The influence of eating location on the acceptability of identically prepared foods

Edwards, John S.; Meiselman, Herbert L.; Edwards, Audrey; Lesher, Larry L.

doi:10.1016/s0950-3293(02)00189-1

Cited by 192 publications

(107 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…As far as the traditional tavern-like location selected for this study, Cardello et al 9 found that consumers rank this location between the more positive environmental influencers of a consumer's expected liking. Likewise Meiselman et al 24 and Edwards et al 17 found that restaurant-like locations had a very positive effect on food scoring. In our opinion, the results of this study should be replicated in different eating settings such as top class restaurants, fast food outlets, or university/factory canteens to sort out contextual dependent variations in food and beer pairing likely to occur in different eating situations.…”

Section: Limitationsmentioning

confidence: 92%

Evaluation of Ideal Everyday Italian Food and Beer Pairings with Regular Consumers and Food and Beverage Experts

Donadini

Spigno

Fumi

et al. 2008

Journal of the Institute of Brewing

View full text Add to dashboard Cite

The aim of this study was to investigate the relationship between the sensory characteristics of beer and food that harmonically complement each other respectively from the consumer or the sommelier point of view. With this in view, the most desirable beer and everyday Italian food combinations were explored. Eighteen beer samples, easily available in the off-premise chain in Italy, and 9 dishes of Italian cuisine, were selected. The level of match of each beer and food combination was determined by a group of 51 consumers and by seven food experts using a 9-point Likert-like scale of suitability. Agreements and disagreements between food professionals and consumers were studied and discussed. Generally speaking, most of the dishes were poor complements to the beers selected for this study, for both regular consumers and experts. In particular, seafood salad, spaghetti with tomato sauce and creamed vegetable soup were inappropriate to nearly all of the beer samples overall. However, both consumers and experts found appropriate and interesting beer and food pairing choices, despite usually indicating different ideal beer samples and different levels of match for the same food. This confirmed that certain flavours of food and beer mix together better than others and indicates that consumers may have a different perception of the level of match between beer and food from experts. For regular consumers, the suitability to food was found to positively correlate with the sensory liking of beer. Furthermore the pairing suitability was not equivalent across consumer gender and age class, although these differences had a moderate to weak effect on the level of the final match. Correlations between sensory properties of food and beer samples are reported and discussed.

show abstract

Section: Limitationsmentioning

confidence: 92%

Evaluation of Ideal Everyday Italian Food and Beer Pairings with Regular Consumers and Food and Beverage Experts

Donadini

Spigno

Fumi

et al. 2008

Journal of the Institute of Brewing

View full text Add to dashboard Cite

show abstract

“…Many contextual research publications have focused on environmental and task-based influences, such as repeated exposure, location/occasion, scaling anchor type, and length of scale (Edwards, Meiselman, Edwards, & Lesher, 2003;Hersleth, Mevik, Naes, & Guinard, 2003;K€ oster, 2002;Stein, Nagai, Nakagawa, & Beauchamp, 2003). Other researchers focused on the resulting effect of familiarity, neophobia, and physiological state on acceptance of food or beverages (Puumalainen, Nykopp, & Tuorila, 2002;Richardson, McDermott, & Gunson, 1997).…”

Section: Introductionmentioning

confidence: 99%

Are young teens influenced by increased product description detail and branding during consumer testing?

Allison¹,

Gualtieri²,

Craig-Petsinger³

2004

Food Quality and Preference

View full text Add to dashboard Cite

“…Eating a meal in a pleasant environment may be one factor needed for successful lifestyle changes. Acceptability ratings of identical food is dependent on the situation/location were the meal is served (47). Another direction may be to train people's preferences.…”

Section: Dietary Habitsmentioning

confidence: 99%

Towards a healthy diet: from nutrition recommendations to dietary advice

Andersson¹,

Bryngelsson²

2007

Food & Nutrition Research

View full text Add to dashboard Cite

The scientific knowledge regarding dietary fat, carbohydrate and protein, and food for the youngest and oldest people, was presented by key scientists in the field at a symposium arranged in Uppsala on 14 December 2006. The quality of fat and carbohydrates, rather than the total amount, was emphasized. It was more difficult, however, to reach conclusions about the preferred type of dietary protein. Recent dietary recommendations, main activities and key messages to the public in the Nordic countries, and a 5 year programme to decrease salt intake in Sweden were also presented. Some practical aspects on how to implement the recommendations in the population were highlighted. In many aspects the Nordic countries join together in similar simplified advice to the population. The symposium is summarized in this report.

show abstract

The influence of eating location on the acceptability of identically prepared foods

Cited by 192 publications

References 12 publications

Evaluation of Ideal Everyday Italian Food and Beer Pairings with Regular Consumers and Food and Beverage Experts

Evaluation of Ideal Everyday Italian Food and Beer Pairings with Regular Consumers and Food and Beverage Experts

Are young teens influenced by increased product description detail and branding during consumer testing?

Towards a healthy diet: from nutrition recommendations to dietary advice

Contact Info

Product

Resources

About