
Estelle MassonSorbonne Nouvelle University | UP3 · Institut de la Communication et des Médias (ICM)
Estelle Masson
Doctor of Psychology
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55
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Introduction
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September 2002 - September 2021
Publications
Publications (55)
This article seeks to explore consumption of neo-traditional sourdough bread in France in a context of food concerns and growing interest in local foods. Focusing on social representations, we investigate how local foods are used by consumers to re-appropriate food and restore trust. The data presented here are based on 27 in-depth interviews with...
Preserving microbial diversity in food systems is one of the many challenges to be met to achieve food security and quality. Although industrialization led to the selection and spread of specific fermenting microbial strains, there are still ongoing artisanal processes that may allow the conservation of a wider species diversity and genetic diversi...
A bstract
Preserving microbial diversity in food systems is one of the many challenges to be met to achieve food security and quality. Although industrialization led to the selection and spread of specific fermenting microbial strains, there are still ongoing artisanal processes that may allow the conservation of a wider species diversity and genet...
The diet : a matter of woman and not of man ? Influence of social representations on the description and nomination of alimentary control practices
This article has for subject the study of the social representations and declared practices of diet. It is based on two studies. The first, a quantitative study (n = 337), aims to a better understanding...
This article sheds light on the fact that the commensality remains a fundamental aspect of eating in French culture. However, at the same time, the expansion of the individualization and medicalization of the act of eating during the latest decades impacted the social representations of food. We will first place dietary practices into a general con...
This report starts with a literature review of recent research focusing on consumers' interest in and preferences for sustainability related attributes (e.g., organic production) and geographic origin (local, domestic and European) as well as production methods (wild or farmed). Consumers' knowledge about fish and seafood is addressed. The literatu...
Unlabelled:
French consumers' perceptions of nutrition and health claims (NHC) are studied using both qualitative (n = 89) and quantitative (n = 1000) methods. We analyse the participants' unprompted associations between nutrients and foods and construct a "lay food composition table". We find evidence for a degree of familiarity, in most cases in...
Le colloque vise à présenter les résultats du projet ANR ANAMIA mais aussi à montrer à quel point le phénomène des communautés TCA en ligne (souvent qualifiées de sites "pro-ana" dans la presse) apporte un éclairage nouveau sur les enjeux actuels de l'alimentation, du corps et de la santé et des usages informatiques (autonomie, mise en présence dan...
Auteur(s) : Estelle Masson* estelle.masson@univ-brest.fr * Sociologue, Universite de Bretagne Occidentale, Centre de Recherches en Psychologie, Cognition et Communication, EA 1285, Antenne de Brest, Brest, France Voir version PDF.
Speaking and silence : intersubjectivity in the research interview
To understand the research interview context through the psychosocial lens (Moscovici, 1984), obliges to wonder about the dynamics of the subject-researcher relationship and its effects on the object of study (Haas, Masson, 2006). Stressing on the eminently social character of the i...
À en croire les Américains, quand il s'agit de leur alimentation, les Français font preuve d'une étrange rigidité : ils mangent à heure fixe, veulent que les repas soient réglés comme papier à musique et passent toujours des heures à table.
Ce qui choque les Français, c'est que les Américains mangent à toute vitesse, souvent en travaillant, presqu...
Across work in both research and teaching within social psychology authors have recommended that the open ended interview method should be reconsidered in light of psychosocial approaches and in line of the composite representation of ‘subject-other-object’ defined by Moscovici. This technique which takes account of the physical presence of the res...
In the case of emigrated or exiled individuals, the idealization of origins often becomes more marked in the beginning of the integration of these individuals in the host society. Thus, as they lose their language, their customs, to take those of the society of reception, they elaborate an idealized image of their past. This progressive differentia...
Telephone interviews of 6000 representative adults from France, Germany, Italy, Switzerland, the UK, and the USA, included two items on attitudes to variety. One had to do with whether the respondent preferred a choice of 10 versus 50 ice cream flavors. Ten choices were preferred by a majority of respondents from each country except the United Stat...
In the case of emigrated or exiled individuals, the idealization of origins often becomes more marked in the beginning of the integration of these individuals in the host society. Thus, as they lose their language, their customs, to take those of the society of reception, they elaborate an idealized image of their past. This progressive differentia...
Crises associated with food safety and the consecutive drops in consumption have often been referred to as « food scares » or « food panics » or even, in the french media, « collective psychosis ». They have typically been described as irrational in view of the scientific, probabilistic evaluation of risk. Empirical work conducted on the occasion o...
Studied representations of eating in French culture. Results of 50 in-depth interviews conducted with French adults show that representations of the meaning of eating were not uniform and monolithic. It is suggested that various representational forms that eating takes on for the French are anchored in various cultural subsets. The meaning of each...
The research is based on a corpus of 90 in-depth interviews concerning what « eating » means for « eaters ». Analysis of informers' discourse shows a significant contrast between solitary situations and shared meals. For the different speakers, the same word « eating » can encompass types of situations perceived and conceived in radically different...
Conducted 2 experiments on majority and minority influences in inductive reasoning and on the transition from common sense (Aristotelian thinking) to scientific conceptions (Newtonian thinking). Human Ss: 80 normal French adults (undergraduate students) (Exp 1). 114 normal French adults (undergraduate students) (Exp 2). A 2-page questionnaire was u...