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Le design est-il comestible ?

Author

Listed:
  • Gallen, C.
  • Sirieix, L.

Abstract

This article focuses on consumers' perception of design applied to food products. Two products conceived by both designers and artisans have been studied. The results show that design can generate a virtual distance between the product and consumers. Authors then suggest solutions to facilitate appropriation process of this kind of products by consumers. ...French Abstract : Cet article s'intéresse à la perception par les consommateurs du design appliqué aux produits alimentaires. L'étude portant sur deux produits conçus par des designers et des artisans montre que le design peut être source de distance perçue avec le consommateur. Des médias sont alors envisagés pour favoriser l'appropriation du produit.

Suggested Citation

  • Gallen, C. & Sirieix, L., 2007. "Le design est-il comestible ?," Working Papers MOISA 200705, UMR MOISA : Marchés, Organisations, Institutions et Stratégies d'Acteurs : CIHEAM-IAMM, CIRAD, INRA, Montpellier SupAgro - Montpellier, France.
  • Handle: RePEc:umr:wpaper:200705
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    File URL: http://www1.montpellier.inra.fr/bartoli/moisa/bartoli/download/moisa2007_pdf/WP_5-2007.pdf
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    More about this item

    Keywords

    FOOD-CONSUMPTION; PRODUCT DESIGN; MENTAL REPRESENTATIONS; PERCEIVED DISTANCE WITH PRODUCT;

    JEL classification:

    • D1 - Microeconomics - - Household Behavior
    • D8 - Microeconomics - - Information, Knowledge, and Uncertainty
    • M31 - Business Administration and Business Economics; Marketing; Accounting; Personnel Economics - - Marketing and Advertising - - - Marketing

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