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In today's market, every product seems to be marked by the label of "experience". It is expected that successful products give the consumer "extraordinary experiences". The research in consumption experience is growing, but much work still needs to be done to understand the food and beverage experience. A qualitative study was conducted using contextual focus groups to explore the building blocks of consumers' drinking experience, of industrial and craft beers. The results show that drinking experience is shaped by our cognitive, sensory or affective systems, especially during the core consumption experience. Elements such as attitudes, consumption habits, and individual versus social consumption, shopping experience and product benefits are also responsible for shaping the experience, but are more relevant during the pre-consumption or post-consumption experience. Gender differences occur more frequently in the affective experience, as women search more for relaxation while men for excitement and stimulation while drinking beer. When comparing industrial users versus craft, in the latter the cognitive and shopping experiences are more relevant. Overall, the results showed that the drinking experience of beers can be studied as a function of the salient human system used during product interaction, and this systems act as the building blocks of the drinking experience of beer. This information can be applied in consumer research studies to further study the experiential differences across products and consumers.

Made available in DSpace on 2016-08-16T18:10:20Z (GMT). No. of bitstreams: 1 DISSERTACAO_ANA LETICIA BURITY DA SILVA.pdf: 1109644 bytes, checksum: da4c4e5921dab8b4e59f544987752595 (MD5) Previous issue date: 2014-12-12 Penser à la consommation alimentaire comme quelque chose purement nutritionalle ne represente le rôle de l alimentation dans l histoire de l être humain qui a utilisé la nourrite comme motivation de beaucoup d évènements que ce soit de conditions sociales, religieuses, politiques, études de santée la représentation culturellesde pays, régions et départements. Dans ce travail, nous analysons la relation entre la nourriture, l aculture et l identité à aborder la culinaire maranhense, em vue de cprendre l auto-perception des habitants de São Luís sur le rôle que la nourriture typique exerce au quotidien, et que de cette forme est repasse aux visitants de la ville patrimoine de l humanité, dans les principaux lacaux de mouvement touristique. Caractérisée comme une recherche descriptive que utilize principalement des mode le maranhense, qui travaille directement dans le commerce de nourritures typiques, identifie dans son quotidien les plats traditionnels de son Etat, et de quel mode il les presente aux visitants qui arrivent dans la capital maranhense. Pensar no consumo alimentar como algo puramente nutricional não condiz com o papel da alimentação na história do ser humano que utilizou o alimento como motivação de muitos eventos que evidenciam condições sociais, religiosas, políticas, estudo da saúde e a representação cultural de países, regiões e estados. Neste trabalho analisa- se a relação entre alimento, cultura e identidade ao abordar a culinária maranhense, visando compreender a auto percepção dos habitantes de São Luís sobre o papel que a culinária típica exerce em seu cotidiano, e de que forma isto é repassado aos visitantes na cidade Patrimônio da Humanidade, nas principais áreas de movimentação turística. Caracterizada como uma pesquisa exploratória que proporcionam uma visão geral de temas pouco explorados. Esta pesquisa tem como intuito, perceber de que modo o maranhense, que atua diretamente no comércio de alimentos típicos, identifica em seu cotidiano os pratos tradicionais de seu Estado, e de que modo os apresenta aos visitantes que chegam à capital maranhense. Para coleta de dados foram aplicados 131 questionários à três grupos de agentes envolvidos com o preparo e comercialização de pratos típicos da culinária maranhense nas áreas demarcadas como turísticas na capital do Estado entre os meses de maio e julho de 2014.

À partir d’une problématique issue d’observations et de lectures sur la mobilité des hommes, le(s) distance(s) et l’ancrage territorial, nous nous interrogeons sur les paradoxes de l’acculturation dans la (re)construction des identités alimentaires. Pourquoi certaines populations développent-elles leur culture alimentaire locale dans des territoires d’accueil ? Quel est le rôle du migrant et de la distance sur cette diffusion appuyée par l’acculturation ? Et quelles sont les formes d’ancrages territoriaux expliquant les diffusions de certains produits locaux ?The authors base their research question on the observations and the literature concerning different forms of mobility of human beings and food products, distances and territorial anchoring. They further their analysis on the paradoxes of acculturation process that arise during the identity (re)construction in the field of food consumption and eating habits. They focus on the place of cross-border migrations in the spreading of genuine country products and/or local eating specialities of the migrant populations in their host countries. What are the different definitions of distance(s) that separate the migrant from its home country and from the host culture? What role dœs the migrant play in the spreading of these eating habits? How the acculturation process works? What are the different forms of territorial anchoring to explain the spreading of these genuine country food products?

The authors base their research question on the observations and the literature concerning different forms of mobility of human beings and food products, distances and territorial anchoring. They further their analysis on the paradoxes of acculturation process that arise during the identity (re)construction in the field of food consumption and eating habits. They focus on the place of cross-border migrations in the spreading of genuine country products and/or local eating specialities of the migrant populations in their host countries. What are the different definitions of distance(s) that separate the migrant from its home country and from the host culture? What role dœs the migrant play in the spreading of these eating habits? How the acculturation process works? What are the different forms of territorial anchoring to explain the spreading of these genuine country food products?, À partir d’une problématique issue d’observations et de lectures sur la mobilité des hommes, le(s) distance(s) et l’ancrage territorial, nous nous interrogeons sur les paradoxes de l’acculturation dans la (re)construction des identités alimentaires. Pourquoi certaines populations développent-elles leur culture alimentaire locale dans des territoires d’accueil ? Quel est le rôle du migrant et de la distance sur cette diffusion appuyée par l’acculturation ? Et quelles sont les formes d’ancrages territoriaux expliquant les diffusions de certains produits locaux ?