Good
Company + Good Food = Good Time
Good
company is an important ingredient in the enjoyment of our food,
according to the latest findings of the University of Queensland.
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A
good and copious dinner begets a mellowing influence; it
permeates the bosom with a bland philanthropy of
sentiment, embracive of all classes, sects and races of
man.
Frederick
W. Hackwood (1911) |
PhD
student Alastair Tombs is doing a study on the influence of people
upon people in commercial eating environments.
His work has already won the 2003 European Academy of
Marketing Award for “Best Paper based on a PhD Thesis” and the
Australian and New Zealand Marketing Academy 2002 Doctoral
Colloquium Award for “Proposal with the greatest potential to
advance marketing knowledge”.
Mr
Tombs thinks happiness might be contagious, which in commercial
terms means "happy feelings emitted from a restaurant
by joyous customers attracts more customers looking for
happiness".
A
study of videos of people eating in various restaurants, by a
group of volunteers, will assist Mr Tombs to know the strength of
human reactions to different group emotional messages.
For more information, go to
the
University
of Queensland.
A Kitchen in Tuscany
Burrows, Karel
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