"Menu: Journal of Food and Hospitality Research" is a new publication dedicated to food-related practices, usages, behaviors, decisions and perceptions, with a special focus on culinary arts, foodservice and gastronomy.
Journal characteristics: Title: MENU: The Journal of Food and Hospitality Research Type of publication: Scientific Journal reviewed by an editorial and scientific board Frequency of publication: 1 issue/year ISSN: 2275-5748
7th edition December 2018: "Food, beverages, services through social sciences, economics, cognitive science & nutrition" > DOWNLOAD THE JOURNAL CONTENTS:
6th edition November 2017: "Food, beverages, services through social sciences, economics, cognitive science & nutrition" > DOWNLOAD THE JOURNAL CONTENTS:
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
5th edition March 2016: "Food, Beverage, Services: through social science, cognitive science & economics" > DOWNLOAD THE JOURNAL CONTENTS:
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
4th edition March 2015: "Food and Hospitality Research: from preparation to consumption" > DOWNLOAD THE JOURNAL CONTENTS:
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
3rd edition February 2014: "Methodological and ethical issues in food research" > DOWNLOAD THE JOURNAL CONTENTS:
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
2nd edition April 2013: "Intercultural comparisons of eating habits and food preferences" > DOWNLOAD THE JOURNAL CONTENTS:
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
1st edition January 2012: "Between fear(s) and pleasure(s)" > DOWNLOAD THE JOURNAL CONTENTS:
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
