Regional foods: a consumer perspective

Abstract

Investigates consumer perceptions of "regional foods" in England. Results show understandings of regional foods to be a complex dynamic of interrelated concepts. Regional foods are defined by place and human-related factors. An implicit factor in attitudes towards regional food is the "perceived authenticity" of the various product attributes by the consumer. Regional foods are characterized as "regional products" (high-value, speciality or hand-crafted products) and "regional recipes" (dishes readily associated with home preparation and cooking). Proposes that findings have implications for marketing, in particular product differentiation and communication. Implications are discussed for food producers and retailers, and recommendations are made for future research.This study was sponsored by England's North Country Food Initiative, a partnership of regional tourist boards, food producer groups and public organizations. The authors gratefully acknowledge the support of Karl Christensen, for initiating and sustaining the research momentum, the assistance of Annett Pecher in compiling the literature review and the comments of the reviewers.

Dimensions of Authenticity in Malay Cuisine from Experts’ Perspectives

“…What binds the process is the foodstuffs production, which for Kuznesof et al (1997) represents the situational factors. On the one hand the authenticity of the production process is elevated by its methods simplicity and naturalness (Groves, 2001;Hughes, 1995;Johnston & Baumann, 2010) and on the other being reflected in the small-scale or non-commercial characteristics of the producing organisation (Carroll & Torfason, 2011;Johnston & Baumann, 2010).…”

“…These 'personal' factors (Kuznesof et al, 1997) include the cultural awareness and knowledge of the consumers. Personal factors might emerge as an individual connection between the produced and the consumed, which may be based on ethnicity for example (Johnston & Baumann, 2010) or simply the contemplative process (Beer, 2008) so the food just tastes 'right'.…”

Partnership working in enhancing the destination brand of rural areas: A case study of Made in Monmouthshire, Wales, UK

“…These are then reinforced with a strong destination brand. In achieving this, many rural areas have recognised that cultural distinctiveness, particularly in relation to arts, crafts and local food and drink assets is one way to differentiate their tourism offer (Bessière, 1998;Cole, 2006;Hjalager & Corigliano, 2000;Ignatov & Smith, 2006;Ilbery & Kneafsey, 1998;Richards, 2007) and to develop a destination brand (Kuznesof, Tregear, & Moxey, 1997;Spilková & Fialová, 2013).…”

Assessment of gastronomic heritage quality in traditional restaurants

“…In this way, the human factor and the customs that contribute to the transformation of a dish into a regional one are attributed to the preparation techniques, to the ingredients and to the ways in which it is served, thus conferring a special characteristic to regional food 7 …”