02.011
  • Danesi, G. (2012). Commensality in French and German young adults: An ethnographic study. Hospitality & Society, 1(2), 153 172. http://doi.org/10.1386/hosp.1.2.153_1
  • Kergoat, M., Giboreau, A., Nicod, H., Faye, P., Diaz, E., Beetschen, M.-A., & Meyer, T. (2012). Consumer Preference for Tactile Softness: A Question of Affect Intensity? Journal of Sensory Studies, 27(4), 232 246. http://doi.org/10.1111/j.1745-459X.2012.00388.x
  • Morizet, D., Depezay, L., Combris, P., Picard, D., & Giboreau, A. (2012). Effect of labeling on new vegetable dish acceptance in preadolescent children. Appetite, 59(2), 399 402. http://doi.org/10.1016/j.appet.2012.05.030
  • Reffet, S., Jacquier, C., Joncour Mills, G., Giboreau, A., & Thivolet, C. (2012). Impact de l’insulinothérapie fonctionnelle sur les choix alimentaires lors d’un repas pris au restaurant chez 11 patients diabétiques de type 1. Diabetes & Metabolism, 38, Supplement 2, A50. http://doi.org/10.1016/S1262-3636(12)71181-3
2011
  • Candau, J., & Wathelet, O. (2011). Les catégories d’odeurs en sont-elles vraiment ? Langages, n° 181(1), 37 52.
  • Faye, P., Courcoux, P., Qannari, E. M., & Giboreau, Agnès. (2011). Méthodes de traitements statistiques des données issues d’une épreuve de tri libre. Modulad, (43), 1 23.
  • Morizet, D., Depezay, L., Masse, P., Combris, P., & Giboreau, A. (2011). Perceptual and lexical knowledge of vegetables in preadolescent children. Appetite, 57(1), 142 147. http://doi.org/10.1016/j.appet.2011.04.006
2010
  • Baccino, T., Cabrol-Bass, D., Candau, J., Meyer, C., Scheer, T., Vuillaume, M., & Wathelet, O. (2010). Sharing an olfactory experience: The impact of oral communication. Food Quality and Preference, 21(5), 443 452. http://doi.org/10.1016/j.foodqual.2009.11.001
  • Kergoat, M., Giboreau, A., Nicod, H., Faye, P., Diaz, E., Beetschen, M. A., … Meyer, T. (2010). Psychographic measures and sensory consumer tests: When emotional experience and feeling-based judgments account for preferences. Food Quality and Preference, 21(2), 178 187. http://doi.org/10.1016/j.foodqual.2009.06.006
2009
  • Giboreau, A., & Fleury, H. (2009). A new research platform to contribute to the pleasure of eating and healthy food behaviors through academic and applied Food and Hospitality research. Food Quality and Preference, 20(8), 533 536. http://doi.org/10.1016/j.foodqual.2009.05.002
2008
  • Raz, C., Piper, D., Haller, R., Nicod, H., Dusart, N., & Giboreau, A. (2008). From sensory marketing to sensory design: How to drive formulation using consumers’ input? Food Quality and Preference, 19(8), 719 726. http://doi.org/10.1016/j.foodqual.2008.04.003

Chapitres d'ouvrages et ouvrages


2016
  • Michaud, M. (2016). Chasser et manger la viande de brousse : des impératifs pratiques à la distinction sociale. In S. Dalla Bernardina, Manger moral, manger sauvage (édition électronique). Paris: Éditions du CTHS. Retrieved from http://cths.fr/ed/edition.php?id=7133
2015
  • Hugo Gential, C. (2015). Les mots et les mets au restaurant: une analyse linguistique de l'expérience gastronomique, Dirigée par Pascal Lardellier
  • Saulais, L. (2015). Foodservice, Health and Nutrition: responsibility, strategies and perspectives. The Routledge Handbook of Sustainable Food and Gastronomy eds. Philip Sloan and Willy Legrand. Routledge, pp. 253-266.
2013
  • Danesi, G. (2013). Snack Foods. In K. Albala, The SAGE Encyclopedia of Food Issues (Vol. 3). New York: SAGE Publications.
2012
  • Giboreau, A., & Body, L. (2012). Marketing sensoriel : une démarche globale pour les produits et les services. Paris: Vuibert.
  • Danesi, G. (2012a). Estudio etnográfico sobre la comida de los emigrantes: el caso de los cubanos en París. In M. Gracia Arnaiz, Alimentación, salud y cultura: encuentros interdisciplinares (p. 397 419). Tarragona: URV.
  • Danesi, G. (2012b). Is a ‘true’ meal still a social act? Meal habits among French and German young adults. In P. Lysaght, Time for Food: Everyday Food and Changing Meal Habits in a Global Perspective (p. 225 236). Turku: Åbo Akademi University Press.
  • Giboreau, A. (2012). Goût, olfaction, autres systèmes sensoriels et intégration multisensorielle. In R. Salesse & R. Gervais, Odorat et goût: de la neurobiologie des sens chimiques aux applications (p. 383 390). Paris: Editions Quae.
2011
  • Danesi, G. (2011). La commensalité: partage, échanges et transmissions chez les jeunes adultes (France - Allemagne - Espagne). In N. Diasio, A. Hubert, & V. Pardo, Alimentations adolescentes en France. Principaux résultats d’AlimAdos un programme de recherche de l’Ocha (p. 17 19). Paris: OCHA. Consulté à l’adresse http://www.decitre.fr/livres/alimentations-adolescentes-en-france-9782356700117.html
  • Giboreau, A., Body, L., & Coves, S. (2011). Du marketing sensoriel à l’innovation produit. In M. Jacquot, P. Fagot, & A. Voilley, La couleur des aliments. De la théorie à la pratique (p. 381 394). Cachan: Lavoisier.
2010
  • Giboreau, A. (2010). Sensory quality control of consumer goods other than food. In D. Kilcast, Sensory Analysis for Food and Beverage Quality Control: A Practical Guide (p. 337 352). Cambridge: Whoodhead Publishing Limited.
2009
  • Giboreau, A., Dacremont, C., Guerrand, S., & Dubois, D. (2009). Décrire : identifier ou comparer ? In D. Dubois, Le sentir et le dire. Concepts et méthodes en psychologie et linguistique cognitives (p. 211 232). Paris: L’Harmattan.

Autres contributions

2015
  • Parizot, A., Giboreau, A., & Hugol-Gential, C. (2015). Du mot à la bouche. Politiques de communication, (5), 13 34.
2014
  • Giboreau, A. (2014). Le Restaurant, un Living Lab dédié à l’étude de l’alimentation. La lettre des Neurosciences, (46), 23 24.
  • Lafraire, J., & Giboreau, A. (2014). La Perception multimodale des vins en contexte, Le « Living Lab » du Centre de Recherche de l’Institut Paul Bocuse, au service d’expériences de dégustation en conditions réelles de repas. Revue des Œnologues, (153).
  • Lafraire, J., & Picard, D. (2014). J’aime pas ! Cerveau&Psycho, (65).
2011
  • Rouby, C., & Giboreau, A. (2011, octobre 25). De l’émotion au verbe. Textes et Documents pour la Classe, (1022 (« Le Goût »)), 26.
2009
  • Giboreau, A. (2009, février 12). De l’analyse sensorielle au jugement perceptif : l’exemple du toucher (Habilitation à Diriger des Recherches). Université Claude Bernard Lyon 1, Lyon.

A la une

  • Symposium et Workshop Cooking as a ritual
    Le Centre de Recherche rassemble régulièrement des chercheurs et professionnels venus du monde entier pour échanger autour des thèmes de recherche étudiés à l’Institut Paul Bocuse. Son ...

Institut Paul Bocuse

Château du Vivier - Ecully
Tél. +33 (0)4 72 18 02 20

20, place Bellecour - Lyon
Tél. +33 (0)4 78 37 23 02

Appel à participation

Vous consommez du café ? Vous avez un smartphone ? Participez à une étude directement sur votre smartphone. Un cadeau sera offert à chaque participant.
> Information & inscription

Vous avez également la possibilité de devenir « sujet d’expérience »
en participant à des enquêtes et/ou en étant filmé pendant un repas.
> Contact

Suivez-nous