Lucía Frez-Muñoz, Vincenzo Fogliano, Bea L P A Steenbekkers
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引用次数: 0
Abstract
Consumers' familiarity with foods influences their expectations and experiences upon consumption. Familiarity has mostly been assessed using perceived familiarity when studying single foods. However, foods are often combined to create dishes, complex compositions eaten at various mealtimes. Hence, this paper aimed to study if and how the level of consumers' dish familiarity shapes their motives and preferred contexts for home cooking and consuming three dishes: one traditional dish, one adopted ethnic dish, and one mainly unavailable and unknown ethnic dish. First, we describe the operationalization of familiarity into the qualitative "consumer's dish familiarity index" (CDFI) used to determine participants' familiarity level to the dishes. CDFI includes four indicators (perceived availability, consumer's knowledge, preparation, and consumption). In-depth interviews (n = 27) were conducted with Dutch and Chilean women, as the countries have contrasting levels of immigration and globalization, which are expected to shape their inhabitants' familiarity level with ethnic dishes. Most experienced consumers (high familiarity) mentioned more dishes and individual-related motives to prepare and consume a traditional or an adopted ethnic dish. Social- and individual-related motives were salient when a dish was unknown and/or not previously consumed. Consumers' familiarity level also guided their preferred social context and location when consuming the dishes. A dish barely available will likely be first consumed in a restaurant to try a new dish that is perceived as appetizing to eat. Results showed that convenience, wanting to eat comfort foods, and showing affection to others are important motivators to facilitate the adoption of dishes to be home cooked. PRACTICAL APPLICATION: This paper provides a novel approach to assess consumer familiarity to dishes. The qualitative consumer's dish familiarity index (CDFI) can be used in future investigations to assess and classify consumers into different dish familiarity levels by using four indicators. The outcomes of this study suggest consumers' familiarity level could serve as a reference for designing and/or improving (ethnic) foods and creating marketing campaigns to introduce them into (foreign) countries.
期刊介绍:
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.