Can metaphors help us better remember wines? The effect of wine evaluation style on short-term recognition of red wines

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Can metaphors help us better remember wines? The effect of wine evaluation style on short-term recognition of red wines. / Wang, Qian Janice; Thomadsen, Julie Kofoed; Amidi, Ali.

In: Food Research International, Vol. 179, 114009, 2024.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Wang, QJ, Thomadsen, JK & Amidi, A 2024, 'Can metaphors help us better remember wines? The effect of wine evaluation style on short-term recognition of red wines', Food Research International, vol. 179, 114009. https://doi.org/10.1016/j.foodres.2024.114009

APA

Wang, Q. J., Thomadsen, J. K., & Amidi, A. (2024). Can metaphors help us better remember wines? The effect of wine evaluation style on short-term recognition of red wines. Food Research International, 179, [114009]. https://doi.org/10.1016/j.foodres.2024.114009

Vancouver

Wang QJ, Thomadsen JK, Amidi A. Can metaphors help us better remember wines? The effect of wine evaluation style on short-term recognition of red wines. Food Research International. 2024;179. 114009. https://doi.org/10.1016/j.foodres.2024.114009

Author

Wang, Qian Janice ; Thomadsen, Julie Kofoed ; Amidi, Ali. / Can metaphors help us better remember wines? The effect of wine evaluation style on short-term recognition of red wines. In: Food Research International. 2024 ; Vol. 179.

Bibtex

@article{04e5c7859f1d4dfbba476e9d5d6e106b,

title = "Can metaphors help us better remember wines? The effect of wine evaluation style on short-term recognition of red wines",

abstract = "People are generally poor at remembering complex food stimuli, such as wine. While writing a description has been shown to improve memory performance, talking about wine is generally a difficult task for novices. However, giving novices a framework in which to evaluate the wine may help with the memory process. Using a short-term recognition task, this experiment compared different forms of wine evaluation on the to-be-remembered wine sample, using either 1) a classic smell and taste evaluation, 2) a multisensory metaphor selection task with visual, auditory, and tactile metaphors, or 3) a control condition with no writing. Results from 153 participants revealed that recognition performance between the three groups was not significantly different. Secondary analysis revealed that recognition accuracy was correlated with wine liking for the control group, suggesting that in the absence of explicitly evaluating the wine, participants relied on wine liking as a cue for memory. Implications for theory development and applications in wine education are discussed.",

keywords = "Memory, Metaphor, Multisensory perception, Wine expertise, Wine language, Wine perception",

author = "Wang, {Qian Janice} and Thomadsen, {Julie Kofoed} and Ali Amidi",

note = "Publisher Copyright: {\textcopyright} 2024 The Author(s)",

year = "2024",

doi = "10.1016/j.foodres.2024.114009",

language = "English",

volume = "179",

journal = "Food Research International",

issn = "0963-9969",

publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - Can metaphors help us better remember wines? The effect of wine evaluation style on short-term recognition of red wines

AU - Wang, Qian Janice

AU - Thomadsen, Julie Kofoed

AU - Amidi, Ali

PY - 2024

Y1 - 2024

N2 - People are generally poor at remembering complex food stimuli, such as wine. While writing a description has been shown to improve memory performance, talking about wine is generally a difficult task for novices. However, giving novices a framework in which to evaluate the wine may help with the memory process. Using a short-term recognition task, this experiment compared different forms of wine evaluation on the to-be-remembered wine sample, using either 1) a classic smell and taste evaluation, 2) a multisensory metaphor selection task with visual, auditory, and tactile metaphors, or 3) a control condition with no writing. Results from 153 participants revealed that recognition performance between the three groups was not significantly different. Secondary analysis revealed that recognition accuracy was correlated with wine liking for the control group, suggesting that in the absence of explicitly evaluating the wine, participants relied on wine liking as a cue for memory. Implications for theory development and applications in wine education are discussed.

AB - People are generally poor at remembering complex food stimuli, such as wine. While writing a description has been shown to improve memory performance, talking about wine is generally a difficult task for novices. However, giving novices a framework in which to evaluate the wine may help with the memory process. Using a short-term recognition task, this experiment compared different forms of wine evaluation on the to-be-remembered wine sample, using either 1) a classic smell and taste evaluation, 2) a multisensory metaphor selection task with visual, auditory, and tactile metaphors, or 3) a control condition with no writing. Results from 153 participants revealed that recognition performance between the three groups was not significantly different. Secondary analysis revealed that recognition accuracy was correlated with wine liking for the control group, suggesting that in the absence of explicitly evaluating the wine, participants relied on wine liking as a cue for memory. Implications for theory development and applications in wine education are discussed.

KW - Memory

KW - Metaphor

KW - Multisensory perception

KW - Wine expertise

KW - Wine language

KW - Wine perception

U2 - 10.1016/j.foodres.2024.114009

DO - 10.1016/j.foodres.2024.114009

M3 - Journal article

C2 - 38342534

AN - SCOPUS:85183674263

VL - 179

JO - Food Research International

JF - Food Research International

SN - 0963-9969

M1 - 114009

ER -

ID: 382763365

Department of Food Science