Essec\Faculty\Model\Contribution {#2233
  #_index: "academ_contributions"
  #_id: "15085"
  #_source: array:26 [
    "id" => "15085"
    "slug" => "having-a-drink-in-a-bar-an-immersive-approach-to-explore-the-effects-of-context-on-drink-choice"
    "yearMonth" => "2013-04"
    "year" => "2013"
    "title" => "“Having a drink in a bar”: An immersive approach to explore the effects of context on drink choice"
    "description" => "SESTER, C., DEROY, O., SUTAN, A., GALIA, F., DESMARCHELIER, J.F., VALENTIN, D. et DACREMONT, C. (2013). “Having a drink in a bar”: An immersive approach to explore the effects of context on drink choice. <i>Food Quality and Preference</i>, 28(1), pp. 23-31."
    "authors" => array:7 [
      0 => array:3 [
        "name" => "SUTAN Angela"
        "bid" => "B00819527"
        "slug" => "sutan-angela"
      ]
      1 => array:1 [
        "name" => "Sester Carole"
      ]
      2 => array:1 [
        "name" => "Deroy Ophelia"
      ]
      3 => array:1 [
        "name" => "Galia Fabrice"
      ]
      4 => array:1 [
        "name" => "Desmarchelier Jean-François"
      ]
      5 => array:1 [
        "name" => "Valentin Dominique"
      ]
      6 => array:1 [
        "name" => "Dacremont Catherine"
      ]
    ]
    "ouvrage" => ""
    "keywords" => []
    "updatedAt" => "2024-09-09 10:51:01"
    "publicationUrl" => "https://doi.org/10.1016/j.foodqual.2012.07.006"
    "publicationInfo" => array:3 [
      "pages" => "23-31"
      "volume" => "28"
      "number" => "1"
    ]
    "type" => array:2 [
      "fr" => "Articles"
      "en" => "Journal articles"
    ]
    "support_type" => array:2 [
      "fr" => "Revue scientifique"
      "en" => "Scientific journal"
    ]
    "countries" => array:2 [
      "fr" => null
      "en" => null
    ]
    "abstract" => array:2 [
      "fr" => "This paper aims to evaluate the effect of context on food choices. Two studies are presented to test the potential of an immersive approach to help understanding contextual influences on drink choices. To generate contextual effects, two bar-like environments based on the idea of “having a drink in a bar” were created: one with wood furniture and one with blue furniture. In both immersive bars, clips with visual and music stimuli were projected on a wall to change the overall warmth of the ambience. In the first study, five different clips were projected. Participants in the immersive bars had to choose a drink within a large range of drinks for each projected clip. Results showed that these elements were sufficient to have an influence on declarative drink choices. Beverages were selected according to perceptual, semantic or cognitive associations between the drink and the clips. The second study was designed to evaluate the robustness of the method. Participants had to choose between five beers in one ambience. Again results showed that drink choices were different according to the ambience. These findings suggest that the immersive approach presented in this paper might be a good tool to explore the integrated influence of contextual variables on food and drink choices."
      "en" => "This paper aims to evaluate the effect of context on food choices. Two studies are presented to test the potential of an immersive approach to help understanding contextual influences on drink choices. To generate contextual effects, two bar-like environments based on the idea of “having a drink in a bar” were created: one with wood furniture and one with blue furniture. In both immersive bars, clips with visual and music stimuli were projected on a wall to change the overall warmth of the ambience. In the first study, five different clips were projected. Participants in the immersive bars had to choose a drink within a large range of drinks for each projected clip. Results showed that these elements were sufficient to have an influence on declarative drink choices. Beverages were selected according to perceptual, semantic or cognitive associations between the drink and the clips. The second study was designed to evaluate the robustness of the method. Participants had to choose between five beers in one ambience. Again results showed that drink choices were different according to the ambience. These findings suggest that the immersive approach presented in this paper might be a good tool to explore the integrated influence of contextual variables on food and drink choices."
    ]
    "authors_fields" => array:2 [
      "fr" => "Droit "
      "en" => "Business Law"
    ]
    "indexedAt" => "2024-11-23T09:21:42.000Z"
    "docTitle" => "“Having a drink in a bar”: An immersive approach to explore the effects of context on drink choice"
    "docSurtitle" => "Articles"
    "authorNames" => "<a href="/cv/sutan-angela">SUTAN Angela</a>, Sester Carole, Deroy Ophelia, Galia Fabrice, Desmarchelier Jean-François, Valentin Dominique, Dacremont Catherine"
    "docDescription" => "<span class="document-property-authors">SUTAN Angela, Sester Carole, Deroy Ophelia, Galia Fabrice, Desmarchelier Jean-François, Valentin Dominique, Dacremont Catherine</span><br><span class="document-property-authors_fields">Droit </span> | <span class="document-property-year">2013</span>"
    "keywordList" => ""
    "docPreview" => "<b>“Having a drink in a bar”: An immersive approach to explore the effects of context on drink choice</b><br><span>2013-04 | Articles </span>"
    "docType" => "research"
    "publicationLink" => "<a href="https://doi.org/10.1016/j.foodqual.2012.07.006" target="_blank">“Having a drink in a bar”: An immersive approach to explore the effects of context on drink choice</a>"
  ]
  +lang: "fr"
  +"_type": "_doc"
  +"_score": 8.822498
  +"parent": null
}