Publications Database

Welcome to the new Schulich Peer-Reviewed Publication Database!

The database is currently in beta-testing and will be updated with more features as time goes on. In the meantime, stakeholders are free to explore our faculty’s numerous works. The left-hand panel affords the ability to search by the following:

  • Faculty Member’s Name;
  • Area of Expertise;
  • Whether the Publication is Open-Access (free for public download);
  • Journal Name; and
  • Date Range.

At present, the database covers publications from 2012 to 2020, but will extend further back in the future. In addition to listing publications, the database includes two types of impact metrics: Altmetrics and Plum. The database will be updated annually with most recent publications from our faculty.

If you have any questions or input, please don’t hesitate to get in touch.

 

Search Results

Amrita Chakraborty, Varsha Jain, Russell Belk (2025). "Exploring Avatar Selves in the Metaverse: Consumer Co-Creation of Experiences", Journal of Consumer Behaviour, 24(2), 694-716.

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Keywords
Abstract This study seeks to understand how metaverse users interact with the platform to co-create their experiences and shape altered selves through embodied avatars, further influencing their engagement or disengagement within the platform using social constructionism and narrative identity theory. The paper's uniqueness stems from understanding the developing idea of self in the metaverse using netnography and phenomenological semi-structured interviews. Our research found that co-creating experiences is an ongoing two-way exchange between consumers and platforms in a digital space based on three significant parameters: cognitive (experimenting and informative), conative (the sense of presence) and affective (fun and entertaining). Further, an altered self emerges from this process, which leads to consumer engagement or disengagement with the platform. The paper contributes significantly to the literature on the evolving concept of the self in the metaverse.

Belk, R., Hemetsberger, A., Walpach, S. and Thompson, T. (2020). "Moments of Luxury–A Qualitative Account of the Experiential Essence of Luxury", Journal of Business Research, 116, 491-502.

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Keywords
Abstract This study advances an unconventional perspective on the experiential essence of luxury, with the aim to uncover different types of luxury moments and shed light on their shared qualities and momentousness, independent of consumption styles or contexts. The findings of an interpretive study identify five types of luxury moments: interrupting, climactic, disrupting, ritualistic, and terminating. They differ in their temporal focus and degree of contrast to ordinary life, created through shared experiential qualities. These qualities set moments of luxury apart from other pleasurable moments, since moments of luxury are freeing, happy, perfect, scarce, caring, and exciting. The concept of luxury moments helps illuminate the essence of experiential luxury and unfolds in themes of growth and advancement, bliss and Eudaimonia, unity with the other, and awe and self-transcendence, thus adding to the understanding of the meaning of luxury in liquid times.

Hingston, S. and Noseworthy, T. (2020). "On the Epidemic of Food Waste: Idealized Prototypes and the Aversion to Misshapen Fruits and Vegetables", Food Quality and Preference, 86, 1-10.

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Keywords
Abstract Food waste is a significant problem and consumers’ tendency to reject misshapen produce has been identified as a key contributing factor. The current work investigates the implications of consumers incorporating aesthetic beauty into their prototypes—mental renderings—of fruits and vegetables. It is proposed that consumers have idealized prototypes for produce and this impacts the aversion to misshapen produce. The authors draw on prototype theory to predict that consumers’ personal experiences will influence the extent to which their prototypes for these foods have been biased towards aesthetic beauty and, consequently, how they respond to produce that is misshapen. Across three studies, the authors demonstrate that consumers who have direct experience with produce cultivation view produce that is low in aesthetic beauty as more prototypical, less disgusting, and more desirable. This work contributes to the food waste literature by offering novel insights into the psychological basis of the aversion to misshapen produce. These findings also present important implications for food policy.