Workshop on Context at Institut Paul Bocuse
A One-Day Workshop on Context
Herb Meiselman & Agnes Giboreau
Institut Paul Bocuse Research Center
Lyon, France
Official Language: English
Thursday, April 30, 2015.
Registration fee: 650 € .
Email recherche@institutpaulbocuse.com to register.
Download a brochure on the CONTEXT Workshop
The objective of this one-day workshop is to share published knowledge on context effects and to address methodological key-points to be questioned in current practices. The day combines plenary talks presenting synthesis of scientific papers, case studies exercises and practical demonstrations.
This workshop is held in the ideal place to address context: the Institut Paul Bocuse as the Institute promotes consideration of the whole eating environment and provides different settings in which to study the whole eating environment.
Agenda:
Thursday, April 30th 2015
8:30 Welcome and coffee
9:00 Introduction of participants
9:15 Introduction to context; Micro contexts and macro contexts. Mental context, Stimulus context, Environmental context, Social context, Economic context, Culinary context, Meal context.
10:15 The social context; social facilitation; family; eating alone. A study on domestic cooking in relation to context.
11:00 Break – Short Exercises
11:30 Case studies on ambiances and cutlery, plates, glasses. A study on food dressing.
The physical or environmental context; Ambience; Natural contexts; Imagined contexts, immersive contexts.
12:30 End of the morning session
12:45 Lunch at F&B restaurant, Institut Paul Bocuse
14:00 The cultural context; The role of the meal; Meal structures, Worldwide eating habits.
The culinary context; Observatory of culinary practices and meal. An international approach.
15:15 Feed back on Morning Exercises
15:45 Break
16:15 Methodological issues. From studies in lab to studies in real life settings
17:15 Questions and Discussion
18:00 Farewell drink – End of the workshop
18:15 Optional visit of the Institut Paul Bocuse
Herb Meiselman is an internationally known expert in the fields of sensory and consumer research, product development and food service system design and evaluation. He is Co-Editor of the journal Food Quality and Preference, and was a founding Editor of the j Journal of Foodservice. He is an Advisory Editor for the journal Appetite. He has held Visiting Professorships at both Reading University and Bournemouth University, UK, and Orebro University, Sweden. He is currently on the Research Committees of the Institut Paul Bocuse, Lyon, France, and of the Culinary Institute of America. He retired as Senior Research Scientist at Natick Laboratories where he was the highest ranking Research Psychologist in the U.S. government. His accomplishments were recognized with a 2005 Presidential Award. Dr. Meiselman is the author of over 170 research papers and 4 books, and has lectured extensively in the United States, Latin America, Europe, New Zealand, Australia, the Middle East and Japan.
Agnès Giboreau is the head manager of Research of the Institut Paul Bocuse. Agnès Giboreau has a PhD in Food science and a Master in Cognitive psychology. She is recognized for research supervision from the University of Lyon in Neurosciences. She first developed her career in international companies working on sensory and consumer questions, relating perception to judgments and choices and helping Marketing and R&D departments in designing and developing new offers. Now she dedicates her research to sensory perception and affective judgment in real context and more specifically regarding food and beverages consumed out of home.
Email recherche@institutpaulbocuse.com to register.
