Context: The Effects of Environment on Product Design and Evaluation addresses the environment, or context, in which we consume products and the impact of context on choice and acceptability. The book explores what context is, how it influences design by specialists, and acceptance by consumers. Chapters discuss the basics of context, food and drink in context, testing a range of other products, and other contextual variables. Historically, research on context has been done in the laboratory and various natural locations, but rapid growth in other methods to study context, including evoked contexts, immersive contexts, virtual reality contexts, and more have widened research possibilities.
Appealing to the professional, academic and commercial markets, this book will be of interest to those who conduct research in product development and product testing, to those who study what controls product usage, including eating from the health perspective, and to those who make decisions about product and space development.
1. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Dedication - p. v 6. Contributors - p. xvii 7. Section A: The basics - p. xx 8. 1: The language of context research - p. xx 9. 2: People in context—The social perspective - p. 17 10. 3: Context effects at the level of the sip and bite - p. 38 11. 4: In-home testing - p. 66 12. 5: Useful observational research - p. 85 13. 6: Situational appropriateness in food-oriented consumer research: Concept, method, and applications - p. 109 14. Section B: Meals in context - p. 140 15. 7: Food choices in context - p. 140 16. 8: Meal and snack: Two different contexts for foods and drinks - p. 168 17. 9: The meal as the proper context for food and drinks - p. 189 18. 10: The value of studying laboratory meals - p. 207 19. 11: Are family meals declining? The example of Denmark - p. 225 20. 12: Studying natural meals: What are the benefits of the living lab approach? - p. 240 21. 13: The effects of environment on product design and evaluation: Meals in context, institutional foodservice - p. 258 22. 14: The effect of context on children's eating behavior - p. 285 23. 15: Food combinations and food and beverage combinations in meals - p. 305 24. 16: Virtual reality and immersive approaches to contextual food testing - p. 321 25. Section C: Testing products in context - p. 338 26. 17: Healthcare supplements in context - p. 338 27. 18: Personal and home care products in context - p. 364 28. 19: Beverages in context - p. 385 29. 20: Automobiles in context - p. 407 30. 21: The office architecture: A contextual experience with influences at the individual and group level - p. 430 31. 22: Conducting contextualized and real-life product tests: Benefits and experimental challenges - p. 455 32. 23: Inducing context with immersive technologies in sensory consumer testing - p. 473 33. 24: Contextual product testing for small to medium sized enterprises (SMEs) - p. 500 34. 25: Assessment of the comfort of workwear for the food industry - p. 520 35. Section D: Other contextual variables - p. 542 36. 26: Evoked consumption context matters in food-related consumer affective research - p. 542 37. 27: Packaging in context - p. 563 38. 28: From photographs to real stores: Context squared - p. 584 39. 29: Alcoholic beverages in context - p. 603 40. 30: Learning from the real world—Creating relevant research designs - p. 630 41. Section E: Summary - p. 652 42. 31: Summary - p. 652 43. Index - p. 669
Context: The Effects of Environment on Product Design and Evaluation addresses the environment, or context, in which we consume products and the impact of context on choice and acceptability. The book explores what context is, how it influences design by specialists, and acceptance by consumers. Chapters discuss the basics of context, food and drink in context, testing a range of other products, and other contextual variables. Historically, research on context has been done in the laboratory and various natural locations, but rapid growth in other methods to study context, including evoked contexts, immersive contexts, virtual reality contexts, and more have widened research possibilities.
Appealing to the professional, academic and commercial markets, this book will be of interest to those who conduct research in product development and product testing, to those who study what controls product usage, including eating from the health perspective, and to those who make decisions about product and space development.
1. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Dedication - p. v 6. Contributors - p. xvii 7. Section A: The basics - p. xx 8. 1: The language of context research - p. xx 9. 2: People in context—The social perspective - p. 17 10. 3: Context effects at the level of the sip and bite - p. 38 11. 4: In-home testing - p. 66 12. 5: Useful observational research - p. 85 13. 6: Situational appropriateness in food-oriented consumer research: Concept, method, and applications - p. 109 14. Section B: Meals in context - p. 140 15. 7: Food choices in context - p. 140 16. 8: Meal and snack: Two different contexts for foods and drinks - p. 168 17. 9: The meal as the proper context for food and drinks - p. 189 18. 10: The value of studying laboratory meals - p. 207 19. 11: Are family meals declining? The example of Denmark - p. 225 20. 12: Studying natural meals: What are the benefits of the living lab approach? - p. 240 21. 13: The effects of environment on product design and evaluation: Meals in context, institutional foodservice - p. 258 22. 14: The effect of context on children's eating behavior - p. 285 23. 15: Food combinations and food and beverage combinations in meals - p. 305 24. 16: Virtual reality and immersive approaches to contextual food testing - p. 321 25. Section C: Testing products in context - p. 338 26. 17: Healthcare supplements in context - p. 338 27. 18: Personal and home care products in context - p. 364 28. 19: Beverages in context - p. 385 29. 20: Automobiles in context - p. 407 30. 21: The office architecture: A contextual experience with influences at the individual and group level - p. 430 31. 22: Conducting contextualized and real-life product tests: Benefits and experimental challenges - p. 455 32. 23: Inducing context with immersive technologies in sensory consumer testing - p. 473 33. 24: Contextual product testing for small to medium sized enterprises (SMEs) - p. 500 34. 25: Assessment of the comfort of workwear for the food industry - p. 520 35. Section D: Other contextual variables - p. 542 36. 26: Evoked consumption context matters in food-related consumer affective research - p. 542 37. 27: Packaging in context - p. 563 38. 28: From photographs to real stores: Context squared - p. 584 39. 29: Alcoholic beverages in context - p. 603 40. 30: Learning from the real world—Creating relevant research designs - p. 630 41. Section E: Summary - p. 652 42. 31: Summary - p. 652 43. Index - p. 669
