From groups to grits: Social identity shapes evaluations of food pleasantness

Abstract

Throughout human history, food consumption has been deeply tied to cultural groups. Past models of food preference have assumed that social concerns are dissociated from basic appetitive qualities-such as tastiness-in food choice. Providing a counter to this notion, we tested and found support for the novel idea that social identities can shape the evaluation of food pleasantness. Specifically, individual differences in social identification (Study 1) as well as experimentally manipulated identity salience (Study 2) were associated with the anticipated tastiness of identity-relevant foods. We also found that identity salience influenced perceived food pleasantness during consumption (Study 3). These results suggest social identity may shape evaluations of food pleasantness, both through long-term motivational components of identification as well as short-term identity salience. Thus, the influence of social identity on cognition appears to extend beyond social evaluation, to hedonic experience. We discuss implications for theories of identity, decision-making, and food consumption.

Central Persons in Sustainable (Food) Consumption

“…Thus, they determine what kind of food is made available, in which quantities, and what is socially accepted and encouraged to buy and eat (e.g., [ 40 ]). Furthermore, cultural belongings and social identities can influence, e.g., customs and tastes, and thus choices [ 14 ].…”

“…A common finding is that food choices are related to individual-level factors (e.g., attitudes, tastes, biological and demographic factors) and purchasing contexts (e.g., food availability). It is also increasingly recognised that food choices and behaviours are very much related to what peers and parents eat and drink [ 12 , 13 ], and, in a broader sense, to those sharing a social identity [ 14 , 15 ]. However, in a massively growing media landscape, the sources of information and the ways of communicating about food have changed fundamentally.…”

Commensality and responsive food consumption behavior in community based canteen

“…The love for food and cooking builds a modern social identity (Ranteallo & Andilolo, 2016). Social identity may shape the perception of food satisfaction, exposing a novel mechanism through which social recognition can impact food choices (Hackel, Coppin, Wohl, & Van, 2018). Tracing behaviour networks offer us the ability to understand communities' development through their culinary limits, acts, and routines.…”

Temporal Team Mental Model and Performance: From the Perspective of Team Process

“…Secondly, the establishment of a temporal team mental model can increase team members' consensus when an event occurs, reduce time ambiguity and time conflicts, and increase team members' satisfaction (Gevers et al, 2004). With the help of "team identity" for their daily work, it can also provide references for team interaction (Hackel et al, 2018) and a good foundation for the exchange of information and resources between members (Mcgowan et al, 2017). Thirdly, the common understanding of team time and tasks can make members closer psychologically and hold more positive views and attitudes towards others, for which a stronger trust relationship is established between members (Lea et al, 2001).…”