Revue scientifique MENU

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.

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

7ème édition décembre 2018 :
"Food, beverages, services through social sciences, economics, cognitive science & nutrition"
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SOMMAIRE :

• The influence of thickness and carbonation on consumers’ perception of freshness in alcoholic beverages. Jérémy Roque, Agnès Giboreau, Anne-Cécile Brit, Estelle Petit, Claire Garrel
• How to evaluate a gastronomic experience? The role of spontaneous language to capture emotions. Bénédicte Lunel, Laura Zerbini, François Abiven, Agnès Giboreau
• The experimental cafe: an exploratory study on consumers' behaviour towards food information in a natural consumption context. Adriana Galiñanes Plaza
• Development of a database to assess the healthiness of children’s menus in commercial restaurant. Laure Saulais, Candice Lazreug
• Globalization of food practices and local food cultures: the use of takeaway by young adults in france, Mexico and the USA. Maxime Michaud, Bérénice Perroud
• “Light, that’s important!” - involving customers preferences in hotel rooms design. Pauline Fernandez, Agnes Giboreau, Maud Fontoynont

6ème édition novembre 2017 :
"Food, beverages, services through social sciences, economics, cognitive science & nutrition"
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SOMMAIRE :

• Litterature review: Changes in olfactory and gustatory perceptions in patients undergoing chemotherapy. K. Drareni
• Litterature review: Investigation of food and beverage pairing. A review. A. Eschevins
• From cooking equipment to food culture. A comparative study. M. Michaud & N. Greaves-Fernández
• Appetite for life - Maintaining appetite for foods at old and very old age. K. Wendin, W. L. P. Bredie, I. Maître, I. Matullat, V. Olsson, S. Kremer, A. Giboreau & Ø. Ueland.
• Book review Quaranta (2016) : Houellebecq aux fourneaux. Y. Dentzer
• Summary of an International symposium: The role of proteins within a nutritious, healthy and sustainable diet. A. Dougkas

5ème édition mars 2016 :
"Food, Beverage, Services: through social science, cognitive science & economics"
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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"
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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"
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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"
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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)"
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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