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Understanding food well-being through flow contribution

Abstract : This article aims to further our understanding of food well-being and to propose a conceptual model based on the immersive experience of flow (Csikszentmihalhyi,1990). A qualitative study based on subjective personal introspection methods (or autoethnography) (Holbrook, 1995) combining a series of 27 interviews and a collection of 14 photographs and stories, shows that food well-being feeling emerges in flow experience
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https://hal.archives-ouvertes.fr/hal-01604682
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Submitted on : Monday, October 2, 2017 - 8:57:03 PM
Last modification on : Wednesday, November 3, 2021 - 9:27:55 AM

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  • HAL Id : hal-01604682, version 1
  • PRODINRA : 400778

Citation

Ophélie Mugel, Patricia Gurviez. Understanding food well-being through flow contribution. French Austrian German Workshop on Consumer Behavior, Mar 2017, Vienne, Austria. 7 p. ⟨hal-01604682⟩

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