Is seafood consumption modified by culinary TV programmes? Evidence from an European online survey

Myriam Nourry; Bertrand Le Gallic; Simon Mardle; Estelle Masson; Claudio Pirrone

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Is seafood consumption modified by culinary TV programmes? Evidence from an European online survey

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Myriam Nourry

Function : Author
PersonId : 911939

Université de Brest

Bertrand Le Gallic

Function : Author
PersonId : 176458
IdHAL : bertrand-le-gallic
IdRef : 058865888

Université de Brest

Simon Mardle

Function : Author

Estelle Masson

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Centre de Recherches en Psychologie Cognition et Communication

Claudio Pirrone

Function : Author
PersonId : 911884

Aménagement des Usages des Ressources et des Espaces marins et littoraux - Centre de droit et d'économie de la mer

Keywords

Seafood consumption -- Europe

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Humanities and Social Sciences Psychology Humanities and Social Sciences

Laurence Leroux : Connect in order to contact the contributor

https://hal.univ-rennes2.fr/hal-01880869

Submitted on : Tuesday, September 25, 2018-11:36:57 AM

Last modification on : Friday, March 24, 2023-2:53:08 PM

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hal-01880869 , version 1 (25-09-2018)

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HAL Id : hal-01880869 , version 1

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Myriam Nourry, Bertrand Le Gallic, Simon Mardle, Estelle Masson, Claudio Pirrone. Is seafood consumption modified by culinary TV programmes? Evidence from an European online survey. 18th international conference IFFT, Challenging new frontiers in the global seafood sector – a Northern Enlightenment, Jul 2016, Aberdeen, United Kingdom. ⟨hal-01880869⟩

Is seafood consumption modified by culinary TV programmes? Evidence from an European online survey

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