Consumption intention toward ethnic food: determinants of Dayak food choice by Malaysians

Ting, Hiram; Tan, Sharon; John, Alexandra Nastassia

doi:10.1016/j.jef.2017.02.005

Cited by 68 publications

(75 citation statements)

References 19 publications

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“…According to Jang (2017) there are five motivational factors for UK costumers' to visit Asian ethnic restaurants; novelty, learning and culture, general restaurant attributes, sensory appeal, health concern, change and escape. Moreover, consuming ethnic food provides consumers not only adventure but also emotional mobility (Ting, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Taiwanese and Malaysian consumers have assessed that the most important motives for selecting ethnic food is their perception of whether the ethnic food is "healthy", more precisely the ingredients, nutritional value and convenience of preparing/consuming such food (Prescott et al, 2002). Ting et al (2017) found that health consideration and sensory appeal have a positive effect on the Malaysians intention to consume ethnic (Dayak) food.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Consumers' attitudes towards ethnic food consumption

Tomić¹,

Deronja²,

Kalit³

et al. 2018

j. cent. eur. agric.

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Globalization, international migration and food promotion via media platforms have led to increased consumption of ethnic food. The main aim of the research is to explore the relation between attitudes and behaviour in the ethnic food consumption. An on-line survey was conducted on a sample of 230 respondents. Most respondents consume ethnic food, mostly on a weekly basis, at home and in restaurants. The largest share of respondents has neutral attitudes towards ethnic food. Respondents with positive attitudes towards ethnic food consume ethnic food more often at home, those with neutral attitudes consume such food in restaurants, while respondents who have negative attitudes about ethnic food consume ethnic food mostly at friend's. The respondents with positive attitudes towards ethnic food give higher importance to all ethnic food attributes. Results of this research can serve producers and distributors of ethnic foods to better suit the demands of modern consumers.Keywords: attitudes, consumers, ethnic food, survey Sažetak Globalizacija, internacionalne migracije i medijski pristup promociji hrane doveli su do rasta konzumacije etničke hrane. Osnovni cilj provedenog istraživanja bio je utvrditi povezanost stavova i ponašanja u konzumaciji etničke hrane. On-line anketno ispitivanje provedeno je na uzorku od 230 ispitanika. Većina ispitanika konzumira etničku hranu, najčešće na tjednoj razini, kod kuće i u restoranima. Najveći udio ispitanika ima neutralne stavove o etničkoj hrani. Ispitanici s pozitivnim stavovima o etničkoj hrani u većem udjelu konzumiraju etničku hranu kod kuće, oni s neutralnim stavovima učestalije konzumiraju takvu hranu u restoranima, dok ispitanici koji imaju negativne stavove o etničkoj hrani u većem udjelu konzumiraju takvu hranu kod prijatelja. Ispitanicima s pozitivnim stavovima o etničkoj hrani važnija su sva ispitana obilježja etničke hrane. Rezultati ovog istraživanja mogu poslužiti proizvođačima i 349Original scientific paper Journal of Central European Agriculture, 2018, 19(2), p.349-367 DOI: /10.5513/JCEA01/19.2.1992 distributerima etničke hrane u svrhu uspješnije prilagodbe zahtjevima suvremenih potrošača.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Consumers' attitudes towards ethnic food consumption

Tomić¹,

Deronja²,

Kalit³

et al. 2018

j. cent. eur. agric.

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show abstract

“…The second research question sought to identify the motivational factors that drive visitors to choose an agritourism facility destination. The principal motivations that drive visitors to spend a period of their vacation in Tuscan agritourism facilities, in accordance with Ting et al (2017), are varied. On average, the most important motivational factors that drive the different typologies of visitor, excluding those who did not specify their motivation, can be summarized thus: Relaxation (6.57), children welcome (5.82), artistic culture (2.63), short stays (1.80), great food/wine (1.40), and fun (1.25).…”

Section: Resultsmentioning

confidence: 99%

Seeking Gastronomic, Healthy, and Social Experiences in Tuscan Agritourism Facilities

Fanelli

2019

Social Sciences

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There is a growing desire among tourists to improve their lifestyle and pass their vacations in areas with a strong local gastronomic heritage. Indeed, one of the most important factors that drives visitors to choose an agritourism facility for their vacation is the pull of good food and wine. This manuscript examines visitors’ evaluations of their time spent in Tuscan agritourism facilities with particular focus on the cuisine, the health benefits, and the social experience. The analysis is based on a representative sample of 1886 reviews posted by visitors from all over of the world on the websites of 60 agritourism facilities that operate in Tuscan municipalities. By exploring visitor evaluations, which consist of an overall rating of their agritourism experience and separate ratings for the cuisine, the physical environment, and the service, this paper expands the scope of previous studies into food and drink management development as a way of attracting new visitors, by providing additional information on the distinctive characteristics of the local cuisine on offer. Results indicate that visitors—above all families—prefer an agritourism facility that offers authentic local cuisine and beverages and also offers them the possibility of spending time outdoors in destinations with a rich culinary heritage. Visibility of the main attractive attributes of agritourism facilities and the local cuisine through websites is needed in order to drive consumers in their vacation choices and to allow these structures to consolidate their place in the food and drink market.

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“…Ethnic food has a unique identity including Riau Malay food and has an appeal that assimilates to culture through past experience. Currently, consuming ethnic food is not just to preserve it but to provide and reinforce happiness to past memories that effectively increase emotional effective [46]. Even today, some ethnic food leads to a commodity product that continues to develop in the food industry because of diverse ethnicity.…”

Section: The Authenticity and Commodification Of Traditional Riau Malmentioning

confidence: 99%

Riau Malay food culture in Pekanbaru, Riau Indonesia: commodification, authenticity, and sustainability in a global business era

et al. 2019

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The purpose of this research is to provide an in-depth analysis of the commodification, authenticity, and sustainability of culinary legacy as an instance of intangible cultural legacy, as well as how to subsequently compete with excellence and sustainability in the midst of a modern, global era of business without the loss of authenticity value. Herein is revealed the application of true local culture amid commercialization and modernization, differentiating between the authenticity and that which is out-of-sorts with local identity. The controversy of contextualization, the discussion of what is necessary, and the commodification of traditional food, namely the traditional foods of Riau Malay, to respond to the demand of a global market, are areas of interest in this study, as well as how the traditional foods of Riau Malay may compete with excellence and sustainability in a global market while retaining its authenticity values. The methodology used in this research is qualitative phenomenological; the interviews were carried out from the informants who were cultural figures of Riau Malay, social figures, and business actors in the traditional Riau Malay food industry with resulting evidence that confirms the necessity of heritage value of traditional Riau Malay foods, commodification in the area of globalization, without necessitating any loss of authenticity elements. The cultural heritage of traditional Riau Malay foods is introduced in two different types, cake pastry and main course savory dishes, and divided into two categories, everyday cuisine and cuisine for ceremonies or rituals. Riau Malay natives have customs and culture involved in the preparation and processing; presentation and consumption of the food may also be seen in the efforts in preparing such a traditional menu. The findings of this study are expected to contribute to the literature and research interest in food culture.

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Consumption intention toward ethnic food: determinants of Dayak food choice by Malaysians

Cited by 68 publications

References 19 publications

Consumers' attitudes towards ethnic food consumption

Consumers' attitudes towards ethnic food consumption

Seeking Gastronomic, Healthy, and Social Experiences in Tuscan Agritourism Facilities

Riau Malay food culture in Pekanbaru, Riau Indonesia: commodification, authenticity, and sustainability in a global business era

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