Culinary choices: A sociopsychological perspective based on the concept of Distance to the Object

Isabel Urdapilleta; Lionel Dany; Julie Boussoco; Camille Schwartz; Agnès Giboreau

doi:10.1016/j.foodqual.2015.08.007

Journal Articles Food Quality and Preference Year : 2016

Culinary choices: A sociopsychological perspective based on the concept of Distance to the Object

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Isabel Urdapilleta

Function : Author

Cognitions Humaine et ARTificielle

Lionel Dany

Function : Author

Aix Marseille Université

Julie Boussoco

Function : Author

Cognitions Humaine et ARTificielle

Camille Schwartz

Function : Author

Centre de Recherche de l'Institut Paul Bocuse

Agnès Giboreau

Function : Author

Centre de Recherche de l'Institut Paul Bocuse

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Humanities and Social Sciences

Isabel Urdapilleta : Connect in order to contact the contributor

https://hal-univ-paris8.archives-ouvertes.fr/hal-04016690

Submitted on : Monday, March 6, 2023-4:28:53 PM

Last modification on : Wednesday, March 8, 2023-3:48:47 AM

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hal-04016690 , version 1 (06-03-2023)

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HAL Id : hal-04016690 , version 1
DOI : 10.1016/j.foodqual.2015.08.007

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Isabel Urdapilleta, Lionel Dany, Julie Boussoco, Camille Schwartz, Agnès Giboreau. Culinary choices: A sociopsychological perspective based on the concept of Distance to the Object. Food Quality and Preference, 2016, 48, pp.50-58. ⟨10.1016/j.foodqual.2015.08.007⟩. ⟨hal-04016690⟩

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Culinary choices: A sociopsychological perspective based on the concept of Distance to the Object

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