By Hendrik N. J. Schifferstein, Lynn J. Frewer, Einar Risvik (auth.), Dr. Lynn J. Frewer, Professor Einar Risvik, Dr. Hendrik Schifferstein (eds.)
This booklet, edited and authored by way of a gaggle of scientists skilled in eu cross-cultural and interdisciplinary study within the box of client foodstuff perceptions, sensory evaluate, product photo and danger examine, offers a distinct perception into selection making and meals intake of the eu patron. the amount is vital studying for these fascinated by product improvement, industry study and client technology in foodstuff and agro industries and educational learn. It brings jointly specialists from varied disciplines that allows you to tackle basic concerns to do with predicting foodstuff selection, purchaser habit and societal belief into caliber and defense regulatory platforms. the significance of the social and mental context and the cross-cultural transformations and the way they impression foodstuff selection also are lined in nice detail.
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Extra resources for Food, People and Society: A European Perspective of Consumers’ Food Choices
Spoken words are ambiguous expressions of content and emotion mixed together and highly dependent on context. Even written language is not precise. This can also be demonstrated using wine as a model, when connoisseurs select a wine for a specific meal, describing it as "rich, feminine, balanced, complex and harmonious". I would say that it is hard to name the wine or the vineyard from this rather typical but indistinct description. 3 Sensory Science In sensory science it has become necessary to make distinctions between methods used for the collection of perceived sense-data (objective data), as opposed to methods for the collection of interpreted or emotional reactions, (awareness data or subjective data) based on the perceived information.
But liking is clearly not enough to predict desire. We may like fish soup or a favourite wine, but feel no desire to eat these at breakfast. Thus, desire can also be strongly influenced by feelings of appropriateness (see chapter by Schutz in this volume); that is, whether a food matches the situation and context. The matching of foods and use-contexts is largely determined by culture and social conventions. Furthermore, there are psychophysiological conditions prompt a desire independent of other factors.
1 Mere Exposure? Do food likes develop and change through simple, "mere" exposure to them? l, this view implies a direct bridge between experience and liking, without clear involvement of any particular reinforcing elements. There is in fact a considerable body of evidence for a defined "mere exposure" phenomenon from non-food areas, especially words and pictures (Bornstein 1989). However, most of research showing ME effects is carried out under conditions which exclude other types of reinforcement and, indeed, the ME effect may be strongest when initial experience is indirect and ephemeral, and not even recalled (Bornstein 1989; Bornstein and D'Agostino 1992).