Social food pleasure

Mendini, Monica; Pizzetti, Marta; Peter, Paula C.

doi:10.1108/qmr-06-2018-0067

Cited by 22 publications

(11 citation statements)

References 52 publications

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“…Among the factors important for adults, there are those associated with sociodemographic attributes, but not only those factors should be taken into account, as the other determinants may be even more influent [3]. Recently, increased attention has been paid to the role of psychological factors, including personality or experience, as food is no longer a basic need, but it is also as a source of pleasure, socialization and cultural transmission [4]. The other factors of a great influence on the food choices are associated with health and environmental aspects [5], as well as placement, advertising and novelty [6].…”

Section: Introductionmentioning

confidence: 99%

Food Neophobia and Consumer Choices within Vietnamese Menu in a Polish Cohort Study

Guzek

Nguyen

Głąbska

2021

IJERPH

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One of the factors influencing consumer food choices is food neophobia (FN), described as a reluctance to try novel or unknown food products. The aim of the study was to determine the influence of FN on food choices in young Polish respondents through a web-based choice experiment with Vietnamese restaurant menu. The choice experiment was conducted using a Computer-Assisted Web Interview (CAWI) method in a sample of 601 young adults, while using a developed Vietnamese restaurant menu. For the dishes, neophobic potential for a Polish population was defined, based on content of ingredients not typical for Polish diet. The FN was assessed using the Food Neophobia Scale (FNS) by Pliner and Hobden. The neophobic potential was the determinant of choice of dishes (p < 0.05). The participants characterized by a high FN level less commonly than others chosen dishes characterized by neophobic potential as: starter (Nem quõn—non-fried spring rolls with shrimps) (p = 0.0003), soup (Mién gà—soup with cellophane noodles and nam huong mushrooms) (p < 0.0001), main course (Phở xào bò—rice noodles with soy sauce and fish sauce) (p < 0.0001) and dessert (Chè thập cãm—dessert of golden gram, black eye beans, Azuki beans and tapioca) than other options (p = 0.0007). It was stated that FN in young respondents may reduce the frequency of choosing dishes containing unfamiliar ingredients and, as a result, it may cause lower diversity of consumed dishes. Taking into account that not properly balanced diets resulting from rejecting some types of products are becoming a growing problem, the FN should be taken into account in the general public health policy.

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Section: Introductionmentioning

confidence: 99%

Food Neophobia and Consumer Choices within Vietnamese Menu in a Polish Cohort Study

Guzek

Nguyen

Głąbska

2021

IJERPH

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“…Through the identification of the importance of both the social (Block et al , 2011; Mendini et al , 2019; Moore et al , 2002) and the rewarding (Berridge and Robinson, 2003; van den Bos and de Ridder, 2006) meanings that can give a positive valence to the visceral episode, this research demonstrates how a visceral food experience can result in a positive effect in terms of elicited feelings post-experience and psychological well-being. This finding is quite novel, as so far previous research reserved a positive emotional valence only for epicurean food experiences.…”

Section: Discussionmentioning

confidence: 92%

An exploratory study on emotional consequents of visceral food pleasure

Donato,

Monsurrò

2023

QMR

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Purpose This study aims to explore the phenomenon of visceral food pleasure, described as a unitary experience that, after an initial sense of pleasure and relief generated by the satisfaction of eating impulses, is followed by negative feelings – such as guilt and worry – linked to the consumption of hedonic or unhealthy foods. Design/methodology/approach An exploratory approach has been adopted. In particular, the critical incident technique among 87 individuals has been used to extract insights about visceral food pleasure. Findings Contrary to previous research results, this study shows that viscearl food pleasure is not a unitary phenomenon, identifying four types of different facets, two of which have a negative valence in terms of felt emotions post-consumption and psychological well-being (i.e. the “greedy” and the “maladaptive” experiences). More importantly, the other two facets are associated with positive consequences in terms of emotions felt post-consumption and perceived psychological well-being (i.e. the “social” and the “fair sin” experiences). Practical implications Companies that provide food experiences can prime meanings that influence consumers’ perceptions of the episode to elicit positive emotions post-consumption and psychological well-being. Social implications Promoting a more holistic view of food consumption and psychological well-being can free consumers from negative emotions during food consumption episodes. Priming a particular meaning can be a way to do that. However, as visceral experience can still lead to health issues, this must be combined with an education process that makes consumers aware of their food habits. Originality/value This research challenges the idea that visceral food experiences are always negative. Indeed, when associated with particular meanings (i.e. social and reward), they have a positive valence post-consumption.

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“…Sensory experience may also be labeled as social food pleasure. Social food pleasure is a sensory process where food is a driver for socialization and unification; it is receiving enjoyment from the entire food experience, not just the flavors (Mendini et al, 2019). Social pleasure comes from social activities and experiences (Kubovy, 1999), and when mixed with food, it enhances the experience.…”

Section: Resultsmentioning

confidence: 99%

“…Because food is such an integral part of people's lives, our relationship with food is a major contributor to well‐being (Scott & Vallen, 2019). Food well‐being is a multi‐faceted concept that incorporates the emotional attachments and feelings toward food alongside the physical and social relationship with food (Block et al, 2011; Bublitz et al, 2019; Mendini et al, 2019; Mugel et al, 2019). The literature distinguishes two approaches to well‐being: hedonic and eudaimonic.…”

Section: Literature Review and Conceptual Frameworkmentioning

confidence: 99%

Treat yourself: Food delivery apps and the interplay between justification for use and food well‐being

Capito

2023

Journal of Consumer Affairs

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This study examines the relationship between justification for use and well‐being in respect to mobile food delivery apps (FDA). Adopting an interpretivist qualitative approach, the study offers contributions to the FDA and food well‐being literature by uncovering four groups of licensing effects that consumers use in justifying FDA use. Those licensing effects can have either positive or negative influence on consumers' well‐being depending on the degree to which consumers engage in self‐regulation, awareness, and conscious managing of their relationship with food. The study also unravels the importance of dealing with the tensions between FDA use and well‐being by shedding light on feelings of guilt and financial anxiety related to FDA use.

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Social food pleasure

Cited by 22 publications

References 52 publications

Food Neophobia and Consumer Choices within Vietnamese Menu in a Polish Cohort Study

Food Neophobia and Consumer Choices within Vietnamese Menu in a Polish Cohort Study

An exploratory study on emotional consequents of visceral food pleasure

Treat yourself: Food delivery apps and the interplay between justification for use and food well‐being

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