A model of historical development and future trends of Italian cuisine in America

Country of Origin and Diners’ Perceptions of a Cuisine: The Moderating Effects of Culinary and Institutional Factors

“…Second, this study complements the literature, by examining the direct and moderating effects of culinary and institutional factors on diners’ perceptions of a cuisine in relation to country of origin. While the literature has emphasized the importance of culinary factors, such as menu development and taste (Camillo et al, 2010) and cooking style (Rao et al, 2003), or institutional factors, such as evaluation system (Durand et al, 2007), it has not investigated whether the impact of culinary and institutional factors on diners’ perceptions of a cuisine is consistent with or can vary according to the cultural traditions of a country. As suggested by Hypotheses 2c and 3c, this study found that the moderating effects vary according to the particular country of origin.…”

“…As a consequence, described as “a set of behaviors which originate with the very foundations of society” (Lashley, 2000, p. 4) and shaping of “social networks, technologies, arts and religions” (Scarpato, 2002, p. 157), the hospitality industry, particularly gastronomy, places an emphasis on the integration of eating and a new cultural world to develop a valuable identity from social links (Bessière, 1998; Camillo, Kim, Moreo, & Ryan, 2010). For instance, “Rhodes Around Britain,” a BBC2 program, illustrates that the well-publicized sociocultural and historical traditions of a society contribute to rejuvenating food consumption patterns within the context of a place or region of origin (Kuznesof, Tregear, & Moxey, 1997).…”

“…A study, based on the behaviors of Generation Y consumers, shows that among restaurants’ various attributes, the taste and service of cuisine have a critical impact on diners’ perceptions of and attitudes toward restaurants (Harrington, Ottenbacher, Staggs, & Powell, 2012). The popularity of Italian cuisine in America also suggests the importance of menu development and taste in attracting customers (Camillo et al, 2010).…”

“…This implies that culinary factors moderate the impact of the country of origin on diners’ perceptions of a cuisine. However, while the effects of the country of origin are relatively stable owing to its association with historical legacy and cultural accumulation (Bessière, 1998), the characteristics of culinary factors are dynamic because the chefs can dedicate their resources on valuable attributes, create new images, and earn reputation (Camillo et al, 2010). Accordingly, historical and cultural characteristics of the country of origin make its influence steady and substantial and thus are not abruptly transformed, although they can be discovered and newly marketed (Tregear et al, 1998).…”

The influence of health and environment-focused values on restaurateur satisfaction in organic restaurants: a descriptive analysis in Spain

“…Recently, the diffusion of sustainable diets and the importance of multilevel policies and actions that address healthy and environmentally friendly foods (Vega and Ubbink 2008) have undergone a great growth worldwide (Camillo et al 2010). This situation has led to important changes in the way in which the restaurateurs and chefs disseminate information based on the available scientific evidence on health and environmental impact of organic food (Roberts et al 2008;Aertsens et al 2011;Daunfeldt and Rudholm 2014;MA-GRAMA 2014a, b;Gagić et al 2015;Robina et al 2015;Sundbo 2016;Hoek et al 2017).…”