Impact of COVID-19 lockdown on the perception of home meals and meal-related variables: A large-scale study within the Italian population during the acute phase of the pandemic

Piochi, Maria; Buonocore, Federica; Spampani, Francesco; Torri, Luisa

doi:10.1016/j.foodqual.2021.104488

Cited by 9 publications

(4 citation statements)

References 46 publications

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“…Moreover, it explicitly reveals the impact of group dynamics on the usage behavior of delivery apps in terms of the food-ordering decision process [15,16]. Specifically, it provides a comprehensive picture of how the number of people engaged in decision making changes the way that delivery apps are consulted to reach a final decision [17]. Compared to the meal preparation for a single portion, the preparation for multiple portions involves two or more people choosing menus and restaurants [18].…”

Section: Role Of the Number Of Portionsmentioning

confidence: 99%

Effects of Portion Number and Marital Status on Decision-Making Dependence When Using Food Delivery Applications

Roh,

Park

2023

JTAER

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Delivery applications represent more than just substitutes for phone calls when ordering food. Unlike phone calls, delivery applications not only facilitate orders and payments, but also assist users in narrowing down the multiple options to a final choice. This research focused on the extent to which users rely on delivery applications to make food-ordering decisions and examined how two factors—portion number and marital status—affect this dependence. The empirical results supported our prediction that (i) single-portion users depend more heavily on delivery applications than multiple-portion users, as the latter have no meal companions to consult; and (ii) unmarried (vs. married) users exhibited an even greater dependence on delivery applications in a single-portion-meal context, due to a weaker sense of responsibility for and agency over meal preparation. These findings illustrate how delivery applications can contribute to the expansion of delivery service markets by influencing food-ordering decision-making behavior.

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Section: Role Of the Number Of Portionsmentioning

confidence: 99%

Effects of Portion Number and Marital Status on Decision-Making Dependence When Using Food Delivery Applications

Roh,

Park

2023

JTAER

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“…The contemporary pandemic and technology-influenced working from home phenomenon raises awareness of the effects of the shared family meal on emotionality and familial cohesion (Vittuari et al, 2021). Working from home encourages household involvement in the preparation of meal experiences, which has been found to correlate family togetherness and engagement with the pleasure of cooking (Piochi et al, 2022). This social dimension stands apart from individual meal consumption and the time and labor-saving preparation methods offed by conveniently processed foods and production.…”

Section: Family Meals: Working From Homementioning

confidence: 99%

“…, 2021). Working from home encourages household involvement in the preparation of meal experiences, which has been found to correlate family togetherness and engagement with the pleasure of cooking (Piochi et al. , 2022).…”

Section: Modern Theories: Consumer Culturementioning

confidence: 99%

Cultural food distancing: a conceptual discourse on the evolution of seminal to present and future models of traditional food practices

Feldman

Wunderlich²

2022

BFJ

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PurposeThis manuscript focuses on theoretical past, present and future models for defining food culture and cuisine, comparing these principles with contemporary literature evidence of transformative global food practices during public health and environmental crisis. The purpose of this study, therefore, is to explain the point at which traditional practices are discernible from the effects of modern technology, globalization, marketing and the virtualization of consumption. The paper explains how current local and global ecologies contribute to the retainment or disassembly of established culinary borders.Design/methodology/approachThis is a theoretical paper that highlights seminal and present discourse on food cultural practices. Furthermore, it underlines the cultural changes during environmental crises and whether these cultural transformations in food practices will be lasting. The authors suggest a perspective model for the future.FindingsDeciphering whether traditional foodways are moderated by modernity and environmental changes is very complex and multifactorial. This is likely nuanced by the availability of commodities and the steadfastness of particular cultures. Whether or not consumers embrace a new food product is likely contingent on their fundamental familiarity with and availability of the product's traditional components. The integrity of traditional foodstuffs will continue to be valued and demanded by broad groups of consumers into the foreseeable future.Research limitations/implicationsAs a primary objective, food producers, manufacturers and governments should not seek to actively diminish cultural borders and markets. Industry and governmental strategists should embrace and promote cultural food messages in any interventional strategies on household food security or marketing strategies and campaigns. The gathering of information from grassroot cultural groups about traditional food practices should ground the development of new policies and products.Practical implicationsUnderstanding the complexities surrounding traditional cuisines and food ways gives insight into the future of traditional food cultures and how they change. The food industry is undergoing profound transformation due to climate change; the decrease of arable land; environmental crisis, such as floods and droughts; war; food insecurity; aging populations; and chronic food-related diseases and disorders. Therefore, new food products are essential to adjust to these issues. However, the use and effectiveness of these foods would likely be enhanced if they were tailored with ingredients and techniques that have meaning to particular cultural groups.Social implicationsSocial connectivity, the shared experiences of eating together (and the contingent health benefits) may have been subject to contemporaneous or permanent change due to transformation in local and global food ecologies. Whether or not consumers embrace new food products may be contingent on their fundamental familiarity with its traditional components. The integrity of traditional foodstuffs is likely to continue to be valued and demanded by broad groups of consumers into the foreseeable future.Originality/valueSeminal food culture theories are still being utilized in recent publications to explain contemporary practices, particularly in times of crisis such as the recent pandemic. Current scholarship has indicated, to degrees, that links to traditional food practices may be strong, evolving or are becoming more obscure as they are incorporated into a global fabric. There are gaps in the literature that necessitate more exportation of the impact of environmental changes and health crisis on cultural and traditional food practices. This further raises questions about how the formative theories on food culture apply to modern and future food practices.

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“…Convenience is a major trend in the food industry [ 1 ]. The impact of pneumonia caused by the novel coronavirus (2019-nCoV) has increased the need for consumers to “eat at home”, but the current cooking process is complicated and time-consuming [ 2 ]. With the development of the ‘cold chain’, the popularity of microwave ovens and other heating equipment, ready meals (frozen, chilled, and shelf-stable convenience foods), which are pretreated and require only simple heating by consumers, have rapidly captured a large market [ 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Reheating Methods on Rheological and Textural Characteristics of Rice Starch with Different Gelatinization Degrees

Jiang

Han

et al. 2022

Foods

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Pregelatinized starch (PGS) is often used to improve the processing quality of foodstuffs, but little attention has been paid to the effects of different reheating methods and degree of starch gelatinization (DSG) on their rheological and textural properties. In this study, pregelatinized rice starches (RS) with gelatinization degrees ranging from 58% to 100% were prepared via different Rapid Visco Analyser (RVA) heating procedures and reheated in various methods, including high-power microwave (HM), low-power microwave (LM), and water bath. The rheological behavior and textural properties were explored, and the results demonstrated that the consistency, gel strength, hardness, and springiness of PGS in all tested samples decreased significantly after reheating. The storage modulus (G’) of PGS increased dramatically while the thermal stability decreased. Interestingly, the reheating methods possessed various effects on the starch of different DSG.

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Impact of COVID-19 lockdown on the perception of home meals and meal-related variables: A large-scale study within the Italian population during the acute phase of the pandemic

Cited by 9 publications

References 46 publications

Effects of Portion Number and Marital Status on Decision-Making Dependence When Using Food Delivery Applications

Effects of Portion Number and Marital Status on Decision-Making Dependence When Using Food Delivery Applications

Cultural food distancing: a conceptual discourse on the evolution of seminal to present and future models of traditional food practices

Effects of Reheating Methods on Rheological and Textural Characteristics of Rice Starch with Different Gelatinization Degrees

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