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Eurosense 2018 - R3m score - INSTITUT PAUL BOCUSE- REPERES

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How to evaluate a gastronomic experience ? the role of spontaneous language to capture emotions.
In the context of high quality food, such as meals in a gastronomic restaurant, classical approaches using liking levels hardly differentiate recipes as products are all rated excellent. More, recipes are often complex, with many stimuli contributing the overall judgment: the visual dressing of the plate, the flavour and texture of each component, e.g. meat, vegetable 1, vegetable 2, sauce, starch…
Thanks to the R3m score, the spontaneous verbalization helped to go beyond rational diagnosis, bringing emotional dimensions crucial for this high-end culinary universe, such as surprise, aesthetics and originality of the dishes.

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Eurosense 2018 - R3m score - INSTITUT PAUL BOCUSE- REPERES

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  4. 4. 5 SPONTANEOUSLY, WHAT ARE THE 3 WORDS THAT COME TO MIND ? « »
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  8. 8. -150 max min ++ + - -- 100 … 40 30 20 10 0 -10 -20 … 9 STRONG Positive activation LOW Positive LOW Negative STRONG Negative activation
  9. 9. Positive impact | Negative impact on the R3m score © The larger is the word, the more it contributes to the emotional activation score GOOD SWEET LIGHT FRESHTOO SWEET THEQUANTSCORE STRENGTHS&WEAKNESSES • Only the most IMPACTFUL DIMENSIONS Not a simple description / number of quotations => words CONTRIBUTING THE MOST to the activation score Proportional size of the word to its weight on the emotional activation • VISUAL presentation to open up the imaginary of the reader IMAGES chosen by Repères, as “word+image” co-presence better reproduces the analogical association of the 3 spontaneous words and preserve the openness to all interpretations for the reader DELICIOUS 11 10
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  12. 12. A. Mimosa egg crackers , Foie gras & beetroots wafer S. Cuttlefish Tagliatelle M. Roasted lamb – Timut pepper D. Citruses Baba A. Coco Thaï et chickpeas ‘Meringue’ S. Veggie Ravioles , cress, vegetal parmesan M. Veal medallion, peas & red onions D. Rasperry ‘Maca-long’ « Contemporary » menu « Well being » menu 13 40 to 57 respondents per dish according the answer rate
  13. 13. 14 In complement to traditional questioning:
  14. 14. Same pattern / trend of experience Same preferred and less appreciated dishes  but R3m score BRINGS MORE DISCRIMINATION 7,3 6,9 6,5 7,9 8,0 7,5 6,9 6,5 8,0 8,4 AVERAGE 4 DISHES Appetizer Starter Main course Dessert Overall liking Contemporary Well Being 31 39 11 36 35 38 39 27 43 44 AVERAGE 4 DISHES Appetizer Starter Main course Dessert R3m Score < <<= = = = = = < (1 to 9) (-150 to +100) 15 Significant difference between dishes (student test 5%) < between the 2 menus within the same menu from 1 dish to another
  15. 15. = Liking score = 6.5 /9 40% of the comments are negative « Well being » starter Liking score = 6.5 /9 43% of the comments are negative « Contemporary » starter < Only 21% are “addicts” (% respondents having a R3m >30) 21% are “rejectors” (% having negative R3m score) 56%+ are “addicts” (sig. difference vs contemporary starter) 14% are “rejectors”11- 27+ R3m shows a LOWER ACTIVATION SCORE of the contemporary starter DUE TO FAR LESS ENTHUSIASM / LESS STRONG POSITIVE ASSOCIATIONS 16
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  18. 18. A USEFUL AND PROMISING TOOL: • Feedback to the cooks to adjust and optimize the recipes • For the future, use the R3M score to help students during culinary contests • Work on a collaborative paper for publication 20

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