The music environment of a restaurant is an important factor that affects consumer behaviors during the dining experience, especially silent dining behaviors among people who are not encouraged to talk in the context of COVID-19. This study empirically analyzed the influence of consumers’ background music preferences on their emotions and behavioral responses during their dining experience at a high-end Chinese restaurant. A total of 393 valid samples were obtained through purposive sampling and snowball sampling. The research tools used in this study included a personal background information questionnaire, four Oriental and Western music conditions, a background music preference scale, a scale for evaluating emotions during the dining experience, and a behavioral response scale. The results showed that the subjects preferred the Chinese classical music—the Butterfly Lovers Concerto. Background music affected the participants’ emotions during their dining experience, and different background music conditions resulted in significant differences in emotions and behaviors. The consumers’ emotions, during their dining experience significantly predicted their behaviors under all four music conditions. The greatest contribution and value of this study stem from the finding that the background music at a restaurant can arouse specific positive emotions in consumers during their dining experience and thus affect their eating behavior.

Taiwan’s agri-food market has been transforming rapidly over the past few years and is struggling with significant food issues and the impact of COVID-19. These include globalization, trade liberalization, population growth, urbanization, policy changes, food consumption patterns and shifts in dietary patterns. Therefore, food security, livelihoods and productive activities that revitalize rural food production and sustained economic growth need to make important contributions to sustainable rural food development. This study adopts the research method of the Analytic Hierarchy Process, employs agricultural experts as the main research object, focuses on the local cuisine in rural Taiwan, and constructs an index model for the inheritance and sustainable innovation and development of local cuisine culture through the opinions of agricultural experts. Accordingly, this study has two objectives. First, we construct indicators of how farmers use local food culture inheritance and sustainable innovation development. Second, we measure the relative weighting of these indicators by agricultural experts in Taiwan. The research results show that a total of 23 indicators in 5 dimensions of the inheritance and sustainable innovation and development of rural local food culture in Taiwan are obtained, of which education and training are the primary indicators of the inheritance and sustainable innovation and development of farmers’ local food culture. The biggest contribution of this study is that, in response to the threat of the COVID-19 pandemic and the changes in the inheritance and sustainable development of rural food in Taiwan, this research constructs an indicator model for the inheritance and sustainable development of rural local food culture. It can be used as an important reference for the inheritance and sustainable innovation and development of rural local food culture in Taiwan.

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Social transformation has caused traditional rural food preparation techniques and cultural heritage to disappear gradually. Traditional rural women are in charge of rural traditional food preparation techniques, which they inherit through the family. Therefore, this study primarily aimed to employ the theory of planned behavior (TPB) to analyze the effects of attitudes toward rural food preparation techniques, subjective norms, and perceived behavioral control on behavioral intention to ultimately understand the behavioral intention of rural women in the sustainable extension of rural food preparation techniques. The TPB was utilized as a basis for conducting a quantitative study using questionnaire surveys. Purposive sampling and snowball sampling were employed, and 800 questionnaires were distributed. In total, 649 valid questionnaires were collected, and the recovery rate was 81.1%. The study tools used included the attitude scale, subjective norms scale, perceived behavioral control scale, and behavioral intention scale. The data were analyzed using confirmatory factor analysis, descriptive statistics, Pearson product difference correlation analysis, and multiple regression analysis. The results showed that attitudes toward rural food preparation techniques, subjective norms, and perceived behavioral control in rural women significantly affected the behavioral intention of sustainable extension. These results can provide agricultural organizations and relevant units with a reference for the sustainable extension of traditional food preparation techniques.