Post, Eat, Change: The Effects of Posting Food Photos on Consumers’ Dining Experiences and Brand Evaluation

Zhu, Jiasong; Jiang, Lan; Dou, Wenbin; Liang, Liang

doi:10.1016/j.intmar.2018.10.002

Cited by 45 publications

(52 citation statements)

References 65 publications

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“…Over the years, consumer experiences have been often examined in relation to food using a variety of methods. Examples include: consuming types of food such as chocolate (Zarantonello and Luomala, 2011) and drinks such as wine (Aurifeille et al , 1999; Charters and Pettigrew, 2005); eating in places such as Michelin-starred restaurants (Hetzel, 2004); preparing and consuming food on special occasions such as Thanksgiving (Wallendorf and Arnould, 1991); and posting food photos on social media (Zhu et al , 2019). Overall, what emerges from these contributions is that food can result in intense and complex consumer experiences, which include affective components, symbolic meanings, sensory stimulation and intellectual involvement.…”

Section: Literature Reviewmentioning

confidence: 99%

A “crescendo” model: designing food experiences for psychological well-being

Zarantonello

Grappi

Formisano³

et al. 2021

EJM

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Purpose This paper aims to advance the design-thinking approach in food from an engineering mind-set toward a positive psychology perspective by investigating how consumer experiences evoked by food-related activities can facilitate, stimulate and enhance individuals’ happiness and perceptions of life satisfaction. Design/methodology/approach A diary field experiment was conducted. Participants from a major European city were asked to reflect on their food-related activities, provide descriptions and answer questions on experiential stimulation derived from these activities in relation to happiness and perceived life satisfaction. Findings Food-related activities generally result in positive consumer experiences and psychological well-being. Experiential stimulation resulting from food activities is positively related to perceived life satisfaction directly and indirectly via pleasure and meaning. Although the authors found an overall positive relationship between these constructs, they also found differences based on the experience type considered. A “crescendo model” of experiences that details how experiences lead to happiness and perceived life satisfaction is presented. Research limitations/implications This study is largely exploratory. Future research should adopt an experimental approach and further test the relationship between experiential stimulation, happiness and perceived life satisfaction in the context of food. Practical implications The paper offers innovation teams in food companies a practical “crescendo model” that can be used to design product–consumer interactions. Originality/value The research bridges literatures on design thinking, psychological well-being and consumer experiences. By studying the relationship between experiences, happiness and perceived life satisfaction in the context of food, the findings contribute to research on food well-being by expanding the notion of happiness seen only as pleasure. The research also contributes to work on design thinking by offering an experiential framework that contributes to the notion of consumer empathy.

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Section: Literature Reviewmentioning

confidence: 99%

A “crescendo” model: designing food experiences for psychological well-being

Zarantonello

Grappi

Formisano³

et al. 2021

EJM

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“…In the recent years, the number of qualitative studies (Sit et al , 2018; Farah et al , 2019) have been keeping up with their quantitative counterparts. Experimental designs (Zhu et al , 2019; Bleier et al , 2019) find a lot of place in the literature in the recent years than the former. An important implication for researchers interested in entering the field of CX and tracking the development of related literature comes from the finding that half of the documents listed in the “most cited documents” (Table 3) analysis were published in the Journal of Consumer Research .…”

Section: Discussionmentioning

confidence: 99%

Mapping customer experience: a taxonomical study using bibliometric visualization

Sindhu

Bharti

2020

VJIKMS

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Purpose This study aims to examine the trends and themes in the field of customer experience using a bibliometric analysis between 1957 and 2017. Design/methodology/approach The paper analyses 1,767 papers selected from Web of Science (WoS) database using VOS Viewer software tool to create bibliometric networks. The results of the study were classified under the following bibliometric indicators: evaluation of the number of studies analyzed; most cited documents; most influential authors; and highly influential journals, institutions and countries with the highest productivity. Additionally, the paper also presents three co-citation studies analyzing most co-cited references, first authors and journals. Findings Authors and institutes from the American and European countries dominate the contribution to the development of the field. The presence of Asian countries signifies the rising importance being given to the research field. The findings establish the argument that most of the ideas that follow today in the development of the field are mostly sourced from the works published in highly reputed journals. Co-citation analysis indicates the presence of multi-disciplinarity in the research field with journals representing different research areas such as management, strategy and psychology. Research limitations/implications The papers analyzed in the study were retrieved only from the WoS. Furthermore, the precise number of clusters obtained during the analysis depends on the parameter set by the authors which is subjective. Researchers are encouraged to draw further insights by manipulating the parameter criteria. Practical implications The findings in the study can be used to enrich the understanding of customer experience and future research on the topic. Originality/value To the best of the authors’ knowledge, this paper is one of the first comprehensive papers offering a general overview of the leading trends in the field over a period of 60 years.

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“…In both cases, the text and image content is related to the Food category, misleading the classifier towards this POI type. Posting about food is a common practice in hospitality establishments such as restaurants and bars (Zhu et al, 2019), where customers are more likely to share content such as photos of dishes and beverages, intentionally designed to show that are associated with the particular context and lifestyle that a specific place represents (Homburg et al, 2015;Brunner et al, 2016;Apaolaza et al, 2021). Similarly, Post (b) shows an example of a tweet that promotes a POI by communicating specific characteristics of the place (Kruk et al, 2019;Aydin, 2020).…”

Section: Error Analysismentioning

confidence: 99%

Point-of-Interest Type Prediction using Text and Images

Villegas¹,

Αλέτρας²

2021

Proceedings of the 2021 Conference on Empirical Methods in Natural Language Processing

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Point-of-interest (POI) type prediction is the task of inferring the type of a place from where a social media post was shared. Inferring a POI's type is useful for studies in computational social science including sociolinguistics, geosemiotics, and cultural geography, and has applications in geosocial networking technologies such as recommendation and visualization systems. Prior efforts in POI type prediction focus solely on text, without taking visual information into account. However in reality, the variety of modalities, as well as their semiotic relationships with one another, shape communication and interactions in social media. This paper presents a study on POI type prediction using multimodal information from text and images available at posting time. For that purpose, we enrich a currently available data set for POI type prediction with the images that accompany the text messages. Our proposed method extracts relevant information from each modality to effectively capture interactions between text and image achieving a macro F1 of 47.21 across eight categories significantly outperforming the state-of-the-art method for POI type prediction based on textonly methods. Finally, we provide a detailed analysis to shed light on cross-modal interactions and the limitations of our best performing model. 1

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Post, Eat, Change: The Effects of Posting Food Photos on Consumers’ Dining Experiences and Brand Evaluation

Cited by 45 publications

References 65 publications

A “crescendo” model: designing food experiences for psychological well-being

A “crescendo” model: designing food experiences for psychological well-being

Mapping customer experience: a taxonomical study using bibliometric visualization

Point-of-Interest Type Prediction using Text and Images

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