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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 i...
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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.
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An experiment conducted in a naturalistic dining context is reported, in which the impact of different styles of plating on diners' experience of the food was assessed. A hundred and sixty three diners were separated into two grou...
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An experiment conducted in a naturalistic dining context is reported, in which the impact of different styles of plating on diners' experience of the food was assessed. A hundred and sixty three diners were separated into two groups during a luncheon event held in a large dining room. Each group of diners was served the same menu, with a variation in the visual presentation of the ingredients on the plate. The results revealed that the diners were willing to pay significantly more for the appetizer (a salad), when arranged in an artistically-inspired manner (M = 5.94 pound vs. 4.10) pound. The main course was liked more, and considered more artistic, when the various elements were presented in the centre of the plate, rather than placed off to one side. The participants also reported being willing to pay significantly more for the centred than for the offset plating (M = 15.35 pound vs. 11.65) pound. These results are consistent with the claim that people "eat first with their eyes", and that a diner's experience of the very same ingredients can be significantly enhanced (or diminished) simply by changing the visual layout of the food elements of the dish. Results such as these suggest that theories regarding the perception of food can potentially be confirmed (or disconfirmed) outside of the confines of the laboratory (i.e., in naturalistic dining settings). (C) 2015 Elsevier Ltd. All rights reserved.
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Foods can have a cosmetic effect ("Beauty from within") and are then termed "Nutricosmetics". For "Nutricosmetics", in practice, problems can occur with regard to the advertising of the products, as these are foods for which the t...
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Foods can have a cosmetic effect ("Beauty from within") and are then termed "Nutricosmetics". For "Nutricosmetics", in practice, problems can occur with regard to the advertising of the products, as these are foods for which the transfer of standards applicable for cosmetics cannot be simply carried forward. The advertising for foods is subject to more stringent requirements than the advertising for cosmetics. This applies, in particular, to health-related advertising statements, which is now also stipulated as standard by means of Regulation (EC) 1924/2006. If a food is advertised with a "Beauty" claim, which is to be viewed as a health claim in the sense of Regulation (EC) 1924/2006, the affected advertising statement requires an authorisation. Insofar as the Regulation (EC) 1924/2006 is not applicable, because in the advertising only "beauty" is concerned as part of general well-being, hence also for a food, advertising with "Beauty" claims is feasible based on applications observations.
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This paper reports on an investigative study of food magazine readers' responses when examining food images matched with aesthetic indicators. Findings could guide food stylists in compiling food images to better communicate inten...
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This paper reports on an investigative study of food magazine readers' responses when examining food images matched with aesthetic indicators. Findings could guide food stylists in compiling food images to better communicate intended messages. The Q-sort method applied in this study is a reliable psychometric technique that involves the use of photographs, often in non-food-related contexts such as architecture and the travel indus-try. In this novel application in a foods context, six food images, matched with six aesthetic indicators, were Q-sorted by a predetermined sample of the readership of two of South Africa's most eminent food magazines. The data was factor analysed, from which seven factors emerged. Findings confirmed that Q-sort, employing food images, could be a useful research approach for non-verbal communication settings where the technical and artistic messaging of food stylists needs to be clarified to appropriately manipulate the assembly of food image content in order to communicate specific information to consumers. It is proposed that food stylists could purposely create images that could communicate on a non-verbal level with consumers to ultimately change behavioural intent and eventual purchasing behaviour. This report deals with the implementation of Q-methodology within food image research and consumers' responses to food images as part of a larger explor-atory study that also investigated subsequent behavioural intent. Further investigation may expand the theoretic base upon which food stylists could pursue ways to alter consumer's behavioural intent.
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Research on aesthetic science has demonstrated that people generally prefer symmetrical over asymmetrical compositions. However, it remains unclear whether and how such compositions relate to the concepts of approach and avoidance...
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Research on aesthetic science has demonstrated that people generally prefer symmetrical over asymmetrical compositions. However, it remains unclear whether and how such compositions relate to the concepts of approach and avoidance motivation, especially in consumer contexts. In addition, it is not known how symmetry may influence such concepts in contexts where objects can differ in terms of their hedonic values (symmetry/product taste congruency). In the present research, we evaluated the relation between visual symmetry of the packaging of products with different hedonic value (sweet, non-sweet, non-food) and approach and avoidance words. In two experiments, we found evidence that people associate symmetrical designs with approach words more often than asymmetrical designs. Importantly, however, we did not find evidence that such an effect is influenced by the hedonic value of the products. Our results have value for scholars and practitioners interested in the effect of aesthetic features of brand elements (such as a product's packaging) on consumer motivation.
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? 2021 Elsevier LtdIt is well known that aesthetic preferences regarding lateral biases are influenced by left/right reading habits, as people who read text left-to-right have been shown to prefer left-to-right oriented images. Ho...
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? 2021 Elsevier LtdIt is well known that aesthetic preferences regarding lateral biases are influenced by left/right reading habits, as people who read text left-to-right have been shown to prefer left-to-right oriented images. However, preferences regarding objects that are more strongly associated with actual objects in daily life and the movements used to interact with such objects are less well understood. Images of foods may trigger cognitive pathways related to grasping and bringing food to the mouth, which may influence preferences regarding such images. Participants were presented with successive pairs of food images and asked to choose the preferred image. They were also presented with pairs of object images that are not easily graspable, such as landscapes; these pairs were differentiated in the same way as the food images. Each pair consisted of the same images but at a different angle. Participants preferred images of foods that were oriented in a direction that made it easier to grasp and bring to the mouth with the right hand (p < 0.001). In conditions involving landscape images that were difficult to grasp, there were no significant differences in participants' preferences (p > 0.05). From this study's results, it can be concluded that the orientation with which foods are presented influences preferences, and that people may prefer images in which foods are oriented in a manner that makes them easy to grasp and bring to the mouth.
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The issue of food waste is an important societal challenge with a significant environmental impact. An important issue contributing to food waste is consumers' unwillingness to purchase suboptimal food. Past literature has shown t...
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The issue of food waste is an important societal challenge with a significant environmental impact. An important issue contributing to food waste is consumers' unwillingness to purchase suboptimal food. Past literature has shown that people prefer perfectly formed food to abnormally shaped food when given a choice, but much of the mechanism underlying this preference is not well documented. Using a framework based on the halo effect, the authors focus on consumers affective and cognitive responses that cause them to shy away from produce that does not meet the usual aesthetic criteria. Results demonstrate that consumers find well-formed produce vs. deformed produce to be more aesthetically pleasing (beautiful) and that this positive affective reaction leads to more positive consumer inferences of taste, health, and quality. Results also indicate that consumers view sellers of well-formed produce to be more competent than sellers of deformed produce and that this perception is driven by perceptions of beauty and consumer inferences of taste, health, and quality. Lastly, results show that the effects of form on consumer inferences may depend on different distribution channels. Shopping at a farmers market mitigates the impact of the deformation on consumer inferences. Given that form and actual taste, health, and quality are not generally correlated, the results indicate that consumers are making inaccurate inferences. Exploring these inferences has the potential to open new avenues to educate consumers.
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Two studies investigated the effect that the arrangement of food on a plate has on liking for the flavor of the food. Food presented in a neatly arranged presentation is liked more than the same food presented in a messy manner. A...
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Two studies investigated the effect that the arrangement of food on a plate has on liking for the flavor of the food. Food presented in a neatly arranged presentation is liked more than the same food presented in a messy manner. A third study found that subjects expected to like the food in the neat presentations more than in the messy ones and would be willing to pay more for them. They also indicated that the food in the neat presentations came from a higher quality restaurant and that more care was taken with its preparation than the food in the messy presentations. Only the animal-based food was judged as being more contaminated when presented in a messy rather than a neat way. Neatness of the food presentation increases liking for the taste of the food by suggesting greater care on the part of the preparer. Two mechanisms by which greater care might increase liking are discussed.
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Contemporary professional restaurant reviews have consequences beyond the dinner plate. They now face challenges from the democratizing efforts of blogs and crowd-sourced reviews. Thus an analysis seems appropriate for determining...
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Contemporary professional restaurant reviews have consequences beyond the dinner plate. They now face challenges from the democratizing efforts of blogs and crowd-sourced reviews. Thus an analysis seems appropriate for determining how they are written and what might be lost should they be replaced. Restaurant reviews are presumed to be a species of art and literary criticism and as such have evolved as a rhetorical genre. Through genre analysis we inductively construct the form of the professional restaurant review and then apply it deductively to recent reviews to discover any substantive and stylistic differences that have arisen in the evolution of this genre of writing. We conclude with a critique of this genre that reveals ethical implications for the uses of metaphors in professional restaurant reviews.
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Abstract Fishing and fish consumption have historically been marked by criteria of social distinction. The historical inequalities between those who consume noble fish and those who consume other more popular fish tend to revolve ...
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Abstract Fishing and fish consumption have historically been marked by criteria of social distinction. The historical inequalities between those who consume noble fish and those who consume other more popular fish tend to revolve around the question of the freshness of the product and the quality of the fisherman’s work, considered as a singular kind of artisan. The economic and ecological injunctions tend to still be linked to a capitalist grid of vision of the world, and this article aims at deconstructing them. I use ethnography to understand how food morals and food justice are at stake along the fish supply chain.
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