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  • Accepted manuscript Alcohol Alcoholism

    Rights statement: This is a pre-copy-editing, author-produced PDF of an article accepted for publication in Alcohol and Alcoholism following peer review. The definitive publisher-authenticated version Rebecca L Monk, Adam W Qureshi, Adam McNeill, Marianne Erskine-Shaw, Derek Heim; Perfect for a Gin and Tonic: How Context Drives Consumption Within a Modified Bogus Taste Test, Alcohol and Alcoholism, Volume 53, Issue 3, 1 May 2018, Pages 228–234, https://doi.org/10.1093/alcalc/agx084 is available online at: https://academic.oup.com/alcalc/article/53/3/228/4608041

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Perfect for a Gin and Tonic: How Context Drives Consumption Within a Modified Bogus Taste Test

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Perfect for a Gin and Tonic : How Context Drives Consumption Within a Modified Bogus Taste Test. / Monk, Rebecca; Qureshi, Adam; McNeill, Adam; Erskine-Shaw, Marianne; Heim, Derek .

In: Alcohol and Alcoholism, Vol. 53, No. 3, 01.05.2018, p. 228-234.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Monk, R, Qureshi, A, McNeill, A, Erskine-Shaw, M & Heim, D 2018, 'Perfect for a Gin and Tonic: How Context Drives Consumption Within a Modified Bogus Taste Test', Alcohol and Alcoholism, vol. 53, no. 3, pp. 228-234. https://doi.org/10.1093/alcalc/agx084

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Author

Monk, Rebecca ; Qureshi, Adam ; McNeill, Adam ; Erskine-Shaw, Marianne ; Heim, Derek . / Perfect for a Gin and Tonic : How Context Drives Consumption Within a Modified Bogus Taste Test. In: Alcohol and Alcoholism. 2018 ; Vol. 53, No. 3. pp. 228-234.

Bibtex

@article{810888a409ea454981623d15a25fc3d2,
title = "Perfect for a Gin and Tonic: How Context Drives Consumption Within a Modified Bogus Taste Test",
abstract = "AimTo implement a modified bogus taste test (BTT) and to examine the interactive effects of environmental and social contexts on levels of {\textquoteleft}alcohol{\textquoteright} consumption.MethodUniversity students (Study 1 n = 38, Study 2 n = 80), recruited via opportunity sampling, completed a modified BTT under the pretence of assessing garnish preference for gin and tonic. All participants were tested alone or as part of an existing friendship group. In Study 1 participants were in a laboratory setting but were exposed to different contextual cues (alcohol-related or neutral) by way of posters displayed on the walls. In Study 2, participants assessed the drinks in either a pub or a library setting.ResultsIn Study 1 participants tested in a group consumed significantly more when exposed to pub-related stimuli in contrast to those who were exposed to library-related stimuli. Participants who were alone and exposed to library-related cues consumed significantly more than those in a group and exposed to these cues. In Study 2, as in Study 1, participants tested in a group condition consumed significantly more of what they believed to be alcohol when in the pub compared to those who were tested in the library. Higher group consumption was also evident in the library condition, although the size of this difference was not as large as in the pub testing condition.ConclusionIn the absence of any pharmacological effects of alcohol, social and environmental context have an interactive impact on shaping consumption.",
author = "Rebecca Monk and Adam Qureshi and Adam McNeill and Marianne Erskine-Shaw and Derek Heim",
note = "This is a pre-copy-editing, author-produced PDF of an article accepted for publication in Alcohol and Alcoholism following peer review. The definitive publisher-authenticated version Rebecca L Monk, Adam W Qureshi, Adam McNeill, Marianne Erskine-Shaw, Derek Heim; Perfect for a Gin and Tonic: How Context Drives Consumption Within a Modified Bogus Taste Test, Alcohol and Alcoholism, Volume 53, Issue 3, 1 May 2018, Pages 228–234, https://doi.org/10.1093/alcalc/agx084 is available online at: https://academic.oup.com/alcalc/article/53/3/228/4608041",
year = "2018",
month = may,
day = "1",
doi = "10.1093/alcalc/agx084",
language = "English",
volume = "53",
pages = "228--234",
journal = "Alcohol and Alcoholism",
issn = "0735-0414",
publisher = "Oxford University Press",
number = "3",

}

RIS

TY - JOUR

T1 - Perfect for a Gin and Tonic

T2 - How Context Drives Consumption Within a Modified Bogus Taste Test

AU - Monk, Rebecca

AU - Qureshi, Adam

AU - McNeill, Adam

AU - Erskine-Shaw, Marianne

AU - Heim, Derek

N1 - This is a pre-copy-editing, author-produced PDF of an article accepted for publication in Alcohol and Alcoholism following peer review. The definitive publisher-authenticated version Rebecca L Monk, Adam W Qureshi, Adam McNeill, Marianne Erskine-Shaw, Derek Heim; Perfect for a Gin and Tonic: How Context Drives Consumption Within a Modified Bogus Taste Test, Alcohol and Alcoholism, Volume 53, Issue 3, 1 May 2018, Pages 228–234, https://doi.org/10.1093/alcalc/agx084 is available online at: https://academic.oup.com/alcalc/article/53/3/228/4608041

PY - 2018/5/1

Y1 - 2018/5/1

N2 - AimTo implement a modified bogus taste test (BTT) and to examine the interactive effects of environmental and social contexts on levels of ‘alcohol’ consumption.MethodUniversity students (Study 1 n = 38, Study 2 n = 80), recruited via opportunity sampling, completed a modified BTT under the pretence of assessing garnish preference for gin and tonic. All participants were tested alone or as part of an existing friendship group. In Study 1 participants were in a laboratory setting but were exposed to different contextual cues (alcohol-related or neutral) by way of posters displayed on the walls. In Study 2, participants assessed the drinks in either a pub or a library setting.ResultsIn Study 1 participants tested in a group consumed significantly more when exposed to pub-related stimuli in contrast to those who were exposed to library-related stimuli. Participants who were alone and exposed to library-related cues consumed significantly more than those in a group and exposed to these cues. In Study 2, as in Study 1, participants tested in a group condition consumed significantly more of what they believed to be alcohol when in the pub compared to those who were tested in the library. Higher group consumption was also evident in the library condition, although the size of this difference was not as large as in the pub testing condition.ConclusionIn the absence of any pharmacological effects of alcohol, social and environmental context have an interactive impact on shaping consumption.

AB - AimTo implement a modified bogus taste test (BTT) and to examine the interactive effects of environmental and social contexts on levels of ‘alcohol’ consumption.MethodUniversity students (Study 1 n = 38, Study 2 n = 80), recruited via opportunity sampling, completed a modified BTT under the pretence of assessing garnish preference for gin and tonic. All participants were tested alone or as part of an existing friendship group. In Study 1 participants were in a laboratory setting but were exposed to different contextual cues (alcohol-related or neutral) by way of posters displayed on the walls. In Study 2, participants assessed the drinks in either a pub or a library setting.ResultsIn Study 1 participants tested in a group consumed significantly more when exposed to pub-related stimuli in contrast to those who were exposed to library-related stimuli. Participants who were alone and exposed to library-related cues consumed significantly more than those in a group and exposed to these cues. In Study 2, as in Study 1, participants tested in a group condition consumed significantly more of what they believed to be alcohol when in the pub compared to those who were tested in the library. Higher group consumption was also evident in the library condition, although the size of this difference was not as large as in the pub testing condition.ConclusionIn the absence of any pharmacological effects of alcohol, social and environmental context have an interactive impact on shaping consumption.

U2 - 10.1093/alcalc/agx084

DO - 10.1093/alcalc/agx084

M3 - Journal article

VL - 53

SP - 228

EP - 234

JO - Alcohol and Alcoholism

JF - Alcohol and Alcoholism

SN - 0735-0414

IS - 3

ER -