Understanding the effect of culture on food representations using word associations: The case of “rice” and “good rice”

Structural approach of social representation: Application to the concept of wine minerality in experts and consumers

“…And currently, a large number of qualitative methods used in psychology and marketing food research have been shown to be effective and innovative tools for the sensory evaluation field (Stone et al, 2012). Among those methods, projective techniques, originally developed for clinical use (Donoghue, 2000), have been introduced in food research (Ares & Deliza, 2010;Ares, Giménez, & Gámbaro, 2008;Dean et al, 2006;Guerrero et al, 2010;Kooijmans & Flores-Palacios, 2014;Rozin, Kurzer, & Cohen, 2002;Son et al, 2014). Among the projective techniques, the association tasks are the most commonly employed (Donoghue, 2000), more specifically, the free word association task.…”

“…This task ''provide verbal or visual stimuli which, through their information, their indirection, and concealed intent, encourages respondents to reveal their unconscious feelings and attitudes without being aware that they are doing so'' (Will, Eadie, & Macaskill, 1996, p. 38). The free word association task besides having utility in describing attitudes towards food (Rozin et al, 2002) also permits to reveal consumers' mental representations (Son et al, 2014) by accessing the cognems underlying these representations (Lahlou & Abric, 2011). This task can also be an indicator of socially shared knowledge and as such can reveal social representations.…”

Cross‐cultural comparisons between Korean and U.S. adults with respect to texture perception and acceptance of cooked milled rice

“…As textural attributes have been found to play an important role in modulating consumer acceptance of cooked rice (Okabe, ; Suwannaporn & Linnemann, ; Son et al ., ), the present study using sensory evaluation techniques has highlighted how cultural backgrounds affected intensities of ‘textural attributes’ of cooked milled rice. Even though cooked milled rice can be characterised using a variety of textural attributes (Meullenet et al ., ; Park et al ., ), four textural attributes, representing perceived attributes at each stage of consumption: before biting (visual stickiness), first bite (hardness) and chew‐down (oral stickiness and chewiness), were chosen.…”

Lex orandi est lex credendi? The God of Anglican liturgy

“…Statistical information demonstrates the diversity whereas words for buildings or animals or sports gain more uniformity. While there will be community differences, as shown by Son et al 42 there will also be differences that depend on personal experiences. Kuperman et al 43 found that the more personally negative a word, the greater a reaction there will be in the language processing system, bringing the word to consciousness for examination.…”