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

Isabel Urdapilleta (1) , Lionel Dany (2) , Julie Boussoco (1) , Camille Schwartz (3) , Agnès Giboreau (3)

1 CHART - Cognitions Humaine et ARTificielle
2 AMU - Aix Marseille Université
3 Centre de Recherche de l'Institut Paul Bocuse

Domaines: Sciences de l'Homme et Société

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⟩