MENU, Journal of Food and Hospitality Research

Menu, Journal of Food and Hospitality Research


"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. It mainly gathers manuscripts from PhD students who participated in the European doctoral workshops of the Center for Food and Hospitality Research at Institut Paul Bocuse.

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"

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CONTENTS:


6th edition November 2017:
"Food, beverages, services through social sciences, economics, cognitive science & nutrition"
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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"
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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"
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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"
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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"
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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)"
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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

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