The impact of contextual information regarding the origin of food on consumers’ judgments

Etzi, Roberta; Girondini, Matteo; Massetti, Gemma; Gallace, Alberto

doi:10.1016/j.crfs.2022.02.003

Cited by 8 publications

(5 citation statements)

References 68 publications

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“…It is also very challenging since subjective and physiological arousal patterns are sometimes inconsistent. Etzi et al (2022), also using skin conductance, showed inconsistent findings between cognitive evaluations and physiological arousal to food products of distinct countries. In the authors' interpretation, skin conductance might be more able to capture valence effects to food pictures, which is aligned with our findings.…”

Section: Discussionmentioning

confidence: 97%

“…Because it is an involuntary and mostly an unconscious process, this physiological measure will complement the subjective evaluation of arousal to the food pictures. SCRs have been used to capture emotional responses to food pictures (Esteves et al , 2010) and were recently investigated as arousal states to food pictures as a function of the COO of the food (Etzi et al , 2022). The raw signals of each participant's EDA were recorded using the Biopac MP100 System, with the signal being sampled at 1,000 Hz.…”

Section: Methodsmentioning

confidence: 99%

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Locals versus foreigners’ emotion-motivational responses towards traditional and non-traditional food

Rita

Arriaga

Moura

et al. 2022

SJME

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Purpose The purpose of this paper was to study responses to traditional food of a country, focusing on emotion-motivational responses by locals and foreigners. Design/methodology/approach Through an experimental design study, Portuguese and Foreign participants were exposed to both traditional and nontraditional food pictures of a country and asked to evaluate their emotional and motivational responses while physiological responses of electrodermal activity were being continuously recorded. Predisposition factors of body dissatisfaction, food neophobia and food involvement were also evaluated given their potential role in predicting the responses to the visualization of the food pictures. Findings This study found that local traditional food received a higher positive evaluation than nontraditional food with locals evaluating it even higher than foreigners. Higher feelings of arousal and desire as well as willingness to try in response to traditional food were also found as well as higher feelings of pleasure by locals. However, interestingly, and contrary to expectations derived from previous literature, emotion-motivational responses were not significantly different between locals and foreigners. Originality/value To the best of the authors’ knowledge, this research addressed an identified research gap in the literature, being the first one evaluating the autonomic responses of consumers to traditional food by exploring how local and foreign consumers respond to traditional food versus nontraditional food using psychophysiological measures of emotion.

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Section: Discussionmentioning

confidence: 97%

Section: Methodsmentioning

confidence: 99%

Locals versus foreigners’ emotion-motivational responses towards traditional and non-traditional food

Rita

Arriaga

Moura

et al. 2022

SJME

View full text Add to dashboard Cite

show abstract

“…The findings reenforce the importance of measuring emotions through several levels of response, in addition to collecting participants’ subjective feelings, given their active role in triggering consumer behaviour [ 116 ]. The literature has shown that subjective cognitive evaluations and physiological responses can sometimes be incongruent [ 99 , 117 , 118 ]. Accordingly, from our perspective, ESD might be a more sensitive measure to capture valence and arousal effects of food images.…”

Section: Discussionmentioning

confidence: 99%

How much is a chef’s touch worth? Affective, emotional and behavioural responses to food images: A multimodal study

Rosa,

Madeira,

Oliveira

et al. 2023

PLoS ONE

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Background Food aesthetics influences affective dimensions (valence and arousal) and subsequent emotional and behavioural responses in images presented in more traditional form, almost rustic in some cases, to the signature dishes of haute cuisine. However, the visual impact of images of haute cuisine dishes on consumers’ affective and emotional responses compared to traditional dishes is still understudied. Methods We recorded electrodermal activity, ocular movements and self-report affect of 35 volunteers while they performed a picture viewing paradigm using images of haute cuisine food, traditional food, and non-food. Additionally, the moderating role of age was examined. Results Our results showed that subjects had higher feelings of pleasure and arousal toward images of food (haute cuisine and traditional dishes) compared to non-food images. However, no difference in self-report affect, physiological and behavioural responses was found between haute cuisine and traditional dishes. Interestingly, a moderating effect of age was revealed, reporting that younger participants had greater feelings of pleasure and shorter eye-to-screen distance towards traditional food than haute cuisine. Conclusions As a whole, our findings suggest that food aesthetics could at least partially affect consumers’ affective and emotional responses. Interestingly, physiological responses to food pictures seemed to be relatively independent of approach/avoidance motivational states, supporting the assumption that traditional visual restaurant menus with attractive images might be insufficient for eliciting intense positive emotions. This study also contributes to advancing the understanding of the role that age plays in emotional impact when images of haute cuisine dishes are presented to consumers.

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“…the European Consumer Organisation -BEUC, 2013; New Food -Elementar UK, 2017) 2 and research (e.g. Etzi, Girondini, Massetti, Gallace, 2022;Knežević, Grbavac, Palfi, 2019), contemporary consumers place growing importance on knowing the origin of their food. They believe that food products of certain origin are safer, more environmentally friendly and of better quality.…”

Section: Why F Ood Festivals : a Theoretical Notementioning

confidence: 99%

Food as a Unifier? Rural and Urban Food Festivals in Central Slovakia

Bitušíková

2023

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The paper focuses on food festivals in rural and urban localities in Central Slovakia. Food events and festivals are popular and spread all over the world as it is stressed in a lot of scholarly literature (e.g. Watson, Caldwell, Eds., 2007;Timothy, 2016;Klein, Watson, 2016). They are celebrations of communities and their heritage, and expressions of their identity. They include gastronomy events presenting local culinary specialities, food trade fairs, wine and food tastings, farmers' markets or culinary competitions. e paper presents selected festivals in the Banská Bystrica Self-Governing Region. The main objective is to show the purpose, character and role of rural and urban food festivals with a special focus on heritage aspects and to identify their differences including the current political contexts.

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The impact of contextual information regarding the origin of food on consumers’ judgments

Cited by 8 publications

References 68 publications

Locals versus foreigners’ emotion-motivational responses towards traditional and non-traditional food

Locals versus foreigners’ emotion-motivational responses towards traditional and non-traditional food

How much is a chef’s touch worth? Affective, emotional and behavioural responses to food images: A multimodal study

Food as a Unifier? Rural and Urban Food Festivals in Central Slovakia

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