Abstract
Savouring is the capacity to focus on pleasant experiences in order to intensify and prolong the experience of positive affect. Although the mechanisms and processes of savouring have been studied, the components of its very nature have been largely neglected. The primary objective of this project was thus to develop and validate a taxonomy of savouring comprising seven dimensions: hedonic savouring, and eudaimonic savouring of meaning of life, spirituality, self-reflection, inspiration, appreciation, and gratitude. To achieve this objective, a new measure was developed: the savouring configuration inventory (SCI). In Study 1, 190 participants completed the initial extended version of the SCI, which was reduced and revised on the basis of the results of an exploratory factor analysis. In Study 2 (N = 350), the factorial structure of the final version of the SCI, comprising 28 items (4 items/subscale), was successfully tested using a confirmatory factor analysis, and its complementary metric properties (internal consistency, construct, concurrent, and discriminant validity) were documented. Findings from this project hold important fundamental implications, as they contribute original information on the nature and configuration of savouring experiences.
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Lauzon, A., Green-Demers, I. More of a Good Thing is Even Better: Towards a New Conceptualization of the Nature of Savouring Experiences. J Happiness Stud 21, 1225–1249 (2020). https://doi.org/10.1007/s10902-019-00125-7
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DOI: https://doi.org/10.1007/s10902-019-00125-7